Macaroni and Cheese
- ½ cup butter (1 stick)
- ½ cup all-purpose flour
- 5 ½ cups milk
- 2 teaspoons salt
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon Cavenders All Purpose Greek Seasoning
- ¼ teaspoon cayenne pepper, or to taste
- 4 ½ cups grated sharp cheddar cheese, divided
- 2 cups grated Gruyere cheese, divided
- 1 pound elbow macaroni
Heat oven to 375 degrees. Spray a 3-quart casserole dish with nonstick cooking spray; set aside. Melt butter in a high-sided skillet over medium heat. When butter melted, add flour and using a whisk, stir for 1 minute. Slowly pour in milk about a cup to cup and a half at a time, whisking between each addition of milk. Continue cooking, whisking constantly, until the mixture becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, Cavenders, cayenne pepper, 3 cups cheddar cheese, and 1 ½ cups Gruyere. Set cheese sauce aside. Fill a large stock pot with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Transfer macaroni to a colander and drain well. Return macaroni to the empty stock pot and stir in the reserved cheese sauce. Pour mixture into prepared dish. Sprinkle remaining 1 ½ cups cheddar cheese, ½ cup Gruyere. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot. Serves 12.
Note: Sometimes I use all sharp cheddar cheese, totaling 6 ½ cups, instead of the Gruyere.