Aunt Marthas Mac Cheese Recipes

MACARONI AND CHEESE

Steps:

• Heat 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 bowl with bread, and toss. Set breadcrumbs aside.
• 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.
• While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
• 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
• Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

HOMEMADE MACARONI AND CHEESE

Steps:

• Bring a large pot of water to a boil, then add pasta; salt generously and cook pasta to manufacturer's instructions. Transfer to a colander, rinse under cold running water, and drain well.
• Melt butter in a 4-quart pot over medium heat. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened and smooth. Reduce heat to a simmer and cook for 20 minutes.
• Add fontina, Gruyere, Cheddar, and Parmigiano-Reggiano cheeses, stirring until completely melted and sauce is smooth. Season with salt and black pepper, add cayenne and nutmeg, and stir to combine.
• Add pasta to sauce along with white pepper and salt; stir to thoroughly combine. Serve immediately.

AUNT MARTHA'S MAC & CHEESE

Steps:

• 1. Preheat oven to 350^. Brush a large casserole dish with bacon drippings or butter...set aside.(If making to freeze check about note.)Can put in individual dishes.
• 2. Sauté the shallots in the bacon drippings until lightly browned. Add in the flour and slowly add the top cream;bring to a boil while stirring,to combine;
• 3. Add the garlic, and thyme; cook for 10 minutes or until reduced to about 1/2...now add the 3 kinds of cheese ..stir to combine then add the cooked macaroni.
• 4. Stir all ingredients together and pour into the prepared casserole dish. Spread the topping over top evenly. Bake for 25 minutes or until crumbs on top are lightly browned.

MARTHA STEWART'S MACARONI AND CHEESE

Steps:

• Cook pasta in a large pot of boiling water 1 to 2 minutes less than package instructions. Drain, rinse with cool water, and return to pot.
• Meanwhile, heat 4 T. butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne pepper, nutmeg, and 2 t. salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat. Divide among baking dishes.
• Melt remaining 2 T. butter; toss with breadcrumbs. Sprinkle over pasta. (Cover tightly with plastic wrap; freeze up to 3 months.).
• Preheat oven to 375. Place frozendishes on a baking sheet; remove plastic. Cover with foil. Bake until bubbling, 60-70 minutes for large dishes, 40-50 minutes for small. Remove foil; continue baking until golden, 5 to 10 minutes more.

MRS. KOSTYRA'S MAC AND CHEESE

Steps:

• Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish; set aside.
• Warm the milk and tomato paste in a medium saucepan over medium-low heat. Whisk in the salt, pepper, cayenne pepper, cheddar cheese, and 1/2 cup Swiss cheese; set the cheese sauce aside.
• Cover a large pot of salted water, and bring to a boil. Cook until pasta is al dente, about 7 minutes. Drain well in a colander. Stir macaroni into reserved cheese sauce.
• Pour mixture into prepared dish. Top with remaining 1/2 cup Swiss cheese, and dot with butter. Bake until golden brown and bubbling, about 45 minutes. Serve hot with sour cream, if desired.

PERFECT MACARONI AND CHEESE FROM MARTHA STEWART

Steps:

• Heat oven to 375 degrees.
• Butter 3 quart casserole dish and set aside.
• Place bread pieces in medium bowl.
• In a small saucepan over medium heat, melt 2 tablespoons butter,.
• Pour butter into the bowl with bread and toss.
• Set breadcrumbs aside.
• In a medium saucepan set over medium heat, heat milk.
• Melt remaining 6 tablespoons butter in a high-sided skilled over medium heat.
• When butter bubbles, add flour.
• Cook, stirring, 1 minute.
• Slowly pour hot milk into flour-butter mixture while whisking.
• Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 102 cups Gruyere or 1 cup pecorino Romano.
• Set cheese sauce aside.
• Fill a large saucepan with water,. Bring to a boil. Add macaroni: cook 2 to 3 minutes less than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stire macaroni into the reserved cheese sauce.
• Just about now, your kitchen smells wonderful and everyone wants to know "When do we eat?".
• Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.