The other day I had a craving for macaroni and cheese - and not the stuff from the blue box.   So I used an old recipe  for white sauce and threw in some cheese (in this case gruyere, cheddar and parmesan) along with toasted bread crumbs on top.  Delish!  And fast. 

"Cheddar, gruyere and parmesan cheese and mac. Yum."

Cheddar, gruyere and parmesan cheese and mac.  Yum.

All purpose white sauce

  • 2 T. butter or margarine
  • 2 T. flour (all purpose)
  • 2 cups milk (warmed)
  • Salt (to taste)
  • White pepper (to taste)
  • Ground nutmeg
  • Squeeze of lemon
  • 10 oz. penne or other noodles 

Other additions:

  • Garlic (one clove, finely minced)
  • Tabasco (just a few shakes)
  • 1 T. Dijon mustard 

Melt the butter on medium heat.  When it bubbles gently, add the flour and stir well to combine.  Cook the butter/flour mixture for about 1 – 2 minutes.  Add the warmed milk and stir until it thickens.  Add salt, pepper.  If your sauce is bland, consider the lemon juice, garlic and Tabasco route (basic ingredients I use to "perk" up sauces).

Once your white sauce is made, add the cheese.  Stir until melted. 

  • ½ cup gruyere
  • ½ cup cheddar
  • ½ cup grated parmesan 

Note:  you can use all gruyere (instead of the cheddar addition) if you prefer. 

Pour over the pasta noodles and stir to combine.  Pour into a casserole and top with toasted bread crumbs.  Bake at 350 for approx. 30 minutes or until you see the mixture bubble vigorously.

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