Cheddar and Swiss Macaroni and Cheese

This is the first time I've actually made macaroni and cheese from scratch, by myself. One would think that this would have happened before today. Until now though, I've just helped my mom grate the cheese. It's a big job. This is a recipe I found on a blog titled Everyday Home Cook. The genius in this recipe is that it uses swiss cheese AND cheddar cheese. The swiss gives it a darker more savory flavor that pairs perfectly with the dash of nutmeg. Plus I love cheese, so why not use more than one kind? I hope you enjoy this twist on an old favorite!

Ingredients:

3 tablespoons butter

2 1/4 cups milk, warmed

1/4 cup all-purpose flour

1/2  teaspoon salt

Dash of ground nutmeg

Pinch of cayenne pepper

Dash of paprika

1/8 teaspoon freshly ground black pepper

8 ounces grated extra sharp cheddar cheese

1 cup grated Swiss cheese

1/2 pound penne

Grease an 8 x 8 or 2 quart casserole dish.  Boil your pasta for 4 minutes so that it is not quite done. Set aside (I kept mine in the pot of water). Melt the butter in a high-sided skillet.  When it bubbles, add the flour.  Whisk in the flour and stir for 1 minute. Make sure you stir constantly or the mixture will burn. It will slowly darken in color slightly.  While whisking, add the milk a 1/2 cup at a time, in order to keep sauce smooth.  The mixture will start out super thick like mashed potatoes but when you continue to add the milk it will form a sauce. Continue to cook and whisk constantly for 8 to 10 minutes, until bubbly and thick.  Remove from heat.  Stir in seasonings and half of the grated cheeses and set aside. Drain the pasta. Add to cheese sauce and stir well.  Place in greased dish and top with remaining cheese. Bake in a preheated 375 degree oven for about 30 minutes.  Let sit about 5 minutes before serving.

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