Macaroni and Cheese

• 3 pints whole milk
• 3 ounces white roux (butter and flour mixed in equal proportions and cooked)
• 1 tablespoon salt
• 2 tablespoons dry mustard
• 1/2 teaspoon nutmeg
• 1 pound American cheese
• 10 ounces grated Monterey Jack cheese
• 4 ounces grated Fontina cheese
• 12 ounces shredded cheddar cheese (sharp)
• 1 1/2 cups grated Parmesan cheese
• 8 cups drained, cooked elbow macaroni
• Bread crumbs

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

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Taken from www.foodnetwork.com/recipes/macaroni-and-cheese-recipe0.html (may not work)