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    Martha Stewart's Macaroni & Cheese


    Source of Recipe


    marthastewart.com

    Recipe Introduction


    You can easily divide this recipe in half: Use a 1 1/2-quart casserole dish.

    List of Ingredients




    8 tablespoons (1 stick) unsalted butter, plus more for dish
    6 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 Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese
    1 pound elbow macaroni

    Recipe



    Heat oven to 375 degrees. 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 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 saucePour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere 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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