- 1 pound elbow macaroni
- 4 tablespoons (1/4 cup) butter, divided
- 1/3 cup all-purpose flour
- 4 cups milk
- 1 tablespoon Dijon mustard
- 8 ounces fontina cheese, shredded
- 6 ounces Gruyere cheese, shredded
- 8 ounces white Cheddar, shredded
- Salt and freshly cracked black pepper
- 2 cups panko bread crumbs
- 1/2 cup grated Asiago cheese
- 1/4 cup finely chopped fresh parsley leaves
Preheat the oven to 350 degrees F. Butter 2 dozen (1/2 cup) ramekins or a 9 by 13-inch casserole dish.
Cook the elbow macaroni in a large pot of salted boiling water over medium heat for about 6 minutes or until very al dente. Drain and return to the pot.
While the macaroni is cooking, melt the butter in a large saucepan over low heat. Remove 1/2 of the melted butter and reserve it for the topping. Add the flour to the saucepan and cook whisking constantly. When the flour is golden brown slowly whisk in the milk until smooth. Bring to a simmer and cook until thickened. Stir in the mustard, fontina, Gruyere, and Cheddar cheeses until just melted. Stir into the cooked pasta, coating it completely, and season with salt and pepper, to taste. Divide the mixture between the buttered ramekins.
In a medium bowl combine the panko with the grated Asiago and salt and pepper, to taste. Add the reserved melted butter and mix to combine.
Top each ramekin with the bread crumb mixture. Bake in the oven until golden brown on top and the cheese is bubbling, about 15 to 20 minutes. Top with fresh chopped parsley before serving.