This is a version of one of Martha Stewart’s many takes on a classic. You can easily divide this recipe in half; use a 1 1/2-quart casserole dish instead.
|8||Tbsp. (1 stick) unsalted butter, plus more for dish|
|6||slices good white bread, crusts removed, torn into ¼- to ½-inch pieces|
|½||cup all-purpose flour|
|¼||tsp. freshly grated nutmeg|
|¼||tsp. freshly ground black pepper|
|¼||tsp. cayenne pepper, or to taste|
|4½||cups grated sharp white cheddar cheese (about 18 ounces)|
|2||cups grated Gruyère cheese (about 8 ounces) or 1¼ cups grated Pecorino Romano cheese (about 5 ounces)|
|1||lb. elbow macaroni|
Be sure to read Jamie Passaro’s essay on post-partum potluck.
This content is from the Jamie Passaro collection.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better