Ingredients

1 lb DaVinci Elbow Macaroni
3 tbsp DaVinci Olive Oil
1/2 of a yellow onion, diced
3 cloves of garlic, chopped
1/4 tsp crushed red pepper flakes
1 tbsp dijon mustard
2 tbsp flour
1 cup chicken or veggie broth
2 cups milk
1/2 lb gruyere cheese, shredded
1/2 lb cheddar cheese, shredded
1 1/2 tsp kosher salt
1/2 tsp black pepper
3 cups leftover stuffing

Directions

1. Preheat the oven to 375° F.
2. Cook the pasta according to package instructions. Drain and set aside.
3. In a large pot, heat the olive oil over medium heat. When the oil is hot, add the onions, season them with a pinch of salt, and cook for 2-3 minutes, until softened. Stir in the garlic, red pepper flakes, and dijon mustard and cook for another 2 minutes, until very fragrant.
4. Stir in the flour and cook for 1-2 minutes. While stirring continually, gradually stream in the broth and the milk. Whisk until smooth and then bring the mixture to a simmer.
5. Whisk in the cheese and cook for about 5 minutes, until all of the cheese has melted. Season with salt and pepper.
6. Add the cooked macaroni and stir to coat in the cheese sauce. Transfer the mixture to a 9x13” baking dish. Spread the stuffing in an even layer over the top and bake for 30-35 minutes, until macaroni and cheese is bubbling and the stuffing is golden brown. Serve immediately.

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