Macaroni and Cheese

Ingredients
8 tbsp. (1 stick) unsalted butter
6 slices white bread
5.5 cups hot milk
0.5 cup all purpose flour
2 tsp. salt
0.25 tsp. freshly ground nutmeg
0.25 tsp. fresh ground pepper
2 cups (8 oz) Grruyere or 1.25 cups (5 oz) grated Pecorino Romano cheese
4.5 cups (18 oz.) grated white cheddar cheese
0.25 tsp. cayenne pepper
1 lb. elbow macaroni

Method
Preheat oven to 375 degrees F. Butter a 3 quart casserole dish and set aside. Remove the crust from the bread and tear them into 1/4 to 1/2 inch pieces. Place the bread in a medium bowl.
In a small saucepan over medium heat, melt 2 tbsp. butter. Pour butter into the bowl with bread, and toss. Set the bread crumbs aside.
In a medium saucepan, heat the milk gently.
Melt remaining 6 tbsp. butter over medium heat and when it bubbles, add flour and cook for 1 minute, stirring it continuously. Now starting whisking, slowly pouring in the hot milk. Continue cooking and whisking, until the mixture bubbles and becomes thick.
Remove from heat and stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese and 1.5 cups Gruyere or 1 cup Pecorino Romano cheese. Set cheese sauce aside.
Cook pasta according to package instructions. Cook 2 minutes less than required. Drain and wash with cold water. Now stir in the macaroni into the cheese sauce and transfer it to the baking dish.
Sprinkle remaining 1.5 cups cheddar cheese, 0.50 cup Pecorino Romano and bread crumbs on the top. Bake until browned on top, about 30 minutes. Cool for 5 minutes on a wire rack and serve with garlic bread or rolls.