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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Macaroni and Cheese Deluxe Recipe

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This recipe for Macaroni and Cheese Deluxe is from The TIBOLLA Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


3/4 c bread crumbs
1/4 c parmigiano- reggiano
5 1/2 Tbs butter
1/4 c plus 2Tbs flour
3 c milk
Kosher salt
Black pepper (mill)
2 1/2 c gruyere or comte grated from 5 1/2 ounces
1/2 c marscarpone
1 1/2 c dry elbow macaroni pasta

350 for 40 min

Pour 2 quarts water in 3 quart pot and bring to boil
In small saucepan melt 2 1/2 Tbs of the butter over low heat. Add breadcrumbs and parmigiana-reggiano cheese toss well and set aside.
Put remain8ng 3 Tbs butter in 2 quart heavy bottom pan and melt over low heat.
Add the flour and cook for 5 minutes, whisking constantly.
Pour in milk and cook 5 mins. Whisking constantly. Add 4 1/2 tsp salt 4 grinds of pepper, the gruyere and mascarpone and continue to Whisk until cheese is well
Incorporated. Remove pot from heat and pour cheese sauce into large bowl.
Add 1Tbs salt and elbow macaroni to boiling water and cook until al dente approx 8 min
Drain macaroni in colander and add it to the bowl with cheese sauce. Mix well with wooden spoon. Pour into an 8X8 baking dish.
Sprinkle breadcrumb mixture evenly over top. Bake until golden brown and bubbly approx 40 minutes.

Personal Notes:
Personal Notes:
Mascarpone Subs:
Equal amounts of cream cheese and sour cream plus 1/2 lb ricotta cheese with 1 cup heavy cream in processor. = 1 lb mascarpone.

Gruyere Sub
Hard yellow cheese
Form of Swiss cheese creamy unpasteurized semi soft




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