Mostly Martha's Mac and Cheese
 
Prep time
Cook time
Total time
 
Ingredients
  • 5 slices good-quality white bread
  • 8 tablespoons (1 stick) unsalted butter, plus more for dish
  • 5½ cups milk
  • ½ cup all-purpose flour
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 cups (about 16 ounces) grated sharp white cheddar
  • 2 cups (about 8 ounces) grated Gruyere
  • ½ cup grated Parmesan
  • 1 pound elbow macaroni
Instructions
  1. Heat the oven to 375 degrees. Grease a 3 quart dish or a 9x13; set aside.
  2. Melt 2 tablespoons of butter. Place slices of bread in a food processor until finely ground, then add melted butter until evenly distributed. Set the breadcrumbs aside.
  3. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well.
  4. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
  5. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  6. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 2½ cups cheddar, 1½ cups gruyere, and the ½ cup of parmesan. Stir in cooled macaroni.
  7. Pour the mixture into the prepared dish. Sprinkle remaining 1½ cups cheddar and ½ cup Gruyere; scatter breadcrumbs evenly over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Recipe by Real Cravings at https://www.real-cravings.com/mostly-marthas-mac-and-cheese/