Monster Macaroni and Cheese! - Ethnic Foods R Us

There is mac and cheese, and there is mac and cheese. But THIS Monster Macaroni and Cheese recipe is the hands-down best of the best!

(Photo Attributed to Author: Scott Veg)

salt, to taste
2 tbsp. vegetable oil
1 lb. cavatappi pasta
1 quart whole milk
1 stick (8 tbsp.) unsalted butter, divided
1/2 cup all-purpose flour
12 oz. grated Gruyere cheese
8 oz. grated Parmigiano Reggiano cheese
1/2 tsp. freshly ground black peppercorns
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1-1/2 cups fresh white bread crumbs (about 5 slices of bread, crusts removed, and shredded)

Preheat your oven to 375 degrees Fahrenheit.
Drizzle the oil into a large cooking pot filled 2/3 with boiling salted water. Add the cavatappi and cook according to the package instructions – usually 6 to 8 minutes. Drain well in a large sieve or colander.
While the pasta cooks, heat the milk in a small saucepan, stopping short of boiling it.
In another large cooking pot, melt 6 tablespoons of the butter, then add and stir in the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the heated milk and cook for a couple minutes more, until smooth textured and nicely thickened.
Turn off the heat, add and stir in the two cheeses, 1 tablespoon salt (or to taste), pepper, cinnamon and nutmeg.
Add and stir in the cooked pasta.
Pour the entire mixture into a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter, and then combine them with the bread crumbs; sprinkle the butter soaked crumbs evenly on top of the macaroni and cheese.
Bake for about half an hour, or until the cavatappi is browned on the top and the sauce is bubbly.
Let your Monster Macaroni and Cheese cool down and set up for about ten minutes, and then serve while still nice and very warm.