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Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside.
Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter (alternately, melt butter in the microwave). Pour butter into bowl with bread, and toss. Set breadcrumbs aside. Pull out 1 ½ cups of grated cheddar, and ½ cup Gruyere, and reserve.
Fill a large pot with water; bring to a boil and add salt. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Transfer macaroni to a colander, rinse under cold running water, and drain well. Set aside.
In a medium saucepan set over medium heat, heat milk. In the same pot you used for boiling the pasta, melt remaining 6 tablespoons butter over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 ½ cups Gruyere. Stir reserved macaroni into the cheese sauce.
Pour into prepared dish. Sprinkle with remaining cheese and top with breadcrumbs. Bake until browned on top about 30 minutes (broil it if you want it browner!). Serve hot.