Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons unsalted butter
  • 1 peeled and small diced yellow onion
  • 4 finely minced cloves of garlic
  • 4 tablespoons all-purpose flour
  • 6 cups whole milk
  • 3 cups shredded sharp cheddar
  • 3 cups shredded white cheddar
  • 3 cups shredded American cheese
  • 1 ½ pounds macaroni noodles
  • 3 large eggs
  • sea salt and fresh cracked pepper

Instruction

  • Preheat the oven to 350°.
  • Add the butter to a large rondeau or Dutch oven pot over medium heat until melted and add in the onions and garlic and cook until lightly browned about 5-7 minutes.
  • Next, stir in the flour until completely combined and add in the milk and bring to a boil over high heat.
  • Once the milk becomes thick, stir in 2 cups each of each cheese, totaling 6 cups of shredded cheese and whisk until smooth.
  • Turn the heat down to low and finish with salt and pepper. Keep warm.
  • In the meantime, boil the noodles in a large pot of boiling salted water for 6-8 minutes or until slightly crunchy or al dente.
  • Drain the noodles and transfer them to the pot of cheese sauce and mix thoroughly along with the eggs. Adjust the seasonings with salt and pepper if need be.
  • Transfer the macaroni and cheese to a large casserole dish and sprinkle on the remaining 1 cup each of the shredded cheese totaling 3 cups of cheese.
  • Bake in the oven at 350° for 20 minutes or until the cheese is melted.