Civil War Macaroni and Cheese

Ingredients

• 4 cups whole milk
• 1/2 pound elbow macaroni pasta
• 4 tablespoons butter
• 2 cups, packed, grated cheddar cheese
• Freshly ground black pepper
• Nutmeg
• 1/4 to 1/3 cup breadcrumbs
• Cayenne, optional

Directions

1. Warm the milk in a large saucepan until it gives off steam, then add the uncooked macaroni and stir. Bring it up to a boil, then lower the heat to a simmer; stay close to the pot, because milk likes to puff up and escape when it gets too hot.
2. Let the macaroni cook for 15 minutes, or until it is tender. By then, nearly all of the milk should have been taken up by the pasta. Set your oven to 400 degrees F. As the macaroni gets close, melt the butter in a separate saucepan, then add the grated cheese, black pepper to taste, and a small pinch of nutmeg grated fresh.
3. When the cheese is fully melted, scrape that mixture into the macaroni and milk and fold everything together. Give it a taste, and season with salt if it needs it.
4. Transfer the macaroni and cheese to a baking dish. Scatter breadcrumbs over the surface, then dust with cayenne if you are using it. Bake at 400 degrees F for 20 minutes, until the top has taken on a little color.