Sage Butter Macaroni And Four Cheese
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
60
Spice
42
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Macaroni3 tbsps
Sage (thinly sliced)110 g
Aged Cheddar (shredded)110 g
Mascarpone Cheese3 tsp
Kosher SaltDirections:
1
Heat oven to broil and arrange rack in top
2
Butter a 9 by 9-inch baking dish and set aside
3
Melt 1 tablespoon of the remaining butter and mix in a medium bowl with 1 cup of the Parmigiano and all the bread crumbs until thoroughly moistened; set aside
4
Bring a large pot of heavily salted water to a boil
5
Add pasta and cook for half the time indicated on package
6
Meanwhile, melt remaining 2 tablespoons butter in a large frying pan over medium heat
7
When it starts to foam, add sage and cook until crisp and butter begins to turn golden brown
8
Remove from heat and set aside until pasta is ready
9
Reserve 1 cup pasta water and drain pasta
10
Return pasta to pot and place over low heat
11
Stir in sage butter, reserved pasta water, remaining 3 cups Parmigiano, Gruyere, Cheddar, mascarpone, and salt, and season with freshly ground black pepper
12
Stir constantly until cheeses are evenly melted and the pasta looks well coated
13
Turn pasta into baking dish and evenly top with bread crumb mixture
14
Place under broiler until mixture bubbles and top is browned, about 1 to 2 minutes
15
Let sit 5 minutes before serving