Three Cheese Macaroni

By Kmac_4

Ingredients

• 1 stick unsalted butter, plus more for pie plates
• 1 C panko breadcrumbs
• 5 C whole milk
• 1/2 C flour
• 4 C grated sharp cheddar cheese (10 oz)
• 1 1/2 C grated Gruyere cheese (4 oz)
• 1 1/2 C grated fontina cheese (4 oz)
• Coarse salt and ground black pepper
• 1/4 t grated nutmeg
• 1/4 t paprika
• 1/4 t cayenne pepper
• 1 pound elbow macaroni

Details

Servings 10
Cooking time 15mins

Preparation

Step 1

Preheat oven to 375. Butter 10 mini (1 cup) pie plates or a 9 by 13 baking dish. Melt 2 T butter in a small saucepan over medium heat. Add breadcrumbs and toast, stirring occasionally, until golden brown, about 5 minutes.

Warm milk in a medium saucepan over medium heat. Meanwhile melt remaining 6 T butter in a large high sided skillet over medium heat. Cook until butter is bubbling. Add flour cook stirring for 1 minute.

Gradually pour warm milk into butter mixture, whisking constantly. Cook, whisking constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat, and stir in 3 C cheddar, 1 C Gruyere, 1 C fontina, 1/2 t salt, 1/4 t black pepper, the nutmeg, paprika and cayenne pepper.

Bring large pot of water to a boil. Cook pasta until al dente. Drain and transfer pasta to cheese sauce. Stir to coat. Divide mixture among mini pie plates or transfer to baking dish. Scatter remaining cup cheddar, 1/2 C Gruyere and 1/2 C fontina over top and sprinkle with toasted breadcrumbs. Bake until cheese is melted and pasta is warmed through, about 15 minutes. Transfer to wire rack and let cool 5 minutes before serving.