Macaroni & Cheese (Martha Stewart)

By BobH

Ingredients

• 1 stick unsalted butter
• 6 slices white bread-crustless-torn onto 1/4" pieces
• 5 1/2 cups milk
• 1/2 cup all purpose flour
• 2 tsp. salt
• 1/4 tsp fresh grated nutmeg
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (to taste)
• 4 1/2 cups (18 oz.)grated sharp white cheddar cheese
• 2 cups (8oz) grated Gruyere or 1 1/4 cups (5 oz.)pecorino romano
• 1 lb. elbow macaroni

Preparation

Step 1

Heat oven to 375. Butter 3 qt. casserole dish.
1. Place bread in a medium bowl. In a small saucepan over med. heat, melt 2 Tbsp. butter. Pour into bowl with bread and toss. Set aside.
2.In a med. saucepan over med. heat,heat milk. Melt remaining 6 Tbsp. butter in a high sided skillet over med. heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
3.While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, peppers, 3 cups cheddar and 1 1/2 cups gruyere or 1 cup pecorino; set cheese sauce aside.
5.Boil macaroni until slightly underdone and rinse in cold water. Stir macaroni into cheese sauce.
6. Pour into casserole, sprinkle with remaining cheese and bread crumbs. Bake until brown on top, about 30 minutes. Cool 5 min. before serving.