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