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Mac 'n' Cheese
Martha Stuart recipe
Prep Time: 00:30
Cook Time: 01:00
1 stick of unsalted butter, exclusive of buttering the dish
6 slices of crust removed white bread
5 1/2 cups of milk
2 teaspoons of salt
1/2 cup of all-purpose flour
1/4 teaspoon of nutmeg
1/4 teaspoon of ground black pepper
1/4 teaspoon of cayenne pepper
4 1/2 cups of aged matured cheddar (the sharper the better)
2 cups of gruyere cheese
1 1/4 cups of aged pecorino or parmesan
500 grams of elbow macaroni
1Preheat oven to 190 degrees celcius (fan-forced)
2Butter a casserole dish and move to the side for later steps.
3Take the 6 pieces of bread and put in food processor so that it's shredded. You can also do this by hand. Once blended, move the bread to a separate bowl.
4In a saucepan, you need to melt 2 tablespoons of butter. Once the butter is melted, pour this onto the shredded bread and mix, so that all the bread is covered in butter.
5Firstly, get a large pot, fill it with water and start the boiling process. While this is happening, use a food processor to grate the cheese (or a cheese grater if you don't have one). Separate each cheese type into three separate bowls (gruyere, pecorino/parmesan and cheddar).
6From the grated cheese pull out, one cup of cheddar, 1/2 a cup of the Gruyere and 1/4 cup of pecorino/parmesan and put in a bowl for later.
7Add the macaroni to the boiling water and cook for 3 minutes less than the cooking instructions. The macaroni we bought said to cook for 8 minutes, so we cooked for 5. This is because you don't want to overcook your macaroni as it will be going back into the oven later. Once cooked, strain and set aside (leave the pot you used to cook the pasta in to the side, you will use it in the next step).
8In a medium saucepan, heat the milk until its hot over medium heat. In the pot that you cooked the pasta in, melt the remaining 6 tablespoons of butter over a medium heat. When the butter starts bubbling, you want to add the flour. When you add the flour, you need to whisk for one minute.
9As soon as this minute passes, slowly (and we mean very slowly) start adding the hot milk. The mixture will start bubbling, so keep mixing, until it becomes quite thick. Once it's thick, remove from the heat.
10Add to the mixture the salt, nutmeg, black pepper, cayenne pepper and the remaining cheese (don't touch the fourth bowl, where we mixed all the cheeses, this will go on top later onto the dish).
11Stir in the macaroni, until fully covered in the sauce.
12Pour the mixture into the prepared buttered dish. Add the fourth bowl of cheese and then add the breadcrumbs on top of this. Bake for 30 minutes. Congratulations, you've done it! Now, dig in!
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