Mac & Cheese

• 8 tablespoons (1 stick) unsalted butter, plus more for casserole
• 6 slices white bread, crusts removed, tom into 1/4- to II2-inch pieces
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons coarse salt, plus more for water
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 112 cups (about 18 ounces) grated sharp white cheddar cheese
• 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated Pecorino
• Romano cheese
• 1 pound elbow macaroni

1. 1. Preheat oven to 375u0b0F. Butter a 3-quart casserole dish; set aside. Place the bread in a
2. medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter-Pour the-
3. me1ted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
4. 2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6
5. tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add
6. the flour. Cook, stirring, 1 minute.
7. 3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth.
8. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to
9. 12 minutes.
10. 4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3
11. cups cheddar cheese, and 1 1/2 cups Gruyere (or 1 cup Pecorino Romano); set the cheese
12. sauce aside.
13. 5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the
14. outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the
15. macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni
16. into the reserved cheese sauce.
17. 6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar
18. cheese, 112 cup Gruyere (or 114 cup Pecorino Romano), and the breadcrumbs over the
19. top. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5
20. minutes; serve.

unsalted butter, white bread, milk, allpurpose, coarse salt, ground nutmeg, freshly ground black pepper, cayenne pepper, cheddar cheese, gruyere, romano cheese, macaroni

Taken from www.epicurious.com/recipes/member/views/mac-cheese-50127640 (may not work)