Name: Macaroni and Cheese
Yield: 6-8 serving(s)
Ingredients: 8 tablespoons unsalted butter, plus more for dish (1 stick); 6 slices white bread, crusts removed, torn into 1/4 to 1/2 inch pieces ((good quality)); 5 1/2 cups milk; 1/2 cup all-purpose flour; 2 teaspoons salt; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper, to taste; 4 1/2 cups grated sharp white cheddar cheese (about 18 oz.); 2 cups grated gruyere (about 8 oz.); to taste grated pecorino romano cheese (about 5 oz.); 1 lb elbow macaroni

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Recipe by Julesong

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Macaroni and Cheese created by Bay Laurel

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Mac and cheese done Martha Stewart's way. :)

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ingredients

8 tablespoons unsalted butter, plus more for dish (1 stick)
6 slices white bread, crusts removed, torn into 1/4 to 1/2 inch pieces ((good quality))
5 ¹⁄₂ cups milk
¹⁄₂ cup all-purpose flour
2 teaspoons salt
¹⁄₄ teaspoon freshly grated nutmeg
¹⁄₄ teaspoon freshly ground black pepper
¹⁄₄ teaspoon cayenne pepper, to taste
4 ¹⁄₂ cups grated sharp white cheddar cheese (about 18 oz.)
2 cups grated gruyere (about 8 oz.)
to taste grated pecorino romano cheese (about 5 oz.)
1 lb elbow macaroni

directions

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.

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RECIPE MADE WITH LOVE BY

@Julesong

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@Julesong

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"Mac and cheese done Martha Stewart's way. :)"

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photo by Bay Laurel

5/27/2011

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photo by Sharon123

5/27/2011

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review by CindyCRNA

3/5/2010

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!

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review by Peachie Keene

4/15/2009

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!

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review by Sharon123

1/21/2009

I really enjoyed this for dinner tonight. I used Swiss cheese for the gryere. It wasn't too creamy or too dry. Thanks!

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