Martha’s Mac and Cheese

Ingredients

• 6 slices good-quality bread, crusts removed, torn into ¼ to ½ inch pieces
• 8 tablespoons (1 stick) unsalted butter, plus more for dish
• 5½ cups milk
• ½ cup all-purpose flour
• 2 tsp kosher salt
• ¼ tsp freshly grated nutmeg
• ¼ tsp freshly ground black pepper
• ¼ tsp cayenne pepper
• 4½ cups (about 18 oz) grated sharp white cheddar
• 2 cups (about 8 oz) grated Gruyere or 1¼ cups (about 5 oz) grated pecorino Romano
• 1lb elbow macaronia

Directions

1. Heat the oven to 375° F. Butter a 3-quart casserole dish and set aside.
2. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the butter into the bowl with bread and toss. Set the bread pieces aside
3. Heat the milk in a medium saucepan set over medium heat.
4. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
5. Slowly pour hot milk into flour-butter mixture while whisking. Conitue cooking, whisking constantly, until mixture bubbles and becomes thick.
6. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar and ½ cup Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
7. Fill a large saucepan with water and bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. Transfer the macaroni to a colander, rinse under cold running water and drain well.
8. Stire macaronia into the cheese sauce.
9. Pour mixture into the prepared casserole dish. Sprinkle remaining 1½ cups cheddar and ½ cup Gruyere or ¼ cup pecorino Romano. Scatter bread crumbs over the top. Bake until browned on top, about 30 minutes.
10. Transfer dish to wire rack to cool for 5 minutes before serving.