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
Ingredients
- 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
Instructions
- Preheat oven to 400°.
- In a large bowl, combine fontina, Cheddar, and Gruyère.
- 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.
- 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.
