In this recipe I used Italian cheeses. Try to combine a softer cheese with a harder cheese to ensure even melting. In another version I combined sharp English cheddar with Swiss gruyere for a stronger cheese flavor.
Goat cheeses and blue cheese would also be an interesting addition when combined with white cheddar or gouda.
Italian Macaroni & Cheese
1/2 pound dried elbow macaroni
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup finely grated Italian fontina cheese
1 cup grated mozzarella cheese
1 cup Parmesan cheese, divided
Bring a large pot of water to a boil, then add pasta; salt generously and cook pasta to manufacturer's instructions. Transfer to a colander, rinse under cold running water, and drain well. Melt butter in a 4-quart pot over medium heat. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened and smooth. Reduce heat to a simmer and cook for 20 minutes. Add fontina and mozzarella cheese and 1/2 cup Parmesan. Stir until completely melted and sauce is smooth. Season with salt and black pepper and stir to combine. Add pasta to sauce in a large baking dish and stir to combine.
Top with the remaining Parmesan cheese. Bake at 350 degrees for 20 minutes until top is golden and cheese is bubbly.
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