Mac & Cheese with a kick

Before going in the oven.....

Done!!

Mmmmmm!!!

1/2 lb elbow macaroni
6 oz grated extra sharp cheddar
4 oz grated Monterey Jack cheese
2 oz grated Gruyere or Parmesan
2 1/2 cups milk
3 Tablespoons butter
3 Tablespoons all purpose flour
1 teaspoon ground mustard
1 teaspoon kosher salt
1/4 teaspoon minced garlic (optional)
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/8 teaspoon cayenne or chipotle
Hot sauce (optional)

Preheat the oven to 375 degrees.   Butter a 1 1/2 quart casserole dish and set aside.  

Combine the cheddar, Monterey Jack and Gruyere cheeses in a medium bowl.  Transfer 1 cup of cheese to a small bowl; reserve for topping.

In a medium saucepan, warm the milk over medium heat.

In a Dutch oven or sauce pan set over low heat, melt the butter.  Add flour immediately; whisk to combine for about 1 minute.  Raise the temperature to medium and slowly whisk in the milk.  Bring it to a boil to thicken, whisking the entire time.  

Remove the pan from the heat.  Stir in the mustard, salt, garlic, pepper, nutmeg, cayenne and the 2 cups of mixed cheeses (from the larger bowl).  Set the cheese sauce aside. 

Fill a large saucepan with water and bring it to a boil over high heat.  Add macaroni.  Return the water to a boil, and cook for about 10 minutes.  Drain well and place pasta in the casserole dish.  Add cheese sauce and stir to combine.

Top with reserved cheese and bake in the top third of the oven for about 25 minutes, until the top is golden brown and bubbly, but the inside is still creamy.