Bone Suckin' Poultry Seasoning, 1 Tbsp.
Elbow Macaroni, 1 lb.
Unsalted Butter, 1/2 cup
All-Purpose Flour, 1/4 cup plus 2 Tbsp.
Whole Milk, 4 cups
Dry Mustard, 1 1/2 tsp.
Cayenne, 1/8 tsp.
Extra Sharp Cheddar, 1 1/2 cup, grated
Gruyère Cheese, 1 1/2 cup, grated
Parmesan Cheese, 1 1/3 cup
Panko (Japanese Bread Crumbs), 1 cup
Sea Salt and Pepper to taste
In a heavy sauce pan melt butter over a moderately low heat. Add Bone Suckin' Poultry Seasoning, flour and cook a Roux, by whisking the melted butter, flour and Bone Suckin' Poultry Seasoning together for at least 3 minutes. Add milk in a slow stream, continue to whisk and bring to a boil. (It is important to constantly stir while the sauce is boiling because milk sauces have a tendency to scald.) Add mustard, cayenne, salt and pepper. Let sauce simmer and thicken for 3 minutes.
In a large stockpot bring salted water to a boil, add pasta and cook for 7 minutes, then drain well. In a small bowl combine bread crumbs and 1/3 cup of parmesan cheese. In a large bowl mix together macaroni, cheddar cheese, gruyere, and parmesan, then add sauce. Transfer to an oven-safe dish and top with the Panko/parmesan mixture.
Bake Macaroni and Cheese in oven at 350˚ for 25 to 30 minutes, or until topping is golden and bubbling. Serves 8-10 as a side dish.