MY MACARONI AND CHEESE

My Macaroni and Cheese image

Provided by Telisia Dodd

Time 1h

Number Of Ingredients 13

8 Tbsp or 1 stick unsalted butter, plus more for casserole
6 slice white bread, crusts, torn into 1/2 pieces
5 1/2 c milk
1/2 c all-purpose flour
2 tsp coarse salt, plus more for water
1/4 tsp ground nutmeg
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
4 1/2 c grated sharp white cheddar cheese
2 c grated gruyere or 1 1/4 cup grated pecorino romano cheese
1 lb elbow macaroni
1 pkg 4-cheese
1 block coby jack cheese

Steps:

1. Prepare oven to 350'F degrees. Butter a 3-quart casserole dish, set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoon butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
2. Warm the milk in a medium saucepan over medium heat. melt the remaining 6 tablespoon butter in a high sided skillet over medium heat . When the butter bubbles, add the flour. cook, stirrng, 1 minute. while whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubble and becomes thick, 8 to 12 minutes. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cup gruyere, colby jack, 4 cheese. set the cheese sauce aside. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of the pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cup cheddar cheese, 1/2 cup gruyere and breadcrumbs over top . bake until golden brown, about 30 mintues.