Macaroni And Cheese

This is one of those recipes that you really don't need to mess with. Martha Stewart gets credit for this one. Everyone I make for loves it and it doesn't last long, and its way better than that crap you get in the blue box! You can vary the cheeses (I go with gruyere instead of the pecorino) but why mess with a "good thing." I like to add a dollop of daisy (sour cream) on the top, while others that shall remain nameless like to defile it with ketchup. Anyways, Thanks Martha!

This serves 12, but you can easily cut it half and bake in a 1 1/2 quart casserole dish.

8 Tbsp (1 stick) unsalted butter, plus more for the dish
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 tsp salt
1/4 tsp freshly grated nutmeg (jar kind is fine too)
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 oz)
2 cups grated Gruyere cheese (about 8 oz) or 1 1/4 cups grated pecorino romano cheese (about 5 oz)
1 pound elbow macaroni

Heat oven to 375. Butter a 3 quart casserole dish; set aside. Place bread in a medium bowl. In a small sauce pan (or I just do it in the microwave) melt 2 tbsp butter. Pour butter into the bowl with bread, toss. Set aside.

In a medium saucepan set over medium heat, heat milk (again, I sometimes use the microwave). Melt 6 remaining tbsp of butter in a high sided skillet over medium heat. When it bubbles, add flour. Cook, whisking, 1 minute.

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, black pepper, nutmeg, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cup gruyere or 1 cup pecorino; set cheese sauce aside.

Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than the manufacturer's directions, until the outside of the pasta is cooked and the inside is under done (different brands cook at different rates, be sure to read the box). Transfer to colander, rinse under cold running water and drain well. Stir into the cheese sauce.

Pour mixture into prepared dish. Sprinkle remaining cheeses and breadcrumbs over top. Bake until the top is browned, about 30 minutes. Transfer to a wire rack to cool for 5 minutes. Serve hot.