Preparation Steps

• Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
• Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
  0.5 pound Elbow macaroni
• In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly golden, creating a roux.
  0.5 pound Elbow macaroni
• Gradually whisk in the milk, stirring constantly to prevent lumps. Bring to a gentle simmer and cook until thickened, about 5-7 minutes.
  0.5 pound Elbow macaroni
• Remove from heat and stir in the shredded cheddar and Gruyere cheeses until melted and smooth. Season with salt, pepper, and nutmeg (if using).
  0.5 pound Elbow macaroni
• Add the cooked macaroni to the cheese sauce and stir to combine.
  0.5 pound Elbow macaroni
• Pour the macaroni and cheese mixture into the prepared baking dish.
• Bake for 20-25 minutes, or until bubbly and golden brown on top.
• Let stand for a few minutes before serving.