Easy to make, flavorful. Makes 12 servings, Perfect for those "dish to pass" occasions. Taken From Macaroni & Cheese: 52 Recipes From Simple to Sublime.
I use a 3 quart oblong glass dish for this casserole.
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 skilled over medium heat.
When butter bubbles, add flour.
Cook, stirring, 1 minute.
Slowly pour hot milk into flour-butter mixture while whisking.
Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 102 cups 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 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. Stire macaroni into the reserved cheese sauce.
Just about now, your kitchen smells wonderful and everyone wants to know "When do we eat?".
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.