Ingredients

• 1/4 cup butter (50 grams)
• 1/4 cup flour (32 grams)
• 1/4 teaspoon salt
• dash black pepper
• 2 cups milk (whole or 2%) (480 grams)
• 1 cup shredded cheddar cheese (medium or sharp) (125 grams)
• 1 cup shredded fontina or gruyere cheese (125 grams)
• 5–6 cups cooked macaroni (2 1/2 – 3 cups dried macaroni)

Instructions

1. Bring a pot of water to a boil, season lightly with salt, and cook the pasta until al dente.
2. While the pasta cooks, place a large saucepan over low to medium heat. Melt the butter, then whisk in the flour until smooth. Add salt and pepper.
3. Slowly pour in the milk, stirring continuously until the sauce thickens. Remove from heat.
4. Stir in cheeses until melted and smooth.
5. Add pasta and gently mix until coated.
6. Serve immediately.