Macaroni and Cheese

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings

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.


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