Janice Beaton Fine Cheese's Macaroni and Cheese

Author: Canadian Living

Janice Beaton loves good cheese, which led her to open Janice Beaton Fine Cheese just three years ago in Calgary. Besides the large selection of carefully chosen Canadian and European cheeses and other fine-food products, the store also widely promotes local products, such as organically grown heirloom-seed tomatoes. Recent and popular additions to the store are in-house prepared frozen foods, the most in-demand item being this macaroni and cheese, made with blends of cheese from the store. Beaton always likes to include a sharp and tangy cheese in the mix for extra flavour and combines at least two different cheeses, although she says using all old Cheddar or Gruyère will make a fine dish, too. She encourages you to experiment with favourite cheeses; just remember to use ones that melt well.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2003


  • 1/4 cup butter
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 4 cups hot milk
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded Gouda cheese
  • 1 cup shredded old Cheddar cheese
  • 1 cup shredded Edam cheese
  • 1 cup shredded blue cheese
  • 5 cups penne pasta (about 1 lb/500 g)
  • 1 cup coarse fresh bread crumbs


In saucepan, melt butter over medium-low heat; cook onion and garlic, stirring, until softened, about 5 minutes. Stir in flour; cook, stirring, for 2 minutes.

Gradually whisk in hot milk. Whisk in mustard, salt, pepper and cayenne; bring to boil, stirring constantly. Reduce heat to medium-low; simmer for 10 minutes, stirring often. Stir in half each of the Gruyère and Cheddar cheeses.

Meanwhile, in large pot of boiling salted water, cook penne until tender but firm, about 8 minutes. Drain and return to pot. Pour in milk mixture, stirring to coat.

Spread one-third in 8-inch (2 L) square glass baking dish; top with half each of the remaining Gruyère and Cheddar cheeses. Repeat layers once. Spread remaining pasta mixture over top. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover with plastic wrap and refrigerate for up to 24 hours, or overwrap in heavy-duty foil and freeze for up to 2 weeks. Thaw in refrigerator; add 10 minutes to baking time.)

Sprinkle with bread crumbs. Cover with foil; bake in 350°F (180°C) oven for 35 minutes. Uncover and bake until bubbly and browned, about 20 minutes.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 845 mg
  • Protein 21 g
  • Calories 500.0
  • Total fat 19 g
  • Cholesterol 58 mg
  • Saturated fat 11 g
  • Total carbohydrate 60 g


  • Iron 18.0
  • Fibre 0.0
  • Folate 42.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 40.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Janice Beaton Fine Cheese's Macaroni and Cheese