BIG BATCH MAC ’N’ CHEESE SAUCE
MAKES 12 CUPS HANDS-ON TIME 45 MINUTES TOTAL TIME 45 MINUTES 6 tbsp salted butter 1 large onion, minced ¾ cup all-purpose flour 1 tsp each garlic powder, nutmeg and pepper ½ tsp salt 3 tbsp Dijon mustard 8 cups 2% milk, warmed 6 cups shredded aged white cheddar cheese 2 cups shredded Gruyère cheese 2 cups shredded mozzarella or Monterey Jack cheese In large saucepan or Dutch oven, melt butter over medium heat; cook onion, stirring occasionally, until softened but not browned, about 5 minutes. Add flour, garlic powder, nutmeg, pepper and salt; cook, stirring constantly, until mixture begins to stick to pan, about 1 minute.
Whisk in mustard; gradually whisk in milk, 1 cup at a time, whisking after each addition. Increase heat to high; bring to boil, whisking constantly and scraping pan bottom. Reduce heat to medium-low; simmer, whisking constantly, until thickened, 7 to 8 minutes. Remove from heat; gradually stir in cheddar, Gruyère and mozzarella, ½ cup at a time, stirring after each addition, until melted and smooth.
PER ½ CUP about 185 cal, 10 g pro, 13 g total fat ( 7 g sat. fat), 8 g carb (0 g dietary fibre, 5 g sugar), 40 mg chol, 264 mg sodium, 164 mg potassium. % RDI: 26% calcium, 3% iron, 14% vit A, 2% vit C, 6% folate.