MAC & CHEESE!

On rainy days comfort food is number one on my menu! And nothing sounds better then a trip down memory lane to my childhood than mac & cheese. Macaroni and cheese may seem to be a subject as straightforward as its flat, yellow-orange color. It’s rich, flavorful and filling; familiar but never dull. It’s a classic! There are many variations and one may argue that one version is better than another, but to each his own. This is my favorite version! You can easily call it Crack and Cheese! So addictive, but be warned, your trip to the store will leave your wallet much thinner.

Ingredients

• ~ 6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
• ~ 8 tablespoons (1 stick) unsalted butter, plus more for dish
• ~ 5 1/2 cups milk
• ~ 1/2 cup all-purpose flour
• ~ 2 teaspoons kosher salt
• ~ 1/4 teaspoon freshly grated nutmeg
• ~ 1/4 teaspoon freshly ground black pepper
• ~ 1/4 teaspoon cayenne pepper
• ~ 4 1/2 cups (about 18 ounces) grated sharp white cheddar
• ~ 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
• ~ 1 pound elbow macaroni
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Step 1: 

Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and mix. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

Step 2: Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

• Step 3: Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
• Step 4:  Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. Drain macaroni, rinse under cold running water. Stir macaroni into the reserved cheese sauce.
• Step 5: Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Let cool for 5 minutes.
• Step 6: Serve and Enjoy! 
• ~Lena