Martha Stewart's Classic Three-Cheese Macaroni and Cheese
User Reviews
5.0
6 reviews
Excellent
Martha Stewart's Classic Three-Cheese Macaroni and Cheese
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The ultimate mac and cheese recipe featuring sharp white cheddar, rich Gruyère, and a buttery breadcrumb topping that creates the perfect comfort food masterpiece.
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Ingredients
- 8 ounces unsalted butter plus a little more
- 6 white bread crusts removed, torn into 1/4- to 1/2-inch
- 5 1/2 cups milk
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoons freshly grated nutmeg
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 1/2 cups shredded sharp white cheddar cheese about 18 ounces
- 2 cups shredded cheddar cheese about 8 ounces
- 5 ounces grated Pecorino Romano or Gruyere cheese
- 1 pound elbow macaroni
Instructions
- Heat oven to 375°. 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 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.
Nutrition Information
Show Details
Calories
826kcal
(41%)
Carbohydrates
53g
(18%)
Protein
35g
(70%)
Fat
52g
(80%)
Saturated Fat
32g
(160%)
Cholesterol
154mg
(51%)
Sodium
1228mg
(51%)
Potassium
391mg
(11%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
1600IU
(32%)
Calcium
886mg
(89%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 826 kcal
% Daily Value*
| Calories | 826kcal | 41% |
| Carbohydrates | 53g | 18% |
| Protein | 35g | 70% |
| Fat | 52g | 80% |
| Saturated Fat | 32g | 160% |
| Cholesterol | 154mg | 51% |
| Sodium | 1228mg | 51% |
| Potassium | 391mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1600IU | 32% |
| Calcium | 886mg | 89% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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