Ingredients

The following ingredients have 8 Servings
  • 16 ounces elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 quart (4 cups) half and half
  • 1/2 cup heavy whipping cream
  • 4 ounces cream cheese, cubed and softened
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon onion powder
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 6 ounces Fontina cheese, grated and divided
  • 6 ounces white American cheese, grated or cubed
  • 2 ounces smoked cheddar cheese, grated

Instruction

  • Preheat oven to 350 degrees. Cook macaroni according to package directions; rinse with cool water and drain.
  • Meanwhile, melt butter in large saucepan over medium heat. Add flour and stir to mix well. Cook for 2-3 minutes.
  • Gradually whisk in half and half and simmer for 3-5 minutes, stirring constantly.
  • Stir in heavy cream, cream cheese, Dijon mustard, fresh thyme, onion powder, nutmeg, and cayenne pepper. Season with salt and pepper, to taste.
  • Pour pasta into a large bowl. Add half of the Fontina cheese, the white American cheese and the smoked cheddar. Toss to mix well.
  • Stir the sauce into the pasta and cheese.
  • Pour the pasta into a greased 9×13 inch baking dish. Top with remaining Fontina cheese.
  • Bake for 25-30 minutes or until golden brown. Let stand 10 minutes before serving.