• 1 lb  elbow macaroni (or other favorite) 
• l 1/4 lbs  shredded Comte 
• 1 tbsp  butter 
• 2  chopped garlic cloves
•   chopped onion
• 1 cup  milk
• 2-3 tbsp  bread crumbs 
• 1 tbsp  olive oil 

Directions: Preheat oven to 350 degrees. Place macaroni in a large pot of boiling water with a bit of salt and cook 8-10 minutes or, to desired tenderness. Drain and rinse with warm water. In the macaroni pot, under low heat, melt butter with garlic and onion. Remove from heat and add milk and 1 lb of cheese. Then blend in the macaroni. Grease a casserole dish with the olive oil and transfer the mixture from the pot to the casserole dish. Top the mixture with remaining Comte and bread crumbs. Bake for 30 minutes

Try this recipe with Mimolette or Cantal as well, or mix all three.