Baked macaroni cheese is both creamy and crispy.
Macaroni and cheese is the quintessential American comfort food. Its soft, creamy texture appeals to kids and adults alike. You can give your weeknight mac and cheese an easy makeover with the addition of fontina and Gruyere cheese. Fontina becomes especially creamy when introduced to heat, and the strong flavor of Gruyere will set this dish apart from the boring boxed stuff. You can add any cooked meat or veggies to this dish for a more balanced meal, or just enjoy it in its cheesy simplicity.
Instructions
1. Add the elbow macaroni to a large pot of salted boiling water. Cook until al dente, about 6 minutes. Drain the pasta and return it to the pot.
2. Preheat oven to 350 degrees F.
3. Heat 1 tablespoon of vegetable oil in a medium saucepan over medium-high heat. Add the chopped onion and cook for about 5 minutes, or until soft. Add the milk and heat until it reaches a low simmer. Do not let the milk boil.
4. In a large saucepan, melt 6 tablespoons of butter over low heat. Once the butter has melted, whisk in the flour, stirring frequently. Cook the mixture until barely golden. Remove from heat and add the milk mixture slowly. Bring the sauce to a simmer and cook until it is thick and smooth. This may take up to 7 minutes.
5. Remove the pot from heat. Add the mustard powder and shredded Gruyere, fontina, and cheddar cheeses. Add salt and pepper to taste. Stir the sauce until the cheese has melted and the ingredients are fully incorporated. Add the cooked macaroni and stir until the ingredients are thoroughly combined. Pour the macaroni and cheese sauce into a 3-quart baking dish.
6. Melt the last 2 tablespoons (1/4 stick) of butter on low in the microwave. Combine with breadcrumbs and spread on top of the macaroni and cheese. Bake for about 30 minutes, or until top is crisp and the cheese bubbles up around the edges.
Tags: about minutes, about minutes until, from heat, macaroni cheese, minutes until, Remove from
