• 1 cup each of 3-4 of your favorite cheeses (cheddar, Swiss, mozzarella, asiago, bleu)
• ½ quart milk
• 3 tbsp flour
• 5-6 tbsp unsalted butter
• ¼ tsp nutmeg (optional)
• salt & pepper to taste
• ½ lb cooked pasta (suggestion: orecchiette, penne)

Prepare the Milk

1. Preheat oven to 400º
2. In a pot, heat the milk and season with salt to taste

Make the Roux

1. In a separate pot, slowly melt 3 tbsp unsalted butter
2. Whisk 3 tbsp flour gradually into melted butter to form a paste.  Don't add too much flour at once or flour will burn

Make the Béchamel Sauce*

1. Add hot roux to hot milk and whisk together
2. Add 1-2 tbsp butter
3. Gradually add in cheese
4. Add ¼ tsp nutmeg (optional)
5. Gently fold in cooked pasta

Bake & Broil the Mac & Cheese

1. Pour mixture into ramekins or casserole dish. Before you put the dish in the oven, place on cookie sheet or other vessel to prevent mess in your oven from boil-over
2. Top with additional cheese if you like
3. Bake 15 minutes
4. Broil briefly (keep an eye on it) for a brown and crispy top

*Note: The Béchamel Sauce (Cheese Sauce) will keep 2-3 weeks in the refrigerator