Nothing warms the tummy and starts the school year off like old-fashioned homemade macaroni and cheese.
Melt 1/4 cup (a half a stick) of butter in a frying pan. Add 1/2 of a large, diced yellow onion.
Saute’ on medium low heat, stirring occasionally, until onions brown around the edges.
While onions cook, pour 2 cups of heavy cream and 6 eggs into blender. Blend together well on low-speed.
Turn onions on low heat, then whisk while pouring custard mixture into frying pan.
Add 1/2 teaspoon of mustard powder (or, if you prefer, a tablespoon of mustard), 1/4 teaspoon of cayenne pepper and salt & pepper to taste. Continue to whisk on low heat for about 3 minutes.
Grate 8 ounces of Gruyère cheese, 8 ounces of Comté cheese and 8 ounces of sharp cheddar cheese. Set aside. Preheat oven to 350F.
Put a large pot of water on high heat. Be sure to wait for water to boil and then add one pound of noodles. Some of my favorite noodles are penne noodles. Cook noodles until al dente – follow cooking time on packaging as all noodles are different.
Drain water from noodles. Then, in the same pot, pour heavenly sauce over noodles.
Add cheeses and stir. Oh my.
Place saucy noodles into an oven-safe pot.
For an easy and tasty topping, place about 1 cup of croutons into food processor until crumbly texture.
Top macaroni and cheese with croutons (or Panko bread crumbs). Place in preheated oven and bake for about 30 minutes.
Welcome back, school. And welcome back, old-fashioned, macaroni & cheese. Welcome back.