Indulgent Mac & Cheese

• 2 cups chicken broth
• 3 cups heavy cream
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 lb macaroni (can sub any "shaped" pasta)
• 2 tablespoons Dijon mustard
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded gouda cheese
• 1 1/2 cups shredded gruyere cheese
• 1/2 cup parmesan cheese
• salt and pepper

1. Preheat oven to 450 degrees and butter a 13x9 baking dish.
2. Bring the chicken broth to a boil in a medium saucepan and reduce it over high heat to 3/4's of a cup.
3. Bring the cream to a boil and reduce it to two cups being more careful with your heat with the cream so as to not scorch it.
4. A reminder; don't skip the reducing of the liquids or you will end up with soup and don't just sub the lower amounts to start out with; the concentrations lend a different flavor.
5. Melt the butter and olive oil in a large pot and cook the onions and garlic until tender and translucent.
6. Cook the pasta to desired tenderness.
7. Add the reduced cream and reduced broth to the onion/garlic mix then add the mustard, cheddar, gouda and gruyere cheeses and whisk until melted and well blended.
8. Add the pasta to the cheese sauce; mix well and put it buttered baking dish.
9. Top with the parmesan cheese and bake at 450 for 10-15 minutes.

chicken broth, heavy cream, butter, olive oil, onion, garlic, macaroni, mustard, cheddar cheese, gouda cheese, gruyere cheese, parmesan cheese, salt

Taken from www.food.com/recipe/indulgent-mac-cheese-210804 (may not work)