“I took my favorite parts of 3 other macaroni and cheese recipes and combined them into 1. I've used many combinations of types of cheese for different flavors. The dijon and grated onion give it a nice zip (but if you don't like onion or dijon, this probably isn't the recipe for you).”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the pasta and drain (for added flavor, I cook the pasta in chicken broth).
  2. Grate the onion into a bowl.
  3. Grate the cheese.
  4. In a large bowl, whisk the eggs with the skim milk and evaporated milk. Set aside.
  5. In a large saucepan over medium high heat, melt 2 Tbsp of the butter. Whisk in 2 Tbsp of flour for about 2-3 minutes.
  6. Add the grated onion and juice and cook for another minute or so.
  7. Reduce heat to medium.
  8. Add in the milk mixture and cook for about 10 minutes -- don't let it boil.
  9. Take mixture from heat and mix in dijon mustard. Then, add shredded cheese and cubed cream cheese. Mix until all cheese has melted (you may have to turn the heat back on medium low).
  10. Add in cooked pasta (and fresh chives) and pour into greased baking pan.
  11. In a small pan, melt the other tablespoon of butter and mix in the panko. Spread the panko over the macaroni and cheese.
  12. Bake at 350 for 30 minutes or until panko has browned.

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