Martha Stewart's MACARONI and CHEESE

Mac and Cheese 101

• Ready In: 2 hrs 30 mins
• Serves: 12

Ingredients

• 8  tablespoons unsalted butter, plus more for dish
• 5 1⁄2 cups milk
• 1⁄2 cup all-purpose flour
• 2  teaspoons kosher salt
• 6  slices  good-quality  white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
• 4 1⁄2 cups  about 18 ounces grated sharp white cheddar cheese
• 1⁄4 teaspoon cayenne pepper
• 1  lb elbow macaroni
• 2  cups  about 8 ounces grated gruyere or 1 1⁄4 cups  about 5 ounces grated pecorino romano cheese
• 6  slices  good-quality  white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
• 8  tablespoons unsalted butter, plus more for dish
• 5 1⁄2 cups milk
• 1⁄2 cup all-purpose flour
• 2  teaspoons kosher salt
• 1⁄4 teaspoon  freshly grated nutmeg
• 1⁄4 teaspoon fresh ground 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  lb elbow macaroni

Directions

1. 1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces 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 the 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, stirring, 1 minute.
2. 2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. 3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
4. 4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. 5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.