12 oz. elbow macaroni noodles
2 tbsp. butter
2 tbsp. all purpose flour
2 1/2 cups evaporated milk (Carnation)
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. ground nutmeg
1 1/2 cups grated extra sharp cheddar cheese
1/2 cup grated mozzarella cheese
1/2 cup finely grated Parmesan cheese
1/4 cup bread crumbs

Cook 12 oz. of pasta noodles in salted, boiling water with a 1/2 teaspoon of olive oil for about 10-12 minutes or until noodles are al-dente/fork tender (do not overcook). Drain noodles well and set aside.

CHEESE SAUCE:

Heat butter in a large saucepan over medium heat until melted. Add flour and whisk for 1 minute until mixture is just bubbling. Gradually whisk in evaporated milk, stirring rapidly to avoid lumps. Stir until sauce boils and begins to thicken. Reduce heat to medium low and simmer, uncovered.

Stir in mustard, nutmeg, salt and pepper to taste. Stir occasionally for 5 minutes or until thickened, then remove from heat. Stir in 1 cup of cheddar cheese until melted and combined. Fold pasta into sauce and stir until combined.

LAYERING MACARONI AND CHEESE:

Pour half of the pasta mixture into a 2 liter (approx 2 quarts) glass Pyrex dish sprayed with non-stick spray. Sprinkle 1/4 cup cheddar and 1/4 cup mozzarella on the bottom layer. Pour remaining pasta mixture and spread as top layer. Add remaining mozzarella and cheddar on the top layer.

Sprinkle the top layer with 1/4 cup Parmesan and 1/4 cup breadcrumbs.

Bake in a preheated oven at 350°F.

Submitted by: Mimi