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Creamy Meyer Lemon Mac and Cheese - CaliZona

6 - 8 servings

Ingredients

  • About 2 Meyer Lemons or 1/4 Cup - juiced - room temperature
  • 2 Teaspoons - Meyer Lemon Zest
  • 6 Tablespoons Butter
  • 2 Cloves Garlic - minced
  • 6 Tablespoons White Rice Flour
  • 2 1/2 Cups Milk
  • 2 1/2 Cups Half and Half
  • 2 Cups Pecorino - finely grated
  • 2 Cups Parmesan - grated
  • 8 oz. Container Mascarpone
  • 1 Tablespoon Himalayan salt or Sea Salt
  • 1 Teaspoon Black Pepper
  • 1 Pound Brown Rice Elbow Macaroni I use the brand Tinkyada.

Instructions

Cheese Sauce

  1. Add the butter and garlic to a large straight-sided pan when melted and the garlic just starts to become golden, stir in the flour, and cook the mixture, until well incorporated.

  2. Add the milk/half and half a little at a time while whisking constantly.  It will clump up a bit at first, this is ok!  The more milk you add, the clumps will loosen up and dissolve.  Let the milk get hot.

  3. Add the pecorino and parmesan a little at a time and whisking until completely melted.
  4. Whisk in the mascarpone and add the salt and pepper.
  5. Add some of the (heated) cheese sauce into a small bowl.

  6. Whisk a little of the room temperature lemon juice a little at a time into the bowl of sauce and then whisk in the zest.

  7. Gradually whisk in the lemon cheese sauce into the whole batch of sauce.

  8. Cover, remove from heat and set aside until the pasta is done cooking.

Pasta

  1. In a pot of boiling salted water, cook the macaroni for 4 minutes.

  2. You want it less than al dente because the pasta will continue to cook in the oven.

  3. Strain the water and add it into a 3-quart gratin dish.

Assemble

  1. Preheat oven to 350 degrees
  2. Pour the cheese sauce over the pasta and mix well.

  3. Place on the middle shelf for 35 - 40 minutes or until it is golden and bubbly.

Recipe Notes

Make sure to add the lemon juice at the end.