Mac & Cheese

There's nothing better than comfort food on a cold, stormy night. This mac and cheese casserole makes enough to have leftovers too!

Ingredients:

• 1 lb. sharp cheddar cheese
• 1/2 lb. gruyere
• 1/2 lb. fontina
• 6 cups milk
• 1 cup panko bread crumbs
• 1 cup parmesan
• 1/2 cup butter
• 1/2 cup flour
• 2 tsp. dry mustard
• 2 tsp. freshly grated black pepper
• 2 tsp. salt
• 1 tsp. white pepper
• 16 oz. pasta (favorite shape: spirals, shells, elbows, etc.)

Cook the pasta according to the directions on the package in a large pot of boiling, salted water. Drain the pasta, and shock it with cool water.

Pre-heat the over to 350 degrees.

Being the sauce by creating a roux. Over medium heat, melt the butter in a large sauce pan. Once the butter has melted and started to bubble, add the flour. Whisk the flour and butter to cook out the raw flour taste for about 1-2 minutes. 

Add the milk and whisk the mixture together. Turn the heat up to medium high and continue to whisk until it starts to bubble around the edges. Then, reduce the heat down to low. 

Add the gruyere, fontina and cheddar, one handful at a time. Whisk each part until it has melted before adding more cheese. After all the cheese is incorporated, add the salt, both peppers, and mustard and stir completely. 

Add the pasta to a baking dish and pour the sauce over the pasta. Sprinkle the parmesan over the top and the panko bread crumbs. Bake for 45 minutes. Cool slightly and serve!