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)
- Preheat oven to 350.
- Cook macaroni in a pot and set aside.
- 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.
- Temper the eggs and then stir in 3/4 of the grated cheese; add salt and pepper.
- Oil the casserole dish and add the pasta.
- Pour milk and cheese mixture over pasta evenly and top with the remaining cheese.
- Sprinkle Italian bread crumbs over the top and bake for 30 minutes.
- 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.
- 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!