Lisa’s Baked Mac & Cheese
(From: Inner Chef Group Member; Lisa Reinhard)
1 lb. tube pasta (elbow, ditalini, penne, etc)
1 tsp. white pepper
3 cups milk (skim works great)
1 cup butter
3 Tbsp. Flour
2/3 cup bread crumbs (seasoned or non-seasoned)
½ medium onion, finely chopped (can use white, yellow or red)
2 large cloves fresh garlic, minced
2 Tbsp. Dijon mustard (have used whole grain Dijon in this and it works great too)
2 cups grated Parmesan cheese
2 cups Gruyere cheese, grated
2 cups cheddar cheese, grated
Preheat oven to 350 degrees.
- Use a stockpot and boil pasta in plenty of salt water until tender. Drain and drizzle a little olive oil into it. Stir until the pasta is lightly coated with the oil to keep it from sticking together. Set aside.
- Melt 2/3 cup of the butter in a saucepan over medium heat and add onion & garlic. Cook for 2 minutes. Add the white pepper and the flour. Cook, stirring constantly, for 3-4 minutes. Don’t let the flour brown; lower the heat if it does.
- Add the Dijon mustard and milk and bring to a simmer.
- Simmer for 10-15 minutes. The sauce will thicken. It should be very thick but not gluey. Add more milk if it thickens too much.
- Once the sauce has simmered for at least 10 minutes, add the cheddar and Gruyere and half the Parmesan.
- Turn off the heat and stir them in. Stir the cheeses in as they melt. You can turn the heat back on, if necessary. All the cheese should be melted into the sauce.
- Working quickly, add the pasta into the cheese sauce. Toss well so the cheese gets inside the tubes.
- Place the pasta into an 11 X 14 inch glass or ceramic baking dish. Sprinkle the remaining Parmesan cheese over the top. Melt the remaining butter, stir into the breadcrumbs and sprinkle this mixture over the top of the pasta.
- Bake until heated through and bread crumbs are golden brown.