Categories: Pasta

Ingredients

• 3/4 pound elbow macaroni
• 3 cups whole milk
• 4 tablespoons unsalted butter
• 1/3 cup flour
• 1 pinch nutmeg
• 1/2 cup heavy cream
• 1 1/2 cups shredded Gruyère cheese
• 2 tablespoons freshly grated Parmesan cheese
• Coarse salt and freshly ground black pepper - to taste

Directions

1. Preheat oven to 400 degrees.
2. Butter a large baking dish; set aside.
3. Begin cooking macaroni until just al dente, or slightly underdone. (Keep a close eye on your pasta while you cook the sauce – you would not want to overcook it!) Drain and set aside when done.
4. While the macaroni cooks, heat milk in a small saucepan over medium heat – do not let simmer.
5. Melt butter in a medium saucepan.
6. Add flour to melted butter.
7. Stir 1 to 2 minutes, until butter-flour mixture is golden.
8. Slowly whisk in warm milk.
9. Add nutmeg, salt, and pepper.
10. Cook sauce, whisking often, until thickened – about 10 min.
11. Remove from heat.
12. Add heavy cream and half of the Gruyère cheese.
13. Stir until cheese is completely melted.
14. Combine macaroni with cheese sauce.
15. Pour the macaroni and cheese into the large baking dish.
16. Top with remaining half of Gruyère and Parmesan.
17. Cover dish with foil.
18. Bake 10 minutes.
19. Remove foil and continue baking until cheese is golden brown.
20. Remove from oven and let cool for at least 10 minutes before serving.

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