Creamy Macaroni and Cheese

I can never remember what I did the last time I made a creamy style mac and cheese and to save myself the work of figuring out what to do when I make it again I thought I should write a recipe down. Plus Len liked this as much as he likes his mother's style mac and this was a first. This is the type I make when I have some soft stinky cheese I need to use up. Feel free to use multiple types of cheese but if you use Roquefort don't use a large amount or it will be too strong. Feel free to mix up any sorts of cheese you happen to have.

Creamy Macaroni and Cheese

1 pound macaroni, I prefer cavatappi

8 ounces unsalted butter, divided

4 cups whole milk

6 tablespoons all purpose flour

1 teaspoon salt

freshly grated nutmeg, about 1/4 teaspoon

large pinch cayenne pepper

1 tablespoon mustard

1 pound sharp cheddar cheese grated 

8 ounces Compte or Gruyere, grated

4 ounces Epoisses or similar cheese

enough cracker or bread crumbs to cover the top of the mac mixed with 2 ounces melted butter

Heat the oven to 350º F. Butter a 9" by 13" pan. Cook the macaroni until just short of al dente in boiling salted water. Heat the milk over medium heat. Melt 6 ounces of the butter in a large sauce pan over medium heat. When it bubbles add the flour. Cook, whisking 1 minute. Add the hot milk slowly, whisking the entire time. Cook, stirring often, until the mixture thickens and bubbles, about 10 minutes. Add the cheese and the spices. Stir in the pasta and place the mixture in your pan. If you want to have even more fat in your mac and cheese you may pour some melted butter on your bread crumbs now. Lastly sprinkle the crumbs on top of the mac and cheese and bake it until it is golden, about 30 minutes.