Three-Cheese Macaroni

For a classic baked macaroni and cheese, preheat an oven to 400�°F. Increase the milk by 1/4 cup. Undercook the pasta by 2 minutes, drain and add to the sauce. Pour into a buttered baking dish. Sprinkle with 1/2 cup bread crumbs and bake until golden brown, 10 to 12 minutes.

source	Williams Sonoma
categories	main dish, side dish, pasta
yield	4 servings
prep time
total time

INGREDIENTS

3 cup milk

5 Tbs. unsalted butter

3 Tbs. all-purpose flour

¾ cup shredded Gruyère cheese

¾ cup shredded fontina cheese

¼ tsp. cayenne pepper (optional)

2 Tbs. salt, plus more, to taste

½ cup grated Parmigiano-Reggiano cheese

1 lb macaroni, pasta shells or penne

INSTRUCTIONS

[Make the Sauce]

1. In a small saucepan over medium heat, warm the milk until small bubbles begin to form around the edge of the pan. Remove from the heat.

2. In a large saucepan over low heat, melt the butter. Add the flour a little at a time, whisking to incorporate. Raise the heat to medium-low and very gradually whisk in the hot milk. Cook, stirring frequently, until the mixture is thick and creamy, about 15 minutes. Add the Gruyère, fontina and cayenne and season with salt. Cook, stirring frequently, until the cheeses are melted, about 2 minutes. Stir in the Parmigiano-Reggiano and set the sauce aside.

[Cook the Pasta]