Martha Stewart’s Macaroni and Cheese 101- a Matt Speciality!

Butter 3 quart casserole dish.
Cut off crusts and tear into pieces:
6 slices white bread
Melt and pour over top of bread:
2 T. butter
Set aside.
Melt in medium saucepan:
6 T. butter
Add and stir to form paste:
½ C. flour
Stir in & thicken, stirring constantly:
5 ½ C. hot milk
Remove from heat and add:
2 t. salt
¼ t. nutmeg
¼ t. black pepper
¼ t. cayenne pepper
3 C. cheddar cheese
1 ½ C. Gruyere cheese or
1 C. Pecorino Romano cheese
Set aside.
Fill & bring to a boil:
large saucepan of water
Add and cook until the outside of the pasta is cooked and the inside is underdone (2 to 3 minutes less than manufacturer’s directions).
1 pound elbow macaroni
Transfer macaroni to colander and rinse under cold running water.
Drain well.
Stir macaroni into cheese sauce.
Sprinkle top with:
1 ½ C. grated cheddar cheese
½ C. Gruyere or
¼ C. Pecorino Romano and
buttered bread crumbs
Bake 375 degrees until browned on top, about 30 minutes.