Mac&Cheese

Equipment:

3 qt casserole dish, medium mixing bowl, two medium-large saucepans and a large pasta pot.

Ingredients:

• 8 tbsp (1 stick) unsalted butter, plus extra to butter the casserole dish
• 6 slices good white bread, crusts removed, torn into 1/4-inch pieces
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons salt, plus extra for water
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 cayenne pepper
• 4 1/2 cups (about 18 oz) grated sharp white cheddar cheese
• 1 1/4 cups (about 5 oz) grated Pecorina Romano cheese
• 1 lb macaroni (recommend elbows or knees)

Instructions:

1. Preheat oven to 375. Butter a 3-quart casserole dish; set aside. Place bread (crumbs) in a medium mixing bowl. Melt 2 tablespoons of butter, and pour it over the bread. Toss to mix. Set breadcrumbs aside.
2. Warm milk in a saucepan over medium heat. (Can also be done in a big bowl in the microwave.) Melt remaining butter in a high sided-skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
3. While whisking, add hot milk a little at a time, to keep mixture smooth. Continue cooking, whisking constantly, until mixture bubbles and thickens (8-12 minutes).
4. Remove pan from heat. Stir in salt, nutmeg, peppers, 3 cups chedder cheese (2/3 of it) and 1 cup romano. Set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni about half the minimum time directed on the box. It should be firm and underdone. Rinse and drain well. Stir the macaroni into the cheese sauce.
6. Pour mixture into prepared dish. Sprinkle remaining cheddar and romano cheeses and breadcrumbs over the top. Bake until golden, about 30 minutes. Transfer dish to a wire rack and cool for about 5 minutes before serving.