1 pound of elbow macaroni
1 tablespoon vegetable oil
1 large onion, finely chopped
5 cups milk
1 stick unsalted butter
3/4 cup all-purpose flour
3 tablespoons Dijon mustard
1 teaspoon Worchestershire sauce
2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 cups shredded cheddar cheese
2/3 cups blue cheese, at toom temperature
1 1/2 cups freshly grated Parmesean cheese
3/4 cup fine bread crumbs, preferably homemade
1/2 pound Velveeta cheese
1. In a large potof boiling, salted water: cook the macaroni until barely al dente, about 6 minutes. Drain; return to pot.
2. Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
3. Meanwhile, preheat the oven to 350. Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes.
4. Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worchestershire sauce, salt and pepper. Add the Velveeta, Cheddar, Blue Cheese and 3/4 cup of the parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
5. Melt the remaining 2 tablespoons of butter in a medium skillet. Add the breadcrumbs and cook over low heat, stirring constantly, until coated. Transfer to a bowl and stir in the remaining 3/4 cup parmesan. Sprinkle the crumbs over the macaroni and bake for about 25 minutes, or until lightly golden and bubbling.
6. Preheat the broiler. Brown the macaroni under the broiler for about 10-15 seconds; don't scorch the crumbs. Let stand for 15 minutes before serving.
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