Updated: November 25, 2012
I made this for Thanksgiving this year and took new/better pictures. It deserved them. It’s a really good macaroni and cheese recipe. I haven’t been to Morton’s in years so I don’t remember how closely this is to the original, but it’s very good. It’s creamy and cheesy and I love the panko crumb topping. It made a great holiday side dish but we’ve also used it at BBQs.
A super rich, four cheese, macaroni and cheese. Fancy enough to serve guests but you'll want to eat it every day!
- 16 oz. cavatappi
- 1 1/2 t. melted butter
- 4 Tb finely diced yellow onion
- 1 1/4 c. heavy cream
- Kosher salt
- 6 oz. sharp cheddar cheese, shredded (about 2 cups)
- 4 oz. cream cheese, cut into small cubes
- 3 oz. Parmesan cheese, grated (about 2/3 cup)
- 1 oz. Swiss cheese, grated (about 6 Tb)
- 1/2 Tb chili paste, such as sambal oelek
- 5 oz. mild cheddar cheese, coarsely shredded (about 1 2/3 cup)
- 1/2 cup Panko bread crumbs
- Preheat oven to 400 degrees.
- Cook the pasta according to the package directions, until al dente. Drain but leave a little water on the pasta to keep it moist. Reserve another ½ cup of pasta water to thin the sauce. Return to the cooking pot and cover to keep warm.
- In a medium saucepan, melt the butter over medium heat and saute the onions for about 1 minute or until tender. Add the cream and bring to a simmer. Stir in the cheddar, cream cheese, Parmesan & Swiss cheeses and cook, stirring, until the cheeses melt and are fully incorporated into the cream. Let the sauce reach a simmer and stir in the chili paste. You will have about 2½ cups of sauce.
- Remove from the heat and use an immersion blender or hand-held electric mixer, beat for about 45 seconds until the cheeses and onion are completely blended (I used a whisk & it worked fine). The sauce will be thick; thin it with the reserved ½ cup of pasta water and mix well. Season to taste with salt.
- Ladle the sauce over the pasta and mix well with a rubber spatula. Transfer to a deep, 2-quart baking dish and spread the pasta and cheese evenly. Sprinkle the coarsely shredded cheese over the casserole and sprinkle with the bread crumbs. Bake for 20 to 25 minutes or until hot & bubbling around the edges. Serve immediately.
Original content/picture from March 2010:
We had a “macaroni & cheese-off” at our bbq so we had to bring out the big guns. This recipe won out 5-2 over the competitor. A coworker gave this to Mr. Williams so I don’t have a link to the original recipe.