Recipe courtesy of Empire Diner

Macaroni and Cheese

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  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  1. 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.