-Martha Stewart's Recipe
Macaroni and Cheese
You can easily divide this recipe in half: Use a 1 1/2-quart casserole
- 8 tablespoons (1 stick) unsalted butter,
plus more for dish
- 6 slices good white bread, crusts
removed, torn into 1/4- to 1/2-inch pieces
- 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, or to taste
- 4 1/2 cups grated sharp white cheddar
cheese (about 18 ounces)
- 2 cups grated Gruyère cheese (about 8
ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
- 1 pound elbow macaroni
1. Heat oven to 375°. Butter a 3-quart
casserole dish; set aside. Place bread in a medium bowl. In a
small saucepan over medium heat, melt 2 tablespoons butter. Pour butter
into bowl with bread, and toss. Set breadcrumbs aside.
2. 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.
3. While whisking, slowly pour in hot milk. Continue cooking,
whisking constantly, until the mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, black pepper,
cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère or 1 cup
Pecorino Romano; set cheese sauce aside.
5. 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
6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups
cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and
breadcrumbs over top. Bake until browned on top, about 30 minutes.
Transfer dish to a wire rack to cool 5 minutes; serve hot.