Mac and Cheese
1 stick of unsalted butter
6-8 slices of bread, crust removed, cut into cubes
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
8 oz block sharp cheddar cheese, shredded
8 oz block vermont white cheddar cheese, shredded
1 pound elbow macaroni
Preheat oven to 375 degrees. Butter an 11x9 baking dish. Set aside. Melt 2 tablespoons of butter and pour over the cubed bread crumbs and mix till bread is evenly coated. Set aside.
Cook the macaroni according to the box however only cook them about 7-8 minutes. Drain and set aside until you are ready for them.
Warm the milk in a medium saucepan over medium heat.
Melt the remaining 6 tablespoons in a skillet (larger one with higher sides) over medium heat. When the butter bubbles, add the flour. Cook whisk together for 1 minute.
While whisking , slowly pour in the hot milk, a little at a time to keep the mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and thickens up, about 8-10 minutes.
Remove the pan from heat. Stir in salt, nutmeg, pepper, cayenne pepper, and all the shredded cheese except 3/4 a cup for top of casserole. Stir till cheese is melted.
Pour the macaroni into the cheese mixture.
Pour the mixture into prepared dish. Sprinkle cheese on top. Cover with the breadcrumbs. Bake until golden brown, about 30 minutes.
Serve warm and enjoy!
