Macaroni & Cheese

Macaroni & Cheese pasta casserole in cast iron skillet on green and white dish towel, serving on a green plate adjacent

Hand-grating three types of cheese makes this Macaroni & Cheese pasta casserole perfectly creamy and rich in flavor.

Macaroni & Cheese
Makes 6 to 8 Servings
  • 2 (5-ounce) packages fontina cheese, grated
  • 1 (8-ounce) block sharp Cheddar cheese, grated
  • 1 (7-ounce) block Gruyère cheese, grated
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2½ cups whole milk
  • 1 cup heavy whipping cream
  • 2 teaspoons mustard powder
  • 1 (16-ounce) package spaghetti, cooked al dente according to package directions
  1. Preheat oven to 400°.
  2. In a large bowl, combine fontina, Cheddar, and Gruyère.
  3. In a large cast-iron skillet, melt butter over medium heat. Whisk in flour until well combined; cook, stirring frequently, for 2 minutes. Gradually whisk in milk, cream, and mustard powder. Cook, stirring frequently, until thickened, about 5 minutes. Gradually whisk in three-fourths of cheese mixture (reserve about 1 cup for topping), stirring until melted and smooth. Add cooked spaghetti, stirring until evenly distributed. Sprinkle reserved cheese mixture over pasta.
  4. Bake until melted, about 10 minutes. Increase oven temperature to broil. Broil, on center rack 6 inches from heat, until golden brown and bubbly, 2 to 3 minutes.