DIY Mac-N-Triple Cheese Recipe From Executive Chef Matthew Siegmund
1/4 Whole Butter | 1/4 All Purpose Flower | 1 Cup of Diced White Onion | 6 Cups Whole Milk | 4 Cups Heavy Cream | 1/2 Cup Roasted Garlic Puree | Kosher Salt | 1 lb of Shredded Cheddar Cheese | 1 lb of Shredded Gruyere (both room temp.) Pasta – Use a noodle that will hold the sauce. Example: Cavatappi
Sauté onions in butter until translucent. Add flour and make blonde roux. Add cream, milk, garlic and salt to taste. Cook until thickened and add cheeses and mix until well incorporated. Let rest while pasta is cooking…Do not overcook your pasta, should have a “bite” to it. When cooked, cool down under running cold water and toss in blended oil (Not Extra Virgin Olive Oil).
When ready, heat up cheese sauce, toss in pasta and a little extra cheese. Place in baking ware, top with more cheese and bake off at 375-425 degrees Fahrenheit until golden brown.