Instructions: For the white sauce: Melt butter in large skillet over medium-low heat. Stir in flour to make a roux, cooking and stirring 2 to 3 minutes. Add milk and broth. Simmer until thickened and liquid has evaporated, 6 to 8 minutes. Season to taste with nutmeg, cayenne, mustard, salt and pepper.

For the macaroni: Combine Cheddar, Gruyere and Parmesan cheeses. Stir 3/4 of cheese into hot White Sauce. Pour cheese sauce over cooked macaroni. Pour into 13- by 9-inch baking dish. Sprinkle evenly with remaining cheese.

Crush croutons in food processor and sprinkle evenly over top. Bake at 350 degrees until cheese melts and browns lightly, 35 to 45 minutes.

This recipe yields 8 to 10 servings.

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