Martha Stewart's Macaroni and Cheese

Macaroni and Cheese 101, the perfect recipe, from Martha Stewart Living Omnimedia.


Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. 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, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Read more at Marthastewart.com: Perfect Macaroni and Cheese - Martha Stewart Recipes

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[litteringisfun]

@Mr1Pupik may several goats pee in your ceareal

[producerofdrama]

FART

[Mr1Pupik]

its basically a fat meal... fat with fat with fat.. no wonder the american are so fat

[keryssaApril]

u can put in less spice and i used gruyere cheese mature cheddar cheese and romano cheese i didnt add pecorino coz its sourishi tried it again this time without pecorino cheese overall it tasted great and my husband loved it!!!!

[keryssaApril]

i tried it its delicious warwagondave probably u put too much of it!!

[Nisha63001]

My favorite dish in the world i love mac and cheese.

[abc114able]

@warwagondave It was pretty good, but I think there was too much spice in the recipe. It wasn't all that cheesy. Spices overpowered the flavor. It was alright but mostly it sat in the refrigerator for 2 week and we ended up feeding it to the dogs...

[warwagondave]

@abc114able ...and the outcome was???

[keryssaApril]

@keepnupwithj really?i want to try it then!

[KeepnUpWithJ]

I just recently tried making this dish as well. IT'S AMAZING! so creamy and gooey! I loved it! Check out how I made it on my channel!