Stovetop Mac And Cheese With Cheese Crisps

1. 1

   Sprinkle half of the cheddar onto an extra-large nonstick skillet in four 4-inch mounds. Cook over moderate heat until the cheese is lacy and golden, about 4 minutes. Using a flexible spatula, carefully flip each crisp and cook until golden, about 1 minute longer. Drain on a paper towel-lined plate and break into large pieces.

2. 2

   In a very large saucepan, melt the butter. Whisk in the flour and paprika and cook over moderate heat until bubbling, about 2 minutes. Add the milk and whisk until smooth. Cook over moderate heat, whisking constantly, until thick and creamy, about 5 minutes. Stir in the remaining cheddar and the Fontina and cook over low heat until melted. Off the heat, stir in the mascarpone and season with salt.

3. 3

   Meanwhile, cook the macaroni in a large pot of salted boiling water until al dente. Drain and add to the cheese sauce. Cook over low heat, stirring constantly, until hot and bubbling, about 2 minutes. Spoon the mac and cheese into bowls, top with the cheese crisps and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.