Old-Fashioned Macaroni and Cheese

Makes about 15 servings

        cooking spray
1      pound elbow macaroni
½     cup unsalted butter
6      tablespoons unbleached,
        all-purpose flour
6      cups whole milk
4      ounces Cheddar cheese,
        shredded
4      ounces mozzarella cheese,
        shredded
4      ounces Monterey Jack cheese,
        shredded
¾     teaspoon kosher salt
        dash hot sauce
1      to 2 cups toasted breadcrumbs

Nutritional information per serving (based on 15
servings): Calories 204 (54% from fat) • carb. 15g pro. 8g • fat 12g • sat. fat 7g • chol. 38mg sod. 159mg • calc. 204mg • fiber 1g

1. Cook macaroni according to
manufacturer’s instructions. Drain pasta
and rinse under cold water. Toss with
some oil to prevent sticking.
2. Assemble the Cuisinart® Stack5® with
the baking pan and select 350°F. Add the
butter to the pan.
3. Once the butter is melted, stir in the
flour with a nonstick whisk until smooth.
Continue to cook while occasionally
stirring, for about 2 minutes.
4. Continue whisking and slowly pour
the milk into the butter/flour mixture.
Turn heat up slightly and stir mixture
occasionally, to evenly heat. Once
mixture comes to a boil, reduce the
heat to maintain a simmer for about 2
minutes.
5. Keep stirring until the mixture becomes
very thick. When thick, stir in the
shredded cheeses to the mixture. Once
all the cheese has been added, stir
sauce well until homogenous. Stir in salt,
hot sauce, and then the macaroni.
6. Turn the temperature to 300°F and cover.
Cook for about 35 minutes.
7. Sprinkle the toasted breadcrumbs over the top before serving