Macaroni and Cheese(from roux)

Submitted by Julie Twitchell

This is a Martha Stewart recipe that I have had for years.

8 TB unsalted butter (1 stick), plus more for dish
6 slices good white bread, crusts removed, torn into 1/4 -1/2 inch pieces
5 1/2 cups milk
1/2 cup all purpose flour
2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. black pepper
1/4 tsp. cayenne pepper (optional)
4 1/2 Cup sharp white cheddar cheese
2 Cup grated Gruyere cheese or 1 1/4 Cup Pecorino Romano cheese
1 pound macaroni

1. Heat oven to 375. Butter a 3 quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan, over medium heat, melt 2 TB butter. Pour butter over bread and toss. Set bread crumbs aside.
2. Measure milk and set aside.(the milk shouldn't be as cold as right from the fridge) Melt remaining 6 TB butter in a high-sided skillet over heat. When butter bubbles, add flour. Cook, whisking for 1 minute.
3. While whisking, slowly pour in milk. Continue cooking, whisking constantly, until mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, 1 1/2 cups Gruyere or 1 Cup Romano cheese; set cheese sauce aside.
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2-3 minutes less than manufacturer's directions; until the outside of the pasta is cooked and the inside is underdone. Transfer macaroni to a colander, rinse under cold running water and drain well. Stir macaroni into the reserved cheese sauce.
6. Pour mixture into prepared dish. Sprinkle remaining cheese and bread crumbs on top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack and cool 5 minutes before serving.

Cook's Note: I use a total of 6 cups of cheese. Gruyere and white cheddar cheese are usually expensive, so I use sharp, mild and Parmesan cheese. We usually half this recipe for our family.

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