Mac and Cheese

3 ounces butter

3 tablespoons flour

4 cups milk

1 package (16 ounces) large elbow macaroni

8 ounces shredded Gruyere or Swiss cheese

8 ounces shredded Cheddar cheese

8 ounces shredded Monterrey Jack cheese

2 teaspoons mustard powder

2 teaspoons onion powder

2 teaspoons paprika

5 to 10 dashes hot sauce

2 ounces shredded Parmesan cheese

Preheat oven to 400 degrees.

Cook the elbow macaroni 2 to 3 minutes less than package instructions, rinse and set aside. Melt butter in a saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 2-3 minutes. Slowly add the milk and bring almost to a boil while whisking almost constantly. This will take about 8 to 10 minutes. Remove from heat and whisk in mustard powder, onion powder, paprika and hot sauce. Then, a handful at a time, whisk in the Gruyere, Cheddar and Jack cheese making sure each handful is fully melted before adding the next handful. Add the sauce to the pasta and stir to combine and pour into an 8x11 baking dish. Sprinkle Parmesan over the top and bake in the oven for 30 to 40 minutes, or until top just begins to brown.

Serves 6-8

Keith Moritz