Martha’s Mac and Cheese
Martha’s Mac and Cheese takes roughly 45 minutes from beginning to end. This main course has 547 calories, 25g of protein, and 32g of fat per serving. This recipe serves 12. For $1.47 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. If you have reese pieces, cayenne pepper, kosher salt, and a few other ingredients on hand, you can make it. Many people made this recipe, and 791 would say it hit the spot. It is brought to you by Smells Like Home. It is an affordable recipe for fans of American food. Overall, this recipe earns a solid spoonacular score of 63%. If you like this recipe, you might also like recipes such as 21 Day Fix Broccoli Mac & Cheese (AKA the perfect Mac & Cheese), Lighter Baked Mac & Cheese aka Hidden Veggie Mac & Cheese, and Big Martha's Mashed Potatoes with Cream Cheese.
Servings: 12
Ingredients:
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
16 oz elbow macaroni
½ cup all-purpose flour
2 cups (about 8 ounces) grated Gruyere
2 tsp kosher salt
5 ½ cups milk
¼ tsp freshly grated nutmeg
6 slices good-quality white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
4 ½ cups (about 18 ounces) grated sharp white cheddar
8 tablespoons (1 stick) unsalted butter, plus more for dish
Equipment:
casserole dish
oven
sauce pan
bowl
frying pan
whisk
colander
wire rack
Cooking instruction summary:
Heat the oven to 375° F. 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 bread pieces aside.Cook pasta 3 to 4 minutes less than the package instructions indicate.Meanwhile, 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.Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 ½ cups Gruyere. Set cheese sauce aside.Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the cheese sauce.Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 ½ cups cheddar and ½ cup Gruyere; scatter bread pieces over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve hot.
Step by step:
1. Heat the oven to 375° F. Butter a 3-quart casserole dish; set aside.
2. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter.
3. Pour butter into the bowl with bread, and toss. Set the bread pieces aside.Cook pasta 3 to 4 minutes less than the package instructions indicate.Meanwhile, 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.Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 ½ cups Gruyere. Set cheese sauce aside.
5. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the cheese sauce.
6. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 ½ cups cheddar and ½ cup Gruyere; scatter bread pieces over the top.
7. Bake until browned on top, about 30 minutes.
8. Transfer dish to a wire rack to cool for 5 minutes; serve hot.
Nutrition Information:
covered percent of daily need
