PERFECT MACARONI AND CHEESE FROM MARTHA STEWART
Easy to make, flavorful. Makes 12 servings, Perfect for those "dish to pass" occasions. Taken From Macaroni & Cheese: 52 Recipes From Simple to Sublime. I use a 3 quart oblong glass dish for this casserole.
Provided by Mary C.
Categories Macaroni And Cheese
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Butter 3 quart casserole dish and set aside.
- Place bread pieces in 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 skilled over medium heat.
- When butter bubbles, add flour.
- Cook, stirring, 1 minute.
- Slowly pour hot milk into flour-butter mixture while whisking.
- Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 102 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 outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stire macaroni into the reserved cheese sauce.
- Just about now, your kitchen smells wonderful and everyone wants to know "When do we eat?".
- Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
PERFECT MACARONI AND CHEESE
for those of you who like home cooked meals and not the runny orange mac and cheese! I always have to make this when i have friends over (as per their request)
Provided by patriciamercer84
Categories Macaroni And Cheese
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces 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 the 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, stirring, 1 minute.
- 2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- 3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
- 4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
- 5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Nutrition Facts : Calories 578.2, Fat 32.7, SaturatedFat 20, Cholesterol 100.3, Sodium 736.4, Carbohydrate 44.6, Fiber 1.7, Sugar 1.9, Protein 26.1
PERFECT MACARONI AND CHEESE
Steps:
- 1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces 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 the 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, stirring, 1 minute. 2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside. 4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. 5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
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