Macaroni And Cheese

• 8 Tbsp. unsalted butter
• 6 slices white bread (crust removed), torn into 1/4 to 1/2-inch pieces
• 5 1/2 c. milk
• 1/2 c. all-purpose flour
• 2 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. ground black pepper
• 1/4 tsp. cayenne pepper
• 4 1/2 c. grated sharp white Cheddar cheese
• 2 c. grated Gruyere or 1 1/4 c. grated Pecorino Romano cheese
• 1 lb. elbow macaroni

1. Preheat oven to 375u0b0.
2. Butter 3-quart casserole dish.
3. Set aside.
4. Place bread in a medium bowl.
5. In a small saucepan, over medium heat, melt 2 tablespoons butter.
6. Pour over bread pieces. Toss.
7. Set aside.
8. Warm milk in medium saucepan over medium heat. Melt 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour.
9. Cook, stirring 1 minute.
10. While whisking, add hot milk, a little at a time, to keep mixture smooth. Continue cooking, whisking constantly, until mixture bubbles and thickens, about 8 to 12 minutes.
11. Remove pan from heat; stir in salt, nutmeg, peppers, 3 cups Cheddar cheese and 1 1/2 cups Gruyere or 1 cup Pecorino Romano.
12. Set the cheese sauce aside.
13. Cover large pot of saltwater.
14. Bring to boil.
15. Cook macaroni until the outsides of pasta is cooked and the inside is underdone, 2 to 3 minutes. Drain macaroni; rinse under cold water.
16. Drain well.
17. Stir in cheese sauce.
18. Pour in prepared dish.
19. Sprinkle remaining cheese over.
20. Add bread crumb mixture over top of macaroni.
21. Bake until golden brown, 30 minutes.
22. Cool for 5 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68431 (may not work)