This isn’t your “everyday” mac and cheese! Using heavy cream makes it extra rich and yummy.
Four different cheeses are used in this classic recipe. Italian bread crumbs sprinkled over the top adds the final touch of flavor to make this macaroni and cheese dish special!
2 Tbs. butter
1/4 c. finely diced onion
2 Tbs. flour
3/4 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. ground black pepper
1 c. milk
1 c. heavy cream
16 oz. 4-cheese shredded cheese
1 8 oz. package elbow macaroni
Italian bread crumbs
Preheat oven to 350 degrees.
Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper. Cook, stirring frequently, until mixture boils and thickens.
Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente. Strain.
Add the cheese to the hot milk mixture and stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish. Mix well. Sprinkle Italian Bread crumbs over top.
Bake for 30 minutes. Let cool for 10 minutes before serving.