What you'll need
- 1 lb elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/2 tsp dry mustard
- 1/4 tsp black pepper
- 3 cups shredded sharp cheddar
- 1 cup shredded Gruyère
- 1 cup shredded Monterey Jack
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan
Method
Boil the pasta
Heat the oven to 375°F and butter a 9 by 13-inch baking dish. Cook the macaroni in well-salted water for 2 minutes less than the package says. Drain.
Make the roux
Melt the 4 tablespoons butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute.
Build the sauce
Slowly whisk in the warm milk and cook for 5 to 6 minutes, whisking often, until thickened. Stir in the mustard and pepper.
Add the cheese
Off the heat, stir in the cheddar, Gruyère, and Monterey Jack until smooth. Fold in the macaroni and pour into the baking dish.
Top and bake
Toss the panko with the melted butter and Parmesan and scatter over the top. Bake for 25 to 30 minutes, until bubbling and golden. Rest for 5 minutes before serving.
Shred your own cheese. Pre-shredded bags contain anti-caking starch that keeps the sauce from melting smooth.