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Ingredients

• 2 cups  elbow macaroni
• 4 tablespoons  unsalted butter
• 1/4 cup  all-purpose flour
• 3 cups  milk
• 2 cups  mixed shredded semihard cheeses, such as Mimolette, aged Gouda and Vella dry jack (1/2 pound)
•   Salt and freshly ground pepper
• 2/3 cup  freshly grated Parmigiano-Reggiano cheese

Description

At The End Of Their Wine-and-cheese Parties, Cheesewhizzes Helen Jane Hearn And Natalie Wassum Gather Any Leftovers To Make An Incredible Mac And Cheese Later In The Week. The Adaptation Below, Based On A Recipe From Marion Cunningham's The Supper Boo

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