Macaroni & Cheese
5-1/2 c. milk
6 Tblsps. butter
1/2 c. flour
2 tsps. salt
1/4 tsp. nutmeg
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
4-1/2 c. grated sharp white cheddar cheese
2 c. grated swiss or Gruyere cheese
1 pound elbow macaroni
Lightly butter a 3 quart casserole dish.
Cook macaroni until slightly under cooked.
Drain and put aside.
In a saucepan or in microwave heat
milk. In a deep sided skillet melt the
butter, add flour and whisk about 1 minute.
Slowly pour in the heated milk, whisking
constantly until mixture becomes thick and
bubbles. Remove from heat and stir in the
salt, peppers and cheeses. Stir until
cheese melts. Pour cheese sauce into the
drained macaroni. Pour into buttered casserole
(If you like your mac & cheese with bread crumbs,
melt 2 tblsps. butter add 5-6 slices bread that has been
processed into crumbs on top)
Bake at 350 for 20 - 30 minutes.