Instructions: Another example of the superiority homemade sauce over something out of a can! Its versatile, too.

Melt butter in a skillet. Add flour and whisk well, until well combined. Slowly pour in cream, whisking all the while, then add the two cheeses. Continue whisking until the flour is cooked and the sauce has thickened enough to coat a spoon. Stir in the cayenne, mustard, Worcestershire sauce, nutmeg, salt and pepper. Taste and adjust seasoning as needed. If you want to thin or extend the sauce, you may add more cream or whole milk.

Toss the noodles in the sauce and put in a deep platter. Garnish with the marjoram and chives.

Serve as a first course before a main dish of chicken and green vegetables or green salad.

You may also use this sauce as a basis for baked macaroni and cheese, or thin it and have it as cheese soup.

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