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12 ounces elbow macaroni
2 tablespoons butter
2 cloves garlic, chopped fine
2 tablespoons all-purpose flour
3/4 tablespoon dry mustard
1 bay leaf
1 sprig fresh thyme
1/2 cup milk
2 cups half-and-half
3/4 tablespoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
2 cups grated French Gruyere cheese
1 cup grated Swiss Fontina cheese
1/2 cup grated Parmigiana-Reggiano cheese
Kosher salt and freshly ground black pepper to
taste
Crispy Topping (recipe follows)
2 tablespoons of butter, room temperature, for
greasing dish
Cook macaroni according to package directions,
drain and let cool.
To make sauce: Melt butter in a saucepan over
medium heat. Add garlic and sauté 20 seconds.
Add flour and cook, stirring with a wooden spoon,
1 to 2 minutes; do not brown. Add mustard,
bay leaf and thyme and whisk in milk and half-
and-half. Bring up to a boil while whisking, add
Worcestershire and hot pepper sauce and simmer
slowly about 20 minutes. Strain through a medium
strainer, add the cheeses and mix until smooth.
Season to taste with salt and pepper.
Prepare crispy topping.
Preheat oven to 375 degrees F.
Butter a 13 x 9-inch baking dish. Mix macaroni
with sauce. Place in baking dish and topwith crispy
topping. Bake in preheated oven 20 to 30 minutes
until golden and bubbly. Serve immediately.
Makes 4 servings.
Crispy Topping
1 1/2 cups coarse bread crumbs
1/4 cup (1/2 stick) melted butter
1/2 cup chopped parsley
Salt and pepper to taste
In skillet, sauté bread crumbs lightly in melted
butter until lightly browned. Add parsley and
season with salt and pepper.
NOTE: This can be prepared ahead of time.
Grandma Lucy’s Famous Mac & Cheese
Flavor That’ll Knock You To Your Knees.
Rec i pes tha t ’ l l make you go Mmmmm.
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