MACARONI AND CHEESE

1/4 cup butter
1/4 cup flour
3 cups milk
1 cup shredded sharp Cheddar
1 cup shredded Swiss cheese
1 cup Fontina cheese
10 ounces large elbow macaroni, cooked al dente
Salt
Freshly ground pepper
Paprika
Grated Parmesan cheese
Chopped parsley

Melt butter in sauce pan.  Add flour all at once and cook 5 minutes, mixing constantly.  Add cold milk, whisking until smooth.  Simmer until thick and creamy.

Stir in Cheddar, Swiss and Fontina cheeses.  Reduce heat and stir just until smooth.  Add macaroni, mixing gently until completely blended and very hot.  Do not overcook or sauce may separate.  Season to taste with salt, pepper and paprika.  Spoon into serving bowls and sprinkle with Parmesan cheese.  If desired, place under the broiler to lightly brown top.  Garnish with chopped parsley.  Makes 6 servings.