Macaroni and Two Cheeses

Ingredients

• 8 tablespoons unsalted butter
• 6 slices white bread, crusts removed, cut into small cubes
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon Dijon mustard
• 4 1/2 cups sharp cheddar cheese, grated
• 2 cups gruyere cheese, grated
• 1 lb elbow macaroni

Directions

1. 1

   Heat oven to 375°. Butter a 3-quart casserole dish; set aside.

2. 2

   Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.

3. 3

   In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

4. 4

   While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

5. 5

   Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, dijon mustard, cheddar cheese, and Gruyère; set cheese sauce aside.

6. 6

   Cook macaroni 2 to 3 minutes less than manufacturer's directions. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the cheese sauce

7. 7

   Pour mixture into prepared dish. Sprinkle breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.