Ingredients:
6 Tbsp Butter Softened + 1 Tbsp for preparing baking dish
6 Cups Milk
1/2 Cup All Purpose Flour
1/2 Tsp Salt 
1/4 Tsp Nutmeg (ground or fresh)
1/4 Tsp Pepper
1/8 Tsp Cayenne Pepper or to desired heat
4 1/2 Cups Shredded Vermont White Cheddar Cheese
2 1/2 Cups of Shredded Fontina Cheese

Pasta 
1 Tbsp Salt 
1 Tbsp Vegetable Oil
1 Lb Elbow Macaroni  

Directions:
Preheat oven to 375 degrees. Fill large Pasta pot 3/4 full of water, add Salt and Oil set to high and bring to a boil. Add Pasta boil 8 to 10 minutes or until desired tenderness stirring occasionally. Drain and return to Pasta pot. While Pasta is boiling, Butter 3 quart baking dish. Shred Cheeses in separate bowls, reserve 1 1/2 cups of the Vermont White Cheddar and 1/2 cup of the Fontina Cheese in a separate dish and set aside. In a medium bowl add Butter and Flour and whisk until creamy. Add Milk to large sauce pan on medium heat stirring  frequently until thoroughly heated. In separate large sauce pan on medium high heat add creamed Butter and Four mixture, cook whisking constantly for 1 minute. Gradually add heated Milk to Butter and Flour mixture stirring contently until Sauce thickens. Add Salt, Nutmeg, Pepper and Cayenne Pepper, stir until well combined. Add Vermont Cheese and whisk until creamy and all Cheese is melted and then add Fontina Cheese and whisk until creamy and all Cheese is melted. Add Cheese Sauce to pot with Pasta and toss until thoroughly coated. Add Pasta with Cheese Sauce to prepared baking dish. Top with reserved Cheeses and bake for 45 minutes or until slightly golden brown. Enjoy!