Macaroni and Cheese with Mornay Sauce

Ingredients

• 1/2 pound dried elbow macaroni
• Coarse salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/2 cup finely grated Italian fontina cheese
• 2/3 cup finely grated Gruyere cheese
• 1 2/3 cups finely grated extra-sharp white Cheddar cheese
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon freshly ground nutmeg
• Pinch of white pepper

Instructions

1. 1
   Bring a large pot of water to a boil, then add pasta; salt generously and cook pasta to manufacturer’s instructions. Transfer to a colander, rinse under cold running water, and drain well.
2. 2
   Melt butter in a 4-quart pot over medium heat. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened and smooth. Reduce heat to a simmer and cook for 20 minutes.
3. 3
   Add fontina, Gruyere, Cheddar, and Parmigiano-Reggiano cheeses, stirring until completely melted and sauce is smooth. Season with salt and black pepper, add cayenne and nutmeg, and stir to combine.
4. 4
   Add pasta to sauce along with white pepper and salt; stir to thoroughly combine. Serve immediately.