Martha's Macaroni-and-Cheese (adapted from The Martha Stewart Living Cookbook: The Original Classics

By GwennW

Ingredients

• Ingredients:
• 8 tablespoons (1 stick) unsalted butter
• non-stick spray
• 6 slices multi-grain bread, crusts removed, torn into 1/2 inch pieces
• 4 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons coarse salt, plus more for water
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
• 2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
• 1 pound elbow macaroni

Details

Servings 12

Preparation

Step 1

Preheat oven to 375°F. Spray a 3-quart casserole dish with non-stick spray; set aside.

Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.

Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.

Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.

Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes; serve.