"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Martha Stewarts Mac and Cheese Recipe

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This recipe for Martha Stewarts Mac and Cheese, by , is from Lindamood Ranch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, February 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 tablespoons (1 stick) unsalted butter, plus more for casserole
6 slices good white bread crust removed, torn into to -inch pieces
5 cups milk
cup all-purpose flour
2 teaspoons salt, plus more for water
teaspoon freshly grated nutmeg
teaspoon freshly ground black pepper
teaspoon cayenne pepper
4 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyere or 1 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni

Directions:
Directions:
Preheat oven 375 degrees. 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 meted butter into the bowl with the bread; toss. Set the bread crumbs aside.
Warm milk in a saucepan over medium heat. Melt remaining butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1minute
While whisking add hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly until mixture bubbles and thickens 8 to 10 minutes.
Remove pan from heat. Stir in salt, nutmeg, peppers, 3 cups cheddar cheese, 1 cups Gruyere(or 1 cup Pecorino Romano) set the cheese sauce aside.
Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Sprinkle remaining cheddar & Gruyere and bread crumbs over top. Bake until golden, about 30 minutes.
Transfer dish to a wire rack for 5 minutes. Serves 12.

Personal Notes:
Personal Notes:
Maratha states this is her most requested recipe. Dee loves it and Jack would much prefer the Velveta mac and cheese. Cook macaroni, when done, drain water, stir in Velveta cheese with a little milk or cream. Stir untill melted and serve.

 

 

 

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