Macaroni and Many Cheeses

Ingredients

• Salt and freshly ground pepper
• 0.6667 cup(s) freshly grated Parmigiano-Reggiano cheese
• 2 cup(s) mixed shredded semihard cheeses
• 2 cup(s) elbow macaroni
• 4 tablespoon(s) unsalted butter
• 0.25 cup(s) all-purpose flour
• 3 cup(s) milk

Preheat the broiler. In a medium saucepan of boiling salted water, cook the macaroni until al dente; drain well. Meanwhile, in another medium saucepan, melt the butter over low heat. Whisk in the flour until a paste forms. Gradually whisk in the milk until smooth. Bring the sauce to a boil over m...

View full recipe at Food & Wine