Ingredients
- 3 large egg yolks, beaten
- 1 tsp. Dijon mustard
- ¼ tsp. cayenne pepper
- 8 oz. mild cheddar cheese, shredded
- 5 oz. Monterey Jack cheese, shredded
- 5 oz. Gruyère cheese, shredded and divided
- 4 cups whole milk, plus more if needed
- Kosher salt and freshly ground pepper
- 16 oz. elbow macaroni
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