Prep 30 mins
Cook 15 mins
This is a truly luscious mac & cheese. It takes a little longer than just tossing everything together but it is well worth it. DON'T skip the "reducing" step or it turns out way too runny. This is NOT a lo-cal mac&cheese hehe
- 2 cups chicken broth
- 3 cups heavy cream
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 lb macaroni (can sub any "shaped" pasta)
- 2 tablespoons Dijon mustard
- 1 1⁄2 cups shredded sharp cheddar cheese
- 1 1⁄2 cups shredded gouda cheese
- 1 1⁄2 cups shredded gruyere cheese
- 1⁄2 cup parmesan cheese
- salt and pepper
- Preheat oven to 450 degrees and butter a 13x9 baking dish.
- Bring the chicken broth to a boil in a medium saucepan and reduce it over high heat to 3/4's of a cup.
- Bring the cream to a boil and reduce it to two cups being more careful with your heat with the cream so as to not scorch it.
- A reminder; don't skip the reducing of the liquids or you will end up with soup and don't just sub the lower amounts to start out with; the concentrations lend a different flavor.
- Melt the butter and olive oil in a large pot and cook the onions and garlic until tender and translucent.
- Cook the pasta to desired tenderness.
- Add the reduced cream and reduced broth to the onion/garlic mix then add the mustard, cheddar, gouda and gruyere cheeses and whisk until melted and well blended.
- Add the pasta to the cheese sauce; mix well and put it buttered baking dish.
- Top with the parmesan cheese and bake at 450 for 10-15 minutes.