Ingredients
- 1 pound dry elbow macaroni
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 4½ cups whole milk
- 2 teaspoons mustard powder
- 2 teaspoons ground cayenne pepper
- 1 teaspoon Worcestershire sauce
- 8 ounces Parmigiano-Reggiano cheese, grated
- 4 ounces Gruyère cheese, grated
- 5 ounces sharp cheddar cheese, grated
- 3 ounces fresh mozzarella cheese, cubed
- 4 ounces cooked and thinly sliced ham, julienned (optional)
- 2 teaspoons salt, or more to taste freshly ground white pepper to taste (optional)
Yield
Recipe
- Anthony Bourdain’s Appetites cookbook