IThis is from Martha Stewart. Be fairwarned, it calls for a pound of white cheddar, which at my grocery store is ridiculously priced at almost $10/pound. It makes a huge dish, though!
I like Alton's use of the dry mustard. This recipe could also use some red pepper flakes, if you want.
Macaroni and Cheese
8 tablespoons unsalted butter, (1 stick), plus more for buttering the dish
6 slices hearty white bread, crusts removed, torn into 1/4-1/2 inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon nutmeg, freshly ground
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups white cheddar cheese, grated (about 18 ounces)
2 cups Gniyere cheese, grated (8 ozs) or 1 1/4 cups (5 ozs) grated Romano
1 pound elbow macaroni
Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set the bread crumbs aside.
In a medium saucepan set over medium heat, heat the milk. When butter bubbles add flour. Cook, stirring, 1 minute.
While whisking, slowly pour hot milk into flour-butter mixture. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Sprinkle with remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cook 5 minutes; serve. 12 Servings