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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
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.
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