Martha's Macaroni-and-Cheese
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 8 tablespoons (1 stick) unsalted butter, plus more for casserole
- 6 slices 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 coarse salt, plus more for water
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
- 2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
- 1 pound elbow macaroni
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside.
Step 2
Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
Step 3
Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
Step 4
While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
Step 5
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
Step 6
Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
Step 7
Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; serve.
Step 8
Save recipe for the next time?
Chef's notes
Makes a generous portion, suitable for 12 servings.
Reheats well, maintaining its creamy texture.
Delicious paired with a crunchy salad or steamed vegetables like broccoli or green beans.
