Ingredients

1 lb Elbow Macaroni

2 Tblsp butter

2 Tblsp flour

1 1/2 cups milk

Pinch of nutmeg

1/2 lb. grated cheddar cheese

1/2 lb. grated Monterey Jack cheese

1/2 cup dry bread crumbs

Preparation

  1. Preheat oven to 450 and butter a shallow baking dish
  2. Bring alarge pot of salted water to boil, add pasta and cook for 5 mins.Drain and return the macaroni to the dry pan. Set aside
  3. In a heavy saucepan, melt the butter and whisk in the flour, stirring constantly over medium heat for 2 mins. Remove the pan from the heat and slowly whisk in the milk so no lumps appear. Add nutmeg, salt, pepper.
  4. Return the saucepan to the heat and bring to a boil, turn heat to low and let simmer for 4 minutes stirring occasionally.
  5. Pour the sauce over the macaroni and with a metal spoon, fold the pasta, sauce and cheese together and transfer them to the baking dish.
  6. Sprinkle with breadcrumbs and bake for 20-25 minutes until the top is golden and crusty.