Images: Joe Kim
This mini cheesy dish is a comfort food classic.
- 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
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