Mac and Cheese

This is simpler than it looks.  And it is by far worth it.  Makes a lot and everyone will go back in for seconds if not thirds!  Cut recipe in half and use a 1 1/2 qt. casserole dish.

Ingredients:
8 tbsp (1 stick) unsalted butter, and more for buttering dish
6 slices good white or whole wheat sandwich bread, crusts removed, torn into 1/4-1/2? pieces
5 1/2 cups of 2% milk
1/2 cup all-purpose flour
2 tsp salt
1/4 tsp grated nutmeg
1/4 tsp black pepper
1/4 tsp cayenne pepper, or to taste
4 1/2 cups (about 18 oz) grated sharp cheddar cheese
2 cups (about 8 oz) grated Gruyere cheese
1 1/4 cups (about 5 oz) grated Pecorino Romano cheese
1 lb elbow macaroni

Preheat ove to 375F.  Butter a 3 qt. casserole dish; set aside.

Place the torn bread pieces in a medium bowl.  Melt 2 tbsp butter in microwave and then pour over bread.  Toss and set aside.

In a medium saucepan, warm milk over medium heat.

Melt remaining 6 tbsp butter in a high-sided skillet over medium heat.  When butter bubbles, add flour.  Cook, stirring about 1 minute.  While whisking, slowly pour in hot milk.  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, 1 1/2 cups Gruyere and 1 cup Pecorino Romano; set cheese sauce aside.

Fill a large pot with water and bring to a boil.  Add macaroni; cook 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 remaining 1 1/2 cups cheddar, 1/2 cup Gruyere and 1/4 cup Pecorino Romano, and bread crumbs over top.  Bake until browned on top, about 25-30 minutes.  Transfer dish to a wire rack to cool 5 minutes and serve.