Macaroni And Cheese From Martha Stewart Recipes

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HOMEMADE MACARONI AND CHEESE



Homemade Macaroni and Cheese image

Basic bechamel is made of milk, thickened with flour and butter; add grated cheese to create Mornay sauce -- the key to creamy, crowd-pleasing mac and cheese. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 12

1/2 pound dried elbow macaroni
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 cup finely grated Italian fontina cheese
2/3 cup finely grated Gruyere cheese
1 2/3 cups finely grated extra-sharp white Cheddar cheese
1/2 cup finely grated Parmigiano-Reggiano cheese
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground nutmeg
Pinch of white pepper

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.

CREAMY MACARONI AND CHEESE



Creamy Macaroni and Cheese image

Serve this creamy macaroni and cheese recipe, adapted from "Martha Stewart's Cooking School," as an easy and hearty meal-a perfect family dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 17

6 slices white sandwich bread, crusts removed
2 tablespoons unsalted butter, melted
Coarse salt
8 ounces dried elbow macaroni
3 tablespoons unsalted butter, plus more for baking dishes
1/4 cup finely diced yellow onion
1/4 cup all-purpose flour
3 cups whole milk
2 ounces Italian fontina cheese, grated (1/2 cup)
3 ounces Gruyere cheese, grated (1 cup), 1/3 cup reserved for topping
6 ounces extra-sharp white-cheddar cheese, grated (2 cups), 1/3 cup reserved for topping
2 ounces Parmigiano-Reggiano cheese, grated (1 cup), 1/2 cup reserved for topping
Coarse salt and freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
Slow-Roasted Tomato Slices
Thyme sprigs

Steps:

  • Heat oven and boil pasta: Heat oven to 375 degrees. Bring a large pot of water to a boil, then add salt generously and cook pasta 2 to 3 minutes less than manufacturer's instructions (the outside should be cooked but the inside underdone. Transfer to a colander, rinse under cold running water, and drain well.
  • Meanwhile, make bread crumbs: Tear bread into large pieces and pulse a few times in a food processor to form very large crumbs. Transfer to a bowl, and add melted butter. Toss evenly to coat.
  • Prepare baking dishes: Butter eight 6-ounce shallow baking dishes or one 1 1/2-quart baking dish.
  • Make cheese sauce: Melt butter in a 4-quart pot over medium heat, add onion, and cook, stirring occasionally, until translucent, about 5 minutes. 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, about 4 minutes. Add fontina, 2/3 cup grated Gruyere, 1 2/3 cups grated cheddar, and 1/2 cup Parmigianno-Reggiano, stirring until completely melted and sauce is smooth. Season with salt and pepper, add cayenne and nutmeg, and stir to combine.
  • Assemble and add cheese topping: Add pasta to sauce and stir to thoroughly combine. Pour into prepared baking dishes and sprinkle evenly with the reserved cheeses, followed by the bread crumbs. If using, top with roasted tomato slices and thyme.
  • Bake: Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden brown, 25 to 30 minutes. Let cool 5 minutes before serving.

TEST KITCHEN'S FAVORITE MAC AND CHEESE



Test Kitchen's Favorite Mac and Cheese image

Our ultimate mac and cheese relies on three different kinds of cheese -- American, cheddar, and Parmesan. For easier grating, put the block of cheese in the freezer for five minutes first.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 9

1 pound short pasta, such as elbow macaroni, cavatappi, or rigatoni
Kosher salt and freshly ground pepper
3 tablespoons butter
1/4 cup flour
2 teaspoons mustard powder
3 cups warm whole milk, warmed
1 cup (4 ounces) finely chopped American cheese
2 cups (8 ounces) grated sharp cheddar
1 cup (2 ounces) grated Parmesan

Steps:

  • Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water.
  • Return empty pot to medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine. Slowly whisk in milk. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes.
  • Reduce heat to low and add cheese in 3 batches, starting with American. Follow with cheddar and Parmesan. Whisk to fully combine after adding each cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pasta, stir to coat, and serve.

BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

Baked Macaroni and Cheese is definitely a kid-friendly choice, but adults will likely enjoy it, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 50m

Number Of Ingredients 7

1 tablespoon melted butter, plus more for baking dishes
1/4 cup store-bought or 3/4 cup homemade breadcrumbs
1 pound grated white cheddar cheese (4 cups)
Salt and pepper
8 ounces elbow macaroni
1 1/4 cups whole milk
8 ounces cream cheese

Steps:

  • Preheat oven to 400 degrees. Butter four 14-ounce ovenproof dishes. In a small bowl, toss 1 tablespoon melted butter with breadcrumbs and 1/4 cup cheddar.
  • In a large pot of boiling salted water, cook macaroni until al dente, according to package instructions; drain.
  • In a large saucepan over medium heat, bring milk to a boil. Reduce heat to medium-low; add cream cheese, cut into cubes, stir until melted, 2 minutes. Gradually stir in remaining cheddar until melted, 5 minutes. Add cooked pasta, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine.
  • Divide the mixture among prepared dishes. Bake until bubbling, 10 minutes. Remove from the oven; sprinkle with the breadcrumb mixture. Bake until golden, 10 minutes more.

