Martha Stewart Macaroni and Cheese
Ingredients
Serves 12
8 Tbsp. (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 C. milk
1/2 C. all-purpose flour
2 tsp. salt
1/4 tsp. freshly grated nutmeg
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper, or to taste
4 1/2 C. grated sharp white cheddar cheese(about 18 ounces)
2 C. grated cheese(about 8 ounces) or 1 1/4 cups grated
Pecorino Romano cheese (about 5 ounces)
1 lb. elbow macaroni
Methods/steps
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.
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 Gruyère 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 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.
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