1 (16 oz.) pkg. macaroni pasta (regular or whole grain)
3 tbsp. butter
1 onion, finely chopped
2 cloves garlic, minced
3 tbsp. all-purpose flour
2 1/2 cups whole milk
salt and freshly ground black pepper, to taste
pinch of sage
2 tbsp. Dijon mustard
1/4 cup basil, thinly sliced
1 tbsp. chives, cut into small bits
1 tbsp. dried thyme
1 cup sharp white cheddar cheese, divided
1 cup Gruyere cheese, divided
1 cup shredded Parmesan cheese, divided

Preheat oven to 400°F.

Bring water to a boil for the pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.

Over medium heat in the same pot, melt butter, then add onion and garlic. Sauté for 3-4 minutes, until tender. Add in flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper and sage. When thickened, stir in Dijon mustard and two-thirds of the combined cheeses. Next add in basil, chives, and thyme.

Drain pasta and transfer to a 9x13-inch glass baking dish. Add the cheese sauce and stir to combine. Top with the remaining cheese.

Bake at 400°F until brown on a baking sheet to catch the bubble-over. The casserole will take 35 to 40 minutes to heat through.

Serve immediately.

Makes about 4 servings.

Submitted by: Mackenzie Kupfer