Martha Stewart’s Mac and Cheese


This recipe makes enough for two 2-quart or eight 12- to 16- oz. baking dishes.

If we decided to look up mac and cheese in the dictionary, we suspect that the definition would probably read, “best, cheesy, comfort food ever,” or something like that. This classic American dish is one that we all love, and it never really goes out of style, because it’s so addictive! Some recipes though, are better than others, so we thought it would be fun to put a version created by Martha Stewart to the test. There’s no doubt that Martha is a pro, so let’s talk about why we think Martha’s is pretty much perfect.

Really yummy! I didn’t use the freezing method, I just prepared and baked this right away. I was happy that this stayed moist and creamy after baking. I baked this at 375 for about 35 minutes. I also doubled the spices. I think the key is using a high-quality sharp white cheddar-no preshredded stuff.

Now, most versions of this dish are cheesy, but this is a whole other level, so prepare yourself. That’s what mac and cheese is about, right? Martha uses two very distinct kinds of cheese that make the flavors stand out above and beyond the classic, yellow cheddar we often see. Sharp, white cheddar and a French cheese called “gruyere” melt together and make a silky bechamel sauce, which can be found in any great mac and cheese recipe.

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I was just browsing through and was thrilled to see this posted. This is *the* only macaroni and cheese recipe I will ever use. It is nearly perfect.

Elbow pasta, a.k.a. macaroni, is a traditional shape that we were happy she opted to keep in her recipe. After all, something old and something new often work well together. Something that we hadn’t tried before that we thought worked well here was cubed bread rather than breadcrumbs. They not only soaked up the cheesy sauce, but the tops browned beautifully, creating a buttery, crispy crunch and the perfect contrast to all that gooey goodness. Martha knew what she was talking about when she put this version of mac and cheese together. It passed our test with flying colors, and we have no doubt that once you try it, you’ll love it too!

I made this dish from one of my moms Martha cook books and it is AMAZING!! I absolutely love the addition of the nutmeg and cayenne. For the bread crumbs I just cut slices of thick bread into squares, toss with butter and top the dish with them. It is Fabuloso!! hehe

INGREDIENTS

1 pound elbow macaroni
6 slices white bread, cut into 1/4-inch pieces
1/2 cup (1 stick) unsalted butter, divided

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