Elbow Macaroni with Five Cheese Cream Sauce

Introduction

Elbow macaroni gets coated in a sauce made from heavy cream, mascarpone, cream cheese, and three melting cheeses, with Tabasco keeping the richness from going flat. The method is straightforward: cook the pasta, build a blonde roux, then whisk in the cheeses and butter for a smooth sauce that works for a weeknight main or a rich side.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• ½ pound (227 g) elbow macaroni
• 6 ounces (170 g) heavy cream
• ½ tsp (2.5 ml) kosher salt, plus more for the water
• ½ cup (60 g / 2.1 oz) grated Fontina
• ½ cup (60 g / 2.1 oz) grated Gruyere
• ½ cup (150 g / 5.3 oz) mascarpone cheese
• ½ cup (150 g / 5.3 oz) cream cheese
• 4 thin slices Swiss cheese, julienned
• 1¼ sticks (150 g / 5.3 oz) unsalted butter, divided
• 2 tbsp (30 ml) all-purpose flour
• 1 tsp (5 ml) tabasco sauce

Instructions

1. In a gallon (~3.8 L) of salted boiling water, cook macaroni to al dente. Strain into a colander and rinse with cold water.
2. While pasta is cooking, in a heavy saucepan, melt 2 tbsp butter over medium heat. Once bubbling ceases, whisk in flour and cook, whisking continuously, until blonde.
3. Add remaining ingredients except butter. Once cheese is melted and sauce is smooth, add 1 tbsp butter, whisking continuously until melted. Repeat until all butter has been used.
4. Gently fold in macaroni and serve warm.

Variations

• Swap the elbow macaroni for shells or cavatappi. Both shapes hold onto the thick sauce well, and cavatappi gives you a slightly firmer bite.
• Reduce the Tabasco sauce to 1/2 teaspoon if you want a milder finish. The sauce stays rich and cheesy, just with less sharp heat.
• Increase the Tabasco sauce to 1 1/2 teaspoons for more bite. It will cut through the butter and cream more aggressively without changing the texture.
• Replace the Gruyere with white cheddar. You will get a sharper, more direct cheese flavor and a slightly less nutty finish.
• After folding in the macaroni, transfer it to a baking dish and broil briefly. That gives the top some browned edges while keeping the center creamy.

Tips for Success

• Cook the macaroni only to al dente in the first step. It keeps cooking slightly after you fold it into the hot sauce.
• After rinsing the pasta with cold water, let it drain well in the colander. Extra water will loosen the sauce more than you want.
• Whisk the flour into the melted butter until it stays pale blonde, not brown. If it darkens too much, the sauce will taste toastier and less cleanly cheesy.
• Add the butter one tablespoon at a time at the end, exactly as written. That gradual addition helps the sauce stay smooth and glossy instead of greasy.
• Use a heavy saucepan for the cheese sauce. It gives you steadier heat and lowers the chance of scorching the dairy.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is not a strong freezer candidate; the sauce can separate and turn grainy after thawing.

Reheat on the stovetop over low heat with a small splash of milk or cream, stirring until smooth. For the microwave, cover loosely and heat in 30-second bursts, stirring between each round so the cheese sauce warms evenly.

FAQ

Can you make the sauce ahead of time?

Yes, but it is best the day you make it. If you make it ahead, reheat it gently and loosen it slightly before adding the macaroni.

Can you use pre-shredded cheese instead of grating it yourself?

You can, but the sauce is usually smoother with freshly grated cheese. Pre-shredded cheese often contains anti-caking agents that make the sauce a little less silky.

Why does the recipe rinse the pasta with cold water?

It stops the cooking quickly so the macaroni does not go soft before it hits the sauce. That matters here because the sauce is heavy and the pasta needs to keep its shape.

Can you make this with gluten-free pasta and flour?

Yes. Use a gluten-free elbow pasta and a 1:1 gluten-free flour blend, and expect the sauce to be slightly softer depending on the flour mix.