INGREDIENTS
2 cups
dried elbow macaroni
2 tbsp
unsalted butter
2 tbsp
flour
1 1/2 cups
milk
1 1/2 cups
shredded medium cheddar cheese
3/4 cup
shredded Gruyere cheese
3/4 cup
shredded Havarti cheese
3/4 tsp
seasoning salt
1/2 tsp
fresh cracked black pepper