8 ounces penne rigate wheat pasta
4 Tablespoons butter, divided
2 Tablespoons flour
1/2 teaspoons salt
1/2 teaspoons dry mustard
2 cups milk
1/2 cup cheddar cheese, divided
1/2 cup mozzarella cheese, divided
1/2 cup swiss cheese, divided
1/2 cup seasoned bread crumbs
Cook macaroni according to package directions; drain.
Melt 2 Tablespoons butter in a large saucepan over medium heat. Add flour and salt and stir until mixture is smooth. Stir in dry mustard. Add milk gradually, stirring constantly.
Cook over low heat, stirring constantly, until thickened, about 5 minutes.
Stir in 1/4 cup of the cheddar, 1/4 cup of the mozzarella, and 1/4 cup of the swiss. Mix cheese sauce and macaroni in a large bowl. Spoon into a 9 x 7 inch baking dish. Sprinkle with remaining cheddar, mozzarella and swiss.
Melt remaining butter in saucepan over medium heat. Combine bread crumbs and melted butter in a small bowl and mix well. Sprinkle on top of the cheese. Bake at 350 degrees for about 15 minutes.
