Petitchef

Amy sedaris's macaroni and cheese - "not appropriate for diners with heart problems."

Main Dish
2 servings
15 min
35 min
Very Easy

Ingredients

Number of serving: 2
1 box of elbow macaroni

1 stick of butter

1 cup grated smoked Gouda

1 cup grated white Monterey Jack cheese

2 cups grated mild yellow Cheddar cheese

1/2 cup grated Parmesan cheese

1 cup heavy cream

1/4 cup milk

Salt and pepper to taste

Topping

1/2 cup grated Parmesan cheese

1 cup of breadcrumbs

2 tablespoons chopped parsley

Salt and pepper to taste

8 thin pats of butter

Preparation

  • Boil macaroni in salted water to al dente. While you are waiting for it to boil, melt together butter, cheeses, cream, milk and salt and pepper.
  • Drain macaroni and put back into the pot. When cheese mixture is melted and smooth, pour over macaroni and mix well. Add to a 2-quart casserole dish.
  • For topping, mix together Parmesan cheese, breadcrumbs, parsley, salt and pepper, and sprinkle on top of the macaroni and cheese. Top with pats of butter.
  • Bake at 425 degrees F for 20-25 minutes or until browned on top.

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