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Categories: Main courses, Sides, Vegetarian

Eatwell macaroni and cheese

Eatwell macaroni and cheese
Lawrence K. Ho / Los Angeles Times

Patina, that Melrose Avenue institution, has made one with hand-rolled macaroni and mascarpone cheese. Ammo, a Hollywood spot where you're likely to overhear conversations about personal trainers, does a version with four cheeses and wild mushrooms. During truffle season, Melisse ... Read more

Active work time: 25 minutes | Total preparation time: 1 hour | Serves 8
Note: Chef Laima Leko of the Silver Lake restaurant Eatwell says this is an old diner recipe.
  • 1 pound elbow macaroni
  • 1/2 cup (1 stick) butter
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup flour
  • 4 cups milk
  • 2 cups cream
  • 1 teaspoon Dijon mustard
  • 1 cup grated Monterey Jack
  • 1 1/2 cup grated sharp Cheddar, divided
  • 1/2 cup grated Parmesan
  • 3/4 cup crumbled blue cheese, divided
  • Hot sauce
  • Salt, pepper

Step 1Heat the oven to 350 degrees. Cook the macaroni in plenty of rapidly boiling salted water until done, about 10 minutes. Drain well and set aside.

Step 2Melt the butter and saute the onion and garlic until soft, about 5 minutes. Whisk in the flour to make a roux. Cook until mixture is smooth, about 5 minutes. Whisk in the milk and the cream and simmer until the mixture is thick and creamy, about 15 minutes.

Step 3Add the garlic, mustard, Jack, 1 cup of Cheddar, Parmesan and 1/2 cup blue cheese. Return to the heat till melted. Add a dash of hot sauce and salt and pepper to taste.

Step 4Mix the sauce with the cooked macaroni and put in a 13x9-inch baking dish. Sprinkle the reserved 1/2 cup of Cheddar and 1/4 cup blue cheese on top and bake until brown and crusty on top, about 30 minutes.

Each serving:
526 calories; 571 mg sodium; 116 mg cholesterol; 38 grams fat; 23 grams saturated fat; 29 grams carbohydrates; 19 grams protein; 1.24 grams fiber.
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