Macaroni and Two Cheeses

• unsalted butter↗8 tablespoons
• white bread↗6

  crusts removed, cut into small cubes

• milk↗5 1⁄2 cups
• all-purpose flour↗1⁄2 cup
• salt↗2 teaspoons
• nutmeg↗1⁄4 teaspoon
• black pepper↗1⁄4 teaspoon
• cayenne pepper↗1⁄4 teaspoon
• Dijon mustard↗1 tablespoon
• sharp cheddar cheese↗4 1⁄2 cups

  grated

• gruyere cheese↗2 cups

  grated

• elbow macaroni↗1 lb

Step-by-step instructions

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.