Homemade Mac n Cheese

3lbs macaroni (bow ties work best)

8 oz. Fontina Cheese

1lb American Cheese

8 oz. Monterey Jack Cheese

12 oz. White Cheddar Cheese

16 oz. Whole Milk

1 tsp. Dijon mustard

1 tsp. nutmeg

½ cup breadcumbs

2 tbsp. butter (cold)

2 tsp. cornstarch

Preheat oven to 425° F.

Shred all cheeses. You may have to cube the American Cheese. Mix all cheeses together with cornstarch.

In a large pot, heat milk until steaming, being sure to stir frequently to prevent burning. Stir in mustard and nutmeg. Slowly add small amounts of cheese to milk, stirring in figure 8, to avoid cheese from balling. Continue until all the cheese is melted into the milk.

Meanwhile, bring a pot of water to boil. Add macaroni. Boil for 3 minutes. Drain. DO NOT RINSE!

Add macaroni to cheese sauce. Pour into large casserole dish.

In a clean bowl, work butter into breadcrumbs until mixture is coarse. Top macaroni with breadcrumbs.

Bake the dish for 25 minutes or until top is golden brown and bubbling. Serve immediately.

**Bacon and/or peas can be added for something extra.