Angela Jia Kim

Savor Beauty + Spa / Savor the Success - CEO + Founder
New York, NY

    How to pump up your business with Mac & Cheese

    August 11, 2011

    Okay, okay... I admit it! I'm a Mac & Cheese-aholic. I love, love, LOVE pasta + cheese together. At our July Potluck dinner, Dr. Susan Meyer brought the most delicious Mac & Cheese, so I've asked her to share her secret with the Savor community.

    Oh, go ahead... be naughty with me. Take time off from working. Make it and SAVOR. :) 

    Savor July Potluck Dinner 2012 

    4 Cheese Mac & Cheese (for serious Mac & Cheese Lovers)
    Thanks to Dr. Susan Meyers for submission!

    Prep Time: 35 min
    Inactive Prep Time: 5 min
    Cook Time: 1 hr 0 min
    Level: Intermediate
    Serves: 6 servings

    Kosher salt
    1 (16-ounce) package macaroni (elbow, shells or any curly shape)
    1 medium onion, diced
    5 tablespoons unsalted butter, plus more to butter baking dish
    6 tablespoons all-purpose flour
    1 tablespoon Dijon mustard
    ½ - 1 teaspoon Mrs. Dash original table seasoning
    Pinch cayenne pepper
    Black pepper - maybe ¼ teaspoon

    2 1/2 cups whole milk
    2 cups heavy cream
    1 bay leaf
    1/2 teaspoon salt
    1 1/2 cups grated Fontina
    3/4 cup grated Gruyere
    3/4 cup grated White Cheddar (Australian)
    3/4 cup grated Parmesan
    1/4 cup bread crumbs (optional)

    Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish or for individual servings, use 48 foil cupcake papers and bake in cupcake tins.

    Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.

    In a large Dutch oven or other heavy pot, saute the onion in 1 tablespoon butter until soft. Add the remaining 4 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon. 
Using a whisk, add the flour, and stir constantly until well mixed with the butter making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly. 
Add the bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.

    Strain the hot milk mixture into a metal bowl and discard the solids or use a slotted spoon to remove bay leaf and most of the onions. Working quickly, mix in the Fontina, Gruyere, white Cheddar, and Parmesan. Continue to stir until all cheese is melted. 
Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish.

    If desired, sprinkle bread crumbs on top of the mixture. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.


    Angela Jia Kim is the founder of Om Aroma & Co., fresh organic beauty, and Savor the Success, the premium business network for women entrepreneurs.

    She is a mom, wife, author-in-the-making, entrepreneur, and former concert pianist. She splits her time between New York City and the Catskills

    Read Angela Jia 's other blog entries >

Please Wait