When buying these cheeses, you might pass out from the price, but it'll make you feel better that you only use half per batch and one batch yields quite a bit. I freeze the cheese after making it until the next time... My hubby never liked Mac and Cheese until this recipe.
7 TBSN unsalted butter, plus extra for preparing baking dish
1/4 cup plus 2 TBSN all purpose flour
4 cups milk
1 1/2 tsp dry mustard
1 tsp salt
1/8 teaspoon cayenne, or to taste
1 pound elbos macaroni
1 cup freshly grated Cheddar
1 cup freshly grated Gruyere
1 cup freshly grated Fontina or Emmentaler
1 1/3 cups freshly grated Parmesan (i don't do the 1/3 cup in the bread crumbs)
1 cup fresh bread crumbs (i only put 1/4 - 1/2 cup)
1. Preheat oven to 350 degrees. Butter a 3- quart overproof baking dish. (it has to be 3 quarts minimum or it will overflow).
2. In a heavy saucepan, melt 6 TBSN butter over low heat. With a wire whisk, mix in flour and cook, stirring constantly, 3 minutes.
3. Gradually whisk in milk until blended, then mustard, salt, and cayenne. Bring to a simmer and cook, stirring occassionally, until thick, about 2 minutes.
4. In a large saucepan of salted boiling water, cook macaroni until just al dente (about 7 minutes), and drain well. In a large bowl, stir together macaroni, milk mixture, Cheddar, Gruyere, Fontina, and 1 cup Parmesan. Spoon into prepared baking dish and spread evenly.
5. In a small bowl, combine bread crumbs and remaining 1/3 cup of Parmesan; sprinkle evenly over macaroni. Cut remaining 1 TBSN butter into small pieces and scatter over top of bread crumbs; bake until golden brown and bubbling, 25 - 30 minutes.
Serves 8 as an entree or 12 as a side dish.
(from Oprah Magazine and the guy adapted it from Gourmet)