1 hour to prepare serves 10
- 1 pound elbow macaroni
- 6 slices white bread, cut into 1/4-inch pieces
- 1/2 cup (1 stick) unsalted butter, divided
- 5 1/2 cups whole milk, warmed
- 4 1/2 cups sharp white cheddar cheese, grated, divided
- 2 cups gruyere cheese, grated, divided
- 1/2 cup all-purpose flour
- 2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- Bring a large pot of salted water to boil and cook macaroni for 1-2 minutes less than instructed on packaging. There should still be a bit of bite to the pasta. Rinse with cold water, then drain and set aside.
- Preheat oven to 375º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray. Toss bread cubes with 2 tablespoons melted butter in a medium bowl and set aside.
- In a large saucepan over medium heat melt remaining butter (6 tablespoons) until bubbly, then stir in flour. Cook, stirring frequently, for 1 minute.
- While whisking, pour in warmed milk until fully incorporated. Continue whisking until mixture thickens and bubbles up.
- Remove from heat and season with salt, pepper, nutmeg and cayenne, then stir in 3 cups cheddar cheese and 1 1/2 cups gruyere.
- Stir drained pasta into cheese sauce, then transfer to greased baking dish. Top with remaining cheddar and gruyere cheese, then sprinkle buttered breadcrumbs on top.
- Place in oven and bake for 25-30 minutes, or until golden brown on top.
- Remove from oven and serve hot!
Recipe adapted from Martha Stewart