Macaroni and Cheese
Ingredients:
| ½ | cup (1 stick) unsalted butter, plus more for dish |
| 6 | slices white bread, crusts removed |
| 5½ | cups milk |
| ½ | cup all-purpose flour |
| 2 | teaspoons salt |
| ¼ | teaspoon grated nutmeg |
| ¼ | teaspoon ground black pepper |
| ¼ | teaspoon cayenne pepper, or to taste |
| 4½ | cups (18 oz.) grated sharp white cheddar cheese |
| 2 | cups (8 oz.) grated Gruyère |
| — or — | |
| 1¼ | cups (5 oz.) grated Pecorino Romano cheese |
| 1 | pound elbow macaroni |
Heat oven to 375° F. Butter a 3‑quart casserole dish; set aside.
Tear bread into ¼- to ½‑inch pieces in a medium bowl. Melt 2 tablespoons of butter and toss with the bread pieces. Set aside.
In a medium saucepan, heat the milk (but don’t boil). Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
While whisking, slowly pour hot milk into the flour mixture. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1½ cups Gruyère or 1 cup Pecorino Romano; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the cheese sauce.
Pour mixture into prepared casserole. Sprinkle remaining grated cheese and bread pieces over top. Bake until lightly browned, about 30 minutes. Allow to cool about 5 minutes before serving.
Serves 12.