This is a unique and tasty Macaroni. The use of white cheddar and Gruyere cheese makes for a very rich Macaroni and Cheese.
Martha Stewart Macaroni and Cheese
Martha Stewart Macaroni and Cheese
You can make this multi-cheese macaroni and cheese inspired by Martha Stewart.
Print Pin Rate Add to CollectionPrep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Calories: 826kcal
Ingredients
- 8 ounces unsalted butter plus a little more
- 6 white bread crusts removed, torn into 1/4- to 1/2-inch
- 5 1/2 cups milk
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoons freshly grated nutmeg
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 1/2 cups shredded sharp white cheddar cheese about 18 ounces
- 2 cups shredded Cheddar cheese about 8 ounces
- 5 ounces Grated Pecorino Romano or Gruyere cheese
- 1 pound elbow macaroni
Instructions
- Heat oven to 375°. 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 butter into the bowl with bread, and toss.
- Set breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. While whisking, slowly pour in hot milk.
- Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne 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 to 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 cold running water and drain well. Stir macaroni into the reserved cheese sauce. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
Nutrition
Calories: 826kcal | Carbohydrates: 53g | Protein: 35g | Fat: 52g | Saturated Fat: 32g | Cholesterol: 154mg | Sodium: 1228mg | Potassium: 391mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1600IU | Calcium: 886mg | Iron: 2.1mg
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JamesKirk says
I brought this to a family reunion, everyone loved it!
Liz Nelson says
I love Macaroni and Cheese and so does my husband. I have a family friend that makes it for every holiday. I gave her this recipe and they love it!