Directions:

In a heavy sauce pan melt butter over a moderately low heat. Add Bone Suckin' Poultry Seasoning, flour and cook a Roux, by whisking the melted butter, flour and Bone Suckin' Poultry Seasoning together for at least 3 minutes. Add milk in a slow stream, continue to whisk and bring to a boil. (It is important to constantly stir while the sauce is boiling because milk sauces have a tendency to scald.) Add mustard, cayenne, salt and pepper. Let sauce simmer and thicken for 3 minutes.

In a large stockpot bring salted water to a boil, add pasta and cook for 7 minutes, then drain well. In a small bowl combine bread crumbs and 1/3 cup of parmesan cheese. In a large bowl mix together macaroni, cheddar cheese, gruyere, and parmesan, then add sauce. Transfer to an oven-safe dish and top with the Panko/parmesan mixture.

Bake Macaroni and Cheese in oven at 350˚ for 25 to 30 minutes, or until topping is golden and bubbling. Serves 8-10 as a side dish.