Classic Baked Mac and Cheese

Food Network magazine (March 2013) had an article for "50 Mac & Cheese Recipes".  They included everything from Italian, Lobster and Onion to Bacon/Chipotle Mac & Cheese.  While so many of them sounded delicious, I started with the classic baked mac and cheese.  Total comfort food!  I'm trying to decide which version I try next...50....so many to choose from!

Source:  Food Network Magazine

Ingredients:
Kosher salt
8 ounces fusilli or other short pasta
4 tablespoons unsalted butter, plus more for the baking dish
1/4 cup all-purpose flour
2 cups whole milk, heated
1 bay leaf
Pinch of freshly grated nutmeg
2 1/2 cups shredded sharp white cheddar cheese
1 1/2 cups shredded gruyere cheese

Instructions:
1. Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta. Preheat the oven to 400 degrees F.

2. Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, 2 minutes, then whisk in the milk. Add the bay leaf, nutmeg and 1 teaspoon salt and simmer, whisking occasionally, until thick, 8 minutes. Remove the bay leaf and stir in 2 cups cheddar and the gruyere. Stir in the pasta and the reserved cooking water to make a loose sauce.

3. Butter a 2-quart baking dish; add the pasta mixture and top with the remaining 1/2 cup cheddar. Bake 15 minutes