"To improve on this kid classic, the Full Moon crew tried some out-of-the-store-bought-box thinking. After several months of trial and error (and plenty of input from young diners), they combined three cheeses and bread crumbs to create this hearty casserole...."
INGREDIENTS
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6 slices French baguette
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1 stick unsalted butter
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5 1/2 cups milk
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1/2 cup flour
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2 teaspoons salt
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1/4 teaspoon pepper
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1/4 teaspoon nutmeg
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1/4 teaspoon cayenne
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4 1/2 cups grated sharp Cheddar cheese (18 ounces)
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2 cups grated Gruyere (8 ounces)
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1 1/4 cups grated Pecorino Romano (5 ounces)
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1 pound elbow or shell pasta