Streetbird’s Return of the Mac

This easy and delicious mac and cheese recipe by starchef Marcus Samuelsson features three kinds of cheese, including cream cheese for that extra creaminess.

  • Total Time:
  • Servings: 6

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  • 1 pound penne
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3/4 cup heavy cream
  • 1 cup whole milk
  • 4 1/2 ounces cream cheese (1/2 cup plus 1 tablespoon)
  • 3/4 cup grated Grana Padano cheese
  • 1/2 pound aged white cheddar cheese, such as Grafton (2 cups shredded)
  • Kosher salt
  • 1/4 cup plain dry breadcrumbs
  • 6 scallions, thinly sliced

How to make this recipe

  1. In a large pot of salted boiling water, cook the pasta until just al dente, about 10 minutes. Drain well. Butter a 9-by-13-inch baking dish.

  2. Meanwhile, in a medium saucepan, melt the butter over moderate heat. Whisk in the flour until a paste forms; continue whisking until the paste is light golden. Whisk in the heavy cream and milk, a little at a time at first to avoid lumps. Bring to a boil and cook, whisking constantly, until smooth and thickened, about 3 minutes. Reduce heat to low and whisk in the cream cheese, Grana Padano and 1 cup of the cheddar. Season with 1 teaspoon salt.

  3. Preheat the broiler. In a bowl, toss the pasta with the hot cheese sauce. Transfer to the buttered dish. Top evenly with the remaining 1 cup of cheddar and the breadcrumbs; season with salt and pepper. Broil 6 inches from the heat for 4 to 6 minutes, until the crumbs are browned and the cheese sauce is bubbling. Top with the scallions and serve.

Contributed By Photo © Dana Cowin Published May 2015

1035634 recipes/streetbirds-return-mac 2015-06-01T17:54:58+00:00 Marcus Samuelsson weeknight-dinner|fast|american|6|casseroles-and-gratins may-2015 recipes,streetbirds-return-mac 1035634

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