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Macaroni and Cheese with Mornay Sauce

Macaroni and Cheese with Mornay Sauce Recipe

  • 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
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