Macaroni and Cheese

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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