Old-fashioned Three Cheese Macaroni and Cheese

Melt butter in a frying pan. Add diced yellow onion.

Saute on medium low heat, stirring occasionally, until onions brown around the edges. While onions cook, pour heavy cream and eggs into a blender. Blend together well on low-speed.

Turn onions on low heat, then whisk while pouring custard mixture into frying pan.

Add mustard powder (or, if you prefer, a tablespoon of mustard), cayenne pepper and salt and pepper to taste. Continue to whisk on low heat for about 3 minutes.

Grate Gruyère cheese, Comté cheese and sharp cheddar cheese. Set aside. Preheat oven to 350ºF.

Put a large pot of water on high heat. Be sure to wait for water to boil and then add the noodles (my favorite noodles are penne noodles). Cook noodles until al dente; follow cooking time on packaging as all noodles are different.

Drain water from noodles. Then, in the same pot, pour the heavenly sauce over noodles. Add cheeses and stir. Oh my.

Place saucy noodles into an oven-safe pot. For an easy and tasty topping, place croutons into a food processor and pulse until you have a crumbly texture.

Top macaroni and cheese with croutons (or Panko bread crumbs). Place in the preheated oven and bake for about 30 minutes.

Welcome back, school. And welcome back, old-fashioned macaroni and cheese. Welcome back.