Ultra Delicious Mac & Cheese – Week 48: The Cheesiest

Over the past year, I’ve tried a number of deliciously different Mac & Cheese recipes. But I have to say that a recipe with lots of cheese takes the cake when it comes to comfort food.

For this week’s “The Cheesiest” theme, I decided to make a dish using cheeses that go well together and offer a variety of textures and flavours.

Cheddar and Gruyère for taste, and Tête de Moine for both texture and taste. Try it—you’ll love it!

Preparation

  1. Preheat oven to 400°F (200°C).

    SAUCE
  2. In a saucepan, melt butter and soften onion and garlic. Add flour and stir for 1 minute, making sure the flour doesn’t brown.
  3. Add milk and cream, beating with a whisk until smooth. Mix in Dijon mustard and paprika. Simmer for 15 minutes, stirring regularly until sauce thickens.
  4. Add half the cheese (except the Tête de Moine rosettes), then the pasta. Season with salt and pepper. Pour into a baking dish and cover with remaining cheese.
  5. Bake for about 15 minutes or until golden. Garnish with Tête de Moine rosettes.

Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

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