I love cheese.
It is a rare day that I can’t find 10 different types of cheeses in my fridge because I love them all! Except for cottage cheese (what is up with that stuff?!?). A few years ago I went on a serious hunt for the perfect Mac and Cheese. I was rewarded after several “meh” recipes when I found Martha Stewart’s recipe. It’s creamy, reheats magically and so good my dad requested it for his birthday one year.
Over the years I have made a couple of changes though due to personal preference. Instead of breaking or cutting the breadcrumbs I prefer them fine and I save myself the effort of breaking slices into inconsistent little pieces and I stick them in the food processor. The cheeses in the original recipe are fantastic but frequently I substitute a little bit of parmesan because I like the flavor it brings. 
Note on ingredients: It’s all about where you shop for the cheeses. My favorite white cheddar is definitely cabot seriously sharp, but finding that can be hit or miss. Safeway Private selection has a pretty good Vermont white cheddar too. Don’t fool yourself into thinking the gruyere has to be expensive. When I first moved to Utah I spent $13 on 8 ounces and it will forever haunt me now that I know where to buy it for $5. Basically I’m saying find the good cheese that isn’t over priced because it makes a difference in my daily life. Think of what you can do with that $8?
- 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
- Heat the oven to 375 degrees. Grease a 3 quart dish or a 9x13; set aside.
- 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.
- 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.
- 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.
- Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- 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.
- 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.
