Post by April B. on Feb 10, 2003 13:25:55 GMT -6
Macaroni & cheese 101
Serves 12
Preheat Oven 375.
8 Tb. (1 stick) unsalted Butter, plus more for casserole
6 slices good white Bread, crust removed, torn into 1/4 to ½- inch pieces
5 ½ cups Milk
½ cup Flour
2 tsp. Salt, plus more for water
1/4 tsp. Freshly grated Nutmeg
1/4 tsp. Freshly ground Black Pepper
1/4 tsp. Cayenne Pepper
4 ½ cups (about 18 oz.) Grated Sharp Whit Cheddar Cheese
2 cups (about 8oz.) Grated Gruyere cheese or 1 & 1/4 cups (about 5oz.) Grated Pecorino Romano Cheese
1 Lb. Elbow Macaroni
1) Butter a 3 quart casserole dish; set aside.
Place bread in medium bowl.
In small sauce pan over medium heat, melt 2 Tb. Butter.
Pour melted butter into bowl with bread; toss.
Set the bread crumb aside.
2) Warm milk in sauce pan over medium heat.
Melt remaining butter in a high-sided skillet over medium heat.
When butter bubbles, add flour.
Cook stirring for one minute.
3) While whisking, add hot milk a little at a time to keep mixture smooth.
Continue cooking, whisking constantly, until mixture bubbles and thickens, about 8-12 minutes.
4) Remove pan from heat.
Stir in salt, nutmeg, peppers 3 cups cheddar cheese, and 1 & ½ cups Gruyere (or 1 cup Pecorino Romano cheese); set the cheese sauce aside.
5) Cover a large pot of salted water, and bring to a boil.
Cook the macaroni until out side of pasta is cooked and the inside is under done, 2 to 3 minutes.
Transfer the macaroni to a colander, rinse under cold water and drain well.
Stir the macaroni into reserved cheese sauce.
6) pour mixture into prepared casserole dish.
Sprinkle remaining cheese over top.
Bake until golden brown about 30 minutes.
7) transfer dish to a wire rack for 5 minutes.
Serves 12
Martha Stewart Living's Most Requested Recipe
This recipe came to me Free in a booklet sampler (try our new best-ever Issue of Martha Stewart Living).I received it about a month and a half ago.
I typed this out on Feb 5th 2003
April D. Barkulis
This recipe came to me Free in a booklet sampler (try our new best-ever Issue of Martha Stewart Living).I received it about a month and a half ago.
I typed this out on Feb 5th 2003
April D. Barkulis
Preheat Oven 375.
8 Tb. (1 stick) unsalted Butter, plus more for casserole
6 slices good white Bread, crust removed, torn into 1/4 to ½- inch pieces
5 ½ cups Milk
½ cup Flour
2 tsp. Salt, plus more for water
1/4 tsp. Freshly grated Nutmeg
1/4 tsp. Freshly ground Black Pepper
1/4 tsp. Cayenne Pepper
4 ½ cups (about 18 oz.) Grated Sharp Whit Cheddar Cheese
2 cups (about 8oz.) Grated Gruyere cheese or 1 & 1/4 cups (about 5oz.) Grated Pecorino Romano Cheese
1 Lb. Elbow Macaroni
1) Butter a 3 quart casserole dish; set aside.
Place bread in medium bowl.
In small sauce pan over medium heat, melt 2 Tb. Butter.
Pour melted butter into bowl with bread; toss.
Set the bread crumb aside.
2) Warm milk in sauce pan over medium heat.
Melt remaining butter in a high-sided skillet over medium heat.
When butter bubbles, add flour.
Cook stirring for one minute.
3) While whisking, add hot milk a little at a time to keep mixture smooth.
Continue cooking, whisking constantly, until mixture bubbles and thickens, about 8-12 minutes.
4) Remove pan from heat.
Stir in salt, nutmeg, peppers 3 cups cheddar cheese, and 1 & ½ cups Gruyere (or 1 cup Pecorino Romano cheese); set the cheese sauce aside.
5) Cover a large pot of salted water, and bring to a boil.
Cook the macaroni until out side of pasta is cooked and the inside is under done, 2 to 3 minutes.
Transfer the macaroni to a colander, rinse under cold water and drain well.
Stir the macaroni into reserved cheese sauce.
6) pour mixture into prepared casserole dish.
Sprinkle remaining cheese over top.
Bake until golden brown about 30 minutes.
7) transfer dish to a wire rack for 5 minutes.
Note: for lots of crust, bake macaroni & cheese in a broad, shallow casserole dish.
You can easily divide this recipe in half; if you do, use a 1 & ½-quart casserole dish.
You can easily divide this recipe in half; if you do, use a 1 & ½-quart casserole dish.
