| 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
Instructions
- 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.
Reviews
The cheese turned out very gritty and chucky after baking in the oven. Too much salt and nutmeg was too strong. Don’t waste your time.
My family loves this recipe…this is my “signature dish” at all family events and is the request of all guest. Excellent recipe.
I have tried several different recipes for mac & cheese and I have always come back to this one. I serve this at all of my office and home parties and everyone cleans it up! There are never any leftovers. Extremely creamy cheese sauce. The different types of cheese really makes this mac and cheese the absolute best.
Good flavor – but way too much milk!
Awesome receipe. I did substitute the American cheese for a more flavorable one. Everyone who ate this macaroni and cheese said it was awesome.
Very cheesy and creamy. It needed some pepper and I would cut out a pound of the cheese next time.
A very delicious meal, was a little rich so you can’t eat too much at once.