Yield: 12 servings 

Time: 1 hr 15 mins 

Ingredients 

1.5 cups aged cheddar, grated 

1.5 cup gruyere cheese, grated

1  cup mozzarella, grated

¼  cup butter 

3 tbsp flour 

2 cups milk 

½ tsp ground mustard 

½ tsp ground pepper 

½ tsp salt 

1.5 cups elbow pasta, un cooked 

Topping 

½ cup parmesan cheese 

1.5  cup bread crumbs 

4 tbsp butter, melted 

Equipment Needed

Large pot, baking tray, whisk and cheese grater. 

Instructions 

Preheat the oven to 350 F. Grease a 3 or 4 quart baking tray. 

Combine the grated cheddar, gruyere and mozzarella in a big bowl. 

Bring a large pot of water to a boil. Pour in the elbow pasta and cook. Drain the pasta and set aside. 

Make The Roux

Heat a large pot over medium low heat. Add the butter. Cook until the butter starts to melt. 

Pour in the flour and whisk until the flour starts to brown. Pour in the milk and continue to whisk. Do not stop or else the roux will start to clump. 

Keep whisking for at least 5 minutes. Add the ground mustard, salt and pepper. Whisk until the sauce starts to thicken. It should be able to coat the back of a wooden spoon. 

Pour in 1 cup of the cheese mixture. Continue to mix. Add in the other cup.  Continue to mix. Add the cooked pasta to the sauce and mix until all the noodles are evenly coated in the sauce. 

Pour half of the pasta in the tray creating a bottom layer. Top with the remaining 2 cups of the cheese mixture. Add in the other half of the coated pasta. 

Make the Topping 

In a bowl, combine the breadcrumbs, parmesan and melted butter. 

Top the macaroni and cheese with the breadcrumb mixture and bake for 30 minutes or until golden and bubbly. 

Serve immediately and enjoy!