Martha Stewart Macaroni And Cheese Recipe
This Martha Stewart Macaroni And Cheese Recipe is truly the gold standard. It uses a blend of sharp cheeses and a very crunchy topping.
Ingredients
- 1 pound of elbow macaroni or large shells.
- 6 tablespoons of unsalted butter for the sauce.
- 1/2 cup of all-purpose flour for the base.
- 5 cups of whole milk for a creamy texture.
- 4 cups of sharp white cheddar cheese shredded.
- 2 cups of Gruyere cheese for a nutty taste.
- 1 teaspoon of kosher salt for seasoning well.
- 1/2 teaspoon of black pepper for a little spice.
- 1/4 teaspoon of nutmeg for a secret warm flavor.
- 2 cups of fresh breadcrumbs for a crispy top.
Instructions
Preheating Your Oven
- Set your oven to 375 degrees before you begin. Butter your baking dish so the cheese does not stick.
Boil the Pasta
- Cook the macaroni in a large pot of water. Drain it two minutes before it is fully soft.
Make the Roux
- Melt the butter in a large saucepan over heat. Whisk in the flour for one minute until bubbly.
Add the Milk
- Slowly pour in the milk while whisking very fast. Cook until the sauce gets thick and very smooth.
Melt the Cheese
- Take the pan off the heat and add cheese. Stir until all the cheese is melted and gooey.
Season the Sauce
- Add the salt, pepper, and the pinch of nutmeg. This adds a professional taste to your home meal.
Mix Everything Together
- Put the cooked pasta into the warm cheese sauce. Stir well so every noodle is fully covered.
Add the Topping
- Pour the pasta into the dish and add breadcrumbs. Bake for 30 minutes until the top is golden.
Notes
- Grate your own cheese from a solid block.
- Do not overcook the pasta in the boiling water.
- Use whole milk for the most creamy sauce result.
- Add a little cayenne pepper for a spicy kick.
- Let the dish sit for five minutes before serving.
- Use panko breadcrumbs for an extra loud crunch.
- Make sure the white sauce is thick before cheese.