Macaroni and Cheese Master

Ingredients

• 4 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1 teaspoon dry mustard, dissolved in 1 teaspoon water
• 5 ounces grated American cheese
• 5 ounces grated Monterey jack, fontina or cheddar cheese
• 12 ounces elbow macaroni or bow-tie pasta
• 1/4 cup grated high-quality Parmesan cheese
• Freshly ground black pepper to taste
• Freshly grated nutmeg, optional

Directions

1. Bring a large pot of salted water to a simmer.
2. In a medium saucepan, heat 2 tablespoons butter. When foam subsides, add flour and whisk mixture for 1 minute over medium heat. Add milk and continue whisking over medium-high heat until mixture thickens, 2 to 3 minutes. Remove from heat and add next 3 ingredients (nutmeg through mustard). Over low heat, add the American and Monterey jack cheeses and stir with a wooden spoon until melted and mixture is smooth. Keep warm.
3. Cook pasta, drain and return to pot. Add remaining 2 tablespoons butter and stir to coat evenly. Add the cheese sauce and the Parmesan to the macaroni and stir to mix. Heat for 3 to 4 minutes or until mixture is hot and creamy. Serve with a sprinkling of freshly ground pepper and additional grated nutmeg if you like.

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Macaroni and Cheese Master