Rich and Creamy Macaroni and Cheese

I have to say, I have tried so many Macaroni and Cheese recipes through the years and this recipe is definitely my all-time favorite. 
It's very rich and cheesy---the only way macaroni and cheese should be.

Macaroni and Cheese 
(adapted from Fine Cooking)

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3 1/2 cups large elbow noodles
1 stick of butter
1 small onion, diced
3 cloves garlic, minced
6 tablespoons flour
2 tablespoons dijon mustard
1 quart whole milk, warm
1 bay leaf
1/4 teaspoon nutmeg, freshly grated
1/2 teaspoon thyme
1/4 teaspoon salt
14 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon Louisiana Hot Sauce
8 ounces sharp cheddar cheese, grated
4 ounces Monterrey Jack cheese, grated
4 ounces Gruyere cheese, grated
4 ounces cream cheese
2 ounces Parmesan cheese, grated

In a large pot of salted water, boil noodles until al dente.  Remove from water.

Meanwhile, in a large pot melt butter over medium heat and add the onions and garlic.  Saute for approximately 3-5 minutes, until the onions are translucent.

Add the flour and stir until for a few more minutes.  Do not allow to brown.  Add the mustard and stir.

Switch to a whisk and add the warm milk.  Add the bay leaf, nutmeg, thyme, salt, and pepper.   Allow the mixture to simmer on low heat for approximately 10 minutes to allow the flavors to come together.  Add the Worcestershire sauce, hot sauce, and all of the cheese except the Parmesan.  Remove from heat and add the noodles.  Stir until combined.

Pour the mixture into a lightly greased pan or individual serving dishes and top with the Parmesan.  Bake at 350 degrees for 30-40 minutes until the cheese is melted and the entire pan is bubbly.

If you make ahead of time, complete all steps stopping where you add the Parmesan cheese.  Cover and refrigerate.  Allow macaroni and cheese to return to room-temperature before cooking.  Top with the Parmesan cheese and cook.



  1. Holy cheese! Anything with 5 kinds of cheese has to be good! Can't wait to try this!

  2. I adore homemade mac and cheese - soooooo good. Btw, I'm loving the magazine subscription.



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