Top with remaining cheddar and gruyere cheese, then sprinkle buttered breadcrumbs on top. Stir drained pasta into cheese sauce, then transfer to greased baking dish. Remove from heat and season with salt, pepper, nutmeg and cayenne, then stir in 3 cups cheddar cheese and 1 1/2 cups gruyere. Continue whisking until mixture thickens and bubbles up. While whisking, pour in warmed milk until fully incorporated. In a large saucepan over medium heat melt remaining butter (6 tablespoons) until bubbly, then stir in flour. Toss bread cubes with 2 tablespoons melted butter in a medium bowl and set aside.
Preheat oven to 375º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray. Rinse with cold water, then drain and set aside. There should still be a bit of bite to the pasta.
#Martha stewart creamy macaroni and cheese recipe mac#
Cheeses: The secret to a gooey mac and cheese is putting in cubes of Cheddar cheese-they melt as the pasta bakes, creating pockets of velvety goodness in every bite.30 min to prepare 1 hour to cook serves 10Ħ slices white bread, cut into 1/4-inch piecesġ/2 cup (1 stick) unsalted butter, dividedĤ 1/2 cups sharp white cheddar cheese, grated, dividedīring a large pot of salted water to boil and cook macaroni for 1-2 minutes less than instructed on packaging. Worcestershire sauce: This Southern pantry staple adds the right amount of umami to each bite of this baked macaroni and cheese. Milk and heavy cream: Adding milk and heavy cream to the roux transforms the gravy into a hearty béchamel sauce. Onion: This may not be traditional for some mac and cheese recipes, but we've found this bit of onion adds loads of savory flavor-and it'll be virtually undetected. The ingredients for Martha Stewarts creamy macaroni. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Return empty pot to medium heat and add butter. Warm milk in a medium saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes. Melt 2 tablespoons butter in a small saucepan over medium heat. Dry mustard, freshly grated nutmeg, black pepper, and cayenne all add a hefty dose of flavor that can be savored in each bite. After making Martha Stewarts recipe for slow-cooker macaroni and cheese, I tried to find a stovetop version similar to the original recipe. Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Butter 10 mini (1 cup) pie plates or a 9-by-13-inch baking dish. Dry mustard, nutmeg, black pepper, and cayenne: If you're looking to take your homemade mac and cheese to the next level, don't skip on the seasonings. Butter and flour: The addition of butter and flour to macaroni and cheese makes a roux, a thickening agent for the cheese sauce that is spread over the pasta before it bakes. Pasta: While elbow macaroni is the most traditional form of pasta used in macaroni and cheese, you can easily swap it out for other short pasta varieties like cavatappi, penne, or farfalle. Whisk to fully combine after adding each cheese. Reduce heat to low and add cheese in 3 batches, starting with American. Cold milks have to warm before they can fully mix with the flour mixture, but warmer liquids start that process more quickly. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes. A faster mix: Using room temperature milk and heavy cream will help the sauce thicken faster. High heat can cause burning, and the cheese will not melt evenly before it starts to boil, which could lead to dry macaroni and cheese. A better melt: Keep the heat low when melting the cheese. Gooey cheese pockets in every bite: Our Test Kitchen's secret to an incredible macaroni and cheese is cubes of Cheddar cheese that melt as the pasta bakes, creating pockets of gooey goodness in every bite. 
We recommend buying blocks of cheese and shredding it yourself at home for the perfect melty texture. Stewarts recipe uses four kinds of cheese and yellow onion, while Gartens calls for tomato. Celebrity chefs Martha Stewart and Ina Garten both have recipes for baked macaroni and cheese. Shred your own cheese: Buying packets of shredded cheese may make prep easier, but packaged shredded cheese is often coated to prevent clumping and doesn't melt as cheese should. Macaroni and cheese is a commonly made side dish for Thanksgiving, especially in the South.We recommend 4 to 5 minutes to avoid soggy pasta. Boiling the perfect pasta: The pasta should be cooked in less time than expected since it will continue to cook in the oven.
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