Baked Mac and Cheese

We don't do mac and cheese out of the box here. Instead I make this recipe and serve it with a nice, full salad and some fruit. This is also what I sometimes take to families that need a meal for whatever reason.

8 TBSP (1 stick) butter (I always use unsalted. If you use salted, omit 1 tsp of salt from recipe)
6-8 slices good white bread (I sometimes use wheat, too), torn or cut into 1/2" pieces
5 1/2 cups milk
1/2 cup flour
2 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
1/4 tsp cayenne pepper (optional)
4 1/2 cup grated cheddar (medium or sharp), 1 1/2 cups of it set aside for top
5 oz grated gruyere or sharp jack cheese
1 lb elbow macaroni

Preheat oven to 350 degrees

Cook macaroni according to package directions, but stop cooking before the inside of the pasta is completely done. Drain and set aside.

Melt two TBSP butter, combine with bread and set aside. Warm the milk in the microwave or in a saucepan (don't boil, just warm it). In a large skillet melt the remaining butter and when it bubbles add the flour. Cook, whisking, 1 minute. Slowly add the milk, whisking constantly and cook until the mixture begins to bubble and becomes thick. Remove from heat and stir in the spices and all but the cheese reserved for the top.

Combine the macaroni and the cheese mixture and pour into a casserole dish (I use a 9 x 13 glass baking dish). Sprinkle the remaining cheese first, then the breadcrumbs, evenly over the top. Bake until the crumbs are toasted on top and the cheese is melted, 25-30 minutes. Let cool 5 minutes before cutting and serving.

Kristin M.
Pullman, WA