Best of Cincinnati 2014
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Extravagant and Indulgent
with Leigh Barnhart Ochs

Saturday, April 26
11:00am - 1:30pm

Early Summer Entertaining
with Leigh Barnhart Ochs

Tuesday, April 29
11:00am - 1:30pm

Grilling Flank Steak with Ellen
with Ellen Mueller

Thursday, May 1
6:00 - 8:30pm

A Fiesta of Herbs for Cinco de Mayo
with Rita Heikenfeld and Ron Wilson

Monday, May 5
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Low-Country Shrimp Boil
with Leigh Barnhart Ochs

Thursday, May 8
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  • More Recipes

Creamy Stovetop Macaroni and Cheese


  • 8 ounces macaroni, shell, penne or other pasta
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • Salt and pepper, to taste


  1. Bring a large pan of salted water to a boil; cook pasta to al dente according to package directions. Drain well and return to pan.
  2. While the pasta cooks, melt butter in a medium saucepan over medium heat and whisk in flour until no lumps remain.
  3. Slowly add milk, whisking constantly, until completely incorporated and smooth.
  4. Lower heat and simmer for 5 minutes, stirring frequently until sauce has thickened slightly.
  5. Remove from the heat and stir in cheddar, Parmesan, mustard and Worcestershire until cheese is melted and sauce is creamy.
  6. Pour sauce over drained pasta and mix well.
  7. Season with salt and pepper and serve immediately.
  8. Serves 4.