MARTHA'S MACARONI AND CHEESE Recipe

Ingredients

6 6 1/4- to 1/2-inch white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 8 8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 5 1/2 1/2 cups milk
1/2 1/2 1/2 cup all-purpose flour
2 2 2 teaspoons kosher salt
1/4 1/4 1/4 teaspoon freshly grated nutmeg
1/4 1/4 1/4 teaspoon freshly ground black pepper
1/4 1/4 1/4 teaspoon cayenne pepper
4 1/2 4 1/2 18 cups (about 18 ounces) grated sharp white cheddar
2 2 8 1 1/4 5 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 1 1 pound elbow macaroni
●The pasta will finish cooking as it bakes. The sauce will bubble, seeping into the hollows of your macaroni.
to the smell of butter and browning cheese makes your stomach growl, you'll know the dish is ready to eat.
1 1/2-quart easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.
2 2. 2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3 3. 3 1 1/2 1 from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
5 5. 1 1/2 1/2 1/4 30 the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes.

●Transfer dish to a wire rack to cool for 5 minutes; serve.