Mac and Cheese, Martha Stewart’s to be exact. This is the only hold-over recipe that I use from Martha any more. This Mac and cheese is so good, I only make it once a year for my brother-in-law at Christmas. Gary may be my excuse, but I’d find another if he weren’t around since I love it so much! Thanks Gary!
This Mac and cheese is creamy, cheesy and gooey with toasted bread crumbs on top. You can just have this for dinner, why would you need anything else?
Macaroni and Cheese 101, Martha Stewart styleServes 12
8 tablespoons (l stick) unsalted butter, plus more for casserole6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2, cups milk
1/2 cup all-purpose flour
2 teaspoons salt, plus more for water
¼ tsp freshly grated nutmeg
¼ tsp freshly ground black pepper
1/2 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyere or 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni
cooking, whisking constantly, until mixture bubbles and thickens, 8 to 12 minutes.
and 1 1/2 cups Gruyere (or I cup Pecorino Romano); set the cheese sauce aside.
the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
Pecorino) and bread crumbs over top. Bake until golden, about 30 minutes. Transfer dish to a wire rack for 5 minutes; serve.