Triple Cheese Mac 'N Cheese

It was a gray rainy day today in the Maritimes (Joycee, I was looking very longingly at the pictures of your Florida paridise). One thing I do love on a rainy day is some good old soul food and what better than mac 'n cheese? I took my basic recipe and boosted it a bit and the result was the best mac 'n cheese I've had in a long time. I'm definately going to keep trying new cheeses in this in the future.

2 cups uncooked macaroni (I used whole wheat tonight and really enjoyed it)
1/4 C margarine
1/4 C flour
1 tsp dry mustard powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp worchester sauce
2 C milk
1/2 C swiss cheese
1/2 C sharp cheddar cheese
1/4 C parmasan cheese
1/4 cup dry breadcrumbs
1-2 tbsp parmasan cheese
1/2 cup croutons
2 tbsp melted margarine

Preheat oven to 350*
Cook macaroni as per directions on the box. Drain and set aside.
While macaroni is cooking, start the cheese sauce.
Melt margarine in a medium sauce pan (medium heat). Slowly whisk in the flour. Add the salt, pepper, mustard powder and worchester. A little at a time, begin to add the milk, whisking it in to make the mixture smooth until all the milk is added. Continue to whisk as you bring the sauce to a boil (it will thicken). Remove from heat. Grate the cheeses into the sauce and mix well. Spray a large casserole dish with non-stick cooking spray. Add the noodles. Pour the sauce over the noodles and stir in well so that all the noodles are coated. Sprinkle the bread crumbs and parmasan cheese on top. Put a layer of croutons on top of that (I used Rosemary Calbrese tonight - gives a nice flavour boost). Drizzle melted margarine on top of that. Put the casserole into the oven (so it sits in the middle) and bake uncovered for 20 minutes. Serve and enjoy.