Mac & Cheese Recipe
Crucolo cheese, Grand Cru Gruyère, chive gremolata
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Cheese Sauce
Chive Gremolata
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add 2 cups of elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
Cheese Sauce Preparation
- 2
Make the Roux
In a medium saucepan over medium heat, melt 4 tablespoons of butter. Once melted, whisk in 1 tablespoon of all-purpose flour and cook for 1-2 minutes until bubbly and golden.
- 3
Add Milk
Slowly whisk in 2 cups of milk, ensuring there are no lumps. Continue to whisk for about 5-7 minutes until the mixture thickens.
- 4
Add Cheeses
Remove the saucepan from heat and stir in 1 cup of Crucolo cheese and 1 cup of Grand Cru Gruyère cheese until fully melted and creamy. Season with salt and black pepper to taste.
Combine and Serve
- 5
Combine Pasta with Cheese Sauce
In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Mix well until the pasta is fully coated.
- 6
Prepare Chive Gremolata
Finely chop the chives and garlic. In a small bowl, combine the chopped chives, minced garlic, lemon zest, and 2 tablespoons of olive oil. Mix well.
- 7
Serve
Serve the mac & cheese in bowls, topped with the chive gremolata for added flavor and garnish.
