Gourmet Mac and Cheese

1 poundElbow macaroni
¼ cupButter
½ cupChopped onion
¼ cupFlour
4 cupsWhole milk
2 teaspoonsDijon mustard
1 teaspoonWorcestershire sauce
½ teaspoonHot pepper sauce
1 cupGrated Jack cheese
1- ½ cupGrated Pt. Reyes Vintage White Cheddar cheese
½ cupGrated Parmesan cheese
¾ cup (about 6 oz.)Pt. Reyes Original Blue cheese crumbles, divided
Salt and pepper


Cook the macaroni al dente. Drain well and set aside.

While the macaroni is cooking, melt the butter and saut´┐Ż the onion until soft. Stir in flour and cook until mixture is smooth.

Whisk in milk and simmer until the mixture thickens slightly. Add the mustard, Worcestershire sauce, pepper sauce, Jack cheese, 1/2 of the cheddar cheese, the Parmesan and 1/2 of the blue cheese. Stir to melt. Add salt and pepper to taste.

Mix the sauce with the cooked macaroni and pour into a 9x13-inch baking pan. Sprinkle with the remaining cheddar and blue cheeses.

Bake in a 350-degree oven until bubbly and top starts to brown, about 30 minutes. Let stand 5 minutes.

Serves 8.

Wine suggestion: Pinot Noir.

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