This is the best macaroni and cheese with three types of cheese. The breadcrumb and butter topping creates a nice crunchy bite.

Servings: 6
½ lb. elbow macaroni, cooked
2 ¾ cups milk
¼ cup flour
1 tsp. salt
1/8 tsp. fresh ground pepper
1/8 tsp. grated nutmeg
1/8 tsp. cayenne pepper
2 ¼ cups sharp cheddar, grated
½ cup Gruyere, grated
½ cup parmesan, grated
3 slices bread, no crust, torn into 1/4 inch pieces
4 tbsp. of butter

Preheat the oven to 375 degrees. In a medium saucepan, slowly warm the milk over medium heat. Put the bread pieces into a medium bowl. In a small saucepan melt 1 tablespoon of butter. Pour the melted butter into the bowl of bread and toss. Set the bread and butter aside for later. In a skillet with high sides, melt 3 tablespoons of butter over medium heat. When the butter starts to bubble, stir in flour and cook stirring for 1 minute. Slowly add hot milk into flour and butter while whisking. Continue to cook and whisk until the mixture bubbles and becomes thick. Remove the pan from the heat and stir in salt, pepper, nutmeg, cayenne, 1 ¼ cups cheddar, ¼ cup Gruyere, and ¼ cup parmesan. Stir the cooked macaroni into the cheese sauce. Butter a 2 quart casserole dish. Pour the macaroni and cheese sauce into the casserole. Sprinkle the top with the remaining cheeses. Then scatter with the breadcrumbs. Bake about 30 minutes, until the top is browned. Let sit 5 minutes before serving.