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Recipe courtesy of Empire Diner

Show: The Best Of

Episode: After Hours

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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.

Recipe courtesy of Empire Diner, NY

My Private Notes

Name: Macaroni and Cheese
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
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