Classic Baked Macaroni and Cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the elbows and cook until tender but not soft (al dente). Drain and set aside.
2. Preheat the oven to 350°F and generously butter a 2-1/2 or 3-quart baking dish.
3. Heat the milk in the microwave or a separate saucepan until very warm, but not scalded. Set aside.
4. Melt the butter in a large, heavy saucepan over medium heat. Sprinkle in the flour and blend with a whisk until well combined. Continue cooking, whisking constantly, until the mixture develops a pale golden color, 3 to 4 minutes. Gradually add the warmed milk, whisking continually until well blended.
5. Continue cooking, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon, 7 to 8 minutes. Scrape down the sides of the pan with a spatula once or twice during cooking to ensure there are no lumps in your sauce. Stir in the white wine, mustard and Worcestershire sauce, then season to taste with salt and pepper.
6. Reduce the heat to low and begin adding the muenster and cheddar cheeses a handful at a time, letting each addition melt before adding more.
7. Stir until the cheese has melted and the mixture is thick and creamy. Add the macaroni and parsley, mix well, transfer to the prepared baking dish and bake, uncovered for 15 minutes.
8. While the macaroni bakes, heat the olive oil in a small skillet over medium heat. Add the garlic and sauté until fragrant, 1 minute. Add the breadcrumbs and toss to combine. Continue cooking, stirring often, until the crumbs are lightly toasted, 2 minutes longer. Add the Parmesan and combine.
9. Remove the macaroni from the oven, top with the crumb mixture and bake for an additional 5 minutes.
10. Allow the macaroni and cheese to rest for 5 to 7 minutes before serving.