"6 Cheese Under" Mac & Cheese

6 cheese under mac & cheese
  • Cook Time
  • Prep Time
  • 8Servings


  • 5 cups milk
  • 5 tablespoons butter
  • 1/2 cup flour
  • 1 1/2 cups grated Gruyere
  • 3 ounces fontina, cut into small chunks
  • 1/2 cup grated Monterey jack
  • 2 sliced American cheese
  • 3 1/2 cups grated sharp yellow cheddar
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper
  • 1 pound macaroni
  • 1/2 cup grated Parmesan


Preheat the oven to 400 degrees . Grease a 3-qt. casserole dish. Bring a large pot of salted water to a boil.

Meanwhile, in a large pan, bring the milk to a simmer over medium. In a large skillet, melt the butter over medium until it begins to bubble. Add the flour; cook, whisking, for 1 minute. Slowly whisk in the hot milk. Cook, whisking, until the sauce thickens, about 6 minutes. Stir in the Gruyere, fontina, Monterey jack, American cheese, 2 cups cheddar, mustard powder and nutmeg; season.

Cook the pasta until al dente; drain and rinse. Stir the pasta into the cheese sauce, then transfer to the prepared dish. Sprinkle with the remaining 1 1/2 cups cheddar and the Parmesan. Bake until browned, 30 to 40 minutes. Let cool 5 minutes before serving.