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Ingredients

• pasta
• 8 oz. elbow macaroni, uncooked
• 2 cups milk (I used 2%)
• 1 cup water
• cheese sauce
• 3 tbsp butter
• 3 tbsp flour
• salt and black pepper to taste (sea salt & fresh ground if possible)
• 1/8 tsp mustard powder (or more to your taste)
• 1/8 tsp cayenne pepper (or more to your taste)
• pinch nutmeg (or more to your taste)
• 1 tsp worcestershire sauce
• 2 cups milk
• 1/2 cup port wine cheddar cheese
• 3/4 cup gruyere cheese, shredded
• 3/4 cup mild cheddar cheese, shredded
• Topping
• 1 cup unseasoned breadcrumbs (I used panko)
• 1 tbsp butter melted
• pinch each of mustard powder, cayenne pepper, nutmeg, salt & pepper

Description

Port Wine Cheddar Has A A Unique Flavor That Is Creamy And Slightly Sweet. Teamed Up With Two Other Cheeses And A Bit Of A Minor Variation In Pasta Preparation This Yields A Creamy, Cheesy Delightful Side Dish. Add Some Seafood (lobster, Shrimp, Or Crab M

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