Eatwell Macaroni And Cheese

Recipe Ingredients

1 lb	454g / 16oz	Elbow macaroni
1/2 cup	99g / 3.5oz	Butter - (1 stick)
1 cup	62g / 2.2oz	Onion - chopped (small)
1		Garlic clove - minced
1/2 cup	31g / 1.1oz	Flour
4 cups	948ml	Milk
2 cups	474ml	Cream
1 teaspoon	5ml	Dijon mustard
1 cup	237ml	Grated Monterey Jack
1 1/2 cups	355ml	Grated sharp Cheddar - divided
1/2 cup	118ml	Grated Parmesan
3/4 cup	109g / 3.8oz	Crumbled blue cheese - divided
		Hot sauce - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the oven to 350 degrees. Cook the macaroni in plenty of rapidly boiling salted water until done, about 10 minutes. Drain well and set aside.

Melt the butter and saute the onion and garlic until soft, about 5 minutes. Whisk in the flour to make a roux. Cook until mixture is smooth, about 5 minutes. Whisk in the milk and the cream and simmer until the mixture is thick and creamy, about 15 minutes.

Add the garlic, mustard, Jack, 1 cup of Cheddar, Parmesan and 1/2 cup blue cheese. Return to the heat till melted. Add a dash of hot sauce and salt and pepper to taste.

Mix the sauce with the cooked macaroni and put in a 13- by 9-inch baking dish. Sprinkle the reserved 1/2 cup of Cheddar and 1/4 cup blue cheese on top and bake until brown and crusty on top, about 30 minutes.

This recipe yields 8 servings.

Each serving: 526 calories; 571 mg sodium; 116 mg cholesterol; 38 grams fat; 23 grams saturated fat; 29 grams carbohydrates; 19 grams protein; 1.24 grams fiber.

Source:
The Los Angeles Times, 06-05-2002

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