Macaroni and Cheese

Ingredients

• 3 pints whole milk
• 3 ounces white roux (butter and flour mixed in equal proportions and cooked)
• 1 tablespoon salt
• 2 tablespoons dry mustard
• 1/2 teaspoon nutmeg
• 1 pound American cheese
• 10 ounces grated Monterey Jack cheese
• 4 ounces grated Fontina cheese
• 12 ounces shredded cheddar cheese (sharp)
• 1 1/2 cups grated Parmesan cheese
• 8 cups drained, cooked elbow macaroni
• Bread crumbs

Directions

Heat milk and stir in roux to thicken. Dissolve salt, mustard and nutmeg in a little water and add to thickened mixture. Reduce heat. Gradually stir in with a wooden spoon all the cheese. Continue to cook, stirring constantly until cheese has melted and sauce is smooth. Mix with elbow macaroni, top with bread crumbs and bake in a preheated 400 degree oven until browned and bubbly.