Prep 0 mins
Cook 0 mins
Mac and cheese done Martha Stewart's way. :)
- 118.32 ml unsalted butter, plus more for dish (1 stick)
- 6 slice white bread, crusts removed, torn into 1/4 to 1/2 inch pieces ((good quality))
- 1301.24 ml milk
- 118.29 ml all-purpose flour
- 9.85 ml salt
- 1.23 ml freshly grated nutmeg
- 1.23 ml freshly ground black pepper
- 1.23 ml cayenne pepper, to taste
- 1064.65 ml grated sharp white cheddar cheese (about 18 oz.)
- 473.18 ml grated gruyere (about 8 oz.)
- 0 to taste grated pecorino romano cheese (about 5 oz.)
- 453.59 g elbow macaroni
- Pre-heat oven to 375 degrees 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 Tbsp butter.
- Pour butter into bowl with bread, and toss; set the bread crumbs aside.
- In a medium saucepan set over medium heat, heat the milk.
- Melt remaining 6 Tbsp. butter in a high-sided skillet over medium heat. When butter bubbles, add flour.
- Cook, stirring, 1 minute. While whisking, slowly our 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 cup cheddar cheese, and 1 1/2 cup Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a boil.
- Add macaroni; cook 2 to 3 min. less than manufacturer's directions, until the outside of the pasta is cooked and the 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. Pour mixture into prepared dish.
- Sprinkle remaining 1 1/2 cup cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and bread crumbs over top.Bake until browned on top, 30-60 minutes.
- Transfer dish to a wire rack to cool 5 min.; serve.
I was a little surprised to see this posted with no mention of the source. It's Martha Stewart's 'signature' dish. Her recipes rarely work for me, with this one huge exception. It's 5-star all the way, and my family is absolutely addicted to it!! Of course, there are 2 schools of thought about the texture. If you prefer your m&c very creamy, you'd probably like Patti LaBelle's version better. Otherwise, this one is perfection!
I wanted to like this. I think it is the pasty consistency that come from the roux that does it. Love the crust. Took someone elses advice and Googled Pattie LaBelles mac and cheese recipe and printed that. Sorry Martha!
You have NO idea how long I have been looking for the PERFECT most delicious Mac and Cheese... and Eureka! There is no WAY others can compete with this one! I give you 12 stars :) Haha. We used wheat pasta and wheat bread, and next time I will definitely be using more bread...the bread cubes were, oh my goodness, TO-DIE-FOR!!! Finally, the perfect mac and cheese recipe. Thanks SOOOO much, Bay Laurel, for posting! Made for PAC Spring 2009!