Comfort Food, Dinner, Entrees, Pasta

Gourmet Mac & Cheese

September 4, 2015

Mac & Cheese

Mac & Cheese is one of my most favorite dishes if done right.  I experiment with many different cheeses and veggies.   I have this recipe to be my favorite out of all the versions I have done.


  • 1 pound elbow macaroni
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 2 tablespoons powdered mustard
  • 6 cups milk
  • 1 yellow onion, finely chopped
  • 1 bay leaf
  • 2 large eggs
  • 1/2 teaspoon paprika
  • 1 package Gruyère cheese, grated (approx. 12 oz.)
  • 1 package Fontina cheese, grated (approx. 12 oz.)
  • 1 teaspoon kosher salt
  • black pepper to taste
  • 1 teaspoon or more of cayenne pepper (optional)


  1. Preheat oven to 350.
  2. Cook macaroni in a pot and set aside.
  3. In a separate pot melt the butter and then whisk in four and mustard; continue to stir for about 5 minutes to get rid of all the lumps; stir in milk, onion, bay leaf, paprika, and cayenne pepper; simmer for ten minutes then remove the bay leaf.
  4. Temper the eggs and then stir in 3/4 of the grated cheese; add salt and pepper.
  5. Oil the casserole dish and add the pasta.
  6. Pour milk and cheese mixture over pasta evenly and top with the remaining cheese.
  7. Sprinkle Italian bread crumbs over the top and bake for 30 minutes.
  8. If you like extra cheese, I sometimes put Parmesan cheese over the top as well.  Parmesan cheese also gives it that extra crispiness I love.
  9. Let sit for at least 5 minutes before serving.

Other ideas on adding to this Mac & Cheese recipe include:

  • Add Cauliflower
  • Add White Truffle Oil or Truffle Paste (Be careful because truffle flavor can really overpower the dish.  Use sparingly)
  • Change the cheeses up if you like.  I just happen to love Fontina and Gruyere best!

Fontina & Gruyere Cheese


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