Ingredients for Austin's Hyde Park Bar Grill Mac And Cheese
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup Gruyere cheese, 1/2 cup Parmesan cheese
- 0 vegetable stock
- 1 teaspoon kosher salt
- 1 pound cooked elbow macaroni
- 2.5 cups cheddar cheese
- 1/2 cup unsalted butter
- pepper to taste
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How to Make Austin's Hyde Park Bar Grill Mac And Cheese
- In a medium saucepan, heat 2 cups of heavy cream and 1 cup of whole milk over medium heat. Do not boil.
- Add 1/2 cup (1 stick) unsalted butter and stir until melted and incorporated.
- Gradually whisk in 2 cups of freshly grated sharp cheddar cheese, 1 cup of freshly grated Gruyere cheese, and 1/2 cup of freshly grated Parmesan cheese. Continue whisking until the cheese is completely melted and the sauce is smooth.
- Season generously with salt and pepper to taste. Start with 1 teaspoon of salt and adjust as needed.
- Stir in 1 pound of cooked elbow macaroni. Gently fold the macaroni into the cheese sauce to coat evenly.
- Pour the macaroni and cheese mixture into a shallow baking dish. The mixture may seem thin, but it will thicken as it cools.
- Refrigerate for at least 30 minutes to allow the flavors to meld and the mac and cheese to set slightly.
- Preheat your oven to 350°F (175°C).
- Remove the mac and cheese from the refrigerator. Top with 1/2 cup of shredded cheddar cheese.
- Bake for 20-25 minutes, or until heated through and the topping is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
24g
Fat
80g
Carbs
12g
