Thank you for helping us by reporting bad content.
-6 tablespoons unsalted butter, plus more for baking dish
-Coarse salt and ground pepper
-1 pound medium pasta shells
-1/4 cup all-purpose flour
-1 teaspoon dry mustard powder
-4 cups whole milk
-4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
-4 ounces Havarti cheese, coarsely grated (1 cup)
-4 ounces Muenster cheese, coarsely grated (1 cup)
-1 teaspoon Worcestershire sauce
-6 slices white sandwich bread
O1. Preheat oven to 400 degrees F
O2. Butter a large pan (4 quarts, either 9x13 inches, or oval)
O3. Bring a large pot of water to a boil
O4. Generously add salt to the boiling water. Add the pasta and follow directions on package. Cook until it`s 2 minutes short of Al Dente. Drain and return to pot.
O5. While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes
O6. Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.
O7. Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)
O8. Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.
Credit to Martha Stewart Recipes