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.
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