Fontina Gruyere White Cheddar Mac And Cheese

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Adapted from a food and wine article.

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Steps

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In a large pot of boiling salted water , cook the macaroni until barely al dente , about 6 minutes.

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Drain.

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Return to the pot.

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Heat the oil in a large saucepan.

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Add the onion and cook over moderately high heat until softened , about 5 minutes.

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Add the milk and bring to a simmer.

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Meanwhile , preheat the oven to 350f melt 6 tablespoons of the butter in another large saucepan.

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Add the flour and cook over moderate heat , stirring constantly , until lightly golden , about 5 minutes.

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Remove from the heat.

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Gradually whisk the simmering milk into the flour and butter mixture until smooth.

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Bring the sauce to a simmer and cook over low heat , whisking , until thick and bubbling , about 7 minutes.

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Stir in the mustard , worcestershire sauce , salt and pepper.

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Add the cheeses and cook over low heat , stirring , just until melted.

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Fold in the macaroni until coated with sauce.

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Spread the macaroni in a 3-quart baking dish.

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Bake for about 25 minutes , or until lightly golden and bubblin.

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Ingredients

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elbow macaroni, vegetable oil, onion, skim milk, unsalted butter, all-purpose flour, dijon mustard, worcestershire sauce, kosher salt, fresh ground pepper, white cheddar cheese, gruyere, fontina