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10/16/2000 Archived Entry: "Martha Stewart's Mac and Cheese"

Martha Stewart has been everywhere promoting her new cookbook, The Martha Stewart Living Cookbook, which commemorates (and cashes in on) the 10th anniversary of her magazine. It has something like 1,200 recipes. A big book.

She was on David Letterman making this sumptuous macaroni and cheese casserole, which I heard her say on another program was the most requested recipe of all the many recipes she has ever published. It is on her website, www.MarthaStewart.com, and here it is for all of you who have requested it from me.

Incidentally, the Horn & Hardart recipe for macaroni and cheese is the most visited page on this website, and my most requested recipe. And I know from my long experience as a food writer and editor that no one ever tires of eating the stuff or making new recipes for it. I haven’t made Martha’s yet. It looks awfully good – I love the idea of mixing cheeses and her choice of cheeses, too, and the crusty crumb and cheese topping -- and I intend to make it as soon as I can spare the calories. But I have to say, it’s not just Martha’s particular recipe that makes it popular. Mac and cheese in general is one of America’s favorite foods.

Macaroni and Cheese

Serves 12

You can easily divide this recipe in half: Use a one-and-a-half-quart casserole dish.

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

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set bread crumbs aside.

2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

4. Remove pan from 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 cheese sauce aside.

5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce

6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.