Wisconsin Farmers Macaroni and Cheese

This is my recipe for the best Mac and Cheese.
Real Chedder Jarlsberg and Swiss cheeses
makes for a really good comfort food.

Ingredients:
1 clove garlic, peeled and halved
5 tablespoons unsalted butter
1 cup fresh breadcrumbs
1 pound elbow pasta
4 tablespoons flour
4 cups milk
1/2 cup minced red onion
11/2 teaspoons powdered mustard
1/2 pound grated sharp cheddar cheese
1/4 pound grated Jarlsberg cheese
1/4 pound grated Swiss cheese
1/2 teaspoon salt and freshly ground black pepper to taste
1/4 teaspoon cayenne pepper
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Directions:
Preheat the oven to 375 degrees F.
Rub the interior of an 8-by-12-inch casserole with the garlic,
then grease with 1 tablespoon of butter.
Coat evenly with 1/4 cup of the breadcrumbs. Set aside.
Boil the pasta in 4 quarts of salted water for 4 to 6 minutes,
until barely cooked. Pour into a colander,
rinse under cold running water, and drain well.
Melt the remaining butter in a large pan over medium heat.
Add the flour and stir. Add the milk, onion, and mustard.
Cook, stirring continuously, until the sauce begins to thicken.
Add the cheeses, cayenne, salt and pepper and stir until the cheeses melt.
Add the drained pasta to the sauce and toss until it is evenly coated. Adjust seasonings to taste. Pour into the prepared casserole.
Top with the remaining breadcrumbs. Bake for 25 to 35 minutes,
or until the surface is golden brown and bubbling.