- Total: 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.
