Ingredients

8 tablespoons (1 stick) unsalted butter
6 slices White bread, crusts removed, torn into 1/4- to l/2-inch pieces
8 slices Bacon, chopped and cooked until crisp
5 1/2 cups Milk (I used 1%)
1/2 cup All-purpose flour
2 teaspoons Kosher salt, plus more for water
1/4 teaspoon Ground nutmeg
1/4 teaspoon Freshly ground black pepper
1/4 teaspoon Cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp cheddar cheese (the recipe called for white cheddar, but I happened to have sharp cheddar in my fridge so that’s what I used)
2 cups Grated Pecorino Romano cheese (or whatever other cheese you’d like)
1 pound Elbow macaroni

Description

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