Macaroni and Cheese

Name: Only Recipes
Rating: 4.9 (1247 reviews)

Entree

This Martha Stewart macaroni and cheese recipe is a classic—and sure to become a favorite with your family. It's a baked mac and cheese made with two cheeses.

Ingredients

multiply by

8 tablespoonsunsalted butter, plus more for dish
6slices good white bread, crusts removed, torn into ¼- to ½-inch pieces
5 ½ cupsmilk
½ cupall-purpose flour
2 teaspoonssalt
¼ teaspoonfreshly grated nutmeg
¼ teaspoonfreshly ground black pepper
¼ teaspooncayenne pepper, or to taste
4 ½ cupsgrated sharp white cheddar cheese (about 18 ounces)
2 cupsgrated gruyere cheese (about 8 ounces) or 1 ¼ cups grated pecorino romano cheese (about 5 ounces)
1 poundelbow macaroni

Directions

1
Heat oven to 375°F. Butter a 3-quart casserole dish; set aside. In a small saucepan over medium heat, melt 2 tablespoons butter.
2
Place bread in a medium bowl. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
3
In a medium saucepan set over medium heat, heat milk.
4
Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
5
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
6
Remove pan from 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 cheese sauce aside.
7
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. Transfer macaroni to a colander, rinse under cold running water, and drain well.
8
Stir macaroni into the reserved cheese sauce.
9
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and breadcrumbs over top.
10
Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.