Brown Family

Ingredients

• 8 Tbsp (1 stick) unsalted butter, plus more for dish
• 6 slices good white bread, crusts removed, torn into ¼ to ⅛-inch pieces
• 5½ cups milk
• ½ cup all-purpose flour
• 2 tsp salt
• ¼ tsp freshly grated nutmeg
• ¼ tsp freshly ground black pepper
• ¼ tsp cayenne pepper, or to taste
• 4½ cups grated sharp white cheddar cheese (about 18 oz), divided
• 2 cups grated Gruyère cheese (about 8 oz) or 1¼ cups grated Pecorino Romano (about 5 oz), divided
• 1 pound elbow macaroni

Instructions

1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. In a small saucepan over medium heat, melt 2 tablespoons butter. Place bread in a medium bowl, pour melted butter over bread, and toss. Set breadcrumbs aside.
2. Heat milk in a saucepan over medium heat until hot but not boiling.
3. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
4. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
5. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1½ cups Gruyère (or 1 cup Pecorino Romano). Set cheese sauce aside.
6. Fill a large saucepan with water, bring to a boil. Add macaroni; cook 2 to 3 minutes less than the package directions, until the outside of pasta is cooked and the inside is underdone. Transfer macaroni to a colander, rinse under cold running water, and drain well.
7. Stir macaroni into the reserved cheese sauce.
8. Pour mixture into prepared dish. Sprinkle remaining 1½ cups cheddar, ½ cup Gruyère (or ¼ cup Pecorino Romano), and breadcrumbs over top.
9. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.