Ingredients :
3 cups milk
1 cup heavy cream
6 tablespoons butter
6 tablespoons all-purpose flour
1 pound white Cheddar, shredded
4 ounces Romano, shredded
4 ounces Asiago, shredded
1 tablespoon salt, plus more for pasta water
1 pound large elbow macaroni
2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
2 tablespoons chopped fresh parsley, for garnish
1 tablespoon freshly ground black pepper
Instructions :
1. Preheat oven to 325 degrees F.
2. In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat.
3. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
4. In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms.
5. Add cold milk and whisk vigorously until dissolved.
6. Cook sauce on medium-low heat until thick and bubbly.
7. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper.
8. Cook until cheeses are fully melted, stirring occasionally.
9. Add cooked macaroni to cheese mixture and mix thoroughly.
10.Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs.
11.Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.
