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
- Preheat oven to 400 degrees.
- Butter a large baking dish; set aside.
- 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.
- While the macaroni cooks, heat milk in a small saucepan over medium heat – do not let simmer.
- Melt butter in a medium saucepan.
- Add flour to melted butter.
- Stir 1 to 2 minutes, until butter-flour mixture is golden.
- Slowly whisk in warm milk.
- Add nutmeg, salt, and pepper.
- Cook sauce, whisking often, until thickened – about 10 min.
- Remove from heat.
- Add heavy cream and half of the Gruyère cheese.
- Stir until cheese is completely melted.
- Combine macaroni with cheese sauce.
- Pour the macaroni and cheese into the large baking dish.
- Top with remaining half of Gruyère and Parmesan.
- Cover dish with foil.
- Bake 10 minutes.
- Remove foil and continue baking until cheese is golden brown.
- Remove from oven and let cool for at least 10 minutes before serving.