2 Tbsp. vegetable oil
1 lb. elbow macaroni or cavatappi
1 quart milk
8 Tbsp. unsalted butter (1 stick), divided
1/2 cup all-purpose flour
4 oz Gruyere cheese, grated (1 1/2 cups)
8 oz extra-sharp cheddar cheese, grated (2 cups)
8 oz Jarlsburg cheese, grated (2 cups)
1/2 tsp. fresh black pepper
1/2 tsp. ground nutmeg
1 1/2 cups fresh bread crumbs (5 slices) or Panko breadcrumbs
Preheat your oven to 375° F. In a large pot bring some salted water to a boil. Once your water is boiling add the oil. Add your noodles to the pot and cook until they are al dente, approximately 6-8 minutes. Drain your noodles and rinse with hot water.
While your pasta is cooking, in a small saucepan heat the milk without allowing it to boil. Melt 6 Tbsp. of the butter in a 4-quart pot and add the flour. Cook on low for about 2 minutes while stirring slowly with a whisk. Slowly add the hot milk while whisking continuously and cook for another minute or two, until smooth and slightly thickened.
Remove the sauce from the heat and add the cheese, 1 Tbsp. of the kosher salt, and the pepper and nutmeg. Stir until well blended and smooth. Add in your cooked noodles and stir to combine. Pour the noodles and sauce into a 3-quart baking dish.
Melt the rest of the butter and combine with the bread crumbs and sprinkle on top of the noodles. Bake for 30 to 35 minutes, or until the sauce is bubbly and the noodles are browned on top.