INGREDIENTS
16 oz
elbow macaroni
3 tbsp
butter
3 tbsp
all-purpose flour
1 qt
half and half
1/2 cup
heavy whipping cream
4 oz
cream cheese, cubed and softened
1 tbsp
Dijon mustard
1 tbsp
chopped fresh thyme
1 tsp
onion powder
1/4 tsp
nutmeg
1/8 tsp
cayenne pepper
Salt and pepper
6 oz
Fontina cheese, grated and divided
6 oz
white American cheese, grated or cubed
2 oz
smoked cheddar cheese, grated