Macaroni & Cheese
 
Makes 6 to 8 Servings
Ingredients
  • 2 (5-ounce) packages fontina cheese, grated
  • 1 (8-ounce) block sharp Cheddar cheese, grated
  • 1 (7-ounce) block Gruyère cheese, grated
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2½ cups whole milk
  • 1 cup heavy whipping cream
  • 2 teaspoons mustard powder
  • 1 (16-ounce) package spaghetti, cooked al dente according to package directions
Instructions
  1. Preheat oven to 400°.
  2. In a large bowl, combine fontina, Cheddar, and Gruyère.
  3. In a large cast-iron skillet, melt butter over medium heat. Whisk in flour until well combined; cook, stirring frequently, for 2 minutes. Gradually whisk in milk, cream, and mustard powder. Cook, stirring frequently, until thickened, about 5 minutes. Gradually whisk in three-fourths of cheese mixture (reserve about 1 cup for topping), stirring until melted and smooth. Add cooked spaghetti, stirring until evenly distributed. Sprinkle reserved cheese mixture over pasta.
  4. Bake until melted, about 10 minutes. Increase oven temperature to broil. Broil, on center rack 6 inches from heat, until golden brown and bubbly, 2 to 3 minutes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/macaroni-cheese-pasta/