Ingredients
Units
Scale
- 1 lbs. macaroni pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 quart half and half
- 1/2 cup heavy whipping cream
- 3oz cream cheese
- 1 cup grated gruyere cheese
- 1 1/2 cups grated white cheddar
- 1/2 cup smoked cheddar
- 1 tablespoon chopped fresh thyme
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- Dash of ground nutmeg
- Dash of cayenne pepper
- Salt and pepper to taste
Instructions
- Cook macaroni in salted water until al dente (slightly firm) drain and cool.
- For cheese sauce, melt butter in large sauce pot add flour mix and cook for 3 minutes on low heat to make blonde roux. Slowly add cold half and half whisking in between additions to prevent lumps.
- Cook sauce for 5 minutes, add heavy cream, cream cheese, smoked cheddar, Dijon mustard, fresh thyme, onion powder, nutmeg, cayenne pepper, season with salt and pepper.
- Mix gruyere and 1 cup of white cheddar with cold pasta add cheese sauce mix well. Pour into greased baking dish top with rest of white cheddar.
- Bake at 375 degrees for 30 minutes let stand 10 minutes before serving.
Notes
- This recipe freezes very well for up to 2 months.
- Prep Time: :15
- Cook Time: :45
- Category: Side Dish
- Method: Baked
Nutrition
- Serving Size: 4