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Recipe Submitted by the RidgeView Bed & Breakfast

3 pints whole milk
3 ounces white roux (butter and flour mixed in equal proportions and cooked
1 tablespoon salt
2 tablespoons dry mustard
teaspoon nutmeg
1 pound American Cheese
10 ounces Monterey Jack cheese
4 ounces grated Fontina cheese ( Cnnot be found locally try Giant or Kroger)
12 ounces shredded sharp cheddar cheese
1 cups grated Parmesan cheese
8 cups drained, cooked elbow macaroni, 1 pound

Heat milk and stir in roux to thicken. Dissolve salt, mustard and nutmeg in a little water and add to thickened mixture. Reduce heat. Gradually stir in with a wooden spoon all the cheese. Continue to cook, stirring constantly until cheese had melted and sauce is smooth. Mix with elbow macaroni, top with bread crumbs and bake in a preheated 400 degree oven until browned and bubbly.

Yield: 4 servings
Prep Time: 15 minutes
Cook time: 25 minutes

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