Classic Mac and Cheese – Chatelaine

Classic Mac and Cheese – Chatelaine

Photo: Roberto Caruso

Training: 15 minutes
Cooking: 30 minutes
Makes 8-10 servings


  • 750 ml (3 cups) pasta
  • 80 ml (1/3 cup) butter
  • 1 small onion, chopped
  • 3 stalks thyme
  • 2 garlic cloves, minced
  • 3/4 tsp salt
  • 80 ml (1/3 cup) all-purpose flour
  • 1 liter (4 cups) milk
  • 625 ml (2 1/2 cups) spicy cheddar cheese, grated
  • 250 ml (1 cup) Gruyère cheese, grated
  • 250 ml (1 cup) Parmesan cheese, grated
  • 2 tbsp Dijon mustard


  1. Preheat oven to 220°C (425°F).
  2. In a large pot of boiling salted water, cook the pasta 2 minutes less than the package directions recommend, until tender and crispy. Drain and reserve.
  3. Melt the butter in a large saucepan over medium heat. Add onion and cook until soft, 3 minutes. Add thyme, garlic and salt and cook 1 minute. Add flour, stirring with a wooden spoon until fluffy, 1 minute. Gradually add milk, 125 ml (1/2 cup) at a time, stirring constantly for 2 minutes. Increase the heat to medium-high and continue stirring until the mixture thickens slightly and starts to bubble, 4 to 5 minutes. Remove the saucepan from the heat.
  4. Add 375 ml (1 1/2 cups) cheddar, gruyere, parmesan and mustard to the sauce, stirring until the mixture is smooth. Add pasta and stir. Transfer to a 23 x 33 cm (9 x 13 in.) baking dish. Cover with the rest of the cheddar, 250 ml (1 cup).
  5. Put the dish on a baking sheet and bake. Bake until the sauce is bubbling and the top of the dish is golden brown, 15 minutes. Let stand 10 minutes before serving.


To get delicious macaroni and cheese, you need to put a lot of sauce on them. The pasta will absorb it and thicken. Choose a sharp 2- or 3-year-old cheddar for more flavor.