Macaroni and Cheese

Macaroni and Cheese

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 6-8

    • About This Recipe

    “Mac and cheese done Martha Stewart’s way.:)”

    Ingredients

  • 8tablespoonsunsalted butter, plus more for dish( 1 stick)
  • 6sliceswhite bread, crusts removed, torn into 1/4 to 1/2 inch pieces( (good quality))
  • 5 1/2 cupsmilk
  • 1/2 cupall-purpose flour
  • 2teaspoonssalt
  • 1/4 teaspoonfreshly grated nutmeg
  • 1/4 teaspoonfreshly ground black pepper
  • 1/4 teaspooncayenne pepper, to taste
  • 4 1/2 cupsgrated sharp white cheddar cheese( about 18 oz.)
  • 2cupsgrated gruyere( about 8 oz.)
  • to tastegrated pecorino romano cheese( about 5 oz.)
  • 1lbelbow macaroni

    • Directions

  • Pre-heat oven to 375 degrees F.
  • Butter a 3-quart casserole dish; set aside.Place the bread in a medium bowl.
  • In a small saucepan over medium heat, melt 2 Tbsp butter.
  • Pour butter into bowl with bread, and toss; set the bread crumbs aside.
  • In a medium saucepan set over medium heat, heat the milk.
  • Melt remaining 6 Tbsp. butter in a high-sided skillet over medium heat.When butter bubbles, add flour.
  • Cook, stirring, 1 minute. Whilewhisking, slowly our in hot milk.
  • Continue cooking, whisking constantly,until the mixture bubbles and becomes thick.
  • Remove pan from heat. Stirin salt, nutmeg, black pepper, cayenne pepper, 3 cup cheddar cheese, and 11/2 cup Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.Fill a large saucepan with water; bring to a boil.
  • Add macaroni; cook 2to 3 min. less than manufacturer’s directions, until the outside of thepasta is cooked and the inside is underdone. (Different brands ofmacaroni cook at different rates; be sure to read the instructions.)Transfer the macaroni to a colander, rinse under cold running water, anddrain well.
  • Stir macaroni into the reserved cheese sauce. Pour mixtureinto prepared dish.
  • Sprinkle remaining 1 1/2 cup cheddar cheese, 1/2 cupGruyere or 1/4 cup Pecorino Romano, and bread crumbs over top.Bake untilbrowned on top, 30-60 minutes.
  • Transfer dish to a wire rack to cool 5 min.;serve.

    • Reviews

  • “I was a little surprised to see this posted with no mention of the source.It’s Martha Stewart’s ‘signature’ dish.Her recipes rarely work for me, with this one huge exception.It’s 5-star all the way, and my family is absolutely addicted to it!! Of course, there are 2 schools of thought about the texture. If you prefer your m&c very creamy, you’d probably like Patti LaBelle’s version better.Otherwise, this one is perfection! “

  • “I wanted to like this. I think it is the pasty consistency that come from the roux that does it. Love the crust. Took someone elses advice and Googled Pattie LaBelles mac and cheese recipe and printed that. Sorry Martha!”

  • “You have NO idea how long I have been looking for the PERFECT most delicious Mac and Cheese… and Eureka! There is no WAY others can compete with this one! I give you 12 stars 🙂 Haha. We used wheat pasta and wheat bread, and next time I will definitely be using more bread…the bread cubes were, oh my goodness, TO-DIE-FOR!!! Finally, the perfect mac and cheese recipe. Thanks SOOOO much, Bay Laurel, for posting! Made for PAC Spring 2009!”

  • “I really enjoyed this for dinner tonight. I used Swiss cheese for the gryere. It wasn’t too creamy or too dry. Thanks!”

  • “Aaaah the classic…LOVE this mac and cheese!Been making it since I got her cookbook a decade ago and the buttered bread cubes really take it over the top.It is the PERFECT mac and cheese…tx for posting!Oh and I happen to work here so I saw it come in…hence the quick review just after your recipe went public!”

  • “Great recipe.Everyone I have made if for has loved it.”

  • “Made yesterday. It was okay.. I love ALL cheeses, but found the gruyere (like swiss) and romano, was just overcrowded the Xsharp cheddar taste that we like.It presented AWESOMELY, but the taste was just okay for us.”

  • “my favorite mac and cheese dish!!!”

  • “I make this every year, it’s a family favorite and EXPECTED!Even my pickiest nephew eats it and he doesn’t “do” Mac and Cheese!My boys are picky (8-1/2 and 6), they love homemade food all around, and they can’t wait for me to make it this Thanksgiving and Christmas.The little “kick” from the cayenne pepper is not a deterrent .A great tip:Use Publix’s”White Mountain Bread” and use a little extra if it is cut too thin!I’m getting hungry!”

  • “Totally delicious comfort food! I made this for my family at Thanksgiving and got absolute rave revues!”

  • “I love this- Martha’s mac & cheese recipe is my favorite dish. I make it every Christmas and I look forward to it. I even spend the extra $$ on aged cheddar cheese. Quite expensive to make when you use aged cheddar and gruyere cheese, but worth it. One note though: eat it the first time through- the leftovers are ok, but not creamy at all. The macaroni soaks up all the sauce. :(“

  • “I have made this many times.It is awesome!!”

  • “Made this dish w/ high expectations(LOVE mac and cheese-and its Martha’s, right?)-Nobody here liked it at all.It didn’t have the ‘tang’ I was hoping for, and looking for. I was looking for a southern type of mac and cheese that has a great burned ‘skin’ on top–anyone???”

  • “This is by far the best mac & cheese I have ever eaten.It was a winner with my family – even my picky eater that likes velveeta mac & cheese said it was excellent.Just a note…I made with 3 cups sharp white cheddar and 2 cups 2% fat sharp cheddar.Also, used Fleischmans margarine instead of butter.”

  • “I found this recipe on Martha’s website originally.Killer stuff.This is the perfect dish for using up those bits and scraps of cheese just hanging out in the fridge.My last rendition included extra sharp cheddar, pepperjack, gruyere, aged gouda, pecorino, and jarlsberg.It’s also a nice touch to add a bit of white truffle oil to the buttered dish, just before filling it with the pasta.This freezes well, uncooked.”

  • “Martha’s recipe is the absolute best mac and cheese I’ve ever had.Delicious.”

  • “i doubt if this is martha’s recipe, i have been making this way before i ever heard of her. i also add some coleman’s mustard powder to the mix. this is good old comfort food.”

  • “You may think you know macoroni and cheese. But until you’ve had Mama Martha’s ultimate comfort food, you haven’t been saved. This is the way to make mac and cheese. You will never be the same.”

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