Martha Stewart's Macaroni & Cheese: Difference between revisions
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* 8 T. (1 stick) unsalted butter, plus more for casserole | * 8 T. (1 stick) unsalted butter, plus more for casserole | ||
* 6 slices good white bread, crusts removed, torn into | * 6 slices good white bread, crusts removed, torn into ¼ to ½-inch pieces | ||
* 5 1/2 cups milk | * 5 1/2 cups milk | ||
* | * ½ cup all-purpose flour | ||
* 2 t. salt, plus more for water | * 2 t. salt, plus more for water | ||
* | * ¼ t. freshly grated nutmeg | ||
* | * ¼ t. freshly ground black pepper | ||
* | * ¼ t. cayenne pepper | ||
* 4 | * 4 ½ cups (about 18 oz) grated sharp white cheddar cheese | ||
* 2 cups (about 8 ounces) grated Gruyere or | * 2 cups (about 8 ounces) grated Gruyere or 1¼ cups (about 5 oz.) grated Pecorino Romano cheese | ||
* 1 lb. elbow macaroni | * 1 lb. elbow macaroni | ||
Revision as of 23:43, 27 November 2010
Ingredients
- 8 T. (1 stick) unsalted butter, plus more for casserole
- 6 slices good white bread, crusts removed, torn into ¼ to ½-inch pieces
- 5 1/2 cups milk
- ½ cup all-purpose flour
- 2 t. salt, plus more for water
- ¼ t. freshly grated nutmeg
- ¼ t. freshly ground black pepper
- ¼ t. cayenne pepper
- 4 ½ cups (about 18 oz) grated sharp white cheddar cheese
- 2 cups (about 8 ounces) grated Gruyere or 1¼ cups (about 5 oz.) grated Pecorino Romano cheese
- 1 lb. elbow macaroni