Three Cheese Macaroni

Ingredients
Salt
1 pound elbow macaroni
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
4 cups whole milk, room temperature
3/4 teaspoon ground mustard
1/2 teaspoon Old Bay seasoning
8 ounces extra sharp Vermont white cheddar, shredded (3 cups)
4 ounces Monterey Jack, shredded (1 1/2 cups)
1/2 ounce Parmesan, grated (1/4 cup)

Directions
In a large pot of boiling salted water, cook macaroni according to package instructions. Drain.

In pot, melt 4 tablespoons butter over medium. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes.

Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes.

Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes.

Remove from heat and add 1 tablespoon butter, mustard, Old Bay, and cheeses.

Stir until cheeses are melted and sauce is smooth; season with salt.

Add macaroni to sauce and stir to combine.



This freezes well. I usually make Baked Tomato Casserole or Sausage and Spinach Alfredo out of some of the leftovers.