Baked Macaroni and Cheese

Ingredients

• •¼ teaspoon pepper
• •¼ teaspoon cayenne pepper
• •1 pound elbow macaroni
• •½ cup flour
• •8 ounces gruyere
• •2 teaspoons kosher salt
• •¼ teaspoon nutmeg
• •8 tablespoons butter
• •6 slices bread
• •18 ounces cheddar cheese
• •5½ cups milk

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Method

From foodista.com — read the original

1. 1Heat the oven to 375°F. Butter a 3-quart casserole dish; set aside.
2. 2Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter.
3. 3Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk.
4. 4Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. Slowly pour hot milk into flour-butter mixture while whisking.
5. 5Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
6. 6Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere. Set cheese sauce aside. Fill a large saucepan with water. Bring to a boil.
7. 7Add macaroni; cook 2 to 3 fewer minutes than manufacturers 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.)
8. 8Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
9. 9Pour the mixture into the prepared casserole dish.
10. 10Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere; scatter breadcrumbs over the top.
11. 11Bake until browned on top, about 30 minutes.
12. 12Transfer dish to a wire rack to cool for 5 minutes; serve.