Another newbie to this thread. I'm tired of making the same stuff all the time and have been trying new recipes this week. This one sounds like something my noodle loving kids would love.
Can anyone share the recipe??
Thanks!!
I believe they were talking about the Martha Stewart recipe. I've used it several times, with different kinds of cheese. We like it with the sharp cheddar & gruyere. But for kids I think I'd use a mild cheddar.
Martha Stewart's Macaroni and Cheese Recipe #193931
This recipe makes enough for two 2-quart or eight 12- to 16- oz. baking dishes.
by MrsPres
8 servings
1½ hours 20 min prep
1 lb short pasta (such as cavatappi or macaroni)
6 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
3 cups shredded sharp white cheddar cheese (12 oz)
1 cup finely grated parmesan cheese (2 oz)
3 cups very coarse fresh breadcrumbs
Cook pasta in a large pot of boiling water 1 to 2 minutes less than package instructions. Drain, rinse with cool water, and return to pot.
Meanwhile, heat 4 T. butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne pepper, nutmeg, and 2 t. salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat. Divide among baking dishes.
Melt remaining 2 T. butter; toss with breadcrumbs. Sprinkle over pasta. (Cover tightly with plastic wrap; freeze up to 3 months.).
Preheat oven to 375. Place frozendishes on a baking sheet; remove plastic. Cover with foil. Bake until bubbling, 60-70 minutes for large dishes, 40-50 minutes for small. Remove foil; continue baking until golden, 5 to 10 minutes more.