Macaroni And Cheese

• 8 tbsp unsalted butter.
• 6 slices good white bread, crusts removed, torn into 1/4-1/2 inch pieces
• 5 1/2 cups milk
• 1/2 cup all purpose flour
• 2 tsps salt
• 1/4 tsp nutmeg
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper or to taste
• 4 1/2 cups grated sharp white cheddar cheese (about 18 oz.)
• 2 cups grated gruyere cheese ( about 8 oz) or 1 1/4 cup pecorino romano cheese (about 5 oz.)
• 1 lb. elbow macaroni

1. Heat oven to 375 degrees. Butter a 3 qt. casserole dish. Place bread in a medium bowl. Melt 2 tbsp butter and toss with bread crumbs
2. Heat milk over medium heat. Melt remaining 6 tbsp butter over medium heat. When butter bubbles, add flour. Cook whisking 1 minute.
3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly until the mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne 3 cups cheddar and 1 1/2 cup gruyere or 1 cup romano. Set cheese sauce aside.
5. Cook macaroni 2-3 minuts less than manufacturers directions until the outside of pasta is cooked and the inside is underdone. Rinse under cold running water and drain well. Stir macaroni into the cheese sauce. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cup cheddar 1/2 cup gruyere or 1/4 cup romano and breadcrumbs over top. Bake until browned on top about 30 minutes. Cool 5 minutes and serve.

white bread, milk, flour, tsps salt, nutmeg, black pepper, cayenne pepper, cheddar cheese, gruyere cheese, elbow macaroni

Taken from www.epicurious.com/recipes/member/views/macaroni-and-cheese-50071072 (may not work)