Mac & Cheese

• 1 pound short pasta, such as cavatappi or macaroni
• Coarse salt
• 6 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• 3 cups shredded (12 ounces) sharp white cheddar cheese
• 1 cup finely grated (2 ounces) Parmesan cheese
• 3 cups very coarse fresh breadcrumbs

1. Cook pasta in a large pot of boiling salted water 1 to 2 minutes less than package instructions. Drain, rinse with cool water, and return to pot.
2. Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne, nutmeg, and 2 teaspoons salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat. Divide among baking dishes.
3. Melt remaining 2 tablespoons butter; toss with breadcrumbs. Sprinkle over pasta. Cover tightly with plastic wrap; freeze up to 3 months.
4. To cook, preheat oven to 375 degrees. Place frozen dishes on a baking sheet; remove plastic. Cover with foil. Bake until bubbling, 60 to 70 minutes for large dishes, 40 to 50 minutes for small. Remove foil; continue baking until golden, 5 to 10 minutes more.