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1. #MARTHA STEWART CREAMY MACARONI AND CHEESE RECIPE PLUS#
2. #MARTHA STEWART CREAMY MACARONI AND CHEESE RECIPE FREE#
3. #MARTHA STEWART CREAMY MACARONI AND CHEESE RECIPE MAC#

They not only soaked up the cheesy sauce, but the tops browned beautifully, creating a buttery, crispy crunch and the perfect contrast to all that gooey goodness. Something that we hadn’t tried before that we thought worked well here was cubed bread rather than breadcrumbs. After all, something old and something new often work well together. macaroni, is a traditional shape that we were happy she opted to keep in her recipe.

#MARTHA STEWART CREAMY MACARONI AND CHEESE RECIPE MAC#

Sharp, white cheddar and a French cheese called “gruyere” melt together and make a silky bechamel sauce, which can be found in any great mac and cheese recipe.Įlbow pasta, a.k.a. That’s what mac and cheese is about, right? Martha uses two very distinct kinds of cheese that make the flavors stand out above and beyond the classic, yellow cheddar we often see. Courtney, keep an eye out for an email from the Sauce crew.Now, most versions of this dish are cheesy, but this is a whole other level, so prepare yourself.

#MARTHA STEWART CREAMY MACARONI AND CHEESE RECIPE FREE#

We’ll announce the winner in next week’s By the Book column.Īnd now, we’d like to congratulate Courtney, whose comment on last week’s By the Book has won her a copy of The Meat Free Monday Cookbook. What are your fondest mac and cheese memories? Tell us in the comments section below for a chance to win a copy of Martha’s American Food by Martha Stewart. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Reprinted from Martha's American Food: A Celebration of Our Nation's Most Treasured Dishes, From Coast to Coast, by Martha Stewart. Transfer to a wire rack to cool for 5 minutes before serving.Bake until heated through and the topping is browned, about 30 minutes. Sprinkle evenly with remaining 1½ cups of cheddar and ½ cup of Gruyere, then top with the bread pieces. Pour the mixture into the prepared dish.(Note: I cooked it for just 3 minutes.) Drain the macaroni, rinse under cold running water, and drain again. Cook the pasta in a large pot of boiling water for 2 to 3 minutes less than the manufacturer's directions.Stir in salt, nutmeg, pepper, cayenne, 3 cups of cheddar and 1½ cups Gruyere. Continue cooking, whisking constantly, until the mixture bubbles and thickens. While whisking, gradually pour in the hot milk. Add flour to make a roux, and cook, stirring, for 1 minute (do not let get brown). Melt the remaining 6 tablespoons of butter in a high-sided skillet over medium heat.Heat the milk in a medium saucepan over medium heat.Melt 3 tablespoons of butter in a small saucepan over medium heat pour into the bowl with the bread and toss to coat.

#MARTHA STEWART CREAMY MACARONI AND CHEESE RECIPE PLUS#

½ cup (1 stick) unsalted butter, separated, plus more, softened, for baking dishĦ slices good-quality white bread, trimmed of crusts and torn into ¼- to ½-inch piecesĤ½ cups grated sharp white cheddar (about 1¼ pounds), separatedĢ cups grated Gruyere (about 8 ounces), separated It may quickly become your favorite mac and cheese recipe, too. This reheats so well the next day and the day after that the sauce simply reverts back to its original state: creamy, gooey heaven. Unlike the mellow-yellow cheddar you normally see in mac and cheese recipes, Stewart uses sharp white cheddar and a pungent Gruyere and then folds them both into a velvety béchamel sauce.Ĭreamy sauces are almost never good when you reheat them because the sauce always separates but not here. But I think that's what makes it so good.

It takes a lot of cheese to make this dish – almost two pounds a lot. When I saw the same recipe in this book, I just had to make it. I first heard of this recipe when I was reading Deb Perelman's blog,, about how much she loved it. So, I chose to make Martha’s macaroni and cheese, which is easily the best mac and cheese I’ve ever had. With each passing day, the evenings are getting cooler and cooler and the only reason I'm OK with this change is because of the warming, rich dishes of fall. Most recipes include a backstory about the dish, the history of the dish, as well tips and tricks on making it right. The book provides dishes that are from different parts of the country ranging from the Northeast to the Southwest. All that means to me is that they've been tested to death, making them reliable sources to turn to time and time again.

Her new book, Martha's American Food: A Celebration of Our Nation's Most Treasured Dishes, From Coast to Coast, is a collection of her greatest American hits, if you will.

Whenever I'm in doubt on where to find a classic recipe, be it pancakes, biscuits or mac and cheese, I turn to one of Martha Stewart’s cookbooks (or her huge recipe database online).