Perfect Macaroni and Cheese from Martha Stewart

• slices good-quality bread, crusts removed, torn into 1/4 inch pieces↗6
• tablespoons unsalted butter, plus more for dish↗8
• cups milk↗5 1⁄2
• cup all-purpose flour↗1⁄2
• teaspoons kosher salt↗2
• teaspoon freshly grated nutmeg1⁄4
• teaspoon freshly grated pepper1⁄4
• teaspoon cayenne pepper↗1⁄4
• cups grated white cheddar cheese (divided) or 18 ounces white cheddar cheese (divided)4 1⁄2
• 1 1/4 cups grated pecorino romano cheese or 5 ounces pecorino romano cheese (divided)2
• lb elbow macaroni or 4 cups elbow macaroni↗1

Step-by-step instructions

1. 1

   Heat oven to 375 degrees.

2. 2

   Butter 3 quart casserole dish and set aside.

3. 3

   Place bread pieces in medium bowl.

4. 4

   In a small saucepan over medium heat, melt 2 tablespoons butter.

5. 5

   Pour butter into the bowl with bread and toss.

6. 6

   Set breadcrumbs aside.

7. 7

   In a medium saucepan set over medium heat, heat milk.

8. 8

   Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat.

9. 9

   When butter bubbles, add flour.

10. 10

    Cook, stirring, 1 minute.

11. 11

    Slowly pour hot milk into flour-butter mixture while whisking.

12. 12

    Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

13. 13

    Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1/2 cup Gruyere or 1 cup pecorino Romano.

14. 14

    Set cheese sauce aside.

15. 15

    Fill a large saucepan with water, bring to a boil. Add macaroni: cook 2 to 3 minutes less than manufacturer's directions, until outside of pasta is cooked and inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

16. 16

    Just about now, your kitchen smells wonderful and everyone wants to know "When do we eat?".

17. 17

    Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.