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Four Cheese Mac and Cheese
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| Four Cheese Mac and Cheese | |
| 4 tablespoons | butter |
| 3 tablespoons | flour |
| 2 cups | half and half |
| 3/4 teaspoon | salt |
| 1/4 teaspoon | pepper |
| 1/4 teaspoon | dried mustard |
| Pinch | cayenne powder |
| 1 (16 ounce) box | elbow or spiral macaroni |
| 1 cup | grated Parmesan cheese |
| 1/2 cup | grated Cheddar cheese |
| 1/2 cup | Fontina cheese |
| 1/2 | Gruyere cheese |
| 1 cup | Panko bread crumbs |
In a medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and cook, stirring constantly, for about 2 minutes. Increase the heat to medium and whisk in the half and half a little at a time. Stir 3-5 minutes while sauce thickens. Remove from the heat, season with the salt, pepper, dried mustard, cayenne and 1/2 cup of the grated Parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees. Fill a large pot with water and bring to a boil over high heat. Add a generous amount of salt and then pasta. Cook for about 5 minutes, until pasta is just slightly under cooked. Drain in a colander and return the pasta to the pot you cooked it in. Add 2 tablespoons of the butter and stir until melted and pasta is coated. Set aside
Grease a 3-quart baking dish with butter or non stick cooking spray. in a large bowl mix all the remaining cheeses and toss lightly to blend. Place on-third of the pasta in the bottom of the greased baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture.
In a small bowl combine the Panko bread and a tablespoon of melted butter. Mix with fingers until crumbs are moistened. Sprinkle over the top of the macaroni and cheese. Bake at 350 degrees on center rack of oven for about 45 minutes until cheese is hot and bubbly and topping is golden brown.
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