Blue Ribbon Macaroni & Cheese

I start by making the best Mac N Cheese recipe there is.
If you are worried about your cholesterol, then perhaps this recipe is not for you.

Macaroni And Cheese

8 Tablespoons (1 stick) unsalted butter
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
2 tsp. salt
1/4 tsp. freshly grated nutmeg
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper, or to taste
1 tsp. dry mustard
4 1/2 cups (about 18 oz.) grated sharp white cheddar cheese
2 cups (about 8 oz.) grated Gruyere or 1 1/4 grated Pecorino Romano cheese
1 lb. elbow macaroni
About 8 slices of PepperJack cheese


Heat oven to 375 degrees. Butter a 3 quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread and toss. Set the bread aside.

In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 tablespoons butter in a high sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 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, dry mustard, 3 cups cheddar cheese and 1 1/2 cups Gruyere or 1 cup 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 the pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well.

Stir macaroni into the reserved cheese sauce.

Place half of the mixture into the prepared dish and top with half of the sliced PepperJack cheese. Pour remaining mixture over top, place second half of PepperJack slices over top, and finish by Sprinkling remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano and bread crumbs over top.

Bake until browned on top, about 30 minutes.

Transfer dish to wire rack to cool 5 minutes. Serve

I enjoy the "extra bite" the PepperJack cheese gives this dish.

I did not have time to make this dish, so borrowed the graphic from whatscookingamerica.net