Mac n'Cheese Recipe


1 cup diced onions

2 tablespoons unsalted butter

2 tablespoons flour

2 cups milk

1 tablespoon Fallot Dijon Mustard

10 ounces extra-sharp aged white cheddar - grated

2 ounces extra-sharp aged white cheddar - grated

Sea Salt and freshly ground Tellicherry black pepper to taste

1/8 teaspoon ground Whole Nutmeg

1/4 to 1/2 teaspoon Controne Hot Pepper Flakes

8 ounces Sapori Di Napoli Maccaroni or Penne Pasta

2 tablespoons grated Parmigiano-Reggiano


Mac n' Cheese Recipe

The ultimate comfort food. This is the real deal - rich, creamy deliciousness. Some people put bread crumbs on top before baking or potato chips on top. Do whatever you like - after all, it's your mac n' cheese. Sometimes you just want whatever your mom used to do... that is the definition of comfort food.

This recipes adapted from Marian Burro's cookbook, Cooking For Comfort (Simon & Schuster, 2003)


1. In a large saucepan, cook the onion over low heat in the melted butter until the onion is soft but not browned - 5-7 minuted.

2. Stir in the the flour.

3. Remove from the heat and whisk in the milk until thoroughly blended.

4. Return to medium heat and cook, stirring, until the mixture begins to thicken.

5. Remove from the heat and stir in the mustard and the 10 ounces of cheddar cheese, salt, pepper, nutmeg, and hot pepper flakes.

6. Preheat the oven to 400 degrees

7. Meanwhile, cook the pasta according to package directions until al dente. Drain, but do not rinse.

8. Stir immediately into the prepared cheese sauce until well blended. Adjust the seasonings to taste.

9. Spoon the mixture into a 9 x 13 inch baking dish.

10. Top with the remaining 2 ounce of cheddar and the Parmigiano-Reggiano.

11. Place the rack in the bottom third of oven and bake for about 30 minutes, until the mixture is hot, bubbling throughout and golden.

serves 4-6