3 c. dry elbow macaroni pasta (we use whole wheat)
2 Tbls. butter
2 Tbls. unbleached all-purpose white flour
2 c. milk
1/2 t. salt
1 t. dry mustard
1/8 t. cayenne pepper
2 c. shredded sharp cheddar cheese
1/2 c. grated fontina cheese
1/2 c. grated gruyere cheese
1/2 c. finely grated Parmesan cheese
1 c. bread crumbs (whole wheat or French Pheasant)
Cook pasta in boiling water according to directions on package. Drain well and set aside.
In a 3 qt. saucepan, melt butter over low heat. Add the flour and stir quickly with a whisk to make a roux.
Pour in the milk and cook on medium heat until thick and smooth.
Season with salt, dry mustard and cayenne pepper.
With a wire whisk, stir in the sharp cheddar, fontina and gruyere cheeses and continue to cook until fully melted.
Add the cooked pasta and stir well.
Transfer the mixture to a large greased casserole dish.
Sprinkle parmesan cheese and then bread crumbs on top.
Bake at 350 degrees until bubbly, about 20-25 minutes.