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Ingredients

Serves 8

• FOR PASTA
• Coarse salt
• 8 ounces dried elbow macaroni
• FOR BREAD CRUMBS
• 6 slices white sandwich bread, crusts removed
• 2 tablespoons unsalted butter, melted
• FOR SAUCE AND CHEESE TOPPING
• 3 tablespoons unsalted butter, plus more for baking dishes
• 1/4 cup finely diced yellow onion
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 ounces Italian fontina cheese, grated (1/2 cup)
• 3 ounces Gruyere cheese, grated (1 cup), 1/3 cup reserved for topping
• 6 ounces extra-sharp white-cheddar cheese, grated (2 cups), 1/3 cup reserved for topping
• 2 ounces Parmigiano-Reggiano cheese, grated (1 cup), 1/2 cup reserved for topping
• Coarse salt and freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon freshly grated nutmeg
• FOR TOPPING (OPTIONAL)
• Slow-Roasted Tomato Slices
• Thyme sprigs

Description

Serve This Macaroni And Cheese Recipe, Adapted From 'Martha Stewart\'s Cooking School,' As An Easy And Hearty Meal -- A Perfect Family Dish.

Martha Stewart