Perfect Macaroni and Cheese

By cook_kjacook_kja

You can easily divide this recipe in half, use a 1 1/2 qt casserole dish if you do
Serves 12

Ingredients

• 6 slices of good quality bread, crusts removed, torn into 1/2-1/4 pieces
• 8 Tbsp unsalted butter (1 stick)
• 5 1/2 C milk
• 1/2 C all purpose flour
• 2 Tsp kosher salt
• 1/4 Tsp freshly grated nutmeg
• 1/4 Tsp freshly ground black pepper
• 1/4 Tsp cayenne pepper
• 4 1/2 C (about 18 oz) grated white cheddar cheese
• 2 C (about 8 oz) Gruyere or 1 1/4 C (about 5 oz) grated pecorino Romano
• 1 Lb elbow macaroni

Preparation

Step 1

Heat oven to 375F. Butter a 3 qt casserole dish, set aside.

Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 Tbsp butter. Pour butter into the bowl with the bread, and toss. Set aside. In a medium saucepan over medium heat, heat milk. Melt remaining 6 Tbsp butter in a high-sided skillet over medium hat. When butter bubbles, add flour. Cook, stirring 1 minute.

Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove the pan from the heat. Stir in the nutmeg, black pepper, cayenne pepper, 3 C cheddar, and 1 1/2 C Gruyere or 1 C pecorino Romano. Set cheese sauce aside.

Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2-3 minutes fewer than manufacturer's directions, until outside of pasta is cooked and inside is underdone. Drain macaroni under cold water, stir into reserved cheese sauce.

Pour the mixture into prepared casserole dish. Sprinkle remaining cheeses over top, scatter breadcrumbs over top of cheese. Bake until browned on top, about 30 minutes. Remove from oven, let cool for 5 minutes; serve.