Macaroni and Cheese

Serves 12 - 15

INGREDIENTS

16 oz. Macaroni
3 Tb butter
3 Tb cooking oil
1 Tb chopped basil
CHEESES: brie 4 oz.
  Domestic or European gruyere 4 oz.
  cheddar 4 oz.- white (cabot) or others
  mozzarella 8 oz. – optional - 1/2 of it fresh
  blue cheese 2 oz.
  pepper jack 4 oz
1/2 cup graded parmesan or similar for topping
1 quart or more half and half
6 to 7 + Tb flour
1/2 tsp nutmeg
1/2 tsp white pepper
2 tsp salt
1/2 cup cracker or bread crumbs

DIRECTIONS

BECHAMEL SAUCE. Combine butter, oil and flour to create slightly brown roux.
Add roux to warm half and half to achieve thickness of heavy cream.

Combine salt, pepper, nutmeg, all the cheeses except the topping cheese, (parmesan) el dente cooked macaroni with the béchamel sauce.
Mix well and pour into 8" x 12" Pyrex baking dish. Top first with crumbs followed with topping cheese.
Bake 350 deg 45 to 50 minutes until delectably brown and bubbling.

From the tongue of John II