Martha Stewart's Macaroni & Cheese

½ cup (1 stick) unsalted butter, plus more for dish
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 tsps. salt
1/4 tsp. freshly grated nutmeg
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper, or to taste
4 1/2 cups (about 18 oz.) grated sharp white
cheddar cheese
2 cups (about 8 oz.) grated Gruyere or 1 1/4
cups (about 5 oz.) grated Pecorino Romano
cheese
1 lb. elbow macaroni

Butter 3 quart casserole. Melt 2 tablespoons butter. Pour over bread crumbs in a bowl, toss and set aside. Heat milk in medium saucepan over medium heat. Melt remaining 6 tablespoons butter in large skillet over medium heat. When it bubbles, add flour. Cook, stirring, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Cook macaroni 2 to 3 minutes less than box directions. Drain and rinse in cold water. Stir macaroni into the cheese sauce. Pour into prepared dish. Sprinkle with remaining cheeses, and bread crumbs over top. Bake until browned, about 30 minutes. Cool 5 minutes before serving.

This is really good macaroni & cheese. Well maybe there is no bad macaroni & cheese.