Martha's Macaroni-and-Cheese
Photo © Deb Perelman
- 8 tablespoons (1 stick) unsalted butter, plus more for casserole
- 6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces
- 5 1/2 cups milk
- 1/2 cup all-purpose flour
- 2 teaspoons coarse salt, plus more for water
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
- 2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
- 1 pound elbow macaroni
- This recipe is vegetarian
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Black pepper, freshly ground (1/4 teaspoon)
- Cayenne pepper (1/4 teaspoon)
- Nutmeg, ground (1/4 teaspoon)
- Salt, coarse (2 teaspoons)
- Pasta & Grains
- Elbow macaroni (1 pound)
- Bread & Baked Goods
- White bread (6 slices)
- Dairy
- Butter, unsalted (8 tablespoons)
- Cheddar cheese, grated sharp white (4 1/2 cups)
- Gruyere or (2 cups)
- Milk (5 1/2 cups)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published May 7, 2008 (4 years ago).
626 people saved this recipe.
