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Check out my Mac & Cheese recipe.  I made it as an appetizer and put it into little cups on Thanksgiving.  It was a big hit!  You can use whatever cheese you want.  I have experimented using many different types of cheeses, and I have found using Gruyère and Fontina cheese is the best!  I have also used smoked Gouda and Fontina which is pretty darn good as well.


  • 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 (approximately 12 oz.)
  • 1 package fontina cheese, grated (approximately 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.
  • Let sit for at least 5 minutes before serving.