Macaroni and cheese is always a crowd-pleaser, full of delicious cheese and the right combination of spices. Martha Stewart is the one many people turn to for amazing housekeeping tips, fun and useful crafts, and scrumptious recipes. This mac and cheese recipe is fail-proof and guaranteed to deliver a truly satisfying dish!

What This Recipe Requires

For 12-servings worth of Martha Stewart’s macaroni and cheese, you will need:

• 1 pound of elbow macaroni
• 2 cups of grated Gruyere
• 4 and a half cups of grated sharp cheddar
• A quarter teaspoon each of cayenne pepper, black pepper, grated nutmeg
• 2 teaspoons of salt
• Half a cup of flour
• 5 and a half cups of milk
• 1 stick of unsalted butter
• Six slices of white bread – crusts removed, torn into half-inch pieces

Mac and Cheese as Made by Martha Stewart

Martha Stewart recommends preheating the oven to 375 degrees. Butter a 3-quart casserole dish. Set it aside. In a medium bowl, put the torn-up pieces of bread and set them aside. Melt 2 tablespoons of butter in a small saucepan on medium heat. Pour the batter over the bread. Toss to coat. Heat the milk in a saucepan at medium heat. In another high-sided skillet, melt the remaining 6 tablespoons of butter and mix in the flour once it bubbles. Mix and cook for 1 minute.

In the flour-butter mixture, add the milk slowly, whisking constantly. Stir in the prepared spices, 1 and a half cup of cheddar, and 1 cup of Gruyere, whisking to make a creamy consistency. Set aside. Bring a large saucepan of water to a boil and cook the macaroni a few minutes short of fully cooked. Strain and rinse the macaroni in a colander under cold water. Mix the macaroni into the cheese sauce and transfer to the casserole. Sprinkle the top with the remaining cheese and the bread crumbs. Bake for about 30 min. Let it cool for 5 min before serving!

A doctor’s approved spin on Ribollita, which is a rustic Italian soup, makes it healthier to eat. Like most other soups, it tastes better after it’s reheated the next day since it allows the flavors to develop more. Traditional Ribollita has Parmesan cheese and chunks of Italian bread. However, this version substitutes the cheese and bread with kale and cabbage.

Benefits of Kale and Cabbage

Adding kale and cabbage to the soup can increase the number of antioxidants in the soup which can reduce the risk of heart disease, strokes, and prevent oxidation of bad LDL cholesterol. This is what makes this Ribollita soup doctor-approved. Here’s how to make it.

Ingredients for Ribollita Soup with White Beans & Kale

This soup can be prepared ahead of time and this recipe makes 6 servings. Here’s a list of the ingredients:

• 1 Large Red Onion (chopped)
• 2 Carrots (chopped)
• 2 Celery Ribs (chopped)
• 2 Russet Potatoes (diced)
• 4 Cloves of Garlic (minced)
• 1 Head of Savoy Cabbage (chopped)
• 1 Bunch of Kale (chopped)
• 6 Cups of Vegetable Broth
• 1 28-ounce Can of Salt-free Diced Tomatoes (undrained)
• 3 Cups Cooked or 2 15-ounce Cans of Salt-free Cannellini Beans (drained)
• 3 Tablespoons of Nutritional Yeast
• 1 Sprig of Rosemary
• 1 Bay Leaf
• ¼ Teaspoon Red Pepper Flakes (or as desired)

How to Prepare

1. Heat ¼ cup of water in a large pot on medium heat. Add in the garlic, onion, and carrots. Cover and cook while stirring occasionally and until the vegetables have softened.
2. Once the vegetables have softened, add the vegetable broth, potatoes, celery, kale, cabbage, tomatoes, beans, rosemary sprig, red pepper flakes, and the bay leaf. Bring it to a boil and then lower to a simmer. Continue to cook the vegetables until they’re very soft which takes about 45 minutes.
3. Remove and throw out the bay leaf and rosemary sprig. Add and stir in the nutritional yeast.
4. Serve the soup while hot.