from: Martha Stewart
Ingredients
8 tablespoons unsalted butter, more for dish
6 slices good white bread, crusts removed, torn into ¼ to ½ inch pieces
5 ½ cups milk
½ cup all-purpose flour
2 teaspoons salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper, or to taste
4 ½ cups grated sharp white cheddar cheese (18 ounces or so)
2 cups grated Gruyere cheese or 1 ¼ cups grated Pecorino Romano cheese
1 pound elbow macaroni
Directions
Heat 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 two tablespoons butter. Pour butter into the bowl with bread and toss. Set bread crumbs aside.
In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minutes. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 ½ cups gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Sprinkle remaining 1 ½ cups cheddar cheese, ½ cup Gruyere or ¼ cup Pecorino Romano, and bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.