(I talked about this recipe here)
8 tablespoons butter
6 slices good white bread, crusts removed and torn into small pieces
5 1/2 cups skim milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) sharp white Cheddar, grated
2 cups (about 8 ounces) Gruyere cheese, grated
22 ounces elbow macaroni
Cook macaroni according to package directions. Drain and rinse.
Preheat the oven to 375.
Grease a 9x13 baking dish.
Melt 2 tablespoons of butter and toss with torn bread. Set aside.
In a saucepan, heat milk over medium heat.
In a large pan, melt remaining 6 tablespoons butter over medium heat. When the butter is bubbling, add flour. Cook, whisking continuously, for 1 minute.
While whisking, slowly add hot milk to butter and flour mixture. Continue cooking and whisking until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups Cheddar, and 1 1/2 cups Gruyere.
Stir macaroni into cheese sauce.
Pour mixture into prepared dish.
Sprinkle with remaining 1 1/2 cups Cheddar, 1/2 cup Gruyere, and bread crumbs.
Bake at 375 until browned on top, about 30 minutes.
makes 16 servings
source: Martha Stewart