6 slices white bread, torn into small pieces
8 tbsp butter, divided
5 1/2 c. milk
1/2 c. all-purpose flour
2 tsp kosher salt
1 tbsp RawSpiceBar’s Vadouvan
4 1/2 c. sharp white cheddar, grated, divided
2 c. Gruyère, grated, divided
1 pound elbow macaroni
DIRECTIONS1. Pre-heat oven to 375ºF. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Add melted butter to the bread pieces.
2. In a medium saucepan, heat milk. Melt remaining butter in small saucepan. When butter bubbles, add flour. Cook, stirring, 1 minute. Add hot milk to mixture, whisking constantly until thick, remove from heat. Stir in salt and vadouvan, 3 cups cheddar, and 1 1/2 cups Gruyère.
3. Boil water in large saucepan. Add macaroni and cook per directions. When cooked, rinse and drain. Stir macaroni into reserved cheese sauce.
4. Pour mixture into a greased casserole dish. Sprinkle with remaining cheeses and scatter breadcrumbs on top. Bake until browned, about 30 minutes. Serve & enjoy!