Baked Macaroni and Cheese


Kosher salt

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.

Drain well.

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.