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Who doesn’t love a great pan of macaroni and cheese? This was another of the “hard” foods to give up going GF. So I went on a quest looking for that “perfect” recipe. I must say that Martha doesn’t disappoint on this one. This makes a TON of mac-and-cheese. Even with our family (5) we still had plenty of leftovers. Which of course did not last more that a day! Half the recipe would be plenty for one meal.
I have been making this Mac and Cheese since it first appeared on the Martha Stewart show many years ago. It was called Mac-N-Cheese 101. It is the only mac and cheese that I will ever make. Classic mac and cheese gets a touch of Southern charm when the flavors inspired by pimiento cheese are added. Flecks of roasted bell pepper, a little mustard powder and cayenne for zip, and a good amount of sharp cheddar cheese made up the flavor base.
The second best result is Mac Stewart in Gloucester, MA in the West Gloucester neighborhood. Mac is related to Annie Stewart. Select this result to view Mac Stewart's phone number, address, and more. 3 The third result is Mac L Stewart age 40s in. Martha and Big Martha update a family classic recipe and make one of her mother’s favorite dishes. Brought to you by Martha Stewart: http://www.marthastewart. Macaroni and cheese, a comfort classic, is lightened (though you wouldn't know it) yet retains its creamy texture and its crisp topping. Instead of the usual bechamel, we use a rich puree of butternut squash, chicken stock, and nonfat milk.
My favorite part of this dish is the bread crumbs on top. I love the crunchy buttery flavor and texture.
The cheese sauce? Fantastic, it would also be great in a crockpot used for dip with veggie’s, bread, crackers etc. (I just used a spoon)!
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The nutmeg is what I think causes this recipe to stand out from the rest. It gives the dish
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a unique taste without you really knowing its nutmeg. I was worried about the cayenne pepper being to strong, it
turned out to be fine. Combine the dish with a crunchy salad and veggie and you have the perfect meal.
The verdict on Martha’s culinary skills……
This Pin ROCKS!
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Martha Stewart's Creamy Mac & Cheese
Stewart Mac Catalog
Ingredients
- 8tablespoons1 stick unsalted butter, plus more for casserole
- 6sliceswhite breadcrusts removed, torn into 1/4- to l/2-inch pieces
- 5 1/2cupsmilk
- 1/2cupall-purpose flour
- 2teaspoonscoarse saltplus more for water
- 1/4teaspoonground nutmeg
- 1/4teaspoonfreshly ground black pepper
- 1/4teaspooncayenne pepper
- 4 1/2cupsabout 18 ounces grated sharp white cheddar cheese
- 2cupsabout 8 ounces grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
- 1poundelbow macaroni
- Gluten Free Substitutions:
- GF Bread
- GF FlourI used cornstarch
- GF Pasta I used Ancient Harvest Quinoa Elbow Macaroni
Instructions
Stuart Forman
- Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
- Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
- While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
- Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
- Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
- Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; serve.