6 slices good white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
5-1/2 cups milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4-1/2 cups (18 ounces) grated sharp white Cheddar cheese*
2 cups (8 ounces) grated Gruyere*
1 pound elbow macaroni
Sour cream for garnish, optional
*For white cheddar and Gruyere, use equivalent amount of plain old grated cheddar
In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 tablespoons of butter in a medium pot over medium heat. 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 from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups Cheddar cheese, and 1-1/2 cups Gruyere; (or all Cheddar); set cheese sauce aside.
Fill a large saucepan with water; bring to boil. Add macaroni; cook 2-3 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 directions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into reserved cheese sauce.
Serves 12.