INGREDIENTS
1/4 tsp
Mustard, dry
4 cups
White sauce, prepared
1 cup
Elbow macaroni
2 tbsp
Bread crumbs, plain dry
1
bag Cheddar kettle-style potato chips, white
1 tbsp
Butter
1/2 lb
Cheddar cheese, sharp
1/4 lb
Gruyere cheese
1/3 cup
Parmigiano-reggiano