INGREDIENTS
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1 pound elbow macaroni
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4 Tbsp. unsalted butter
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4 Tbsp. all purpose flour
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12 ounces heavy cream
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12 ounces whole milk
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¾ cup cheddar, shredded
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¾ cup Fontina, shredded
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¾ cup Gruyère, shredded
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¼ cup Parmigiano Reggiano, shredded
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1 tsp. kosher salt
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1 tsp. freshly ground black pepper
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½ cup shredded Parmigiano Reggiano to finish