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Step #1
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Grate all Cheeses and combine. Pre-heat your oven to 350u00b0F.
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8 ounces Cheddar (grated)
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8 ounces Taleggio (rind removed & cubed)
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6 ounces Fontina
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6 ounces Gouda
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2 ounces Cheddar (finely grated)
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Step #2
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Cut a slit into the halved Onion and place a Bay Leaf in the slit. Stick the 2 cloves of Garlic into the Onion. Start making the Mornay Sauce by placing the Milk in a saucepan over medium-low heat and adding the Onion. In a separate saucepan, melt the Butter and add 1/2 clove grated Garlic. Slowly add the Flour, whisking to combine, and cook for 2 minutes. Ladle in the warm Milk, whisking constantly, until combined and smooth. Add the Nutmeg, Black Pepper and Cayenne Pepper. Add 5 ounces Cheddar and 5 ounces Taleggio and 3 ounces Fontina and 3 ounces Gouda.
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1/2 Onion (skin removed)
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1 Bay Leaf
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2 1/2 Cloves Garlic
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1 quart Milk
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8 tablespoons Butter
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1/2 cup All-Purpose Flour
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1/2 teaspoon Nutmeg
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1/2 teaspoon Black Pepper
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1/4 teaspoon Cayenne
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5 ounces Cheddar
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5 ounces Taleggio
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3 ounces Fontina
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3 ounces Gouda
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Step #3
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Pour the Mornay Sauce over the Macaroni and toss to combine. In a small saute pan, melt 3 tablespoons butter and add the Panko Breadcrumbs, Thyme and Lemon Zest. Place the combined Macaroni and Cheese into a shallow baking dish and top with the grated and the Breadcrumbs. Bake in a 350u00b0F oven for 20 minutes and serve immediately.
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3 tablespoons Butter
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1 cup Panko Breadcrumbs
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2 Sprigs, Fresh Thyme (minced)
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Zest of 1 Lemon
