Martha Stewart's Mac and Cheese

I have to admit, there are a couple things that I just cant seem to master.  One is caramelizing onions.  I just cant do it right.  The other obstacle I've come across is finding the best mac and cheese recipe.  My Bacon, Mushroom, and Spinach Mac and Cheese is the great, but this recipe, adapted from Martha Stewart, has done wonders for me.  I hope you like it.


Ingredients:


1 stick of unsalted butter
6 slices of white bread, without crusts, torn into little bits
5 1/2 cups of milk
1/2 cup of flour
2 tsp salt
1/4 tsp nutmeg
1/4 tsp ground black pepper
1/4 tsp cayenne pepper (optional, I've done it both ways and seen no difference)
4 1/2 cups sharp white Cheddar cheese, grated
3 cups Gruyere cheese, grated
1 lb elbow macaroni


Directions:


Preheat oven to 375 degrees.  Butter a 2 quart casserole dish.


Cook pasta according to directions on box, but subtract about 3 minutes to time that it should be done, so it is still very al dente.  Rinse with cold water and set aside.


While pasta is cooking, melt 2 tbsp butter.  Toss butter with torn bread in a medium bowl. Set aside.


Warm milk in a saucepan over medium heat. 


Melt remaining butter in a skillet over medium heat.  Add flour, and cook, stirring constantly, about 1 min.


Slowly pour the hot milk into the butter and flour, whisking constantly, until it is mixed well together, about 6 minutes.


Remove the pan from heat, and stir in the salt, nutmeg, pepper, 3 out of the 4.5 cups of Cheddar cheese, and 1.5 cups out of the 3 of Gruyere.  Set aside.


Stir the macaroni into the reserved cheese sauce.


Pour the mixture into the casserole dish.  Sprinkle the remaining Cheddar and Gruyere cheese on top.  Then add the breadcrumbs to top.


Bake about 30 min, or until the top is golden brown.  Let sit for 5-10 minutes on wire rack, then serve.




Cooling on wire rack (thank you Nancy Karassik)- Nom I love M&C.