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Ingredients
  • 8 tablespoons (1 stick) unsalted butter, plus more for dish
  • 6 slices good white bread, crusts removed, torn into ¼- to ½-inch pieces
  • 5 ½ cups milk
  • ½ cup all-purpose flour
  • 2 teaspoons salt
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper, or to taste
  • 4 ½ cups grated sharp white cheddar cheese (about 18 ounces)
  • 2 cups grated Gruyere cheese (about 8 ounces) or 1 ¼ cups grated Pecorino Romano cheese (about 5 ounces)
  • 1 pound elbow macaroni
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