Martha Stewart's Macaroni and Cheese

Course Side Dishes

Ingredients in this Recipe

1 pound elbow macaroni
1/2 cup all purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
2 teaspoons coarse salt, plus more for water
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
5 1/2 cups milk
6 slices white bread, crusts removed, torn into 1/4 to l/2 inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for casserole

See Full Recipe at Serious Eats