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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