Ingredients: |
Ingredients: 1 stick unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4 to 1/2" pieces
5 cups milk
1 cup all-purpose flour
2 tsp. salt
Less than 1 tsp. freshly grated nutmeg
Less than 1 tsp. freshly ground black pepper
Less than 1 tsp. cayenne pepper, or to taste
4 cups grated sharp white cheddar cheese
2 cups grated Gruyere cheese or 1 cup grated Pecorino Romano cheese
1 lb. elbow macaroni
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Directions: |
Directions:Heat the oven to 375º. Butter a 3-qt. casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread and toss. Set breadcrumbs 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 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, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cup 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 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
Yield: 12 servings |
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