master

So rich. So cheesy. It takes about 30 minutes to put together. While it bakes, you are free to roam around the kitchen, set the table, and dream about how good this is going to be.

**Notes:**
1. Not sure about ricotta cheese. It makes it seem more like a lasagna than I want my mac and cheese to be like.
2. Recipe didn't call for breadcrumbs, but like, come on. You need them.
3. We added Turkey spiced with Smoky Paprika spice. Was a nice addition. Next time, I think crab would be the way to go. Seems soooo good.
4. Fontina cheese, turns out, is very good. Do love.
5. Next time, I think pick different cheese and mix them all into the roux, makign the sauce. Not sure if this recipe should even be the starting place.

Ethan Mick

Deluxe Macaroni And Four Cheeses

macaroni (2 cups raw)

butter

milk

Fontina cheese

freshly grated Parmesan cheese

all-purpose flour

salt

White pepper

Pinch of nutmeg

ricotta cheese

mozzarella cheese

Paprika

Fill a Dutch oven two-thirds full of water. Cover, put on high heat, and bring to a boil. When the water boils with big bubbles, add the macaroni slowly so the water keeps its boll, then cook, uncovered, according to package directions.

Drain the macaroni in a colander, rinse under cold water, then leave the colander full of macaroni in the sink to finish draining when you make the sauce.

Preheat the oven to 375 F, with an oven rack in the middle. Smear a little butter in an 8-inch square baking dish.

Warm the milk. (In the microwave, warm the milk in a glass measuring cup on high for 1 1/2 minutes.)

Cut up the Fontina and take it and the Parmesan cheese to the stove.

In a large saucepan (which eventually will hold all the macaroni), melt the butter over medium-high heat.

When the butter foams, sprinkle in the flour and immediately stir with a whisk. Lower the heat to medium and stir for 2 minutes without stopping.

Slowly add the milk, which will sputter at first. Keep whisking and whisking. When all the milk is blended, cook and whisk while bringing this white sauce just to boiling.

At the boil, take it off the heat. Add the Fontina and 1/2 cup of the Parmesan. Stir until melted. Add the salt, pepper, and nutmeg.

Spread half the ricotta cheese in the bottom of the baking dish.

Thinly slice the mozzarella and layer all of it over the macaroni.

Finish with the remaining ricotta, then the remaining macaroni.

Sprinkle with the remaining Parmesan and sprinkle lightly with paprika Bake, uncovered, .for 30 minutes.