Macaroni and Cheese Pt. 2

Martha Stewart is one crazy lady but she has brought some great things to my life - parchment paper being the main one. But! second to parchment paper is this macaroni and cheese recipe. It really takes it up a notch from the standard recipe I've always made, which made use of only sharp cheddar. I like using Fontina cheese but you could also use Pecorino Romano or Gruyere.




Macaroni and Cheese

4 tbsp butter
2 1/4 cups milk, hot
1/4 cup AP flour
1 tsp salt
pinch of nutmeg
pinch of black pepper
2 - 2 1/2 cups shredded sharp white Cheddar (I like Cabots)
1 cup (2 oz) shredded Fontina
2 cups elbow macaroni

Melt butter in a medium sauce pan over medium heat. When the butter begins to bubble add the flour, whisking constantly for 1 minute. Add the hot milk and continue whisking until the mixture becomes thick and bubbly.

Remove from heat and add pepper, nutmeg, salt, and cheese. Stir together until melted. While the cheese is melting, prepare macaroni according to the box. Drain when finished and add to the cheese sauce. Pour mixture into 2 quart casserole dish and serve. Top with more cheese if that's how you like it.