Macaroni and Cheese

Serves: 8 - 12

Ingredients:

7 tablespoons unsalted butter, plus extra for preparing the baking dish

1/4 cup plus 2 tablespoons all-purpose flour

4 cups milk

1 tsp salt

1 pound elbow macaroni

1 cup freshly grated cheddar

1 cup freshly grated Gruyere

1 cup freshly grated Fontina or Emmentaler

1 1/3 cups freshly grated Parmesan

1 cup fresh bread crumbs (optional)

Directions:

Preheat the oven to 350 degrees. Butter a 3 quart ovenproof baking dish.

In a heavy saucepan, melt 6 tablespoons butter over low heat. With a wire whisk, mix in flour and cook, stirring constantly, 3 minutes.

Gradually whisk in milk until blended and salt. Bring to a simmer and cook, stirring occasionally, until thick, about 2 minutes.

In a large sauce-pot of salted boiling water, cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl, stir together macaroni, milk mixture, Cheddar, Gruyere, Fontina, and 1 cup Parmesan. Spoon into prepared baking dish and spread evenly.

In a small bowl, combine bread crumbs and remaining 1/3 cup Parmesan; sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into small pieces and scatter over top of bread crumbs; bake until golden brown and bubbling, 25-30 minutes.

Credit: Gourmet Magazine, February 1994