This was probably the best Mac n cheese I've ever made. Added garlic powder, onion powder and mustard as per instructions. Used 8 oz Gruyere, 8 oz Mozzarella, and then made up the difference with Monterey jack in a double recipe. Assembled everything the day before then baked just before serving. The bread crumb topping really takes it to the next level. I think adding the butter after boiling the noodles really makes the texture so much better. No mushy macaroni! Our new go to max n cheese recipe.
