Ingredients

• Kosher salt
• Olive Oil
• 1 lb. whole-wheat elbow pasta
• 2 c. low-fat milk
• 1 c. cream
• 4 Tb. butter
• 1/2 c. all-purpose flour
• 2 c. grated Swiss cheese
• 2 c. grated cheddar
• 1/2 tsp. pepper
• 1/2 tsp. nutmeg
• 1/2 c. Italian breadcrumbs

Directions

1. Preheat the oven to 375 degrees F.

2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

3. Meanwhile, heat the milk and cream in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cream and cook for a minute or two more, until thickened and smooth. Off the heat, add the Swiss, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

4. Top with breadcrumbs bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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