Martha Stewart’s Perfect Macaroni and Cheese


TOP Reviews:

Very creamy and yummy. If you think your sauce is too runny before pouring it over the macaroni, it’s not. I was very nervous that my sauce was not thick enough, but once I poured it over the macaroni and baked it, the dish turned out wonderful!

I have to laugh at the one who rated this 1 star for the fat and calories… who makes low cal mac & cheese? 🙂 This is a great recipe. Prepare yourself for a heartattack on a plate but well worth it. I added onion powder, garlic powder, paprika and used crumbled ritz crackers as the topping. I thought the sauce was too runny when I poured it in the pan, but as the others said, it really thickens up when in the oven. My 2 year old loves it as do we. We accompanied it with steamed broccoli for a little healthy upswing.

Rave reviews at my house. Can only give 4 stars though as I followed someone else’s tips on reducing milk to 1/2C. Adding 2C evapo. milk and 1/2C sour cream. I decided to double the recipe so that we would have leftovers the next day. I put half the mix in one casserole dish and the other in another dish. Baked one and stored the other un-baked one in the fridge to be put in the oven 1/2 hour before dinner the next day. Do not worry that the sauce seems runny when you add it to the noodles. It thickens up A LOT! Right after the cheese melts add it to the noodles and you’re in business.

Rich & Creamy. Looked a little bland, so I added minced garlic (1 tbsp), dry mustard powder (1/2 tsp)& used fresh shredded romano instead of parmesan (if you do use parmesan, use fresh shredded, if you use the grated Kraft kind in the shaker, sauce wont be smooth). Show patience with the roux. If yours came out lumpy, you didnt cook roux right or long enough (stir constantly when cooking roux)

I had to try this recipe ever since I read the rating critizing it for being loaded with “fat” ie CHEESE… Duh, that’s what Mac and cheese is about!! I made it with large elbow macaroni so the sauce got all inside the pasta… thru in an extra 1/2 inch slice of Velveeta and some white pepper, and jazzed up the crumbs by mixing the crumbs, melted butter, paprika, onion powder, salt & pepper and then sprinkling over the top. Very good “old-home” taste!!

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Very good! Everybody went back for seconds. The youngest male in the house (age 21) insisted on taking a bowl to go while his girlfriend took him to buy a couch (LOL!). The parmesan cheese made the consistency ever so slightly grainy and I might skip this ingredient next time.

This is an amazing base recipe. I boiled the noodles in 1:1 chicken broth and water, added ham and used only one cup of cheddar and added a cup of mozzerella. Wounderful!

When I made the sauce, it looked like more than what I’d need. But, it bakes up firm and creamy. I made a couple tweaks though – I added about a cup more cheese than what it called for. I also used a mixture of marble cheddar, colby, monterrey jack and parmesan. It still needs something though – maybe some pepper and worchester sauce in the sauce. Crumbled bacon would be yummy too. Will probably make again.

This recipe is delicious! If you are wondering what 8 oz. of elbow macaroni should be in cups, it is 1 3/4 cups. Also, bake it in an 8 x 8 glass pan. It fits perfectly. I mixed the bread crumbs with melted butter and spread it on top of the mac and cheese and it browned in the oven. This is now one of our family favorites.

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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