Perfect Macaroni and Cheese from Martha Stewart

Recipe by Chef #1206946
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 375 degrees.
  • Butter 3 quart casserole dish and set aside.
  • Place bread pieces in medium bowl.
  • In a small saucepan over medium heat, melt 2 tablespoons butter,.
  • Pour butter into the bowl with bread and toss.
  • Set breadcrumbs aside.
  • In a medium saucepan set over medium heat, heat milk.
  • Melt remaining 6 tablespoons butter in a high-sided skilled over medium heat.
  • When butter bubbles, add flour.
  • Cook, stirring, 1 minute.
  • Slowly pour hot milk into flour-butter mixture while whisking.
  • Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 102 cups 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 minutes less 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. Stire macaroni into the reserved cheese sauce.
  • Just about now, your kitchen smells wonderful and everyone wants to know "When do we eat?".
  • 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.
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