Directions

1. Heat oven to 375°. In a medium saucepan, over medium heat, heat milk (or in a Pyrex dish, heat for 2 minutes in microwave). Melt butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, most of the cheddar, most of the Gruyere or all of the chevre. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than package instructions, until outside of pasta is cooked and inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining cheddar and Gruyere over the top; if using, scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Per serving: 503 calories, 28g fat, 17g sat fat, 8g monounsaturated fat, 38g carbohydrates, 24g protein, 812mg sodium, 1g fiber, 590mg calcium