2 Cups uncooked elbow macaroni
1/4 Cup butter, cubed
1/4 Cup all-purpose flour
1/2 tsp. salt
1/2 tsp. ground mustard
1/2 tsp. pepper
1/2 tsp. Worcestershire sauce
1-1/2 Cups milk
1/2 Cup heavy whipping cream
3 Cups (12 ounces) shredded pepper Jack cheese
1 Package (8 ounces) cream cheese, cubed
1 Cup (4 ounces) shredded sharp cheddar cheese
1/2 Cup shredded Asiago cheese
3/4 Cup panko (Japanese) bread crumbs
4 Bacon strips, cooked and crumbled
1/4 Cup grated Parmesan cheese
1 Cup cheddar French-fried onions, crushed
Cook macaroni according to package directions; drain and set aside.
In a large saucepan, melt butter. Stir in the flour, salt, mustard, pepper and Worcestershire sauce until smooth; gradually add milk and cream.
Bring to a boil; cook and stir for 1 minute or until thickened.
Stir in cheeses until melted. Stir macaroni into cheese mixture.
Transfer to a greased 2-qt. baking dish.
Sprinkle with bread crumbs, bacon, Parmesan cheese and onions.
Bake, uncovered, at 350° F for 20-25 minutes or until bubbly and golden brown.
Yield: 6 servings.