Fill a medium pot with the salted water and bring to a boil. Add the elbow macaroni and cook per the package instructions until al dente.

Drain the noodles and set aside.

While the noodles are cooking, in a cast iron skillet (medium), add the butter and apply medium heat to melt the butter.

Add the flour and stir frequently for a minute or two until the flour has blended with the butter well.

Slowly pour in the heated milk, a little at a time, continuously stirring. In the beginning it will all stick together and be paste like but toward the end it will start to thin out and become more sauce like.

Add 2 cups of the grated Colby cheese and stir until melted.

Add the salt and pepper and the nutmeg. Stir into the sauce and taste to check for seasoning.

Slowly fold the cooked elbow noodles into the cheese sauce and when mixed top with the remaining colby cheese.

Place under a hot broiler for a minute or 3 until slightly golden brown.

Remove and sprinkle with chopped parsley.