I purchased an arsenal of cheeses recently and wanted the gooey goodness of macaroni and cheese. The four cheeses I used were Fontina, Gruyere, White Cheddar, and Romano. I topped the macaroni and cheese with fresh breadcrumbs. Baked it in the oven for 30 minutes at 375 °F. It did not take long for the vultures um I mean family members to descend upon it and finish it off.
Four Cheese Macaroni and Cheese
- 3 Tbsp butter
- 1/4 cup flour
- 1 tsp salt
- 2 3/4 cup milk, heated in microwave 2 minutes
- 1/8 tsp black pepper
- 1/8 tsp cayenne pepper
- 3 oz grated Fontina cheese
- 3 oz grated Gruyere cheese
- 3 oz grated white cheddar cheese
- 3 oz Romano cheese
- 8 oz cooked elbow macaroni (just underdone)
- 1/4 cup grated Romano cheese
- 2 Tbsp butter, melted
- 1/2 cup fresh breadcrumbs (from French bread)
Cook the elbow macaroni according to instructions, but drain before they are completely cooked through, but no longer crunchy.
Preheat the oven to 375 °F.
In a large skillet, heat the butter over medium heat to melt it. After the butter has melted, whisk in the flour and salt. Cook for about 1 minute. Add the warm milk to the roux slowly, whisking constantly to get the lumps out. Cook until it is bubbly and begins to thicken. Reduce the heat.
Add the grated cheeses and stir until the cheese is melted. Turn the burner off. Combine the cheese sauce with the drained elbow macaroni.
Butter a baking dish and pour the macaroni and cheese into the prepared dish.
Sprinkle the top with the remaining Romano cheese. In a small bowl, combine the melted butter with the breadcrumbs and stir to combine. Sprinkle the buttered breadcrumbs over the top of the macaroni and cheese.
Bake in 375 °F preheated oven for 30 minutes or until the cheese is bubbly and the breadcrumbs are golden brown and toasted.