Macaroni And Cheese

2 cups chicken broth
3 cups heavy cream
1-1/2 Tbsp. butter
1 onion, chopped
2 garlic cloves, minced
1 pound rotelle pasta
2 Tbsp. Dijon mustard
1/4 pound extra sharp cheddar cheese, shredded
1/4 pound gouda cheese, shredded
1/4 pound gruyere or swiss cheese, shredded
salt and pepper to taste
1 cup Parmesan cheese, grated


Preheat oven to 450 degrees and butter a 13x9" baking dish.

Bring the chicken broth to a boil in a medium saucepan and reduce to 3/4 cup over high heat. Bring the cream to a boil in another large heavy saucepan and reduce it to 2 cups. Don't skip this step or the finished dish will not be thick enough.

Melt the butter in another large heavy saucepan and cook onions and garlic until translucent and tender. Cook the pasta until al dente and drain.

Add the reduced cream and reduced broth to the onions, then add the mustard, cheddar, gouda and gruyere cheeses and whisk until melted and blended. Add the seasonings. Add the pasta and mix well. Spoon into the baking dish, top with Parmesan cheese, and bake it at 450 degrees for 10-15 minutes