Martha Stewart's "Perfect Macaroni and Cheese" was pretty close to perfect, but I've made a couple tiny tweaks to make it perfect for me and the family. By using Panko instead of her "buttered breadcrumbs", I save oven space (for all those other Thanksgiving dishes) and I get more of the cheesy crunch across the top (love!). By using a tbsp more butter but 2% milk - it helps keep this mac 'n cheese rich and gooey, but not as heavy which is the only fat sacrifice made for this dish.
Hope you enjoy this as much as we did! We lamented at the lack of leftovers :(
Perfect Macaroni and Cheese
Adapted from Martha Stewart's Recipe, Volume 66 February 1999
You can easily double this recipe; use a 3 quart casserole dish if you do.
Serves 6
4 tablespoons (1/2 stick) unsalted butter, plus more for dish
2 3/4 cups 2% milk
1/4 cup all-purpose flour
1 teaspoon kosher salt (or more to taste)
⅛ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper (or more to taste)
⅛ teaspoon cayenne pepper
2 ¼ cups (about 9 ounces) grated sharp white cheddar
1 cup (about 4 ounces) grated Gruyere
½ pound elbow macaroni
½ cup grated Parmigiano Reggiano
¾ cup Panko breadcrumbs
2 tbsp freshly chopped parsley
Hope you enjoy this as much as we did! We lamented at the lack of leftovers :(
 |
| Perfect Macaroni and Cheese: macaroni, butter, flour, 2% milk, gruyere, sharp white cheddar, parmesan, panko, parsley, etc. |
Perfect Macaroni and Cheese
Adapted from Martha Stewart's Recipe, Volume 66 February 1999
You can easily double this recipe; use a 3 quart casserole dish if you do.
Serves 6
4 tablespoons (1/2 stick) unsalted butter, plus more for dish
2 3/4 cups 2% milk
1/4 cup all-purpose flour
1 teaspoon kosher salt (or more to taste)
⅛ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper (or more to taste)
⅛ teaspoon cayenne pepper
2 ¼ cups (about 9 ounces) grated sharp white cheddar
1 cup (about 4 ounces) grated Gruyere
½ pound elbow macaroni
½ cup grated Parmigiano Reggiano
¾ cup Panko breadcrumbs
2 tbsp freshly chopped parsley
- Heat the oven to 375 degrees. Butter a 1.5-quart casserole dish; set aside. Combine panko, parsley, and parmesan in a small dish; set aside. In a medium saucepan set over medium heat, heat milk until steaming but not boiling. Melt 3 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Whisk with a flat whisk until smooth, 1 minute.
- Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick (coats a spoon).
- Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 1.5 cups cheddar, and 3/4 cup Gruyere. Season with salt to taste. Set cheese sauce aside.
- Fill a large saucepan with water. Bring to a boil. Salt water. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone (not crunchy though). Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
- Pour the mixture into the prepared casserole dish. Sprinkle remaining 3/4 cup cheddar and 1/4 cup Gruyere; sprinkle panko mixture on top. Dab remaining butter in spots on top. Bake until browned on top and bubbly on the edges, about 30 minutes. If the top isn’t crispy enough, broil for a few minutes but watch carefully. Transfer dish to a wire rack to cool for 5 minutes; serve.