Mac N cheese

A friend made this for us after our baby was born- and my kidds loved it. Thought I'd share it!

Macaroni and Cheese
Serves 12 (You can easily divide this recipe in half: Use a 1 ½ quart casserole dish.)
1 stick butter, plus more to grease dish
6 slices good white bread, crusts removed, torn into ¼- ½ ” pieces
5 ½ c. milk
½ cups flour
2 tsp. salt
¼ tsp. nutmeg
¼ tsp. black pepper
¼ tsp. cayenne pepper, or to taste
4 ½ c.grated sharp cheddar cheese (about 18 oz.)
1 ¼ cups grated Pecorino Romano Cheese (about 5 oz.)
1 pound elbow macaroni=5-6 c.raw macaroniHeat 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 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 cups cheddar cheese, and 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a 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 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 cups cheddar cheese, ¼ c. Pecorino Romano, and bread crumbs over top. Bake until browned on top, about 30 mins. Transfer dish to a wire rack to cool 5 mins.; serve hot.