Creamy Mac and Cheese

INGREDIENTS  

• 8 T. (1 stick) unsalted butter, plus more for casserole
• 6 slices white bread, crusts removed, cubed
• 5½ cups milk
• ½ cup all-purpose flour
• ¼ t. ground nutmeg
• ¼ t. freshly ground black pepper
• ½ t. cayenne pepper
• 4½ cups (about 18 oz.) grated sharp white cheddar cheese
• 1¼ cups (about 5 oz.) grated Pecorino Romano cheese
• 1 lb. elbow macaroni

DIRECTIONS  

1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 T. butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 T. butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 cup Pecorino Romano); set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 4-5 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1½ cups cheddar cheese, 1/4 cup Pecorino Romano, and the breadcrumbs over the top. Bake until golden brown, about 30 minutes.

Recipe and Photo Author: Smitten Kitchen