Macaroni and Cheese Recipe

I went to dinner club tonight. The theme was comfort food and it was all so yummy. But, we all forgot our recipe's and decided our blog would be a great place to share. Thanks for the fun night out of the house. I made Martha Stewart's Macaroni and Cheese. It was very good, but not something I would make everyday. It was extremely filling and really expensive. OH, and it is a lot of work. Here we go

Macaroni and Cheese

8 T. butter
6 slices white bread, crusts removed, torn into 1/4 to 1/2" pieces
5 1/2 C milk
1/2 C flour
2 tsp salt
1/4 tsp freshly grated 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 C grated Pecorino Romano cheese
1 lb elbow macaroni

1. Heat the oven to 375. Butter a 3 qt. casserole dish and set aside. Place the bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 T butter. Pour the butter in the bowl with the bread, and toss. Set the bread crumbs aside. Ina medium saucepan set over medium heat, heat the milk. Melt remaining 6 T butter in a high sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute. Man, Martha Stewart is wordy. The rest will be a condensed version

2. Pour the milk into the saucepan while whisking. Cook until mixture becomes thick.

3. Remove from heat and stir in salt, nutmeg, black pepper, and cayenne pepper. 3 C cheddar
cheese, and 1 1/2 C gruyere cheese. Set cheese sauce aside

4. Cook macaroni according to pkg. instructions 2-3 minutes less. Until outside of pasta is cooked and inside is underdone. Rinse and drain well. Add to cheese mixture

5 Pour into a casserole dish. Sprinkle with remaining cheddar and gruyere cheese. Scatter bread crumbs over the top. Bake about 30 minutes.