Macaroni With Three Cheeses
1 pound of medium pasta shells
2 3/4 cups of whole milk
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper
2 1/4 cups (packed) grated white cheddar cheese (about 8 ounces)
3/4 cup (packed) Gruyere cheese (swiss cheese works just as well)
1/2 cup (packed) grated Fontina cheese
6 tablespoons of fresh breadcrumbs
Cook pasta in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally, then drain.
Meanwhile, bring milk to simmer in heavy medium saucepan over medium high heat. Remove from heat. melt butter in heavy large saucepan over medium heat. When butter foams, add flour. Stir until pale golden, about 1 minute. Whisk in hot milk. Cook over medium heat until thick and bubbling, stirring occasionally, about 2 minutes. Remove from heat. Stir in salt, black pepper, nutmeg and cayenne. Add cheeses, about a half-cup at a time, and stir until melted smooth.
Place pasta in a 9X13 glass baking dish and pour in cheese mixture. Mix and sprinkle with breadcrumbs and bake in a 350 oven for 25 minutes.
Serves 6, and leftovers are great.
If you want to make this dish really elegant (and almost better than sex), get some proscioutto and slice it into thin strips and place on top of the pasta/cheese mixture before placed in oven.