Three Cheese Baked Mac & Cheese

I have to say, this is the BEST mac & cheese I have EVER had! I take it to almost every party/potluck because it is definitely a crowd-pleaser. I figured it's about time I add it to the blog. So here we go...

Three Cheese Mac & Cheese

Ingredients

• 8 oz butter
• 8 oz flour
• 3 cups of whole milk warmed
• 12 oz sharp cheddar cheese shredded
• 6 oz Gruyere cheese shredded
• 6 oz fontina cheese shredded or white cheddar
• 1 lb. elbow pasta
• 1 cup Panko bread crumbs
• olive oil

Method

• In a stock pot cook the pasta half way, until al dente
• In a second large stock pot, melt the butter and add the flour little by little (I use a sifter so that I can control the amount that falls in and reduce clumps). Cook flour until golden. This is called a "roux".
• Slowly whisk and add the warm milk to the roux. The addition of the milk will make the consistancy change from creamy to chunky- like mashed potatoes. This is normal, just keep adding the milk little by little and keep whisking. 
• Once smooth, whisk the cheeses in until melted.
• Add in the pasta and season with salt n pepper
• Transfer the mixture in to a baking casserole
• Mix bread crumbs about about 1/2 cup shredded cheese if you still have any. Sprinkle bread crumb mixture on top and drizzle with ~ 2 tbsp. olive oil, to later create a crispy crust when you bake.
• Bake for 30 min at 400 or until golden
• Remove from the oven and let rest for 10 min