Crazy Good Mac and Cheese Recipe - Chef Craig Flinn

Ingredients

• 1 lb (500 g) elbow macaroni
• 1⁄3 cup (75 mL) butter
• 1 small onion, minced
• 1⁄2 tsp (2 mL) salt
• 1⁄2 tsp (2 mL) pepper
• 1⁄4 cup (60 mL) plus 1 tbsp (15 mL) all-purpose flour
• 3 cups (750 mL) milk
• 2 cups (500 mL) half-and-half cream (10% mf)
• 2 tbsp (30 mL) Dijon mustard
• 1 tbsp (15 mL) Worcestershire sauce
• 1 tbsp (15 mL) hot sauce, such as Tabasco sauce or Sriracha
• 1⁄2 tsp (2 mL) nutmeg
• 1 package (1 lb/500 g) Velveeta cheese
• 2 cups (500 mL) shredded Gruyere cheese
• 2 cups (500 mL) grated aged Cheddar or Gouda cheese
• 1½ cups (375 mL) grated Parmesan cheese
• 1⁄4 cup (60 mL) melted butter
• 1⁄2 cup (125 mL) fresh bread crumbs
• 1⁄2 cup (125 mL) crushed crackers, such as Saltines, Breton or Carr’s Table Water