Macaroni & Cheese (by Martha Stewart)

Heat the oven to 375 degrees. Butter a 3-qt. casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 Tbs. butter. Pour butter into the bowl with bread, and toss. Set bread crumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 Tbs. butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 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 C. cheddar cheese, and 1 1/2 C. Gruyhre or 1 C. 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. (Different brands of macaroni cook at different rates; be sure to read the instructions.)

Transfer 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 C. cheddar cheese, 1/2 C. Gruyere or 1/4 C. Pecorino Romano, and bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Yield: 12 servings