Mac & Cheese
Source: Good Morning America
The perfect "comfort food" and so amazingly delicious!
Ingredients
- 3 c. dry elbow macaroni pasta (we use whole wheat)
- 2 Tbls. butter
- 2 Tbls. unbleached all-purpose white flour
- 2 c. milk
- 1/2 t. salt
- 1 t. dry mustard
- 1/8 t. cayenne pepper
- 2 c. shredded sharp cheddar cheese
- 1/2 c. grated fontina cheese
- 1/2 c. grated gruyere cheese
- 1/2 c. finely grated Parmesan cheese
- 1 c. bread crumbs (whole wheat or French Pheasant)
Instructions
Cook pasta in boiling water according to directions on package. Drain well and set aside.
In a 3 qt. saucepan, melt butter over low heat. Add the flour and stir quickly with a whisk to make a roux.
Pour in the milk and cook on medium heat until thick and smooth.
Season with salt, dry mustard and cayenne pepper.
With a wire whisk, stir in the sharp cheddar, fontina and gruyere cheeses and continue to cook until fully melted.
Add the cooked pasta and stir well.
Transfer the mixture to a large greased casserole dish.
Sprinkle parmesan cheese and then bread crumbs on top.
Bake at 350 degrees until bubbly, about 20-25 minutes.
NOTE: Serves 6