Cook macaroni according to package directions. Drain; keep warm.
A quartet of cheeses melts together to create a luxurious sauce for this elevated Italian Mac and Cheese dish.
Servings and Ingredients
|12 oz. Gustare Vita organic elbow macaroni|
|¼ c. Hy-Vee unsalted butter|
|1 ½ tsp. cracked Hy-Vee black peppercorns, plus additional to taste|
|2 c. Hy-Vee heavy whipping cream|
|½ c. grated Soirée Fontina cheese|
|¼ c. crumbled Gorgonzola cheese|
|½ c. grated Taleggio cheese|
|½ c. Soirée grated Parmesan cheese|
|Hy-Vee salt, to taste|
Things To Grab
- Large saucepan
Meanwhile, for sauce, melt butter in a large saucepan over low heat. Stir in 1-1/2 teaspoons black pepper; cook for 30 seconds to 1 minute or until fragrant. Stir in heavy cream. Bring to a simmer, stirring frequently. Stir in Fontina and Gorgonzola cheeses; cook over medium-low heat for 5 to 7 minutes or until cheeses are melted and sauce is slightly reduced, stirring frequently.
Add pasta to sauce mixture; stir to coat. Stir in Taleggio and Parmesan cheeses; heat until cheeses are melted and mixture is creamy. Season to taste with salt and additional pepper, if desired.
Amounts Per Serving
- Total Fat: 47g
- Cholesterol: 140mg
- Sodium: 480mg
- Total Carbohydrates: 44g
- Protein: 18g