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Recipes // Main Dish Pasta // Margarita Mac

Margarita Mac

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Ingredients:
  • 2 ounces butter 
  • 2 ounces allā€purpose flour 
  • 2 cups whole milk 
  • 1⁄2 cup heavy cream 
  • 3 1⁄2 ounce mascarpone cheese 
  • 4 ounces fontina cheese 
  • 2 ounces grated mozzarella 
  • 1 beefsteak tomato (diced) 
  • 1⁄2 bunch fresh basil 
  • 1⁄2 teaspoon extra virgin olive oil 
  • 1 sprig fresh oregano 
  • 1 clove fresh garlic (minced) 
  • 1⁄2 teaspoon crushed red pepper flakes 
  • 1 pound elbow macaroni 
  • 6 quarts water 
  • 2 tablespoon of salt 
  • Small pinch cayenne pepper
Sauce Ingredients:
  • 1⁄4 cup all purpose flour 
  • 1⁄4 cup butter 1 qt whole milk 
  • 3 1⁄2 ounce mascarpone cheese 
  • 4 ounces fontina cheese
  • Small pinch cayenne pepper
Sauce Directions:
  1. Combine flour with milk in a sauce pot and cook for 5 minutes over med heat while whisking 
  2. Add milk, bring to a simmer while whisking, and cook over low heat for 10 minutes 
  3. Slowly add cheeses while whisking 
  4. Remove from heat and add cayenne, salt, and pepper
Pasta Ingredients:
  • 1 pound elbow macaroni
  • 6 quarts water
  • 2 tablespoon of salt
Pasta Directions:
  1. Bring a pot of water to a boil and add salt 
  2. Put in elbow macaroni and cook until al dente, roughly 8 – 12 minutes 
  3. Drain pasta and save

Baking Directions:
  1. In a large bowl, mix together the cooked pasta, cheese sauce, garlic, basil, oregano, pepper flakes, cayenne pepper, and tomatoes (reserve small amount for garnish)
  2. Place in a baking pan and cover top with thick layer of mozzarella cheese 
  3. Bake at 4000 F until the top is browned, about 30 minutes 
  4. Garnish with diced tomato that have been tossed with olive oil along with salt and pepper
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