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Martha's Mac and Cheese |
- 6 slices good-quality bread, crusts removed, torn into ¼ to ½ inch pieces
- 8 tablespoons (1 stick) unsalted butter, plus more for dish
- 5½ cups milk
- ½ cup all-purpose flour
- 2 tsp kosher salt
- ¼ tsp freshly grated nutmeg
- ¼ tsp freshly ground black pepper
- ¼ tsp cayenne pepper
- 4½ cups (about 18 oz) grated sharp white cheddar
- 2 cups (about 8 oz) grated Gruyere or 1¼ cups (about 5 oz) grated pecorino Romano
- 1lb elbow macaronia
- Heat the oven to 375° F. Butter a 3-quart casserole dish and set aside.
- Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the butter into the bowl with bread and toss. Set the bread pieces aside
- Heat the milk in a medium saucepan set over medium heat.
- Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
- Slowly pour hot milk into flour-butter mixture while whisking. Conitue cooking, whisking constantly, until mixture bubbles and becomes thick.
- Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar and ½ cup Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
- Fill a large saucepan with water and bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. Transfer the macaroni to a colander, rinse under cold running water and drain well.
- Stire macaronia into the cheese sauce.
- Pour mixture into the prepared casserole dish. Sprinkle remaining 1½ cups cheddar and ½ cup Gruyere or ¼ cup pecorino Romano. Scatter bread crumbs over the top. Bake until browned on top, about 30 minutes.
- Transfer dish to wire rack to cool for 5 minutes before serving.