- PREHEAT oven to 425F.
- COOK pasta following package directions less 2 min, until just tender. Drain and set aside.
- MELT butter in a large pot over medium. Add onion and cook until softened, 3 min. Add thyme, garlic and salt and cook for 1 min. Stir in flour with a wooden spoon until golden, 1 min. Gradually add milk, 1/2 cup at a time, over 2 min, stirring constantly. Increase heat to medium-high and continue to stir until mixture has just come to a boil and is slightly thickened, 4 to 5 min. Remove from heat.
- STIR in 1 1/2 cups of the cheddar and the gruyère, parmesan and Dijon until smooth. Stir in pasta, then scrape into a 9 × 13-in. casserole dish and top with remaining 1 cup cheddar.
- PLACE on a baking sheet and bake until sauce is bubbly and topping is golden, 15 min. Let stand
10 min before serving. Kitchen Tip: The key to a good baked mac & cheese is using lots of sauce, so it absorbs into and thickens the noodles, and choosing 2- to 3-year-old cheddar for the best flavour.
Protein 22 g
Carbohydrates 33 g
Fat 24 g
Fibre 1 g
Sodium 634 mg
Excellent source of vitamin B12
Chatelaine Quickies: French Onion Macaroni and Cheese