Creamy Four Cheese Macaroni & Cheese
The Foodie Teacher
The Foodie Teacher
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Ingredients

  • 1 lb of elbow pasta
  • 5 cups of milk
  • 1/2 cup of all-purpose flour
  • 4 tbsp of butter
  • 1/2 cup of shredded fontina cheese
  • 1/4 cup of grated Parmigiano Reggiano
  • 1/2 cup of grated gruyere cheese
  • 1 cup of grated extra sharp cheddar cheese
  • 1/2 tsp of grated nutmeg
  • 1/2 tsp of spicy paprika
  • 1/2 teaspoon of ground mustard powder
  • salt and pepper (to taste)
  • 1 cup of panko breadcrumbs
  • 375 degrees In a large pot, bring some salted water to a boil and cook pasta
  • 2-3 minutes less than packaging says

Instructions

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