3 T. butter
3 T. flour
2 c. milk
3/4 t. dry mustard
1/2 t. salt
1/2 lb. macaroni
1/2 c. Cheddar, freshly grated
1/2 c. Gruyere, freshly grated
1/2 c. Emmentaler, freshly grated
1/2 c. Parmesan, freshly grated
2 t. butter, cut into small pieces
1/4 c. Parmesan, freshly grated
1/2 c. bread crumbs
Preheat oven to 350*F. Butter a 1-1/2 quart baking dish.
In a heavy saucepan, melt butter over low heat. With a wire whisk, mix in flour and cook, stirring constantly, for 3 minutes.
Gradually whisk in milk until blended, then mustard and salt. Bring to a simmer and cook, stirring constantly, until thick, about 2 minutes.
Stir in cheese until melted.
Cook macaroni in a large pan of salted water for about 7 minutes, until just al dente. Drain.
In a large bowl, stir together the macaroni and cheese mixture. Spoon into baking dish.
For bread crumbs, combine bread crumbs with remaining Parmesan. Sprinkle evenly over macaroni. Scatter butter pieces over top.
Bake for 25 to 30 minutes or until golden brown.