Although not quite historically accurate, this Civil War macaroni-and-cheese is really quite good. I think the main reason that it tastes so good is that the pasta is cooked in milk instead of water, giving it a creamier taste.
Heat the milk in a large pot until it begins to steam.
Stir in the pasta. Bring to a boil then reduce the heat to a simmer.
Cook for 15 minutes, stirring occasionally and making sure that the pot doesn't foam over. The pasta should absorb almost all of the milk. Remove from heat.
Meanwhile, in a separate saucepan, melt the better. Add in the cheese, pepper, and nutmeg. Stir until the cheese has melted. Pour mixture into the pot with the pasta. Stir and add salt, to taste.
Spray a 9" x 9" baking wish with non-stick spray.
Add pasta mixture. Sprinkle with breadcrumbs. Sprinkle with cayenne.