-
Bring a large pot of salted water to a boil, then cook the macaroni to al dente.
-
Preheat oven to 350 degrees.
-
In a saucepan melt the butter and whisk in the flour. Cook the flour 3-5 minutes and then add in the chicken broth - whisk until warm and starting to thicken - then add in the milk.
-
Bring to a simmer and thicken - when the sauce starts to thicken, add in your fresh or ground nutmeg.
-
Start stirring in the cheese and then remove from heat and continue to stir until melted. Stir in Salt & pepper.
-
Combine the drained pasta and the sauce in a bowl and then pour into a greased 13x9 pan.
-
Heat a small skillet on medium high heat and add in the garlic salt - continue to toast the breadcrumbs until golden brown. Sprinkle on the macaroni and cheese and bake for 25 minutes until heated through.