Ingredients:
8 tbsp (1 stick) unsalted butter, plus more for dish
8 slices white bread, torn into 1/4“ square pieces
5 1/2 cups milk
1/2 cup flour
2 tsp salt
1/4 tsp nutmeg
1/4 tsp black pepper
1/4 tsp cayenne pepper, or to taste
4 1/2 cups grated sharp cheddar cheese (about 18 oz)
2 cups grated Gruyere cheese (about 8 oz) or 1 1/4 cups grated Pecorino Romano cheese (about 5 oz)
1 lb elbow macaroni
Directions:
1. Heat oven to 375º. Butter a 3 quart casserole dish; set aside. Place bread in a medium bowl. In a small glass cup, heat in microwave 2 tbsp butter. Pour butter into bowl with bread pieces and toss. Set bread pieces aside.
2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tbsp butter in a large sauce pan over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4. 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.
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook until well underdone! Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into reserved cheese sauce.
6. Pour mixture into prepared dish. Sprinkle with remaining 1 1/2 cups cheddar cheese 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and bread pieces over top. Bake until brown on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; server hot.