Macaroni and Cheese

Gram | May 12, 2020, 7:51 p.m.

Martha Stewart 101

Ingredients

1 stick unsalted butter

6 slices white bread- crusts removed and torn into 1/4 to 1/2 inch pieces

5 1/2 c milk

1/2 c flour

2 t salt

1/4 t each of ground nutmeg, fresh ground pepper, cayenne pepper

1 lb elbow macaroni

4 1/2 c (about 18oz) grated sharp white cheddar cheese

2 c (about 8 oz) grated Gruyere or 1 1/4 c (about 5 oz) grated Pecorino Romano cheese

 

 

Directions

Preheat oven to 375°

Butter a 3 qt casserole dish.  Place the bread in a medium bowl.  Melt 2 T butter, pour over bread and toss.  Set aside.  In a medium saucepan, over medium heat, heat the milk.  Melt remaining 6 T butter in a skillet.  When bubbling, add flour, cook stirring 1 minute.  While whisking, slowly pour in hot milk.  Whisk and cook until mixture thickens.  Remove from heat.  Stir in salt, nutmeg, black pepper, and cayenne pepper, 3 c cheddar cheese, 1 1/2 c Gruyere or Romano, set cheese aside.  Cook macaroni 2 or 3 mins less than called for.  Drain and rinse well with cold water.  Stir macaroni into reserved cheese sauce.  Pour mixture into prepared dish.  Sprinkle with remaining 1 1/2 c cheddar cheese, 1/2 c Gruyere or 1/4 c Romano.  Put bread crumbs over top.  Bake until browned on top, about 30 mins.  Cool 5 mins and serve.