Bring a large pot of water to a boil. Add a tablespoon of salt and cook the pasta according to the directions until it' al dente
Drain the pasta and run it under cold water to stop the cooking
Melt the butter in a large sauté pan or dutch oven
Add the flour and cook until thick and the flour no longer smells raw - about a minute
Heat the milk in the microwave until warm and add it to the butter/flour mixture slowly stirring constantly. Let the mixture simmer for a few minutes until it thickens - the fancy French name for this is a béchamel
Grab the grated cheese - I love this Alpine Style Cheddar from the Burnett County Dairy in Wisconsin. I buy the "ends" for about $3.99/pound so it's a bargain too. Any blend of cheeses works wonderfully in this recipe - just use your favorites
Add the grated cheese to the sauce and simmer until the cheese melts
Grate a touch of nutmeg into the cheese sauce (or add a pinch of ground nutmeg)
Add the drained pasta to the cheese and mix well
Place the Mac & Cheese in a baking pan add or in single serve baking dishes and add a sprinkle of grated cheese to the top
I often make a double batch of this and parse it out to friends, neighbors and kids. It freezes beautifully too - just thaw and bake
Bake at 325 for 20-30 minutes until hot and toasty on the top