Perfect Macaroni And Cheese From Martha Stewart

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 6 slices good-quality bread, crusts removed, torn into 1/4 inch pieces
• 8 tablespoons 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 grated pepper
• 1/4 teaspoon cayenne pepper
• 4 1/2 cups grated cheddar cheese (divided) or 18 ounces cheddar cheese (divided)
• 2 cups grated gruyere or 8 ounces gruyere (divided) or 1 1/4 cups grated pecorino romano cheese or 5 ounces pecorino romano cheese (divided)
• 1 lb elbow macaroni or 4 cups elbow macaroni

Recipe

• 1 heat oven to 375 degrees.
• 2 butter 3 quart casserole dish and set aside.
• 3 place bread pieces in medium bowl.
• 4 in a small saucepan over medium heat, melt 2 tablespoons butter,.
• 5 pour butter into the bowl with bread and toss.
• 6 set breadcrumbs aside.
• 7 in a medium saucepan set over medium heat, heat milk.
• 8 melt remaining 6 tablespoons butter in a high-sided skilled over medium heat.
• 9 when butter bubbles, add flour.
• 10 cook, stirring, 1 minute.
• 11 slowly pour hot milk into flour-butter mixture while whisking.
• 12 continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• 13 remove the pan from the heat. stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 102 cups gruyere or 1 cup pecorino romano.
• 14 set cheese sauce aside.
• 15 fill a large saucepan with water,. bring to a boil. add macaroni: cook 2 to 3 minutes less 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. stire macaroni into the reserved cheese sauce.
• 16 just about now, your kitchen smells wonderful and everyone wants to know "when do we eat?".
• 17 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.