Macaroni & Cheese

From:Jody Rutherfurd
Serves:12
Source:Martha Stewart
  • 1 stick unsalted butter + more for casserole
  • 6 slices good white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
  • 5 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt, + more for water
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly gound black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
  • 2 cups (about 8 ounces) grated Gruyere, or 1 1/4 cups (about 5 ounces)
  • grated Pecorino Romano cheese
  • 1 pound elbow macaroni
  1. Preheat 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 2 tablespoons butter. Pour melted butter into the bowl with the bread; toss. Set the breadcrumbs aside.
  2. Warm milk in a saucepan over medium heat. Melt remaining butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
  3. While whisking, add hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until mixture bubbles and thickens, 8 to 12 minutes
  4. Remove pan from heat. Stir in salt, nutmeg, peppers, 3 cups cheddar cheese, and 1 1/2 cups Gruyere (or 1 cup Pecorino Romano); set the cheese sauce aside.
  5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of 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.
  6. Pour mixture into prepared dish. Sprinkle with remaining cheddar & Gruyere (or Pecorino) and bread crumbs over top. Bake until golden, about 30 minutes.
  7. Transfer dish to a wire rack for 5 minutes.