Macaroni and Cheese

Every once in a while I get a version of a staple recipe that makes me throw out all the other versions I have--a good chili recipe or a great salad dressing. I searched long and hard for the macaroni and cheese recipe. Just as I had resigned myself to the idea that maybe what I was hoping for didn't exist, I found it from a friend of a friend's blog... http://tortillasandoranges.blogspot.com/2008/05/dinnermacaroni-cheese.html I love that this recipe doesn't make you stir the shredded cheese into the white sauce. So, if you live near me and have a baby, this is what you'll be getting for dinner. Thanks, Rebecca!

1 cube butter
1/4 cup flour
1 tsp. chicken bullion (or 1/2 cube Knorr's chicken bullion cube)
2 cups milk
1/4 tsp. dry mustard
1 1/2 tsp. lowery's seasoned salt
dash of pepper
dash of nutmeg

2 cups shredded cheddar cheese
2 cups gruyere (I've also used jarlsberg in a pinch and it was magnificent.)

Boil 16 oz. pasta (JM prefers shells because the cheese wells up inside. I tend to agree with her). While pasta is cooking, make your white sauce. In medium sauce pan, melt butter. Add flour and whisk for two minutes. Add milk, mustard, seasoned salt, pepper, and nutmeg. Continue stirring over medium heat until sauce is thickened.

In a casserole dish, layer: 1/2 pasta, 1/2 cheese, 1/2 pasta, 1/2 cheese. Pour white sauce over the top. Sprinkle 1/2 cup bread crumbs on top. Bake for 35 minutes at 350.