Pasta: Macaroni Cheese 24 by Recipe Cottage

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	Macaroni Cheese 24

		Macaroni and Cheese - serves 12. 8 tbs unsalted butter, plus more for 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 1/4 tsp freshly ground black pepper 1/4 tsp cayenne pepper, or to taste 4 1/2 cups (about 18 oz) grated sharp white cheddar cheese 2 cups (about 8 oz) grated Gruyere or 1 1/4 cups (5 oz) Pecorino Romano cheese 1 pound elbow macaroni Heat oven to 375. Butter a 3 quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set the crumbs aside. In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 tbs butter in a high sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 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 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to boil. Add macaroni; cook 2-3 minutes less than manufacturer's directions, until the outside of the pasta is cooked and the inside is underdone. Transfer the 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 bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer to a wire rack to cool 5 minutes, serve.