4 Reviews

Really yummy! I didn't use the freezing method, I just prepared and baked this right away. I was happy that this stayed moist and creamy after baking. I baked this at 375 for about 35 minutes. I also doubled the spices. I think the key is using a high-quality sharp white cheddar-no preshredded stuff. Thanx for posting!

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*Parsley* March 26, 2012

I was just browsing through and was thrilled to see this posted. This is *the* only macaroni and cheese recipe I will ever use. It is nearly perfect. I say 'nearly' because there is just two slight changes that I have made. For our family, I do reduce the salt. Also, I prefer the flavor of onion in our macaroni and cheese, so before adding the flour in step 2, I add one finely chopped, medium onion and let that saute until translucent, THEN add the flour and continue with the recipe as written. As a previous poster mentioned, I also just tear up pieces of bread and toss them with butter for the topping. Fabulous!!

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Food Snob ;) November 02, 2008

I made this dish from one of my moms Martha cook books and it is AMAZING!! I absolutely love the addition of the nutmeg and cayenne. For the bread crumbs I just cut slices of thick bread into squares, toss with butter and top the dish with them. It is Fabuloso!! hehe

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JackieBabee October 11, 2007
Martha Stewart's Macaroni and Cheese