Mac & Cheese
INGREDIENTS
  • 2 cups white sharp chedder
  • 1 cup Gruyere
  • 1 cup Fontina
  • 1 cup parmigiano reggiano
  • 6 T butter
  • 1/2 C flour
  • 5 C hot half&half
  • 1/4 t Nutmeg
  • 1/2 t cayenne
  • Kosher Salt & pepper to taste
  • 3/4 cup fresh breadcrumbs
  • 1lb Macaroni
DIRECTIONS
  1. Melt butter in saucepan. Whisk in flour to make a roux. Slowly whisk in hot half-and-half, whisking constantly until sauce becomes thick. Remove from heat. Stir in 1 cup cheddar, 3/4 cup gruyere, 3/4 cup fontina, 1/2 cup parmagiano, nutmeg, cayenne pepper, salt and ground pepper. Stir until cheese is melted. Adjust seasoning.
  2. Cook macaroni until really al dente should be underdone. Drain, add to cheese sauce and mix well. Put in a buttered baking dish. Top with remaining cheese and bread crumbs. Bake at 350 for about 40 minutes, or until bubbly and brown on top.