Ingredients
1 1/2 cups (6 ounces) grated extra-sharp cheddar
1 cup (4 ounces) grated Monterey Jack
1/2 cup (2 ounces) grated Parmesan or Gruyere
2 1/2 cups milk
3 tablespoons unsalted butter, plus more for the dish
3 tablespoons all-purpose flour
1 teaspoon ground mustard
1 teaspoon kosher salt
1/4 teaspoon minced garlic (optional)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Dash of cayenne
1/2 pound (8 ounces) elbow macaroni
Hot sauce (optional)
Preparation
