Ingredients

1 pound dry elbow macaroni
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
4½ cups whole milk
2 teaspoons mustard powder
2 teaspoons ground cayenne pepper
1 teaspoon Worcestershire sauce
8 ounces Parmigiano-Reggiano cheese, grated
4 ounces Gruyère cheese, grated
5 ounces sharp cheddar cheese, grated
3 ounces fresh mozzarella cheese, cubed
4 ounces cooked and thinly sliced ham, julienned (optional)
2 teaspoons salt, or more to taste freshly ground white pepper to taste (optional)

Yield