Baked macaroni and cheese

Remove the crusts from six slices of white bread and cut into quarter to half inch pieces.

Melt two tablespoons of butter in a small sauce pan, pour it over the bread and toss; set aside.

Warm five and a half cups of milk in a large sauce pan.

Grate 18 ounces of sharp cheddar and 8 ounces of Gruyere.

Melt the remaining six tablespoons of butter in a high-sided skillet; when it bubbles add a quarter cup of flour and cook and stir one minute over medium to make a roux.

Drizzle the hot milk in a little at a time, whisking constantly to keep it smooth.

Whisk continuously over medium eight to twelve minutes until thickened and beginning to bubble.

Season with two teaspoons of salt, a quarter teaspoon of cayenne, a quarter teaspoon of black pepper and a quarter teaspoon of nutmeg, stirring.

Turn off the heat and stir in three cups of cheddar and a cup and a half of Gruyere to make a Mornay sauce, reserving a cup and a half of cheddar and half a cup of Gruyere for the top.

Bring a large pot of salted water to a boil and cook a pound of elbow macaroni two to three minutes, until the outside is cooked and the inside underdone - the box calls for eight minutes to al dente, and it bakes afterwards.

Drain, rinse under cold running water, drain well and stir the macaroni into the cheese sauce.

Spoon the mixture into a greased baking dish.

Sprinkle the reserved two cups of cheese over the top, then the buttered bread pieces.

Bake at 375 degrees F for 30 minutes, until golden brown on top.