Macaroni and Cheese

1/4 cup plus 1 T butter
1 pound elbow macaroni
2 T olive or vegetable oil
3-1/4 cup milk
1/4 cup flour
4 slices American cheese
1 cup shredded fontina cheese
1-1/4 cup shredded cheddar cheese
2-1/2 tsp dijon mustard
1/2 cup bread crumbs

preheat oven 375 degrees.
Cook macaroni and set aside. In a small saucepan melt 1/4 cup butter and sprinkle flour over butter. Wisk until mixture is bubbling and lightly brown. Add milk while wisking. Bring to a simmer 3-4 min until smooth and thickened.
Add American, fontina and 1 cup cheddar cheese to the mixture. Remove from heat and stir until cheese melts. Stir in mustard. Pour sauce over macaroni and mix to combine. Transfer macaroni to a 9x13 baking dish.
For the topping, mix the remaining 1/4 cup of cheddar cheese and bread crumbs. Sprinkle evenly over macaroni and dot with remaining 1 T butter.
Bake for 20 min.