Fontina-Gruyere-White Cheddar Mac and Cheese

Name: Fontina-Gruyere-White Cheddar Mac and Cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 serving(s)
Ingredients: 1 lb elbow macaroni; 1 tablespoon vegetable oil; 1 large onion, finely chopped; 5 cups skim milk; 1/2 cup unsalted butter; 3/4 cup all-purpose flour; 3 tablespoons Dijon mustard; 1 teaspoon Worcestershire sauce; 2 teaspoons kosher salt; 1/2 teaspoon fresh ground pepper; 1 lb shredded white cheddar cheese; 4 ounces gruyere; 6 ounces fontina

5

Submitted by Chef #402053

"Adapted from a food and wine article."

Fontina-Gruyere-White Cheddar Mac and Cheese created by gmhole

Ready In:: 45mins
Serves:
Units:

Nutrition Information

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ingredients

1 lb elbow macaroni
1 tablespoon vegetable oil
1 large onion, finely chopped
5 cups skim milk
¹⁄₂ cup unsalted butter
³⁄₄ cup all-purpose flour
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons kosher salt
¹⁄₂ teaspoon fresh ground pepper
1 lb shredded white cheddar cheese
4 ounces gruyere
6 ounces fontina

directions

In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
Meanwhile, preheat the oven to 350°F Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the cheeses and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
Bake for about 25 minutes, or until lightly golden and bubbling.

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RECIPE MADE WITH LOVE BY

@hauckster

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@hauckster

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question by carigalloway

11/15/2018

Will a 3 qt dutch oven work for this recipe? Thank you.
question by Sandra L.

11/27/2016

This recipe never addresses what to do with the remaining 2 tbsp. butter??? Did I miss a step? I plan to melt it into a breadcrumb topping but I was just wondering!
photo by gmhole

2/19/2013
review by Cateyesfla

6/30/2010

Made a double batch for Thanksgiving there was non left.It was sooooo good.Everyone asked for the recipe.Would diffently make it again
review by bill mayes

4/24/2009

a good m and c but not great. It was easy to make and pretty tasty but it did not knock my socks off. To be fair I used yellow vermont cheddar instead of white cheddar. So this could have made of difference.