Macaroni & Cheese

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   1. Preheat oven to 375. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tblsp. butter. Pour melted butter into the bowl with the bread; toss. Set bread crumbs aside.

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   2) Warm milk in a saucepan over medium heat. Melt remaining butter in a high-sided skillet over medium heat. When butter bubbles; add flour. Cook, stirring 1 minute.

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   3) While shisking, add hot milk a litle at a time to keep mixture smooth. Continue cooking, whisking constanly, until mixture bubbles and thickens, 8 to 12 minutes.

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   4) Remove pan from heat. Stire in salt, nutmeg, peppers, 3 cups cheddar cheese, and 1 1/2 cups Gruyere (or 1 cup Pecorino Roamo); set the cheese sauce aside.

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   5) Cover a loarge pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes.

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   Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.

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   6) Pour mixture into prepared dish. Sprinkle remaining cheddar & Gruyere (or Pecorino) and bread crumbs over the top. Bake until golden, about 30 minutes.

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   7) Transfer dish to a wire rack for 5 minutes. Serves 12.

No additional tips available.