Baked Mac and cheese

This is easily the best mac and cheese I've ever had the pleasure of eating way too much of. Great flavour, large amount of cheese. Best of all though? You can reheat this and it still comes out great! No dried up flaky cheese of shriveled noodles for you the next day!

Mac and cheese

16 oz dry pasta

sauce

½ cup butter

½ cup flour

4 cups milk

1 - 1 ½ tbsp whole grain mustard

Salt and pepper to taste

1.5 lbs cheese (1 lbs cheddar, ¼ lbs mozzarella, ¼ lbs gruyere)

¼ lbs mozzarella for topping

1. Preheat oven to 350

2. Shred cheddar and gruyere, cube mozzarella and set aside

3. Melt butter in a large pot and bring to a very light simmer

4. Add in flour and whisk until smooth

5. Add in milk ½ cup at a time whisking between each addition until completely smooth

6. Bring to a light simmer then remove from heat

7. Whisk in mustard then add cheddar and gruyere.

8. Whisk until completely smooth

9. Cook pasta to al dente

10. Pour pasta into greased casserole dish

11. Pour sauce over pasta and mix in mozzarella cubes, stir mixture together

12. Top with mozzarella

13. Bake for 20 minutes in oven, broil for 5 minutes if mozzarella hasn’t started browining