Preheat oven to 350 degrees and butter a 3 or 4 quart baking dish.

1 pkg (1 pound) elbow macaroni

7 tablespoons of unsalted butter

1/2 cup of flour

3 cups of milk

1 cup of cream

2 cups grated cheddar cheese

1/2 cup parmesan cheese

1/2 cup grated gruyere cheese

bread crumbs

1 and 1/4 teaspoon dry mustard

1 teaspoon cumin

1 teaspoon smoked paprika

pinch of cayenne (optional)


In a heavy sauce pan melt 6 tablespoons of butter.  Add flour and stirring constantly make a roux.  Add milk and cream in a stream and continue stirring.  Add spices, salt & pepper to taste.  Stir occasionally as it thickens.


While the sauce is being prepared bring a kettle of salted water to boiling and add the macaroni.  Cook until al dente about 7 minutes.


Stir together the macaroni, sauce and cheeses, (holding half the parmesan in reserve) until well mixed and transfer into the prepared baking dish.


In a separate bowl add the remaining parmesan to the bread crumbs and sprinkle over the top of the macaroni.  Dot the top with the remaining 1 tablespoon of butter.  Bake 25 to 30 minutes until golden and bubbling.

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