Vegetarian/Macaroni And Cheese
| A: | 6T butter |
| 1/2C flour | |
| B: | 3C milk, warmed |
| C: | 8oz cheddar, shredded |
| 3oz fontina, shredded | |
| 3oz Gruyere, shredded | |
| 1t salt | |
| 1t pepper | |
| 1/4t nutmeg, ground | |
| 1/4t paprika, sweet | |
| 1/4t cayenne | |
| 3T white wine | |
| D: | 16oz macaroni |
| E: | 2oz cheddar, grated |
| 1oz fontina, grated | |
| 1oz Gruyere, grated | |
| 2T Parmesan cheese, grated | |
| F: | 2-3 slices bread, ground into crumbs |
| 2T butter | |
| 1. | Melt (A) in saucepan to make roux, add (B) gradually, whisking over low heat until thoroughly melded. |
| 2. | Add (C) and stir until smooth. |
| 3. | Cook (D) to al dente in boiling salted water, drain, add to sauce and mix. Place in buttered baking dish (or ramekins). Top with (E). |
| 4. | Combine (F) in pan over medium heat and toast until golden brown. Spread on top of baking dish and bake 350F for 15 minutes. Cool 5min before serving. |
Servings: 12