From Martha Stewart Living Omnimedia
Macaroni and cheese becomes an elegant passed appetizer when served in dainty ramekins. Our version features sharp white cheddar and Gruyère.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
comfort food hors d'oeuvres

Courtesy of Martha Stewart Living Omnimedia

Yields: 84 one-ounce servings

Oven Temp: 375

Ingredients
    U.S.         Metric     Conversion chart

    1/2 cup(s) unsalted butter, plus more for ramekin
    6 slice(s) good-quality white bread, crusts trimmed, torn into cubes
    5 1/2 cup(s) milkreenex
    1/2 cup(s) all-purpose flour
    1/4 teaspoon(s) freshly grated nutmeg
    1/4 teaspoon(s) cayenne pepper
    4 1/2 cup(s) (about 18 ounces) grated sharp white cheddar cheese
    2 cup(s) (about 8 ounces) Gruyère cheese
    Salt, to tastereenex
    Pepper, to taste
    1 pound(s) elbow macaroni, cooked 2 to 3 minutes less than package

Directions

    Preheat oven to 375 degrees F. Butter 84 one-ounce ramekins. In a small pan over medium heat, melt 2 tablespoons butter; toss with bread in a medium bowl.
    Heat milk over medium heat until just steaming. Melt remaining butter in a deep skillet over medium heat. When butter bubbles, stir in flour; cook, stirring, 1 minute. Whisking constantly, slowly pour in hot milk, bring to a boil, and cook until thick enough to coat back of spoon.
    Remove from heat. Stir in nutmeg, cayenne, 3 cups cheddar, 1 1/2 cups Gruyère, salt, and pepper. Stir in macaroni.
    Pour into ramekins. Sprinkle with remaining cheeses and breadcrumbs. Bake until browned, about 30 minutesreenex.