• 2 cups (500 mL) elbow macaroni
• 5 tbsp (75 mL) butter, divided
• 1/4 cup (50 mL) chopped green onions
• 1/4 cup (50 mL) all-purpose flour
• 1/2 tsp (2 mL) dry mustard
• 2 cups (500 mL) milk
• 1 1/2 cups (375 mL) shredded Canadian Cheddar cheese
• 1 cup (250 mL) shredded Canadian Swiss cheese
• 1 cup (250 mL) shredded Canadian Brick cheese (with or without caraway seeds)
• 1 tbsp (15 mL) chopped parsley
• Salt and pepper
• 1 cup (250 mL) fresh bread-crumbs

1. Preheat oven to 350 °F (180 °C). In large saucepan, cook macaroni according to package directions; drain. In large saucepan, melt 4 tbsp (60 mL) of the butter. Sauté onion until tender. Blend in flour and dry mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens.
2. Remove from heat. Add Canadian Cheddar, Swiss and Brick cheeses and stir until cheeses are melted. (Return to low heat if necessary to melt all of the cheese.) Fold in macaroni and parsley. Add salt and pepper to taste. Spoon mixture into 2 qt (2 L) shallow rectangular casserole. Melt remaining 1 tbsp (15 mL) butter; toss with bread-crumbs. Sprinkle over casserole. Bake 20 minutes or until heated through.

6 servings