Ingredients
3 tablespoons unsalted butter
4 1/2 tablespoons all-purpose flour
3 cups whole milk, heated
1 cup grated Monterey Jack cheese
1/2 cup grated Gruyere cheese
1/2 cup grated Comte cheese
1/2 cup grated sharp white cheddar cheese
Coarse salt
1/2 teaspoon freshly ground black pepper
1 pound elbow macaroni
Preparation
Melt butter in a large saucepan over medium heat; whisk in flour until fully incorporated, about 3 minutes. Slowly whisk in milk; bring to a simmer and continue whisking until sauce has thickened, about 10 minutes.
In a medium bowl, combine Monterey Jack, Gruyere, Comte, and cheddar cheeses. Whisk cheeses into simmering milk mixture, about 1/2 cup at a time, letting each addition melt before adding the next. Add 2 teaspoons salt, and pepper; stir to combine.
Meanwhile, bring a large pot of water to a boil over high heat; generously season with salt and return to a boil. Add pasta and cook according to package directions. Drain and transfer saucepan with cheese sauce, and fold to combine; serve immediately.
