MARTHA STEWART MAC & CHEESE

MARTHA STEWART MAC & CHEESE image

Number Of Ingredients 11

8 tbsp butter; 1 stick plus more for casserole
6 slices good white bread crust removed, torn into 1/4 inchd pieces.
5 1/2 cups milk
1/2 cup all purpose flour
2 tsp salt plus more for water
1/4 tsp freshly grated nutmeg
1/4 tsp black pepper
1/4 tsp cayenne
4 1/2 cups (about 18 oz) grated sharp white cheddar cheese
2 cups (8 oz) grated Gruyere or 1 1/4 cup grated Pecorino Romano cheese
1 LB elbow macoroni

Steps:

Preheat oven to 375. Butter 3 quart casserole; set aside Place bread in a medium bowl. In small saucepan over med heat, melt 2 tbsp butter. Pour melted butter into bowl with the bread; toss. Set the bread crumbs aside. Warm milk in a saucepan over medium heat. Melt remaining buter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook stirring 1 minute. While whisking, add hot milk a little at a time to kep mixture smooth. Continue cooking, whisking constantly, until mixture bubbles and thickens, 8 - 12 minutes. Remove pan from heat. Stir in salt, nutmeg, peppers, 3 cups cheddar cheese, and 1 1/2 cups Gruyere; set the cheese sauce aside. Cover a large pot of salted water and bring to boil. Cook macaroni until outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer to colander, rinse under cold water and drain well. Stir macaroni into reserved cheese sauce. Pour mixture into prepared dish, Sprinkle remaining cheddar and Gruyere and bread crumbs over top.Bake until golden, about 30 minutes.