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Ingredients:
2 cups elbow macaroni,
uncooked
1 teaspoon salt, if desired
6 tablespoons butter
1/3 cup all-purpose flour
3 1/2 cups milk, warmed in
microwave (but not hot)
3 cups grated Fontina cheese
1 1/2 cups grated Mozarella
cheese
1 1/2 cups shredded Parmesan
cheese
1/4 teaspoon grated nutmeg
1/4 teaspoon ground black
pepper
12 teaspoon salt, or to taste
1 cup bread crumbs (plain or
seasoned)
cooking spray
Cook elbow macaroni:
Bring large pot of water to rapid
boil. Add salt, if desired.
Add macaroni, bring to boil,
reduce heat to medium and
cook according to package
directions, about 8 minutes.
Stir occasionally with wooden
spoon to prevent from sticking to
bottom.
Place colander in sink and drain
macaroni. Return macaroni to
pot and cover to keep warm.
Preheat oven to 350 degrees F.
Cut butter into several chunks
and melt it in large skillet.
Add flour.
Immediately mix with wire whisk
to blend flour and butter.
Cook over low heat until smooth
and slightly brownish.
Add milk.
Whisk until smooth.
Add Fontina cheese.
Add Mozarella cheese.
Stir to melt cheese.
Add 1 cup Parmesan cheese
and stir until smooth.
2 cups elbow macaroni,
uncooked
1 teaspoon salt, if desired
6 tablespoons butter
1/3 cup all-purpose flour
3 1/2 cups milk, warmed in
microwave (but not hot)
3 cups grated Fontina cheese
1 1/2 cups grated Mozarella
cheese
1 1/2 cups shredded Parmesan
cheese
1/4 teaspoon grated nutmeg
1/4 teaspoon ground black
pepper
12 teaspoon salt, or to taste
1 cup bread crumbs (plain or
seasoned)
cooking spray
Cook elbow macaroni:
Bring large pot of water to rapid
boil. Add salt, if desired.
Add macaroni, bring to boil,
reduce heat to medium and
cook according to package
directions, about 8 minutes.
Stir occasionally with wooden
spoon to prevent from sticking to
bottom.
Place colander in sink and drain
macaroni. Return macaroni to
pot and cover to keep warm.
Preheat oven to 350 degrees F.
Cut butter into several chunks
and melt it in large skillet.
Add flour.
Immediately mix with wire whisk
to blend flour and butter.
Cook over low heat until smooth
and slightly brownish.
Add milk.
Whisk until smooth.
Add Fontina cheese.
Add Mozarella cheese.
Stir to melt cheese.
Add 1 cup Parmesan cheese
and stir until smooth.
Add salt.
Add nutmeg.
Add ground pepper.
Add cooked macaroni.
Mix well to blend with cheese
mixture.
Add nutmeg.
Add ground pepper.
Add cooked macaroni.
Mix well to blend with cheese
mixture.
Spray generously large
oven-proof dish with cooking
spray.
Add macaroni and cheese
mixture and spread it evenly.
Sprinkle evenly with bread
crumbs.
Spread evenly with remaining
1/2 cup Parmesan cheese.
Bake in preheated oven for 40
to 45 minutes, or until golden
and bubbling.
Cut chives. CLICK HERE for
instructions.
Serve macaroni and cheese
warm. Sprinkle with chives to
embellish.
oven-proof dish with cooking
spray.
Add macaroni and cheese
mixture and spread it evenly.
Sprinkle evenly with bread
crumbs.
Spread evenly with remaining
1/2 cup Parmesan cheese.
Bake in preheated oven for 40
to 45 minutes, or until golden
and bubbling.
Cut chives. CLICK HERE for
instructions.
Serve macaroni and cheese
warm. Sprinkle with chives to
embellish.
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
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A rich and creamy version of macaroni and
cheese, it is also fun to prepare!
cheese, it is also fun to prepare!
Easy Macaroni and Cheese
Adapted from
Macaroni And Cheese
Macaroni And Cheese