Martha Stewart Macaroni and Cheese

Martha Stewart Macaroni and Cheese:

1 stick unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
5 1/2 cups milk
1/2 cup flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces)
1 pound elbow macaroni

Heat oven to 375 degrees.  Butter a 3 quart casserole dish; set aside.  Place bread in a medium bowl.  Melt 2 Tablespoons butter and pour butter into bowl with bread and toss.  Set breadcrumbs aside.

In a medium saucepan set over medium heat, heat milk.

Melt remaining 6 Tablesspoons butter in a high sided skillet over medium heat.  When butter bubbles, add flour.  Cook whisking, 1 minute.  While whisking, slowly pour in hot milk.  Continue coooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove pan from heat.  Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar chees and 1 1/2 cups Gruyere.  Set aside cheese sauce.

Fill a large saucepan with water.  Bring to a boil.  Add macaroni.  Cook 3 minutes less than manufacturer's 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.  Stir macaroni into the reserved cheese sauce.

Pour mixture into prepared dish.  Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup gruyere and breadcrumbs over top.  Baked until browned on top, about 30 minutes.  Cool 5 minutes.  Serve hot.