4ouncesgruyere cheesegrated, or substitute with additional white cheddar
Instructions
Using a large pot, start 4 quarts of water boiling for the pasta.
In a large sauce pan (at least 3 quarts), melt butter until bubbly. Add flour, stirring with a whisk for 2-3 minutes, until it has a thick pasty consistency. Slowly add milk, 1 cup at a time, stirring well in between cups. Next, add nutmeg, salt, and pepper. Cook on low heat until the sauce has thickened (about 5-10 minutes).
Once the water is boiling, add pasta and 1 tsp. of salt to water. Cook the pasta for 1-2 minutes less than listed on the box/package to avoid mushy pasta. It will continue to cook during baking.
Stir in 2 cups of the cheddar and the gruyere cheese to the sauce, allowing cheeses to melt. Continue stirring until they are completely melted and the sauce is thickened.
When the pasta is ready, drain the pasta. Shake the colander well to remove any leftover water, as it will thin the cheese sauce. Add drained pasta to back to the pot it was cooked in. Pour the cheese sauce over it and stir, then add to the casserole dish. Sprinkle the last cup of grated cheese on top (I usually add a little more cheese).
Bake at 350 degrees for 25-30 minutes, or until golden and bubbly on top.
Video
Notes
I usually add more cheese to the top of the casserole before placing it in the oven.