Maccheroni combined with a creamy sauce made from a blend of four cheeses: Fontina, Gorgonzola, Parmesan, and Mozzarella.
Prep: 20 minutes
Cook: 30 minutes
Serves: 20 people
Scale quantity
Change estimated quantity; ingredients and steps scale using multiplier = estimated ÷ base (same as daily-menu recipes).
How to Prepare
Bring a large pot of salted water to a boil. Add 5 pounds of maccheroni pasta and cook according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt 1 cup of unsalted butter over medium heat.
Whisk in 1 cup of all-purpose flour to form a roux, cooking for 1-2 minutes until lightly golden.
Gradually add 8 cups of whole milk, whisking constantly to avoid lumps, and cook until the sauce thickens, about 5-7 minutes.
Reduce heat to low and stir in 2 cups of shredded cheddar cheese
2 cups of shredded mozzarella cheese
1 cup of grated Parmesan cheese, and 1 cup of crumbled Gorgonzola cheese until melted and smooth.
Season the sauce with 2 teaspoons of salt
1 teaspoon of black pepper, and 1/2 teaspoon of nutmeg.
Add the cooked maccheroni to the cheese sauce, stirring to coat evenly.
Serve hot, garnished with additional grated Parmesan if desired.