Egg Noodles With Cheese

• 3/4 pound medium egg noodles
• Salt and freshly ground pepper to taste
• 18 teaspoon ground nutmeg
• 2 tablespoons butter
• 1/4 pound grated Gruyere or Swiss cheese

1. Cook the noodles in boiling salted water until tender.
2. Drain and reserve 1/4 cup of the cooking liquid.
3. Return the noodles to the pot.
4. Add salt and pepper to taste, nutmeg, butter and the reserved cooking liquid.
5. Add the cheese.
6. Toss well to blend over medium heat.
7. Serve immediately.

egg noodles, salt, ground nutmeg, butter, gruyere

Taken from cooking.nytimes.com/recipes/4726 (may not work)