Serves 4-6

INGREDIENTS

1 pound elbow macaroni or penne pasta
½ cup butter
¼ cup unbleached white flour
2½ cups whole milk
2 teaspoons salt
1 tablespoon cracked pepper
1 teaspoon nutmeg, freshly grated
1 teaspoon cayenne pepper
1 cup gruyere cheese, grated
1cup extra sharp cheddar cheese, grated
1 cup brie cheese, cubed
¼ cup fresh thyme, chopped
¼ cup fresh marjoram, chopped
¼ cup fresh chives, chopped
¼ cup fresh parsley, chopped

PREPARATION

Cook the pasta in a large pot of boiling salted water according to package directions. Cook until al dente. In a heavy bottom saucepan, melt butter, add flour and cook for 1-2 minutes, stirring constantly. Whisk in the milk and turn the burner to simmer, continuing to whisk. The mixture will begin to thicken. Add all the cheese and continue to whisk, melting all the cheese, about 4-5 minutes. Add the salt, pepper, nutmeg and cayenne. Stir well and take off heat. Add the pasta to the melted cheese and the fresh herbs and mix well. Pour the mac & cheese into a greased glass baking dish and place in preheated 375° oven. Bake for about 30 minutes or until bubbly and lightly golden brown on top.