1/2poundpenne or macaronicooked until slightly underdone
2tablespoonsbutter
2tablespoonsflour
3cupswhole milk
1teaspoonfresh thyme leaves
1teaspoonmustard powder
1cupgrated sharp cheddar cheese
1cupgrated Swiss
1/2cupcrumbled blue cheese
Salt and fresh ground black pepper
Topping:
2-3slicessourdough breadprocessed in a food processor to make course breadcrumbs
1tablespoonbuttermelted
1/2teaspoonthyme leaves
1/2cupgrated cheddar and/or Swiss
Instructions
Preheat oven to 400 degrees F.
Heat the butter in a medium saucepan over medium heat. When it’s melted, stir in the flour.
Cook for a couple minutes until lightly browned and whisk in the milk. Stir until it starts to bubble and is thickened and add the thyme, mustard powder, a pinch of salt and fresh ground black pepper.
Turn off the heat and add the cheese a little at a time until the sauce is smooth and creamy. Season to taste (might I suggest adding some fresh ground pepper?)
Combine the cooked pasta with the sauce and put in an ovenproof skillet or square casserole dish.
Make the topping by combining the breadcrumbs with the butter and thyme. Sprinkle the breadcrumbs and remaining cheese over the casserole and bake until browned and crispy, 20-25 minutes.