Three Cheese Mac and Cheese

0 Cook the [wprm-ingredient text="1 lb. elbow macaroni" uid="0"]. Read the pasta packaging, and boil until the pasta is cooked through but still has some bite to it. (This is called al dente.) Drain it in a colander, drizzle with a little olive oil to prevent it from sticking and set it aside.
1 Melt [wprm-ingredient text="4 tablespoons unsalted butter" uid="1"] in a large skillet or a braiser with high sides over medium heat.
2 Add [wprm-ingredient text="¼ cup all-purpose flour" uid="2"]. Cook for 1-2 minutes, or until the flour and butter combine and turn golden brown. This is our roux, and it will thicken the cheese sauce.
3 Pour in [wprm-ingredient text="3 cups whole milk" uid="3"] and [wprm-ingredient text="1 cup half-and-half" uid="4"]. Stir occasionally, cooking for a few minutes, until the mixture has thickened slightly. Do not bring to a boil!
4 Add [wprm-ingredient text="1 tablespoon Dijon mustard" uid="5"], [wprm-ingredient text="1 teaspoon kosher salt" uid="6"] and [wprm-ingredient text="½ teaspoon white pepper" uid="7"]. Stir to combine. Cook for a few minutes.
5 Add [wprm-ingredient text="8 oz. shredded white cheddar cheese, " uid="8"][wprm-ingredient text="8 oz. shredded pepper jack cheese" uid="9"] and [wprm-ingredient text="2 oz. grated parmesan cheese" uid="10"] to the sauce. Stir them into the sauce and let them melt completely.
6 Add the cooked noodles, and use a spoon to stir them into the cheese sauce.
7 Serve warm, and enjoy!