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.