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Macaroni and Cheese with Mornay Sauce

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This macaroni and cheese with mornay sauce recipe comes from Martha Stewart’s Cooking School.

The key to creamy, crowd-pleasing mac and cheese is Mornay sauce – a variation on basic béchamel.

Yield: 8 Servings

Ingredients

Macaroni

  • 1/2 lb dried elbow macaroni
  • coarse salt and freshly ground pepper
  • 3 tbsp 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 tsp cayenne pepper
  • 1/8 tsp freshly ground nutmeg
  • pinch of white pepper

Directions

  1. Bring a large pot of water to a boil, then add pasta; salt generously and cook pasta to manufacturer’s instructions. Transfer to a colander, rinse under cold running water, and drain well.
  2. Melt butter in a 4-quart pot over medium heat. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened and smooth. Reduce heat to a simmer and cook for 20 minutes.
  3. Add fontina, Gruyere, Cheddar and Parmigiano-Reggiano cheeses, stirring until completely melted and sauce is smooth. Season with salt and black pepper, add cayenne and nutmeg, and stir to combine.
  4. Add pasta to sauce along with white pepper and salt; stir to thoroughly combine. Serve immediately.
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