Chapter 3: The Best Mac n’ Cheese

17 Jan

I almost can’t believe it. I have been on the search for the best macaroni and cheese recipe for what seems, ever. And apparently it has been; my last blog post on my search for the best mac n’ cheese was on May 23, 2011! I started a 3 chapter post and chapter 2 was all the way back then….

Well, I have found it. This is the recipe that will be the base of all my future mac n’ cheese recipes. Thank you Martha Stewart. (Of course.) I did change it slightly after reading and researching what makes the best mac n’ cheese. (How many times can I say mac n’ cheese?!) I did use some cream instead of milk and I used dry mustard instead of nutmeg. I DO NOT like nutmeg in recipes that are supposed to savory but I do like it in desserts. My husband thinks I’m crazy but I can detect the slightest bit of nutmeg and it just grosses me out.

Also, in this recipe Martha does a bread crumb topping which I omitted, just not a fan.

6 Tbs unsalted butter

3 1/2 cups milk

2 cups heavy cream (yup!)

1/2 cup all-purpose flour

2 tsp kosher salt

1/2 tsp dried mustard

1/4 tsp freshly ground black pepper

1/4 tsp cayenne pepper

4 1/2 cups (about 18 ounces) grated sharp white cheddar

2 cups (about 8 ounces) grated Gruyere

1 pound elbow macaroni (I used shells, holds the sauce better)

1/4 cup pecorino Romano cheese

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Fill a large pot with water. Bring to a boil. Cook macaroni according to package instructions but about 3 minutes less, until it is just underdone. Drain in colander, rinse and set aside.

Heat oven to 375 degrees. Butter a 3-quart casserole dish;set aside. In a medium saucepan set over medium heat, heat milk and cream. Melt remaining 6 Tsp butter in a high-sided skillet or large saucepan over medium heat. When butter is completed melted, add flour. Cook, stirring 1 minute.

Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until mixture bubbles and becomes thick.

Remove the pan from heat. Stir in salt, black pepper, mustard, cayenne pepper, 4 cups cheddar, 1 1/2 cups Gruyere; mix well. Stir the macaroni into the cheese sauce and then pour into prepared casserole dish. Sprinkle remaining cheese over the top. Bake until browned on top, about 30 minutes. Let it rest for 5 to 10 minutes before serving….Enjoy!

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I have big plans for future mac n’ cheese recipes….

 

 

 

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