Gobble Gobble!

Lifestyle Parenting, Household Affairs and Cuisine corner
19

Re: Gobble Gobble!

Macaroni and Cheese, Recipe from Martha Stewart Living, January 2001

  • tablespoons (1 stick) unsalted butter, plus more for dish

  • 6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces

  • 5 1/2 cups milk

  • 1/2 cup all-purpose flour

  • 2 teaspoons salt

  • 1/4 teaspoon freshly grated nutmeg

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon cayenne pepper, or to taste

  • 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)

  • 2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)

  • 1 pound elbow macaroni

  • STEP 1Heat oven to 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 butter into bowl with bread, and toss. Set breadcrumbs aside.

  • STEP 2In 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.

  • STEP 3While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

  • STEP 4Remove 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.

  • STEP 5Fill 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

  • STEP 6Pour 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.

This is very decadent, so that’s it’s a once year only dish lol! Don’t skimp on the Gruyere! It’s what makes the dish! The nutmeg is important too…fresh is better. And the bread croutons are ammmazzzinnnng on top…omg my mouth is watering already!!!