Marthas Macaroni N Cheese
From vainwi 15 years ago
- 30 minutes to make
- Serves 12
Martha Stewart's Mac 'n cheese via SmittenKitchen's blog. Now, please be warned, this makes a ton-a mac-and-cheese. Not interested in going on an all-mac, all-the-time diet this week, but wishing to try the recipe at last, I halved it and guess what? Read more We still had three dinner’s worth of mac-and-cheese, or a full six servings. Which is, of course, what the recipe said it would make if halved, but I was in denial. This is particularly delicious with a big, crunchy salad and a steamed vegetable, like green beans or broccoli. See less
Ingredients
- 8 tablespoons (1 stick) unsalted butter, plus more for casserole shopping list
- 6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces shopping list
- 5 1/2 cups milk shopping list
- 1/2 cup all-purpose flour shopping list
- 2 teaspoons coarse salt, plus more for water shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese shopping list
- 2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated pecorino romano cheese shopping list
- 1 pound elbow macaroni shopping list
How to make it
- Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
- Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
- While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
- Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
- Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
- Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; serve.
People Who Like This Dish 5
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- vainwi Milwaukee, WI
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" It was excellent "