Fontina, Gruyere, White Cheddar and Bacon Macaroni and Cheese

Name: Fontina, Gruyere, White Cheddar and Bacon Macaroni and Cheese
Total time: 1200 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 lb elbow macaroni; 1 tbsp olive oil; 1 large finely chopped onion; 4 cup milk; 1 cup heavy cream; 1/2 cup unsalted butter (1 stick); 3/4 cup all purpose flour; 3 tbsp dijon mustard; 1 tsp worcestershire sauce; 2 tsp salt; 1/2 tsp pepper; 1 lb shredded white cheddar; 4 oz gruyere; 6 oz fontina; 1 lb cooked and coarsely chopped bacon

Quiet_Genius @cook_2946594

This is a delicious alternative to your everyday macaroni and cheese. Very creamy! :hungry

Quiet_Genius @cook_2946594

This is a delicious alternative to your everyday macaroni and cheese. Very creamy! :hungry

Saved

Ingredients

20 mins

10 servings

1 lbelbow macaroni
1 tbspolive oil
1 largefinely chopped onion
4 cupmilk
1 cupheavy cream
1/2 cupunsalted butter (1 stick)
3/4 cupall purpose flour
3 tbspdijon mustard
1 tspworcestershire sauce
2 tspsalt
1/2 tsppepper
1 lbshredded white cheddar
4 ozgruyere
6 ozfontina
1 lbcooked and coarsely chopped bacon

Saved

Steps

20 mins

1

Bring a large pot of salted water to a boil and cook macaroni until barely al dente. Drain and return to pot.
2

Heat olive oil over medium-high heat in a large saucepan. Add onions and cook till soft. Add butter and cook until melted, stir in flour. Stir constantly for 2 to 3 minutes.
3

Preheat oven to 350
4

Whisk milk and cream into flour mixture until smooth. Reduce heat to low and whisk until it starts to thicken.
5

Stir in mustard, Worcestershire sauce, salt and pepper. Add white cheddar, fontina, and gruyere and stir until melted.
6

Fold bacon and macaroni into cheese sauce until coated. Spread mixture in 3-quart baking dish.
7

Bake for 25 minutes or until lightly golden and bubbling.