Recipes Appetizers Antipasto Cheese Streetbird’s Return of the Mac Be the first to rate & review! This easy and delicious mac and cheese recipe by starchef Marcus Samuelsson features three kinds of cheese, including cream cheese for that extra creaminess. Slideshow: More Macaroni and Cheese Recipes By Marcus Samuelsson Marcus Samuelsson Instagram Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha Mar Fish + Chop House. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and has won eight James Beard Foundation Awards. He is a longstanding judge on the hit Food Network show Chopped, head judge of Top Chef Family Style, and Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend. Samuelsson is the author of multiple books including The New York Times bestselling memoir Yes, Chef and his latest book The Rise: Black Cooks and the Soul of American Food. Food & Wine's Editorial Guidelines Published on June 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Dana Cowin Total Time: 45 mins Yield: 6 Ingredients 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 Directions 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. 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. 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. Rate it Print