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  Recipe Home » Pasta » Macaroni with Three Cheeses
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  Macaroni with Three Cheeses
   Pasta
   Bon Appetit/Jan 2002
   6/19/2008
Ingredients:
1/2 lb med pasta shells
2 1/4 cups whole milk
1/4 cup (1/2 stick) unsalted butter
1/4 cup flour
1 tsp salt
1/8 tsp pepper
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper
2 1/4 cups (packed) grated white cheddar cheese (about 8 oz)
3/4 cup (packed) grated Gruyere cheese (about 4 oz)
1/2 cup (packed) grated Fontina cheese (about 3 oz)

6 T panko (Japanese breadcrumbs or fresh breadcrumbs) Look for in Asian markets.
Instructions:
1. Cook pasta in large saucepan of boiling salted water until just tender but al dente. Stir occasionally. Drain.

2. Meanwhile, bring milk to simmer in heavy med saucepan over med-high heat. Remove from heat. Melt butter in heavy large saucepan over med heat. When butter foams, add flour. Stir until pale golden, about 1 min. Whisk in hot milk. Cook over med heat until thick & bubbling, stirring occasionally, about 2 min. Remove from heat. Stir in salt, pepper, nutmeg & cayenne. Add cheeses & stir until melted & smooth.

3. Preheat broiler. Add pasta to cheese sauce & toss to coat.

4. Divide pasta mixture between six 1- 1/4 cup custard cups. Sprinkle each with 1 T breadcrumbs. Broil until crumbs are golden brown, about 1 min. Serve.
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