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Macaroni and Cheese

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Member since 2007

Serves | Prep Time | Cook Time


1 C Diced Onion
2 T Unsalted Butter
2 T All purpose flour
2 C Low fat milk
1 T Dijon Mustard
8 Oz Extra sharp Cheddar, grated
2 Oz Gruyere, grated
2 Oz Smoked Gruyere, grated
2 T Parmigiano-Reggiano, grated
Salt and Pepper to taste
1/8 t Ground Nutmeg
1/4 to 1/2 t Hot Pepper Sauce
10 Oz Elbow Macaroni
Unflavored Bread Crumbs
4 T Butter, sliced

In a large pan, melt unsalted butter and cook onion over low heat until soft but not brown. Stir in the flour. Remove from heat and whisk in the milk until thoroughly blended. Return to med heat and cook, stirring, until the mixture begins to thicken. Remove from

heat and stir in mustard. Add most of the cheddar and both kinds of gruyere, reserving some to top the dish off with. Stir in the salt, pepper, nutmeg, and hot pepper sauce.

Cook the elbow macaroni according to the directions on the package until al dente. Drain, but do not rinse. Stir immediately into the cheese sauce until well blended. Adjust the seasonings to taste.

Spoon the mixture into an oven proof baking dish. Top with the remaining chedder, gruyere, and parmigian-reggiano. Sprinkle unflavored bread crumbs over the top. Place sliced butter over the top. Pre heat oven to 400 degrees and bake for 30 minutes until the mixture is bubbling and golden brown on the top. Enjoy!

Pairs Well With


I found this recipe in Cooking For Comfort and tweaked it a bit for a more interesting flavor.

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