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- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 6-8
Ingredients
- 3 cups
- Compliments Elbow Macaroni
- 720 mL
- â…“ cup
- Compliments Unsalted Butter, divided
- 80 mL
- 1
- onion, finely chopped
- 2
- cloves garlic, minced
- ¾ tsp
- each salt and freshly ground pepper
- 3.75 mL
- â…“ cup
- all-purpose flour
- 80 mL
- 4 cups
- whole or 2% milk
- 960 mL
- 5 cups
- shredded Compliments Extra Old Cheddar or Old Cheddar, divided
- 1.2 L
- 2 cups
- shredded Gruyere
- 480 mL
- ½ cup
- finely grated Panache Parmigiano Reggiano Cheese
- 120 mL
- 1 tbsp
- Compliments Original Dijon Mustard
- 15 mL
- Garnish:
- Chopped green onion / Fried fresh sage
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Cook pasta following package directions with 2 minutes to spare. Drain; set aside.
Step 3
Melt butter in a large pot over medium heat. Add onion and cook, stirring until softened, about 4 minutes. Add garlic and cook for 1 minute. Stir in flour with a wooden spoon until mixture begins to stick to pan, 1 minute.
Step 4
Gradually whisk in milk, ½ cup at a time, stirring constantly. Increase heat to medium-high and stir until mixture has come to a low boil and is slightly thickened, about 5 minutes. Remove from heat.
Step 5
Gradually stir in 4 cups cheddar, and Gruyere, 1 cup at a time. Stir in Parmesan and Dijon until smooth. Stir in reserved pasta; scrape into a 3 L casserole dish and place on a baking sheet. Let stand for 10 minutes to let pasta absorb liquid.
Step 6
Stir the pasta mixture again then top with remaining 1 cup cheddar. Bake in the oven until the top is golden, 10-15 minutes. Let stand for 10 minutes before serving. Top with chopped green onion or fried sage.
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