A mac and cheese recipe that is too good to lose

Macaroni and Cheese with a yummy bread crumb and garlic topping

Topping:
1 Tbsp butter
1 clove garlic, minced
2 Tbsp plain dry bread crumbs
1 Tbsp chopped parsley

Macaroni and Cheese:
10 oz. elbow macaroni (2 heaping cups)
2 1/2 cups milk
3 Tbsp butter
1/3 cup all-purpose flour
1 tsp dry mustard
1/2 salt
1/4 tsp black pepper
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded Swiss cheese
1/4 cup grated Parmesan cheese

1.  For topping:  In a microwave safe bowl, microwave butter on High for 45 seconds, or until melted.  Stir in garlic; microwave on High for 15 seconds.  Stir in bread crumbs; microwave on High for 1 minute, or until lightly toasted.  Remove from microwave; stir in parsley.  Set aside.
2.  For macaroni and cheese:  Start cooking pasta on stove top according to package directions.  Meanwhile, in a 1 quart glass measure, microwave milk on High for 4 minutes, or until scalded.
3.  This is the challenging part for me: Have the scalded milk ready. Melt butter in a deep sauce pan over medium heat.  Add flour; whisk until smooth. I have had it get lumpy twice now and had to strain it. I think I need a better whisk or maybe I should use a fork.   Cook for 2 minutes, whisking constantly.  Whisk in scalded milk, mustard, salt and pepper; bring to a boil, whisking.  Cook for 1 minute, or until slightly thickened.  Remove from heat;  whisk in cheeses until smooth.
4.  Drain pasta; Mix cheese sauce and pasta together.  Sprinkle with topping.  Put the macaroni and cheese in a oven proof baking dish and under broiler about 4 inches from heat. Broil for 2 minutes, or until topping is golden.  Let stand for 5 minutes before serving.
I cut this recipe out of a magazine.  I think it was Family Circle or something similar.  I laminated the recipe because we soon decided we wanted to be able to make it again and again.