Thanks Martha!
Martha's Macaroni and Cheese (Adapted from Martha Stewart)
Ingredients
3 tablespoons unsalted butter, plus more for casserole
2 3/4 cups milk
1/4 cup all-purpose flour
1 teaspoons coarse salt, plus more for water
1/8 teaspoon ground nutmeg (plus)
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
8 ounces grated sharp white cheddar cheese (I like to use a Dubliner Irish)
1 cups (about 4 ounces) grated Gruyère or 1/2 cups (about 2 ounces) grated Pecorino Romano cheese
1/2 pound elbow macaroni
Martha's Macaroni and Cheese (Adapted from Martha Stewart)
Ingredients
3 tablespoons unsalted butter, plus more for casserole
2 3/4 cups milk
1/4 cup all-purpose flour
1 teaspoons coarse salt, plus more for water
1/8 teaspoon ground nutmeg (plus)
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
8 ounces grated sharp white cheddar cheese (I like to use a Dubliner Irish)
1 cups (about 4 ounces) grated Gruyère or 1/2 cups (about 2 ounces) grated Pecorino Romano cheese
1/2 pound elbow macaroni
3/4 to 1 cup of Panko or bread crumbs (enough to cover top layer)
Directions
Heat oven to 375 degrees.
Warm the milk in a medium saucepan over medium heat.
Directions
Heat oven to 375 degrees.
Warm the milk in a medium saucepan over medium heat.
In a high-sided skillet, melt 3 tablespoons butter over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
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.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, cheddar cheese, and Gruyère (or Pecorino Romano)*; set the cheese sauce aside.
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.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, cheddar cheese, and Gruyère (or Pecorino Romano)*; set the cheese sauce aside.
[*Save some of the hard cheese (let's say 1/2 cup) for the top layer. Sprinkle it on right before you add the panko or bread crumbs.]
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.
Pour the mixture into the prepared dish. Sprinkle the remaining cheese and the breadcrumbs over the top. Bake until golden brown, about 40 minutes (time may vary depending on your oven heat). Transfer the dish to a wire rack for 5 minutes; serve.
Serves 6 (double recipe for 12)
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.
Pour the mixture into the prepared dish. Sprinkle the remaining cheese and the breadcrumbs over the top. Bake until golden brown, about 40 minutes (time may vary depending on your oven heat). Transfer the dish to a wire rack for 5 minutes; serve.
Serves 6 (double recipe for 12)