Martha Stewart's Macaroni and Cheese
  • Servings: 12
  • 8 Tablesppons (1 stick) unsalted butter, plus more for dish
  • 6 slices good white bread, crusts removed, torn into 1/4 to 1/2-inch pieces (I use sourdough)
  • 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 oz.)
  • 2 cups grated Gryere cheese (about 8 oz.) OR 1 1/4 cups grated Pecorino Romano cheese (about 5 oz.)
  • 1 pound elbow macaroni(I have also used mini-penne)
  1. Heat oven to 375F. 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.
  2. 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.
  3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  4. 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.
  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 pasts 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 unter 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 cp Gruyere or 1/4 cup Pecorino Romano, and breadbrumbs over top. Bake until browned on top.
This recipe is loaded with butter and cheese! I only make it for the holidays!! :) You can easily half this recipe and use a 1 1/2 quart casserole dish.