Aunt Winnie's Old-Fashioned Mac&Cheese

AUNT WINNIE's MACARONI AND CHEESE 

Serves: 6-8 

2 cups elbow macaroni

1 small yellow onion, chopped fine

1½ cups Gruyere cheese, grated

2 cups extra sharp Cheddar cheese, grated

2 cups Jarlsberg cheese, grated

1 teaspoon spicy brown mustard

1 tablespoon. butter

1 cup Panko breadcrumbs

 

 

For the Thin White Sauce

1 tablespoon butter

2 tablespoon flour

1 teaspoon Kosher salt

1 teaspoon pepper

2 cans of evaporated milk (or whole milk)

 

Total Preparation and Cook Time: 55 minutes

Preheat oven to 375℉. In a large pot bring some salted water to a boil. Add macaroni to the pot and cook until they are al dente, about 6-8 minutes. Drain noodles and rinse in hot water.

 

While your pasta is cooking, Melt butter in a small saucepan over low heat. Blend in flour, nutmeg, salt and pepper. Cook over low heat, gently whisking until mixture is smooth and bubbly. Remove from heat. Stir in evaporated milk, whisking constantly. Simmer and stir for another minute until smooth and slightly thickened.

 

Stir in the cheeses, onion, and mustard to your sauce, then add the macaroni to combine.

 

Place in an ungreased 2-quart casserole. Cover and bake for 30 minutes. 

 

Melt the rest of the butter and combine with the breadcrumbs. Sprinkle over the macaroni and bake uncovered for an additional 15 minutes.