MACARONI AND CHEESE FROM MARTHA STEWART
Categories Cheese Pasta Bake Vegetarian Kid-Friendly Dinner Casserole/Gratin Fall Winter Kosher
Yield 12 people
Number Of Ingredients 11
Steps:
- STEP 1 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. Pour butter into bowl with bread, and toss. Set breadcrumbs aside. STEP 2 In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. STEP 3 While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. STEP 4 Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. STEP 5 Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce STEP 6 Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
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Michael Haihuie
[email protected]This was my first time making macaroni and cheese from scratch and it was so easy! The recipe was clear and concise, and the results were delicious. I will definitely be making this again.
Elizabeth Phillips
[email protected]I've made this recipe several times and it always turns out great. I love that you can use different types of cheese to create different flavors. My favorite is to use a combination of sharp cheddar and Gruyère.
Thabo Mnisi
[email protected]I tried this recipe last night and it was a disaster. The sauce was too thick and the pasta was overcooked. I ended up throwing the whole thing away.
Kisitu Christopher
[email protected]This is the best mac and cheese I've ever had! The sauce is so creamy and cheesy, and the pasta is cooked perfectly. I will definitely be making this again.
Fefe Nolufefe
[email protected]I've been a fan of Martha Stewart's macaroni and cheese recipe for years. It's always a hit with my family and friends. The combination of sharp cheddar and Parmesan cheeses with the creamy béchamel sauce is simply irresistible. I love that the recip