Indulgent Mac & Cheese

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

• Ready In: 45 mins
• Serves: 6

Ingredients

• 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

Directions

1. Preheat oven to 450 degrees and butter a 13x9 baking dish.
2. Bring the chicken broth to a boil in a medium saucepan and reduce it over high heat to 3/4's of a cup.
3. 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.
4. 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.
5. Melt the butter and olive oil in a large pot and cook the onions and garlic until tender and translucent.
6. Cook the pasta to desired tenderness.
7. 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.
8. Add the pasta to the cheese sauce; mix well and put it buttered baking dish.
9. Top with the parmesan cheese and bake at 450 for 10-15 minutes.