Transfer mixture to prepared casserole dish bake until golden and bubbly. In another bowl whisk together the eggs, mascarpone and Pecorino stir into macaroni mixture, add pepper and nutmeg, stir. Cook macaroni according to package directions, drain and immediately transfer to large bowl and toss with Robiola and goat cheese until they are melted. Serve hot with a tossed salad.Ħ ounces Robiola, rind removed, cheese diced

Transfer mixture to a 9 x 13” baking dish, place on baking sheet to catch any drippings and bake until top starts to crisp and sides are bubbly, about 20 to 30 minutes. Add grated cheese, whisk until completely melted, add cayenne and cooked pasta and stir well. Gradually whisk in milk, then salt and pepper and still whisking, bring to a simmer. In a medium pot, heat butter over medium heat whisk in flour, and continuing to whisk constantly, cook until flour starts to foam and turn golden, 3 to 5 minutes. So here it is and to hell with the calories and the cholesterol!ģ/4 pound freshly grated sharp white cheddar cheeseĬook macaroni in a large pot of boiling salted water until just barely al dente. And then the other day my friend suggested a mac and cheese column. It was lobster mac and cheese that did it.

Now that the kids are all grown up and I need the calories and cholesterol from macaroni and cheese like a hole in the head, I’ve suddenly awakened to real mac and cheese (during the Covid incarceration, of course). In my young adulthood I made macaroni and cheese for my kids from the Kraft package which included the elbow macaroni and a little packet of powdery grated American cheese to which, if I remember correctly, I added milk and butter. My mother never made macaroni and cheese so when I was a kid it was Franco-American straight out of the can.

Grated cheese for macaroni and cheese