Best Baked Macaroni and Cheese

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon ground pepper 
• 1 pound elbow macaroni 
• 0.5 cup flour all-purpose
• 8 ounces gruyere cheese grated
• 2 teaspoons kosher salt 
• 0.3 teaspoon nutmeg freshly grated
• 8 tablespoons butter unsalted plus more for dish (1 stick)
• 6 slices sandwich bread white
• 18 ounces cheddar cheese white grated
• 5.5 cups milk whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• casserole dish
• colander

Directions

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside.
2. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter.
3. 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.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere. Set cheese sauce aside.Fill a large saucepan with water. Bring to a boil.
5. Add macaroni; cook 2 to 3 fewer minutes than manufacturers directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.)
6. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
7. Pour the mixture into the prepared casserole dish.
8. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere; scatter breadcrumbs over the top.
9. Bake until browned on top, about 30 minutes.
10. Transfer dish to a wire rack to cool for 5 minutes; serve.