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Macaroni and Cheese with Mornay Sauce
- 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
Directions:View on PBS Food
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