Macaroni, Parisian Style

Boil a pound of macaroni in salted water from twelve to fifteen minutes, putting it in only when the water boils. Avoid breaking it for it can always be cut the desired length after cooking. When cooked drain and return it to the saucepan, season with a little salt, pepper and nutmeg, and add half parmesan and half Swiss cheese, finishing with a little bechamel sauce (No. 409) and a large piece of butter. Toss in the saucepan, without using a spoon, and when well mingled and the cheese forms into threads then it is done. Pour it into a vegetable dish and serve.