Ingredients

• 1 lb elbow macaroni
• 1 tablespoon salt
• 1/4 cup butter
• 1/4 cup flour
• 2 1/2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon italian seasoning
• 1/4 teaspoon nutmeg
• 1 tablespoon spicy mustard
• 1 1/2 cups shredded monterey jack cheese
• 1 1/2 cups shredded cheddar cheese
• 1/4 parmesan cheese
• 1/2 cup breadcrumbs

Instructions

1. Bring one gallon of water to a boil and add a splash of olive oil and 1 tbls. salt.

2. Cook the pasta until tender but still firm, about 12 minutes, stirring frequently. Drain.

3. Melt butter in a pan and stir in flour and cook for a few minutes.

4. Heat milk until hot and slowly add to the roux (butter and flour).

5. Add the rest of the ingredients except bread crumbs and ½ cup of the cheese.

6. Spread in greased 13 x 9 pan and sprinkle on remaining cheese and breadcrumbs.

7. Bake at 375° F for 20 minutes.