MARTHA STEWART'S MAC AND CHEESE

MARTHA STEWART'S MAC AND CHEESE image

Yield 6

Number Of Ingredients 10

3 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
4 tablespoons (1/2 stick) unsalted butter, plus more for dish
2 3/4 cups milk
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
2 1/4 cups (about 9 ounces) grated sharp white cheddar
1 cup (about 4 ounces) grated Gruyere or 2/3 cup (about 2.5 ounces) grated pecorino Romano
8 oz. medium shells or elbow macaroni

Steps:

1. Heat the oven to 375 degrees. Butter a 2-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 1 tablespoon 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 3 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, 1.5 cups cheddar, and 3/4 cup Gruyere or 1/2 cup pecorino Romano. Set cheese sauce aside. 4. Fill a large saucepan with water. Bring to a boil. Add macaroni or shells; 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 3/4 cup cheddar and 1/4 cup Gruyere or 1/8 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 20-30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.