Baked Macaroni and Cheese

Ingredients

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

Method

Adapted from foodista.com

1. 1Heat the oven to 375°F.
2. 2Butter a 3-quart casserole dish; set aside.
3. 3Place bread pieces in a medium bowl.
4. 4In a small saucepan over medium heat, melt 2 tablespoons butter.
5. 5Pour butter into the bowl with bread.
6. 6Toss.
7. 7Set the breadcrumbs aside.
8. 8In a medium saucepan set over medium heat, heat milk.
9. 9Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat.
10. 10When butter bubbles, add flour.
11. 11Cook, stirring, 1 minute.
12. 12Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
13. 13Remove the pan from the heat.
14. 14Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1½ cups Gruyere.
15. 15Set cheese sauce aside.
16. 16Fill a large saucepan with water.
17. 17Bring to a boil.
18. 18Add macaroni.
19. 19Cook 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.).
20. 20Transfer the macaroni to a colander, rinse under cold running water, and drain well.
21. 21Stir macaroni into the reserved cheese sauce.
22. 22Pour the mixture into the prepared casserole dish.
23. 23Sprinkle remaining 1½ cups cheddar and ½ cup Gruyere; scatter breadcrumbs over the top.
24. 24Bake until browned on top, about 30 minutes.
25. 25Transfer dish to a wire rack to cool for 5 minutes; serve.