Ingredients

• 8 ounces elbow macaroni , shells or fusilli
• 1.5 tablespoons unsalted butter
• 2.5 tablespoons flour
• 10 ounces evaporated milk
• 0.5 teaspoons Worcestershire sauce
• 1.5 teaspoons Dijon mustard
• salt to taste
• 0.25 cups grated Italian Cheddar
• 0.25 cups grated Gruyère cheese
• 0.25 cups grated Fontina cheese
• 0.25 cups grated sharp Cheddar
• 2 , 0.9 ounce
• 2 tablespoons grated Italian Cheddar , such as Sartore MontAmoré®
• 2 tablespoons grated Gruyère cheese
• 2 tablespoons grated Fontina cheese
• 2 tablespoons grated sharp Cheddar cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook, uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x9-inch baking dish with cooking spray.
3. 3 Meanwhile, melt butter in a heavy saucepan over medium-low heat. Whisk in flour until mixture is a smooth paste and no lumps remain. Slowly pour in evaporated milk, whisking continuously. Whisk in Worcestershire, Dijon mustard, and salt, and cook until slightly thickened, about 2 minutes.
4. 4 Add in 1/4 cup of Italian Cheddar, 1/4 cup Gruyère, 1/4 cup Fontina, and 1/4 cup sharp Cheddar. Remove rind from Brie and add to sauce; stir until all the cheese has melted, about 1 minute.
5. 5 Drain pasta and add to the cheese sauce. Pour half of the macaroni and cheese into the prepared baking dish.
6. 6 Toss remaining 2 tablespoons each of Italian Cheddar, Gruyère, Fontina, and sharp Cheddar together in a small bowl; sprinkle half of cheese mixture over pasta. Pour remaining pasta into the dish; sprinkle remaining cheese mixture over the top.
7. 7 Bake, uncovered, in the preheated oven until cheese is golden, about 25 minutes.

Nutrition per serving