Macaroni and Cheese

(4 servings)

I'm a sucker for colour, and used some multi-tinted Trecce dell' Orto (braids of the garden). This macaroni is made from durum wheat semolina and coloured with tomatoes, tumeric, red beets, spinach, basil, carrot and squid ink. It's more expensive than elbow macaroni, but I love the way it looks.

2 cups uncooked macaroni
2 tbsp butter
2 tbsp flour
2 cups milk
1 tsp mustard 
1/2 tsp salt, to taste, depending on the cheeses used
1/4 tsp rubbed sage
1/4 tsp ground pepper
a pinch of ground nutmeg
2 1/2 cups of shredded cheese, any combination you like. I shredded some leftover parmesan, comté and emmentaler. 
fresh bread crumbs, made from 2 slices of bread

Bring a few quarts of salted water to boil and the add macaroni. Boil until it's al dente; check package for times depending on what you are using. Drain and transfer to a mixing bowl.

Preheat oven to 350° F.

Heat the butter in a saucepan, and as it's melting, stir in the flour. When that's well combined, whisk in the milk, very slowly and continue to whisk until the sauce thickens and simmers. About 2 minutes. Add the mustard, salt, sage, pepper and nutmeg. Stir well.

Remove from heat and pour over macaroni. Add the shredded cheese and stir well. Transfer into a well buttered 8" square baking dish. Sprinkle the bread crumbs evenly over the top. Bake for about 25 minutes or until bubbling.