Best Baked Macaroni and Cheese

• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 pound elbow macaroni
• 1/2 cup all-purpose flour
• 2 cups (about 8 ounces) grated Gruyere
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly grated nutmeg
• 8 tablespoons (1 stick) unsalted butter, plus more for dish
• 6 slices white bread
• 4 1/2 cups (about 18 ounces) grated white cheddar cheese
• 5 1/2 cups whole milk

Instructions

1. 1

   Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside.

2. 2

   Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter.

3. 3

   Pour butter into the bowl with bread, and toss. 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.Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

4. 4

   Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere. Set cheese sauce aside.Fill a large saucepan with water. Bring to a boil.

5. 5

   Add macaroni; cook 2 to 3 fewer minutes than manufacturers directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.)

6. 6

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

7. 7

   Pour the mixture into the prepared casserole dish.

8. 8

   Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere; scatter breadcrumbs over the top.

9. 9

   Bake until browned on top, about 30 minutes.

10. 10

    Transfer dish to a wire rack to cool for 5 minutes; serve.