Three Cheese Macaroni and

Cheese

An old favorite with a grownup twist. Adding Gruyere cheese gives mac and cheese a bit more tanginess. 1 1/2 cups small elbow macaroni 1 1/2 cups milk 1 cup shredded sharp cheddar cheese 1/2 cup shredded gruyere 1/2 cup grated parmesan 1/4 cup breadcrumbs 2 Tablespoons butter 2+ Tablespoons flour 1/2 teaspoon garlic granules 1/4 teaspoon pepper Preheat oven to 350°F. Boil macaroni until tender and drain. In a separate saucepan, melt butter. Add garlic, pepper, and flour and whisk to make a roux. Slowly add the milk and bring just to a gentle boil, stirring constantly. Reduce heat to low and add the cheeses, stirring frequently until all the cheese is melted and the mixture is uniform. Put the cooked macaroni into a glass baking dish. Pour the cheese sauce over the macaroni and sprinkle half of the breadcrumbs on top. Stir until well mixed. Sprinkle the rest of the breadcrumbs on top and bake at 350°F until golden brown on top, about 30 minutes.