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Mac and Cheese




Source of Recipe


marthastewart.com


Recipe Introduction






List of Ingredients




COOKING: MACARONI AND CHEESE

Nobody knows exactly when the first batch of macaroni and cheese was made, but the dish dates at least to the colonial era, when Thomas Jefferson returned from a trip to Italy with a pasta machine and subsequently served macaroni and cheese at his dinner parties. Centuries later, in 1937, Kraft introduced its version, which has since become a staple in pantries across the country. Martha’s recipe, which she prepares today, is one of her favorite comfort foods—rich, flavorful, and easy to make.

RECIPE


MACARONI AND CHEESE
Serves 12

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
1/2 teaspoon 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 (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) pecorino Romano cheese
1 pound elbow macaroni
Sour cream, for garnish (optional)

1. Heat oven to 375°. Butter a 3-quart casserole dish; set aside. Place the 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 the bread crumbs aside.

2. In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 tablespoons butter in a medium pot over medium heat. When butter bubbles, add flour. Cook, stirring, for 1 minute.

3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

4. Remove the pan from the 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 speeds; be sure to read the instructions.) Transfer the 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 bread crumbs over top. Bake until browned on top, 45 to 60 minutes. Transfer dish to a wire rack to cool for 5 minutes. Serve garnished with sour cream if desired.



Recipe