Description
Addictive and irresistible, our four-cheese mac and cheese takes this classic dish to new heights. Experience the heavenly blend of sharp cheddar, Gruyere, fontina and Parmesan cheese in a rich, cheesy casserole.
Ingredients
- 1 pound uncooked elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded gruyere cheese
- 1/2 cup shredded fontina cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground mustard
- 1/2 cup shredded parmesan cheese
Directions
- Preheat oven to 400°. Cook macaroni according to package directions. Drain; set aside.
- In a large sauce pot, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk; cook until thickened, 3-4 minutes, whisking occasionally. Stir in cheddar, Gruyere and fontina cheeses, salt, pepper and mustard until cheese has melted. Stir in cooked macaroni.
- Transfer mixture to a greased 13x9-in. baking dish. Sprinkle with Parmesan. Bake until cheese is bubbly and edges are golden brown, 15-20 minutes.
