• 6 Tbsp. butter
  • 1 large onion, cut in half and sliced
  • 1/2 lb. macaroni, or your favorite shaped pasta
  • 1/4 cup flour
  • 2 1/2 cups milk
  • 1/3 lb. sharp cheddar cheese, grated
  • 1/3 lb. gruyere cheese, grated
  • 1/3 lb. parmesan cheese, grated
  • 8 teaspoons Dulcet Creole Mustard
  • 1 1/2 cups diced ham
  • 1/2 pint cherry tomatoes or more to taste, cut in halves
  • 1 cup fresh bread crumbs


  1. In a medium-sized, heavy pot, melt 2 Tbsp. of the butter over medium-low heat.
  2. Once the butter is melted, add the onion and cook until caramelized, approximately 20 minutes, stirring occasionally to prevent browning.
  3. Remove the onions from the pan and set aside.
  4. Place salted water in a separate large pot on the stove top, bring to a boil, add the macaroni and cook until just before it becomes al dente. Drain and run under cold water, strain well.
  5. While the macaroni is cooking, melt 3 Tbsp. butter in the same heavy pot over medium heat.
  6. Heat the milk separately on the stove or in the microwave.
  7. Add the flour to the melted butter and whisk to combine.
  8. Cook the flour/butter mixture for 1 minute, or until it starts to bubble.
  9. Slowly add the heated milk to the flour and butter, whisking to prevent lumps from forming.
  10. Continue to cook until the mixture slightly thickens into a creamy sauce that coats the back of a spoon.
  11. Remove from the stovetop and allow to cool for 5 minutes.
  12. Once slightly cooled, stir in the onion, 6 teaspoons Creole Mustard, ham and cheese. Mix until well combined.
  13. Add the cherry tomatoes and macaroni and place in a buttered casserole dish.
  14. Melt the last Tablespoon of butter, whisk in the remaining 2 teaspoons of Creole Mustard, then toss with the bread crumbs and sprinkle on top of the mac & cheese.
  15. Place in 400 degree preheated oven and cook for 45 minutes.
Serves 4.

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