Macaroni and Cheese with Mornay Sauce

Name: Macaroni and Cheese with Mornay Sauce
Yield: 8 servings
Ingredients: 1/2 pound dried elbow macaroni; Coarse salt and freshly ground pepper; 3 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3 cups whole milk; 1/2 cup finely grated Italian fontina cheese; 2/3 cup finely grated Gruyere cheese; 1 2/3 cups finely grated extra-sharp white Cheddar cheese; 1/2 cup finely grated Parmigiano-Reggiano cheese; 1/8 teaspoon cayenne pepper; 1/8 teaspoon freshly ground nutmeg; Pinch of white pepper

Macaroni and Cheese with Mornay Sauce was pinched from <a href="http://www.pbs.org/food/features/martha-stewarts-cooking-school-sauces-episode/" target="_blank">www.pbs.org.</a>

"The key to creamy, crowd-pleasing mac and cheese is Mornay sauce – a variation on basic béchamel. Martha Stewart makes this macaroni and cheese recipe on the "Sauces" episode of "Martha Stewart's Cooking School."..."

INGREDIENTS

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1/2 pound dried elbow macaroni

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Coarse salt and freshly ground pepper

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3 tablespoons unsalted butter

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1/4 cup all-purpose flour

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3 cups whole milk

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1/2 cup finely grated Italian fontina cheese

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2/3 cup finely grated Gruyere cheese

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1 2/3 cups finely grated extra-sharp white Cheddar cheese

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1/2 cup finely grated Parmigiano-Reggiano cheese

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1/8 teaspoon cayenne pepper

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1/8 teaspoon freshly ground nutmeg

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Pinch of white pepper

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