INGREDIENTS:

• 1 box elbow macaroni
• 3 tablespoons butter
• ¼ cup flour
• ½ teaspoon salt
• ½ teaspoon dry mustard
• Freshly ground black pepper
• Dash of paprika
• 2⅓ cups 1% milk
• 2¼ cups grated Gruyere cheese
• ¾ cup grated Swiss cheese

DIRECTIONS

Preheat oven to 325^oF.

Bring a large pot of salted water to a boil. Cook pasta approximately 8 minutes until just soft, or follow directions on package . Drain and rinse.

Melt the butter in a large pot over medium heat. While melting, combine flour, salt, mustard, pepper, and paprika in a small bowl. Once the butter is melted, add the mixture and stir until toasted, about 3 minutes. Gradually whisk in the milk and continue to cook, whisking constantly, until thickened, about 10 minutes. Add the Gruyere and stir to melt. Add the pasta and combine well with the sauce.

Pour into a two-quart casserole and top with the Swiss cheese. Bake for 20 minutes, then broil until the top is golden brown, approx. 2 minutes.