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!