Baked Macaroni and Cheese
Up to 1 pound elbow macaroni
3 cups milk
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
8 ounces Cheddar, grated (about 2 cups)
4 ounces Monterey Jack Cheese, grated (about 1 cup)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Preheat the oven to 375 degrees F.
Prepare a large pot of boiling salted water. Add the macaroni and
cook according to the directions on the package, 6 to 8 minutes.
Meanwhile, heat the milk in a small saucepan, but don't boil it.
Melt 5 tablespoons of butter in a large pot and add the flour. Cook
over low heat for 2 minutes, stirring with a whisk. While whisking,
add the hot milk and cook for a minute or two more, until thickened
and smooth. Off the heat, add the cheeses, a little salt, the
pepper, and the nutmeg. Add the cooked macaroni to the cheese
sauce and stir well. Pour into a 3-quart baking dish.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the
macaroni is browned on the top.