3 Cheese Mac 'n Cheese

This was absolutely the best macaroni and cheese ever! I cannot afford to make this one too often. The ingredient list is a bit pricey and the calories are outta there! Sorry, Sam, this recipe has more than 5 ingredients, but it is worth every one! Making also requires a bit of skill, as there is a béchamel sauce involved. I wish I'd had my camera's battery charged. It was as beautiful as it smelled and tasted. Mmmmmmm!

Gourmet Three Cheese Mac 'n Cheese

1 pound shaped pasta (I used cellentani) cooked according to package directions. Drain, and reserve 1 cup of the cooking liquid. Pour drained pasta into large baking dish.

1/2 cup butter

1/3 cup flour

black pepper to taste

salt to taste

2 TBSP whole grain mustard

5 cups milk

12 ounces grated sharp white cheddar

6 ounces grated smoked Guyere

6 ounces cubed Fontina

1 cup Panko bread crumbs

In a heavy sauce pan melt butter over medium heat. When foaming subsides add flour and whisk until smooth and mixture takes on a bit of color (about 5 minutes). Add salt, pepper, mustard, stir until combined. Slowly add cold milk, whisking vigorously to break down any lumps. Stir constantly until béchamel begins to thicken. Add all but 1 cup of grated cheeses and all of the fontina cheese. Stir until cheese is melted, adding pasta water as needed to keep sauce from becoming too thick and gooey. Taste frequently and season as needed with salt. Stir sauce into drained pasta. In a medium bowl toss remaining shredded cheese and bread crumbs together. Sprinkle cheese and crumb mixture over the top of the macaroni dish. Broil in oven until cheese topping melts and crumbs turn a golden brown, approximately 10 minutes, but watch very closely to make sure the topping does not burn. Serve immediately. This served our family of 8, some even had seconds, and we had enough leftover for several of the children to have for lunch the next day.