This mini cheesy dish is a comfort food classic.

Ingredients

• 8 oz uncooked elbow macaroni
• 4 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups 2% milk
• 1/4 cup diced onion
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 cups shredded cheddar cheese
• 1 2/3 cups shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Directions

1 Cook the pasta in a large pot of lightly salted boiling water for 8 to 10 minutes or until al dente. Drain and rinse with cold water; set aside.

2 Melt the butter in a large saucepan over medium-high heat until bubbly. Slowly add the flour, whisking constantly, and cook until a cream-coloured roux forms. Slowly pour in the milk, whisking constantly, until the milk is fully incorporated. Continue whisking until the mixture comes to a boil and has reached a saucy consistency. Boil for 1 minute, then reduce the heat to medium low.

3 Add the onion, mustard and Worcestershire sauce to the pot, stirring until combined. Add the cheeses, 1/4 cup at a time, stirring to melt after each addition. Season the sauce with the salt and pepper.

4 Add the cooked macaroni to the pot and stir until fully combined. Heat for 5 minutes more, stirring constantly, or until the macaroni and cheese is piping hot.

5 Spoon the macaroni into four 1-cup ramekins and serve immediately.

Prep & cook time: 45 minutes
Serves 4