Following is my faaaavorite recipe for Mac & Cheese. So nummy :3

This is a response to  keto 's comfort food journal; I offered to trade this recipe for someone else's and I'm keeping up my end of the bargain :3

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* 4 tablespoons (1/2 stick) unsalted butter, plus more for dish
* 3 good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
* 2 1/4 cups milk
* 1/4 cup all-purpose flour
* 1 teaspoons salt
* 1/8 teaspoon freshly grated nutmeg
* 1/8 teaspoon freshly ground black pepper
* 1/8 teaspoon cayenne pepper, or to taste
* 2 1/4 cups grated sharp white cheddar cheese, (about 9 ounces)
* 1 cup grated Gruyere cheese, (about 4 ounces)
* 1/2 pound elbow macaroni

1. Heat oven to 375 degrees. Butter a casserole dish and set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 1 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
2. 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, whisking, 1 minute.
3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 3/4 cup Gruyere. Set cheese sauce aside.
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook until al-dente. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
6. Pour mixture into prepared dish. Sprinkle remaining 3/4 cup cheddar cheese, 1/4 cup Gruyere, and breadcrumbs over top. Bake until browned on top, about 20-30 minutes.