2 1/2 cups uncooked pasta
2 Tablespoons butter
3 Tablespoons flour
Pepper to taste
1/2 teaspoon salt
1 teaspoon spicy brown mustard
3 cups milk
12 slices white American processed cheese
1 3/4 cup white extra sharp cheese (like Vermont white)
1/2 cup Swiss cheese
1/2 cup grated Parmesan (can be dry type)
3 Quart Baking Dish
Cook pasta - bring it to boil and cook for about 7 minutes. Drain, set aside.
Prepare thin white sauce: On low heat, melt butter. Sprinkle in flour, pepper, salt and mustard. Whisk to make a rue. Slowly add milk, whisking at the same time to make mixture smooth. Add more milk and whisk. Continue to cook on low heat and whisk often until sauce is a bit more thicker. Add cheeses but not all at once, just about 1 cup at a time and stir to melt. Once all cheeses are melted, taste and see if you want to add a little more flavor of a cheese, salt or pepper. Then add pasta into pan and stir very well to coat.
Prepare bakeware by spraying lightly with Bakers Joy. Pour mixture into baking dish and sprinke on some paprika. Bake for 45 minutes.
Created in the kitchen of Robin Harley