|1 pound||Elbow macaroni|
|½ cup||Chopped onion|
|4 cups||Whole milk|
|2 teaspoons||Dijon mustard|
|1 teaspoon||Worcestershire sauce|
|½ teaspoon||Hot pepper sauce|
|1 cup||Grated Jack cheese|
|1- ½ cup||Grated Pt. Reyes Vintage White Cheddar cheese|
|½ cup||Grated 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 sauté 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.
Wine suggestion: Pinot Noir.