large elbow macaroni, or penne pasta
freshly ground black pepper
MontAmore Cheddar, shredded
Midnight Moon goat gouda, shredded
double cream Brie, diced, rinds removed
Panko bread crumbs
Preheat oven: 350 F.
Add pasta to a pot of boiling water, cook until not quite al dente, @ 6
minutes. Drain. Set aside
In a large saucepan, melt butter.
flour over butter, cook 2 to 3 minutes on medium heat, whisking until a roux or
cold milk, whisk vigorously until dissolved. Cook sauce on med-low heat until
thick and bubbly, about 7 minutes.
heavy cream, all cheeses, salt & pepper to taste.
until cheeses are fully melted, stirring occasionally.
In a separate pan melt 2 tablespoons butter and then mix in panko until the
butter is thoroughly absorbed.
Add cooked pasta to cheese mixture and mix thoroughly. Place mixture in a 13 x
9 baking dish
top with panko. Bake 12 to 15 min. or until golden brown.
For extra crispy topping, finish under broiler until panko turns golden brown.