A pound of cheese to a pound of noodles, what could be more luscious. To kick up the mac ‘n' cheese, add goat cheese, gorgonzola, fontina or Parmesan as part of the cheese quantity.
Macaroni and cheese
4 tablespoons butter
1/2 cup chopped onion
2 tablespoons chopped garlic
1/2 cup flour
4 cups milk
500 g grated Swiss or Cheddar cheese
1 pound macaroni noodles cooked to al dente
1/2 cup melted butter
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley
1/4 cup Parmesan cheese
½ cup breadcrumbs
Preheat oven to 350 F.
Melt butter in saucepan. Add onions, garlic and cook over medium low heat until translucent, about 5 minutes. Add flour and cook, stirring, for 2 minutes, flour should not colour. Pour in milk and whisk until it comes to the boil.
Remove from heat and stir in cheese. Return pan to low heat, stirring constantly until cheese is melted. Season with salt and pepper. Add cooked macaroni noodles and pour into a buttered 9” by 13” casserole dish
Combine melted butter, thyme, parsley, Parmesan cheese and breadcrumbs. Sprinkle over macaroni.
Bake covered for 10 minutes, then uncovered for 10 minutes or until sauce bubbles and top is browned.