TREAT: The best mac n' cheese recipe!

This is a recipe that was from Martha Stewart, written about in the New York Times and modified a bit.  Everybody who has had it wanted the recipe - it is awesome.  


Ingredients:

• 6 slices sourdough bread -- crusts removed and torn into 1/4 inch pieces
• 8 tablespoons (1 stick) unsalted butter, plus more for dish
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons kosher salt
• 1/4 teaspoon dry mustard
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 1/2 cups (about 18 ounces) grated sharp white cheddar
• 2 cups (about 8 ounces) grated Gruyere 
• 1 pound elbow macaroni
• Green onion (if desired, for on top of the mac n' cheese after you are done cooking)

Directions:


- I really recommend prepping all of the items because it will make this recipe easy and you will not risk burning your mixture. 

 - Heat oven to 375 degrees. 
- Butter a casserole dish and set it aside 
- Cook the pasta about 2 minutes less than instructed on the box.  When finished, immediately wash in cold water to stop it from cooking.
- Put bread in a medium bowl and toss with 2 tablespoons of melted butter & set aside





- In a medium saucepan, heat the milk (don't let it boil)
- At the same time, melt remaining 6 tablespoons of butter in a high-sided skillet over medium heat.  When the butter bubbles, add the flour and cook for 1 minute.  Stir constantly.
- Slowly pour the hot milk into the flour-butter mixture while whisking.  Continue cooking & whisk constantly until the mixture becomes thick and bubbles. 
- Remove from heat and stir in the spices, 3 cups of the cheddar & and 1 1/2 cups Gruyere 
- Stir macaroni into the cheese sauce and pour into the casserole dish. 
- Put the bread crumbs on top and sprinkle the remaining 1 1/2 cups of cheddar and 1/2 cup of Gruyere on top.
- Bake until browned on top - about 35 minutes. 
- Place green onions on top before serving, if desired.