2 c. (8 oz.) elbow macaroni
4 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/8 tsp. white pepper
2 c. milk
1 c. (4 oz.) cubed Cheddar cheese
1 c. (4 oz.) cubed Swiss cheese
1 1/2 lb. zucchini, sliced and cooked slightly
1/2 c. fine dry bread crumbs

Cook macaroni as directed on package. Drain. Meanwhile, melt 2 tablespoons of the butter in a saucepan; blend in flour, salt and pepper. Gradually add milk and cook, stirring constantly, until sauce boils 1 minute. Reduce heat. Add cheese, stir and heat until cheese melts.

Spread half the macaroni over bottom of 3-quart casserole. Top with half the sauce. Repeat layers. Melt 2 tablespoons butter and butter and mix with bread crumbs. Sprinkle over casserole. Sprinkle with nutmeg, if desired. Bake at 350 degrees for 30 minutes.