Ingredients

1 stick unsalted butter, plus more for asserole

6 slices good white bread, crusts removed, torn into 1/4 -1/2" pieces

5 1/2 cups milk

1/2 cup all-purpose flour

2 tsp. salt, plus more for water

1/4 tsp. freshly grated nutmet

1/4 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

4 1/2 cups (18 oz) grated sharp white cheddar cheese

2 cups (8 oz) grated Gruyere or 1 1/4 cups (5 oz) gratded pecorino romano cheese

1 lb elbow macaroni

Preparation

  1. Preheat oven to 375. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tblsp. butter. Pour melted butter into the bowl with the bread; toss. Set bread crumbs aside.
  1. Warm milk in a saucepan over medium heat. Melt remaining butter in a high-sided skillet over medium heat. When butter bubbles; add flour. Cook, stirring 1 minute.
  2. While shisking, add hot milk a litle at a time to keep mixture smooth. Continue cooking, whisking constanly, until mixture bubbles and thickens, 8 to 12 minutes.
  3. Remove pan from heat. Stire in salt, nutmeg, peppers, 3 cups cheddar cheese, and 1 1/2 cups Gruyere (or 1 cup Pecorino Roamo); set the cheese sauce aside.
  4. Cover a loarge pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
  5. Pour mixture into prepared dish. Sprinkle remaining cheddar & Gruyere (or Pecorino) and bread crumbs over the top. Bake until golden, about 30 minutes.
  6. Transfer dish to a wire rack for 5 minutes. Serves 12.