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Martha's Macaroni & Cheese
Source: ©2002 Martha Stewart Living
Omnimedia, Inc.
INGREDIENTS
| Unsalted
butter |
8 Tbsp |
| White Bread,
crusts removed |
6 |
| Milk |
5 1/2 cups |
| Flour |
1/2 cup |
| Salt |
2 tsp |
| Nutmeg |
1/4 tsp |
| Pepper |
1/4 tsp |
| Cayenne Pepper |
1/4 tsp, or to
taste |
| Sharp Cheddar,
grated |
4 1/2 cups |
| Gruyere
cheese, grated |
2 cups |
| Macaroni |
1 lb (3 1/2 to
4 cups uncooked |
METHOD
- Heat the oven to 375 degrees F.
Butter a 3-quart casserole dish; set aside.
- Break bread into 1/4 to 1/2 inch
pieces. Place bread in a medium bowl. In a
small saucepan over medium heat, melt 2 tablespoons butter. Pour
butter into the bowl with bread, and toss. Set bread crumbs aside.
- In a medium saucepan set over
medium heat, heat milk. Melt remaining 6 tablespoons butter in a
high-sided skillet over medium heat. When butter bubbles, add flour.
Cook, whisking, 1 minute. While whisking, slowly pour 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 cups cheddar cheese, and 1 1/2 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 the outside of pasta is cooked and
the inside is underdone. (Different brands of macaroni cook at
different rates; be sure to read the instructions.) Transfer
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 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano,
and bread crumbs over top.
- Bake until browned on top, about
30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve
hot.
NOTES
- I use salted butter and reduce the
amount of salt in the recipe.
- You can substitute 1 1/2 cups of
Pecorino Romano cheese for the Gruyere
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