Recipe courtesy of Erik Blauberg

Ultimate Macaroni and Cheese

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  • Level: Easy
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1 tablespoon vegetable oil

4 tablespoons minced onions

4 tablespoons sweet butter

4 tablespoons flour

10 ounces milk

3 ounces white wine

1/2 teaspoon Hungarian paprika

6 ounces sharp white cheddar

3 ounces gruyere cheese

Fresh ground nutmeg, to taste

Salt and fresh ground white pepper to taste

3/4 pound cooked macaroni


  1. In a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately.

Cook’s Note

If you like to turn this dish into a casserole, preheat the oven to 350 degrees, place the macaroni and cheese into a casserole dish, sprinkle 3 tablespoons grated Parmesan cheese on top, then sprinkle 1 tablespoon dried bread crumbs on top of the cheese. Cook for approximately 4 minutes or until lightly brown.