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Martha Stewart's Macaroni and Cheese

Makes 12 servings

• 8 tablespoons (1 stick) unsalted butter (divided use), plus more for dish
• 6 slices good-quality white bread, crusts removed, torn into ¼- to ½-inch pieces
• 5½ cups milk
• ½ cup all-purpose flour
• 2 teaspoons salt
• ¼ teaspoon freshly grated nutmeg, or to taste
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 4½ cups (about 18 ounces) grated sharp white cheddar cheese (divided use)
• 2 cups (about 8 ounces) grated Gruyere or 1¼ cups (about 5 ounces) grated Pecorino Romano cheese (divided use)
• 1 pound elbow macaroni

Heat oven to 375 degrees. Butter a 3-quart casserole dish, and set aside. Place the bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the butter into the bowl with the bread and toss. Set the bread aside.

In a medium saucepan over medium heat, heat the milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute. Slowly pour in the hot milk while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

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

Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to3 minutes less than manufacturer's directions, until outside of pasta is cooked and inside is underdone. Transfer macaroni to a colander, rinse under cold water, and drain well. Stir macaroni into the reserved cheese sauce.

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

(From “ Favorite Comfort Food ” by Martha Stewart Living Omnimedia, Clarkson Potter Publishers.)

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