Step 1

Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil and cook the pasta about 1-2 minutes less than package instructions. Very al dente. Drain the pasta in a colander and set aside.

Step 2

While the pasta is cooking, grate the cheese. Mix the cheddar and gruyere, then divide out approximately 2 cups for the sauce and 1 cup for the topping. Set aside.

Step 3

Make the roux by melting 3 tbsp of butter over medium high heat in a dutch oven or other pot. Add 3 tbsp of flour and cook over medium high heat for 1-2 minutes, whisking constantly. While continuing to whisk, stream in 3 cups of whole milk. Whisk until smooth and there are no more lumps. Bring the sauce to a low boil over medium high heat while whisking frequently so the it does not scorch. This will take about 5 minutes. Once a boil has been reached turn the heat down to low and cook for an additional 2-3 minutes until thickened. Remove from the heat and add salt, pepper and a pinch of cayenne and nutmeg. Stir to combine. Add two cups of grated cheese and stir until the cheese has melted and is fully incorporated. Add the pasta to the cheese sauce and stir until it is evenly coated.

Step 4

Pour 1/2 of the pasta and cheese sauce into the bottom of the casserole dish. Sprinkle about 1/3rd cup of cheese evenly on the top. Add the remaining pasta and cheese sauce and top with the remaining cheese.

Step 5

Bake the mac and cheese uncovered at 375 degrees F for about 15-17 minutes until the cheese is bubbly and cooked. Remove from the oven and allow to rest at least 5 minutes before serving. Enjoy!