Martha Stewart’s Creamy Mac-and-Cheese

Holy amazing.  This is the best homemade mac-n-cheese I have ever had.  Little bit of a spice to it so my kiddos wouldn’t eat it.  They did try it though 🙂  BUT, I’ll still make it again.  So good.  Some neighbors had a get together with catered bbq and this was great with it.

Serves about 12 so definitely a good recipe for a get together.

  • 1 stick unsalted butter, plus more for casserole (I actually bought unsalted butter for this and then forgot to use it and it was fine)
  • 6 slices white bread, crusts removed, torn into 1/4-1/2 inch pieces (really I just quickly ripped it apart)
  • 5 1/2 cups milk
  • 1/2 cup all purpose flour
  • 2 tspns coarse salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 4 1/2 cups grated sharp white cheddar cheese
  • 1 1/4 cups grated romano cheese
  • 1 pd elbow macaroni

Preheat oven to 375.  Butter a 3 qt casserole dish; set aside.  Place the bread in a bowl.  In a small saucepan melt 2 tablespoons butter.  Pour the butter into the bowl with the bread, and toss.  Set the breadcrumbs aside.

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

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

Remove the pan from heat.  Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 cup romano; set cheese sauce aside.

Boil pasta until outside of pasta is cooked and inside is underdone, 2-3 minutes.  Transfer the macaroni to a colander and rinse under cold running water.  Stir the macaroni in to the reserved cheese sauce.

Pour the mixture into the prepared dish.  Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/4 cup romano, and the breadcrumbs over the top.  Bake until golden brown, about 30 minutes.

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