1 lb. elbow macaroni
1 T. olive oil, plus s bit more for the baking dish
1 Medium Onion finely chopped
Salt & Pepper
1 clove of Garlic finely chopped
1 T. Flour
1 1/2 C. Milk
4 oz. Cream Cheese
1/4 tsp. freshly grated or ground nutmeg
1/4 tsp cayenne
8 oz. extra sharp shredded Cheddar Cheese
8 oz. shredded Guyere Cheese
Heat oven to 425 degrees. Oil a shallow 3 quart baking dish or six 2 cup ramekins. Cook the pasta according to package directions.
Meanwhile, heat 1 T. oil in a large skillet over medium low heat. Add the onion, 3/4 tsp. salt and 1/4 tsp. pepper and cook covered, stirring occasionally until very tender. Stir in the garlic and cook for 1 minute. Sprinkle in the flour over the onion mixture and cook stirring for 1 minute,
Whisk in the milk and bring to a simmer. Whisk in the cream cheese, nutmeg and cayenne until blended. Stir in the cheddar and Gruyere and simmer, stirring occasionally, until the cheese is melted and the mixture is slightly thickened, 1 to 2 minutes.
Toss in the pasta with the cheese sauce and transfer to the prepared baking dish. Bake until golden brown 10-12 minutes.