1lb (450g) elbow macaroni
6 tbsp butter, plus more for the dish
1 cup fresh bread crumbs
1⁄4 cup all-purpose flour
1 tsp dry mustard
pinch of ground nutmeg
13⁄4 cup whole milk, warmed
2 cups shredded sharp Cheddar cheese
4oz (115g) fresh mozzarella cheese,
drained and finely diced
1⁄2 cup freshly grated Parmesan cheese

Method
1 Bring a large pot of lightly salted water to a boil over high heat. Add the macaroni and cook for 2 minutes less than the time on the package instructions. Drain well.

2 Meanwhile, preheat the oven to 400°F (200°C) and butter a 3qt (3 liter) oven-proof casserole. Melt 2 tbsp of the butter in a frying pan. Add the bread crumbs and stir to coat. Let cool.

3 Melt 4 tbsp butter in a large saucepan over medium heat. Whisk in the flour, and cook without browning for 30 seconds. Stir in the mustard and nutmeg.

4 Remove the pan from the heat and slowly whisk in the milk. Return the pan to the heat and bring the mixture to the simmer, whisking almost constantly. Cook for 3 minutes. Remove from the heat. Stir in the Cheddar cheese until melted. Stir in the macaroni and mozzarella. Transfer to the baking dish and smooth the surface.

5 Stir the Parmesan cheese into the bread crumbs. Sprinkle over the macaroni and cheese. Place the dish on a baking sheet. Bake for 25 minutes, or until heated through and golden brown on top. Let stand for 2 minutes. Serve straight from the dish.

Notes and TIps:
good wIth A green salad or garlic bread.

PrePare ahead The dish can be assembled up to a day in advance, covered, and refrigerated. Add the bread crumb and cheese topping just before baking.

Macaroni and three cheeses recipe