1 stick unsalted butter
6 slices white bread
5 1/2 cups milk
1/2 cup all-purpose flour
2 tsp coarse salt, plus more for water
1/4 tsp ground nutmeg
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
4 1/2 cups (18 oz) grated sharp white cheddar cheese
2 cups (8 oz) grated Gruyère or 1 1/4 cups (5 oz) grated Romano cheese
1 lb elbow macaroni
- Preheat oven to 375 F. Butter a 3-quart casserole dish; set aside.
- Remove crusts from bread and tear into 1/4- to l/2-inch pieces. Place into a medium bowl, and toss with 2 tbsp melted butter.
- Warm the milk in a medium saucepan over medium heat.
- Melt 6 tbsp butter in a Dutch oven pot over medium heat. When bubbling, add the flour. Cook, stirring, 1 minute.
- Slowly whisk in the hot milk a little at a time to keep mixture smooth. Continue whisking and cooking until bubbling and thick, 8 to 12 minutes.
- Remove the pot from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyère (or 1 cup Romano); set the cheese sauce aside.
- Cook macaroni in salted water until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the cheese sauce.
- Pour mixture into casserole dish. Sprinkle the remaining 1 1/2 cups cheddar, 1/2 cup Gruyère (or 1/4 cup Romano), and the breadcrumbs over the top.
- Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes; serve.