1 stick butter

1/4 cup flour

1/2 quart heavy cream

3/4 cup Fontina cheese

3/4 cup Gruyere Cheese

3/4 cup Swiss cheese

1 1/2 tablespoons onion powder

1/2 tablespoon cayenne pepper

1 1/2 tablespoons Worcestershire sauce

1 pound macaroni

Salt and pepper to taste

1. To make roux, melt one stick of butter in a pan over medium-high heat. Add flour and whisk until combined and color starts to darken; set aside to cool.

2. To make cheese sauce, add heavy cream to a pot and bring to a simmer. Reserve ¼ cup of each cheese. Slowly whisk in shredded cheese and remaining ingredients, until well incorporated. Strain cheese sauce through mesh sieve, return to clean pot, bring to a simmer, and slowly add about 1 tablespoon of the cooked roux, while whisking, to thicken sauce.

3. Cook macaroni according to package instructions, and mix with cheese sauce. Mix in fresh grated cheese and serve.

From Rex 1516

Per serving: 516 calories, 14 grams protein, 36 grams carbohydrates, 2 grams sugar, 35 grams fat, 116 milligrams cholesterol, 223 milligrams sodium, 1 grams dietary fiber.