Total Time
1hr 16mins
Prep 30 mins
Cook 46 mins

From John Delucie, chef at Manhatten's Soho Grand Hotel.

Ingredients Nutrition

Directions

  1. Bring a large pan of salted water to a boil over high heat; cook the pasta al dente (8-10 minutes); drain and place pasta in a large mixing bowl.
  2. Preheat oven to 350°.
  3. In a small saucepan over medium heat, scald the milk (to scald milk means to bring it nearly to a boil and stir attentively).
  4. In a saute pan over med-high heat, melt the butter; stir/saute the onion for about 3 minutes or until soft but not colored.
  5. Lower heat to low, add in the flour and cook, stirring, about 3 minutes.
  6. Whisk in the scalded milk, 2 cups cheddar cheese, mustard, nutmeg, and Tabasco.
  7. Keeping mixture over low heat, simmer, whisking occasionally, until the cheese is melted and smooth.
  8. Taste and season with salt and pepper.
  9. Pour mixture over pasta and stir gently to combine.
  10. Spoon macaroni/cheese mixture into a lightly buttered 2-quart casserole dish; sprinkle with 2 tablespoons cheddar and the Parmesan cheese.
  11. Bake on the middle shelf in preheated oven for about 25-30 minutes or until bubbling and browned on top.
  12. Serve immediately.

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