Laura's Crumb-topped Macaroni and Cheese

So, I'm doing this HCG diet, and I am craving EVERYTHING. I need to keep track of all of the recipes I want to prepare once this is over. Here is the first one. It's from June 2008 Martha Stewart Magazine.

1 Pound Cavatappi Pasta
4 Slices day-old oat or whole-wheat Bread
1 TBSP EVOO
10 TBSP unsalted butter
3 1/2 Cups whole milk
1/4 cup plus 2 TBSP all-purpose flour
1/2 pound mozzarella cheese, grated (2 cups)
1/2 pound mild white cheddar cheese, grated (3 cups)
3/4 tsp freshly grated nutmeg (do not use preground)
Freshly ground pepper

1. Bring large pot of salted water to a boil. Cook pasta for 8 minutes; pasta will be slightly undercooked. Drain, rinse with cold water, and drain again.
2. Pulse bread in a food processor until coarse crumbs form (about 2 3/4 cups).
3. Melt 4 TBSP butter over medium-high heat. Add breadcrumbs, and cook, stirring to coat, until they are lightly gold and beginning to crisp, about 8 minutes. Transfer to a plate.
5. Heat milk in a small saucepan over medium-low heat until steaming. (Do not let milk come to a boil). Melt remaining 6 TBSP butter in a medium saucepan over medium heat. Add flour to butter, whisking until smooth. Add milk, slowly, whisking constantly until combined. Reduce heat to low and cook, stirring occasionally with a wooden spoon, until thickened, about 15 minutes. Remove from heat, add cheeses, and stir until melted. Stir in nutmeg and 1/2 tsp salt. Season with pepper.
6. Preheat oven to 350°. Place pasta in a 9-inch round baking dish that is 3" deep. Stir in cheese sauce 1 cup at a time, mixing well after each addition. Spread breadcrumbs on top. Place dish on a rimmed baking sheet, and bake until crumbs are deep golden brown and sauce is bubbling, about 20 minutes. Serve hot.

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