Ingredients: |
Ingredients: 1 stick of unsalted butter
6 slices of bread cut into ½ to ¼ inch pieces, use leftover bread you froze
5 ½ cups of milk
1/2 cup all purpose flour
2 teaspoons course salt plus more for water
¼ teaspoon of nutmeg, freshly ground black pepper,and cayenne pepper
4 1/2 cups of freshly grated ( about 18 oz) grated sharp white or yellow cheddar
2 cups grated gruyere or 1 1/4 cups grated pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni
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Directions: |
Directions:1.Pre heat oven to 375 Butter a 3 quart casserole dish set aside.. place bread in a medium bowl.melt two tablespoons of butter over medium heat pour the butter over the bread crumbs and toss, set aside.
2. Warm milk in medium saucepan over medium heat melt remaining 6 tablespoons of butter in a high sided skillet over medium heat. When the butter bubbles add the flour, cook stirring 1 minute.
3.While whisking, Slowly pour in hot milk a little at a time to keep the mixture smooth. Continue cooking whisking constantly until the mixture bubbles and becomes thick 8 to 12 minutes.
4. Remove the pan from the heat and stir in the salt ,nutmeg, black pepper, cayenne pepper , 3 1/2 cups of the cheddar and 1 1/2 cups of the gruyere. Or the 1 cup Pecorino Romano . Set the cheese sauce aside.
5. Cover a large pot of salted water and bring to a boil partially cook the macaroni until the outside is done but the inside is still hard 2-3 minutes rinse in a Collandar with cold water, drain and add to reserved cheese sauce.
6. Pour the mixture in your reserved dish , sprinkle the remaining 1 1/2 cups 1/2 cup gruyere or 1/4 cup pecorino Romano and the bread crusts over the top. Bake until golden brown about 30 minutes. Place on wire rack for about 5 minutes before serving. |
This recipe for Martha Stewart’s macaroni and cheese is from