Macaroni and Cheese

8 TBSP unsalted butter, plus more for dish
6 slices good white bread, crust removed, torn into 1/4 - 1/2 inch pieces
5 1/2 C Milk
1/2 C all purpose flour
2 tsp Salt
1/4 tsp freshly ground nutmeg
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper or to taste
4 1/2 C (18 oz) grated sharp white cheddar cheese
2 C (8 oz) grated Gruyere or 1 1/4 C (5 oz) grated Pecorino Romano cheese
1 lb elbow macaroni

Heat oven to 375. Butter a 3 quart casserole dish.
Place bread in a medium bowl.
In a small saucepan over medium heat melt 2 TBSP butter. Poor over bread and toss.
In medium saucepan over medium heat, heat the milk.
In a high side skillet over medium heat melt remaining 6 TBSP of butter.
When butter bubbles add flour. Cook stirring for 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 and 3 C cheddar and 1 1/2 C Gruyere cheese.
Set cheese sauce aside. Cook macaroni till not quite done (outside done, inside not).
Rinse pasta with cold water and drain. Stir into cheese sauce.
Sprinkle with remaining cheese and bread crumbs over the top.
Bake until brown on top, about 30 minutes.

This recipe comes from a client who says her handy men ask to be paid with this instead of money...it was good.