INGREDIENTS
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1 pound whole wheat elbow macaroni noodles
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2 Tablespoons butter
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3 Tablespoons white whole wheat flour
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1 teaspoon dry mustard
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2 cups milk
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1/4 teaspoon onion powder
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1 Bay leaf
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1/8 teaspoon nutmeg
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1/2 teaspoon dried thyme (optional)
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1/8 teaspoon black pepper
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1/2 teaspoon sea salt
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2 cups sharp Cheddar cheese, shredded
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1/2 cup Smoked Gouda, shredded
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1/2 cup Parmesan cheese, shredded