April 9, 2017 at 10:59 am | Posted in Fabulous Food Tips, Wonderful Recipes | Leave a comment

This is an old recipe from Chef Laima Leko at the Eatwell diner in Los Angeles, California

Active work time: 25 minutes – Total preparation time: 1 hour – Makes 8 servings

1 pound elbow macaroni

1/2 cup (1 stick) butter

1 small onion chopped

1 clove garlic minced

1/2 cup flour

4 cups milk

2 cups cream

1 teaspoon Dijon mustard

1 cup grated Monterey Jack cheese

1 and 1/2 cup grated sharp cheddar cheese divided

1/2 cup grated Parmesan cheese

3/4 cup crumbled blue cheese divided

Hot sauce

Salt, pepper

Heat the oven to 350 degrees. Cook the macaroni in plenty of rapidly boiling salted water until done (about 10 minutes). Drain well and set aside.

Melt the butter and sauté the onion and garlic until soft (about 5 minutes). Whisk in the flour to make a roux. Cook until mixture is smooth (about 5 minutes). Whisk in the milk and cream and simmer until the mixture is thick and creamy (about 15 minutes).

Add the mustard, the Jack cheese, 1 cup of the cheddar, the Parmesan cheese and 1/2 of the blue cheese.  Stir until blended. Add a dash of hot sauce and salt and pepper to taste.

Mix the cheese sauce with the cooked macaroni and put in a 13 by 9 inch baking dish. Sprinkle the reserved 1/2 cup of cheddar cheese and the remainder of the blue cheese on top then bake until brown and crusty on top (about 30 minutes).

Approximately 526 calories per serving.





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