Eatwell Macaroni And Cheese

By á-170456

Ingredients

• 1 pound elbow macaroni
• 1/2 cup butter - (1 stick)
• 1 small onion chopped
• 1 garlic clove minced
• 1/2 cup flour
• 4 cups milk
• 2 cups cream
• 1 teaspoon Dijon mustard
• 1 cup grated Monterey Jack
• 1 1/2 cups grated sharp Cheddar divided
• 1/2 cup grated Parmesan
• 3/4 cup crumbled blue cheese divided
• Hot sauce to taste
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

Heat the oven to 350 degrees. Cook the macaroni in plenty of rapidly boiling salted water until done, about 10 minutes. Drain well and set aside.

Melt the butter and saute the onion and garlic until soft, about 5 minutes. Whisk in the flour to make a roux. Cook until mixture is smooth, about 5 minutes. Whisk in the milk and the cream and simmer until the mixture is thick and creamy, about 15 minutes.

Add the garlic, mustard, Jack, 1 cup of Cheddar, Parmesan and 1/2 cup blue cheese. Return to the heat till melted. Add a dash of hot sauce and salt and pepper to taste.

Mix the sauce with the cooked macaroni and put in a 13- by 9-inch baking dish. Sprinkle the reserved 1/2 cup of Cheddar and 1/4 cup blue cheese on top and bake until brown and crusty on top, about 30 minutes.

This recipe yields 8 servings.

Each serving: 526 calories; 571 mg sodium; 116 mg cholesterol; 38 grams fat; 23 grams saturated fat; 29 grams carbohydrates; 19 grams protein; 1.24 grams fiber.