Decadently Simple Mac ‘n Cheese

Macaroni (or Penne, in this case) and cheese is traditionally a winter dish…. but comfort food is always in season. This week I was in the mood for it, but not the orange-powder-in-an-envelope variety. I came up with this version, which is relatively simple to make, yet extremely rich, creamy and luxurious. The individual ramekin-sized servings make it a great first course or side dish, and lend a little bit of elegance compared to the typical casserole dish format.

Decadent, easy-to-make weeknight mac 'n cheese


Ingredients:
1 lb. Penne pasta or similar
5 oz. double cream Gouda
5 oz. Gruyere
5 oz. Raclette
5 oz. low-fat cream cheese (there’s always room for irony, in any good story or recipe!)
1/2 cup finely grated Parmesan
2 T. fresh chives, chopped


Preheat oven to 350F.
Cook the pasta according to the instructions on the package.
While the pasta is cooking, grate the Gouda, Gruyere and Raclette, and set aside.
When the pasta is done cooking, and drained, place it in a large bowl, and toss it with the cream cheese, Gouda, Gruyere, Raclette and the chives.

Divide among eight ramekins (or 10-12 if you prefer smaller servings.)

Sprinkle the Parmesan over the top of each serving, and place ramekins on a baking sheet.
Bake for 20 minutes, or until tops are nicely browned.

2 comments to Decadently Simple Mac ‘n Cheese

  • I was searching for Nora Ephron’s chocolate cream pie after Philly.com took it down, so thank you for posting that here. The chocolate cream pie you made looks great. I’m going to make one this coming weekend! Then I started clicking around your blog and it really is nice. I’ve been looking for a good, simple mac-n-cheese and am also going to try this recipe. The combination of gouda, gruyere and raclette sounds amazing. Thanks for the great site and the inspiration. – Anjanette

  • SF

    Thank you for the kind words, Anjanette. I am glad you are enjoying the site!

    Eat well,

    SF

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