Ingredients

• 14 oz (400 g) elbow macaroni
• 3 tbsp (45 ml) butter
• 3 tbsp (45 ml) flour
• 3 cups (750 ml) milk
• 2 cups (200 g) cheddar, grated
• 1 cup (100 g) Gruyère, grated
• Salt, pepper, pinch nutmeg

Steps

1. Cook pasta until al dente; drain.
2. Melt butter; whisk in flour 1 minute; gradually whisk in milk until smooth.
3. Stir in cheeses to melt; season. Combine with pasta. Bake at 375°F (190°C) for 15–20 minutes if desired.

Pairings

• Wine: Chardonnay (lightly oaked) – butter and weight mirror the cheese; Chenin Blanc – acidity cuts the richness
• Beer: Helles – clean and malty, refreshes the palate; Belgian Tripel – spicy fruit and high carbonation scrub the richness