Ingredients Jump to Instructions ↓

  1. 1 (12 ounce) package macaroni

  2. 1/4 cup butter

  3. 1/2 cup minced onion

  4. 1 1/2 tablespoons minced garlic

  5. 1/4 cup all-purpose flour

  6. 1/2 cup half-and-half cream

  7. 1 1/2 cups milk

  8. 1/2 teaspoon dry mustard powder

  9. 1/2 teaspoon liquid smoke flavoring

  10. 1 cup grated Parmesan cheese

  11. 1 (8 ounce) package cream cheese, cubed

  12. 1 cup shredded Swiss cheese

  13. 2 cups shredded Monterey Jack cheese

  14. 1/3 cup shredded sharp Cheddar cheese salt and pepper to taste

  15. 1/2 cup bread crumbs

  16. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the onion, and cook for 3 minutes until it begins to soften. Add the garlic, and continue cooking until the onion has softened and turned translucent, about 2 minutes more. Slowly stir in the flour, and cook, stirring constantly for 5 minutes. Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke; simmer for 10 minutes, stirring occasionally. Add 1 cup of Parmesan cheese, along with the cream cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese and breadcrumbs over the macaroni Bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.


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