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1. Preheat oven to 375u00b0F. Butter a 3-quart casserole dish; set aside. Place the bread in a
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medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter-Pour the-
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me1ted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
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2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6
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tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add
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the flour. Cook, stirring, 1 minute.
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3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth.
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Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to
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12 minutes.
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4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3
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cups cheddar cheese, and 1 1/2 cups Gruyere (or 1 cup Pecorino Romano); set the cheese
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sauce aside.
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5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the
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outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the
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macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni
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into the reserved cheese sauce.
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6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar
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cheese, 112 cup Gruyere (or 114 cup Pecorino Romano), and the breadcrumbs over the
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top. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5
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minutes; serve.
