Macaroni and Three Cheeses

• 6 tablespoons unsalted butter, plus more for baking dish
• coarse salt and pepper
• 1 lb medium pasta shell
• 14 cup all-purpose flour
• 1 teaspoon mustard powder
• 4 cups whole milk
• 4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
• 4 ounces havarti cheese, coarsely grated (1 cup)
• 4 ounces muenster cheese, coarsely grated (1 cup)
• 1 teaspoon Worcestershire sauce
• 6 slices white bread

1. Preheat oven to 400F Bring a large pot of water to a boil.
2. Butter a shallow 4-quart baking dish (oval or 9x13 - inch rectangle); set aside.
3. Generously salt boiling water; add pasta.
4. Cook, according to package directions, until 2 minutes short of al dente.
5. Drain pasta and return to pot.
6. While pasta is cooking, melt butter in a large saucepan over medium heat.
7. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping.
8. Add flour and mustard powder to remaining butter in saucepan.
9. Cook, whisking, 1 minutes (do not let flour darken).
10. Whisk in milk.
11. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2-3 minutes.
12. Remove sauce from heat.
13. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper.
14. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.
15. Place bread in food processor; pulse until very coarse crumbs form (You should have about 3 cups).
16. Add reserved melted butter, and pulse just to moisten, Scatter crumbs over pasta in baking dish.
17. (If making ahead, cover and refrigerate up to 1 day).
18. Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15-20 minutes.
19. (If refrigerated, bake for 30-35 minutes).
20. Cool 5 minutes before serving.

unsalted butter, salt, pasta shell, flour, mustard powder, milk, cheddar cheese, havarti cheese, muenster cheese, worcestershire sauce, white bread

Taken from www.food.com/recipe/macaroni-and-three-cheeses-375713 (may not work)