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Baked Macaroni and Cheese

Thank you Martha Stewart for this sublime recipe.

You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.

Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

There are some recipes that you’d never let your kids go near, for fear that they burn the house down and bump up your home insurance quotes for the next year. Baked Macaroni and Cheese is pretty much child-proof! I’m not saying to leave your kids unattended with the oven, but this is a recipe that anyone can manage!

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.

Read more at Marthastewart.com: Perfect Macaroni and Cheese Recipe – MarthaStewart.com

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12 Responses to “Baked Macaroni and Cheese”

  1. Megan says:

    This looks absolutely delicious-talk about the ultimate comfort food!

  2. Dave says:

    Ths looks great and easy enough to try – hoping I can break the kids from thinking that the craft cardboard box IS macaroni and cheese.

    Kudos to tastespotting for bringing me here.

  3. Billie-Jean says:

    Seriously, make this. It doesn’t take much time and my kids think I am a hero for making it!

  4. zoe says:

    I need this in my life asap!

  5. Alison M. says:

    this is Martha’s. credit where it’s due

  6. Billie-Jean says:

    ahhhh…a friend passed this along to me, I had no idea where it was from. She is one amazing chef!

  7. Melly says:

    gorgeous photos! I love mac n cheese…I made some recently using Macaroni and Cheese cookbook by Marlena Spieler. Yours looks mouthwatering..I must say!

  8. [...] Baked Mac ‘N Cheese Adapted from Cook Eat Love [...]

  9. Jazmina says:

    This looks so great cant wait to try it out..Ive baked Macaroni before but never tried this

  10. This recipie looks so delicious! Great looking photo too.

  11. Billie-Jean says:

    Thank you very much.

  12. [...] Baked Macaroni and Cheese Posted by Billie-Jean in Blogalicious Thoughts, Featured Articles on Feb 4th, 2010 | 11 responses [...]

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