Total Time 1 hour and 15 minutes (Cook time 50 minutes) Serves 6
6 tablespoons butter
1/2 cup flour
4 cups milk, warm
1 teaspoon dry mustard
¼ teaspoon nutmeg
¼ teaspoon cayenne pepper or hot sauce to taste
Salt to taste
Dash Worcestershire Sauce
8 oz shredded Amish cheddar
8 oz shredded Asiago
4 oz shredded BellaVitano Balsamic
1 pound macaroni of your choice, cooked al dente
1 stack crumbled butter cracker (Ritz like)
2 oz shaved Serrano ham lightly fried and crumbled
2 oz Parmigiano Reggiano crumbled for topping
Heat oven to 350 degrees F.
Melt butter in large sauce pan over medium heat. Add flour and cook, stirring for 1 minute. Whisk in the warm milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to whisk while adding the dry mustard, nutmeg, cayenne, salt and Worcestershire. Stir in the cheddar, Asiago, Bellavitano and stir until it is melted.
Pour cheese sauce over noodles and add to a 3 quart casserole dish.
Sprinkle top with cracker crumbs, Serrano crumbs and Parmigiano crumbles. Bake for 35 minutes.