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1
Melt butter in a frying pan.
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2
Add diced yellow onion.
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3
Saute on medium low heat, stirring occasionally, until onions brown around the edges.
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4
While onions cook, pour heavy cream and eggs into a blender.
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5
Blend together well on low-speed.
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6
Turn onions on low heat, then whisk while pouring custard mixture into frying pan.
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7
Add mustard powder (or, if you prefer, a tablespoon of mustard), cayenne pepper and salt and pepper to taste.
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8
Continue to whisk on low heat for about 3 minutes.
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9
Grate Gruyere cheese, Comte cheese and sharp cheddar cheese.
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10
Set aside.
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11
Preheat oven to 350 degrees F.
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12
Put a large pot of water on high heat.
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13
Be sure to wait for water to boil and then add the noodles (my favorite noodles are penne noodles).
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14
Cook noodles until al dente; follow cooking time on packaging as all noodles are different.
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15
Drain water from noodles.
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16
Then, in the same pot, pour the heavenly sauce over noodles.
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17
Add cheeses and stir.
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18
Oh my.
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19
Place saucy noodles into an oven-safe pot.
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20
For an easy and tasty topping, place croutons into a food processor and pulse until you have a crumbly texture.
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21
Top macaroni and cheese with croutons (or Panko bread crumbs).
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22
Place in the preheated oven and bake for about 30 minutes.
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23
Welcome back, school.
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24
And welcome back, old-fashioned macaroni and cheese.
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25
Welcome back.
