Macaroni With Four Cheeses

First off, I'll admit my darling husband made this, and not me. It's so wonderfully sinful that it cannot go unmentioned. We both like to cook and often have slightly different ways to reach our destination. He makes a different Mac and Cheese than me, but they are both wonderful. I add the cheese to the sauce, he does not. I once read in a fortune cookie that mac and cheese makes for a happy marriage. Ok, that's not true, but it should be!



4 quarts water
1 tbsp salt
1 lb dried pasta

6 tbsp (3/4 stick) unsalted butter
1/2 cup flour
4 cups milk
2 cups evaporated milk
salt
pepper
pinch nutmeg
1 1/2 cups Gruyere or Swiss
1 1/2 cups Emmethaler or Jack
1 1/2 cups sharp cheddar
1 cup Parmesan

1. Boil pasta as directed by package with 1 tbsp salt in water.
2. Preheat over to 350 degrees and grease a 9x13 inch baking pan.
3. In a heavy saucepan, melt the butter over low heat. Whisk in flour and cook, whisking constantly for approximately 5 minutes. Add milk and evaporated milk to pan and whisk until smooth. Season to taste with salt, pepper, and nutmeg. Continue whisking until sauce has thickened over medium heat, approximately 5 more minutes. Add to cooked pasta directly into baking dish.
4. In a bowl, combine 4 cheeses, then sprinkles evenly over pasta. Bake until cheese melts, about 25 minutes. Serve immediately.