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Macaroni and Cheese

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"A recipe for a casserole of macaroni, white sauce, and grated yellow cheese was recorded in the Boston Cooking School Cookbook in 1896, and Americans have enjoyed this homespun classic ever since. When Kraft introduced its macaroni and cheese dinner in 1937 as a way to market processed American cheese and Tenderoni pasta, it quickly swept the nation, and boxed and frozen varieties became a staple of the national diet. Today, learning to make this dish completely from scratch is well worth the time. To begin, you need to make a béchamel (white sauce) of melted butter, flour, and milk, which thickens on the stovetop, and then cheese and seasonings are stirred in. A combination of pungent cheeses, such as sharp white cheddar mixed with Gruyère or pecorino romano, provides the best balance of flavors. Undercook the pasta so that it retains a slight crunch in the center (it will become tender as it bakes), then rinse under cold water to stop the cooking. Finally, toss the pasta with the cheese sauce, and finish with an even layer of buttered breadcrumbs. The sum of all these disparate parts bakes into a truly memorable dish with a crisp, browned top that contrasts beautifully with the creamy molten center. Nothing from a boxed mix can hold a candle to that."

List of Ingredients

â—¦ ½ cup (1 stick) unsalted butter, plus more, softened, for baking dish
â—¦ 6 slices good-quality white bread, trimmed of crusts and torn into ¼- to ½-inch pieces
â—¦ 5 ½ cups milk
â—¦ ½ cup all-purpose flour
â—¦ 2 teaspoons coarse salt
â—¦ ¼ teaspoon freshly grated nutmeg
â—¦ ¼ teaspoon freshly ground pepper
â—¦ ¼ teaspoon cayenne, or to taste
â—¦ 4 ½ cups grated sharp white cheddar (about 1 ¼ pounds)
â—¦ 2 cups grated Gruyère (about 8 ounces)
â—¦ 1 pound elbow macaroni



Recipe

Preheat oven to 375° F. Butter a 3-quart casserole dish. Place bread in a medium bowl. Melt 2 tablespoons butter in a small saucepan over medium heat; pour into bowl with bread, and toss to coat.

Heat milk in a medium saucepan over medium. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. Add flour to make a roux, and cook, stirring, 1 minute (do not let brown). While whisking, gradually pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and thickens. Remove the pan from the heat. Stir in salt, nutmeg, pepper, cayenne, 3 cups cheddar, and 1 ½ cups Gruyère.

Cook the pasta in a large pot of boiling water 2 to 3 minutes less than the manufacturer's directions. Drain macaroni, rinse under cold running water, and drain again. Stir macaroni into cheese sauce.

Pour mixture into prepared dish. Sprinkle evenly with remaining 1 ½ cups cheddar and ½ cup Gruyère, then top with bread pieces. Bake until heated through and topping is browned, about 30 minutes. Transfer to a wire rack to cool 5 minutes before serving.

Serves 10 to 12