A Pinterest sucess story!
The other night I decided I was going to make homemade macaroni and cheese for dinner. Normally the recipe I use is ok. Just a normal old-fashioned recipe. But I always wished it were more cheesy, so I've tried to making a few adjustments like adding lots of extra cheese, or doubling the sauce, but I still it felt like something was missing.
Then on Pinterest I came across a recipe for Martha Stewart's Macaroni and Cheese. You know if it's from Martha Stewart it's probably really good, so I decided to go for it.
After buying $30.00 worth of cheeses I was all set to begin lol.
I know Macaroni and Cheese is supposed to be economical, but this is so NOT.
And I assume with all the cheeses it's not too healthy either.
But is it delicious? YES!
Worth the extra work? YES!
Recipe courtsey marthastewart.com (adapted ever so slightly by me :)
* 8 tbsp (1 stick) unsalted butter, plus more to grease dish
* 6 slices good white bread, crusts removed, torn into 1/4"-1/2" pieces
* 5-1/2 cups milk
* 1/2 cup all purpose flour
* 2 tsp salt
* 1/4 tsp finely grated nutmeg
* 1/4 tsp freshly ground black pepper
* 1/4 tsp cayene pepper, or to taste
* 4-1/2 cups grated sharp white cheddar cheese (about 18oz)
* 2 cups grated Gruyere cheese (about 8oz) or 1-1/4 cups grated
Pecorino Romano cheese (about 5oz). (I used Gruyere)
*1 pound elbow macaroni
Heat oven to 375 degrees. Butter a 3 quart casserole dish (I used a 9x13 glass dish); set aside. Place bread in a medium bowl. In a small saucepan over medium heat (I used the microwave :), melt 2 tbsp butter. Pour butter into bowl with bread, and toss. Set aside.
- In a medium saucepan over medium heat, heat milk. Melt remaining 6 tbsp butter in a high -sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
- While whisking, pout in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove pan from heat. Stir in salt, nutmeg, black pepper, 3 cups cheddar cheese, and 1-1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
- Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2-3 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 rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under running cold water, and drain well. Stir macaroni into the reserved cheese sauce.
- Pour mixture into prepared dish. Sprinkly remaining 1-1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4" Pecorino Romano, and breadcrumbs over top. ( I mixed the breadcrumbs and cheese together with a bit of flour first). Bake until browned on top, about 30 minutes. Transfer to a wire rack to cool 5 minutes, serve hot and enjoy the cheesy goodness.
This was so delicious that I will never used my old-fashioned Macaroni and Cheese
recipe again! Has anyone else ever tried this particular recipe?
Or perhaps a more economical recipe recipe that is still super cheesy??
Have a great Tuesday :)