Classic macaroni and cheese

Prep 15 min
Total 55 min
Serves 8 to 10



3 cups
macaroni pasta
1/3 cup
small onion, diced
sprigs of thyme
cloves of garlic, minced
3/4 tsp
1/3 cup
all-purpose flour
4 cups
2 1/2 cups
shredded old cheddar, divided
1 cup
shredded gruyère
1 cup
grated parmesan
2 tsp
Dijon mustard


  • 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 macaroni and cheese 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. This macaroni and cheese recipe has both.


Calories 438, Protein 22 g, Carbohydrates 33 g, Fat 24 g, Fibre 1 g, Sodium 634 mg. Excellent source of vitamin B12

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