INGREDIENTS 8 Servings
- 4 cups elbow macaroni
- 5 tablespoons unsalted butter
- 4 cups milk
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 1 bay leaf
- 3 fresh thyme
- 1 teaspoon ground mustard
- 1/2 cup Cholula® Original Hot Sauce
- 2 tablespoons all-purpose flour
- 1 cup grated Cheddar cheese
- 1 cup grated Gruyere cheese
- 1 cup grated Fontina cheese
- 1/2 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper
- 1 Cook macaroni as directed on package for al denta pasta. Drain well. Toss with 2 tablespoons of the butter; set aside.
- 2 Preheat oven to 350°F. Grease 13x9-inch baking dish with 1 tablespoon of the remaining butter; set aside.
- 3 Place milk in medium saucepan. Add onion, garlic, bay leaf, thyme and mustard. Heat on medium-low heat until the milk starts to steam, about 10 minutes. Remove from the heat; set aside.
- 4 Melt 2 tablespoons butter on medium heat in separate large saucepan. Sprinkle in flour. Cook and stir 2 - 3 minutes, just until well blended and bubbly.
- 5 Strain milk mixture through fine sieve into large saucepan with flour mixture, whisking constantly to break up any lumps. Stir in Original Hot Sauce. Cook, stirring frequently 5 minutes or until mixutre is thickened. Remove from heat. Stir in half of the cheeses until melted and smooth. Add salt and pepper to taste. Add macaroni and all but 1 cup of the remaining cheese, stirring to mix. Trtanfer to prepared baking dish.
- 6 Sprinkle remaining 1 cup cheese evenly over top. Bake 25 - 30 minutes or until cheese is melted and top is lightly browned. Serve with additonal Hot Sauce, if desired.
- 7 Adapted from Recipe by Chef Albert Ngo, Delaware North Sportservice at Red Bull Arena.