STOVETOP MAC AND CHEESE



Stovetop Mac and Cheese image

This sauce appears thin at first but will thicken after it's tossed with the pasta. To reheat, add a little whole milk to restore the creamy consistency.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 55m

Number Of Ingredients 10

3 tablespoons unsalted butter
1/4 cup finely chopped onion
1/3 cup all-purpose flour
Coarse salt
4 cups whole milk
1/8 teaspoon cayenne pepper
3/4 pound small shell pasta or elbow macaroni
4 cups coarsely grated sharp yellow cheddar (3/4 pound)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

Steps:

  • In a medium saucepan, melt butter over medium; add onion and cook until softened, about 4 minutes. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
  • Whisking constantly, pour in 2 cups milk; add 2 more cups milk and cayenne and whisk until smooth. Cook mixture, stirring constantly along bottom of pan, until boiling, 6 to 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two fingers, about 10 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente; drain thoroughly and return to pot. Remove sauce from heat and let cool 10 minutes. Quickly whisk in cheese, mustard, and Worcestershire. Pour cheese sauce over pasta and stir to coat.

Nutrition Facts : Calories 607 g, Fat 30 g, Fiber 2 g, Protein 28 g

PERFECT MACARONI AND CHEESE FROM MARTHA STEWART



Perfect Macaroni and Cheese from Martha Stewart image

Easy to make, flavorful. Makes 12 servings, Perfect for those "dish to pass" occasions. Taken From Macaroni & Cheese: 52 Recipes From Simple to Sublime. I use a 3 quart oblong glass dish for this casserole.

Provided by Mary C.

Categories     Macaroni And Cheese

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

6 slices good-quality bread, crusts removed, torn into 1/4 inch pieces
8 tablespoons unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly grated pepper
1/4 teaspoon cayenne pepper
4 1/2 cups grated white cheddar cheese (divided) or 18 ounces white cheddar cheese (divided)
1 1/4 cups grated pecorino romano cheese or 5 ounces pecorino romano cheese (divided)
1 lb elbow macaroni or 4 cups elbow macaroni

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.

THREE-CHEESE MACARONI



Three-Cheese Macaroni image

This homemade version of the noodle favorite will make you forget about the boxed orange variety. A sauce made with three kinds of cheeses and a crunchy breadcrumb topping really separate this mac and cheese from its store-bought counterparts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h10m

Number Of Ingredients 12

1 stick unsalted butter, plus more for pie plates
1 cup panko breadcrumbs
5 cups whole milk
1/2 cup all-purpose flour
4 cups grated sharp cheddar cheese (10 ounces)
1 1/2 cups grated Gruyere cheese (4 ounces)
1 1/2 cups grated fontina cheese (4 ounces)
Coarse salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pound elbow macaroni

Steps:

  • Preheat oven to 375 degrees. Butter 10 mini (1 cup) pie plates or a 9-by-13-inch baking dish. Melt 2 tablespoons butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes.
  • Warm milk in a medium saucepan over medium heat. Meanwhile, melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling. Add flour. Cook, stirring, for 1 minute.
  • Gradually pour warm milk into butter mixture, whisking constantly. Cook, whisking constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat, and stir in 3 cups cheddar, 1 cup Gruyere, 1 cup fontina, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, paprika, and cayenne pepper.
  • Bring a large pot of water to a boil. Cook pasta until al dente. Drain, and transfer pasta to cheese sauce. Stir to coat. Divide mixture among mini pie plates or transfer to baking dish. Scatter remaining cup cheddar, 1/2 cup Gruyere, and 1/2 cup fontina over top, and sprinkle with toasted breadcrumbs. Bake until cheese is melted and pasta is warmed through, about 15 minutes. Transfer to a wire rack, and let cool for 5 minutes before serving.

MARTHA STEWART'S MACARONI AND CHEESE



Martha Stewart's MACARONI and CHEESE image

Make and share this Martha Stewart's MACARONI and CHEESE recipe from Food.com.

Provided by hotquilts

Categories     High In...

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 20

8 tablespoons unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
4 1/2 cups about 18 ounces grated sharp white cheddar cheese
1/4 teaspoon cayenne pepper
1 lb elbow macaroni
2 cups about 8 ounces grated gruyere or 1 1/4 cups about 5 ounces grated pecorino romano cheese
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups about 18 ounces grated sharp white cheddar cheese
2 cups about 8 ounces grated gruyere or 1 1/4 cups about 5 ounces grated pecorino romano cheese
1 lb elbow macaroni

Steps:

  • 1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces 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 the 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, stirring, 1 minute.
  • 2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • 3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
  • 4. Fill a large saucepan with water. 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. (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. Stir macaroni into the reserved cheese sauce.
  • 5. 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.

Nutrition Facts : Calories 1156.1, Fat 65.4, SaturatedFat 39.9, Cholesterol 200.6, Sodium 1666.7, Carbohydrate 89.1, Fiber 3.4, Sugar 3.7, Protein 52.2

MARTHA STEWART'S MACARONI AND CHEESE



Martha Stewart's Macaroni and Cheese image

Make and share this Martha Stewart's Macaroni and Cheese recipe from Food.com.

Provided by MrsPres

Categories     Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb short pasta (such as cavatappi or macaroni)
6 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
3 cups shredded sharp white cheddar cheese (12 oz)
1 cup finely grated parmesan cheese (2 oz)
3 cups very coarse fresh breadcrumbs

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.

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