4 cups uncooked macaroni
4 tbsp. (1/2 stick) butter
4 tbsp. all-purpose flour
5 cups milk
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
dash of nutmeg (very small dash!)

SUGGESTED CHEESES (4 cups total):

1/2 cup sharp cheddar
1/2 cup white cheddar
1/2 cup Swiss cheese
1/2 cup Monterey jack
1/2 cup Provolone
1/2 cup Havarti
1/2 cup Gouda
1/4 cup Feta
1/4 cup Roquefort

Shred and mix all the cheese except Feta and Roquefort. Cook macaroni; drain.

In saucepan, melt butter. Add flour and brown slightly. Add milk and heat until thickened. Stir in spices. Combine macaroni and milk mixture.

In greased 9x13-inch glass casserole dish, layer half the macaroni. Spread with half of the cheese mixture and all of the Feta and Roquefort. Spoon in the remaining macaroni. Cover with the rest of the cheese. Bake at 375°F for 45 minutes.

Cooks Tip: Because these cheeses are sold in quantities greater than needed for this recipe, you can make several batches of the cheese mixture and freeze them in Ziploc baggies. Do not freeze the Feta or Roquefort, however.

Submitted by: Shiphrah