WARNING: HIGHLY ADDICTIVE MAC N' CHEESE

OK, I committed some crimes by switching out elbow macaroni for whole wheat rigatoni (in bathroom: Hello Roll, you weren't there before. YOU MUST BE GONE BEFORE SUMMER. Thanks for visiting). I also added onions and broccoli because adding vegi's negates the cheese/butter/milk. Trust me when I say super easy and bursting with flavor and HIGHLY addictive.  I quartered the recipe (serves 12) and let's just say by the end of the night the baking dish was soaking in water.  hmmm... Hello Roll #2.


  Ingredients

• 6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
• 8 tablespoons (1 stick) unsalted butter, plus more for dish
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 1/2 cups (about 18 ounces) grated sharp white cheddar
• 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
• 1 pound elbow macaroni

Method

• Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. 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.
• Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, 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 fewer minutes than manufacturer's directions, until outside of pasta is cooked and 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 the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes.
• - newyorktimes diners journal