INGREDIENTS3 tablespoons unsalted butter4 ½ tablespoons...

• INGREDIENTS

  • 3 tablespoons unsalted butter
  • 4 ½ tablespoons all-purpose flour
  • 3 cups whole milk, heated
    
  • 1 cup grated Monterey Jack cheese
  • ½ cup grated Gruyere cheese
  • ½ cup grated Comte cheese
  • ½ cup grated sharp white cheddar cheese
  • Coarse salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound elbow macaroni
  
  
  
  

DIRECTIONS

Melt butter in a large saucepan over medium heat; whisk in flour until fully incorporated, about 3 minutes. Slowly whisk in milk; bring to a simmer and continue whisking until sauce has thickened, about 10 minutes.

In a medium bowl, combine Monterey Jack, Gruyere, Comte, and cheddar cheeses. Whisk cheeses into simmering milk mixture, about ½ cup at a time, letting each addition melt before adding the next. Add 2 teaspoons salt, and pepper; stir to combine.

Meanwhile, bring a large pot of water to a boil over high heat; generously season with salt and return to a boil. Add pasta and cook according to package directions. Drain and transfer saucepan with cheese sauce, and fold to combine; serve immediately.

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