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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Read all 7 reviews
By rachellespam_10...
Foster City, CA
on April 08, 2008
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The cheese turned out very gritty and chucky after baking in the oven. Too much salt and nutmeg was too strong. Don't waste your time.
By anichelle4u_101...
Austin, TX
on April 03, 2008
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My family loves this recipe...this is my "signature dish" at all family events and is the request of all guest. Excellent recipe.
By jerri1022
Merritt Island, FL
on May 19, 2007
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I have tried several different recipes for mac & cheese and I have always come back to this one. I serve this at all of my office and home parties and everyone cleans it up! There are never any leftovers. Extremely creamy cheese sauce. The different types of cheese really makes this mac and cheese the absolute best.
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