This is similar to my favorite mac and cheese recipe from The Vegetarian Epicure cookbook. Add a dash of thyme and a bay leaf to the milk while it's heating up for extra flavor. Don't forget to take the bay leaf out before mixing the milk with the other ingredients.
Well curlz... with the cheese sauce the roux(butter and flour) helps a lot to keep the sauce from breaking. The key is to take the milk off the heat when you add the cheese. Slowly mix it in and the sauce would get cold before it broke.
Oh wow. That was really, REALLY good. I halved the recipe and used swiss and sharp white cheddar. I'll try to romano to see if it's worth it next time (it was $5 for the cheese block (swiss) vs. $17 for the Pecorino Romano... ) It says 6 servings but it's too addictive and my husband and I ate half of the casserole in one sitting... or maybe a little more than half! :)
Does it taste better with the nutmeg. I never put that. And with the second cheese you add, which one is the best?
This is the BEST Mac and Cheese I've ever eaten! It was hard for me to want to like it because Martha drives me nuts however...can't deny that this is totally a perfect dish! It does taste like what my Nana used to make! When I made it I had a little bit of leftover in the fridge and found myself awake at 2 am and HAD to have another piece. I notice someone named it Crack and Cheese...We call it Crackaroni and Cheese! Totally addictive with no 12 step program to help you stop! Warning...don't make it unless you are prepared to become an obsessive Mac and Cheese eater!
Oh my this is gooood! It really is the same recipe my mom used to make. I'm sure she did not use those "fancy" cheeses (I always thought she used Velveeta!) but it tastes exactly as I remember hers tasting. To "lisaomay" - It is really creamy and - with the gruyere - just a little stringy which you wouldn't get with the romano. I definitely think it would be a little less pungent in flavor a bit drier in consistency. The one change I will make is to eliminate the bread crumbs...we all used to fight over the cheese crust that forms on the top and with the bread you don't get that. The one complaint I have about his recipe is all the pans used - a real pain if you have cookware that has to be hand-washed!
Wow, it's the middle of the summer and y'all are making mac and cheese?
I never had mac and cheese growing up, but when Martha says she doesn't do comfort food I think she means she doesn't 'do' processed food--like she always says she doesn't really eat candy, she prefers 'the real stuff,' even if that is chocolate chip cookies or apple pie.
I pumped the data into a nutritional analyzer on the web, and it said 512 calories per portion if it serves 6, which, while heavy, isn't as bad as I thought.
You know what I think is funny? A month or so ago, I watched Martha on the Next Food Network Star show, telling everyone that she does not "do" comfort foods. (One of the chef's prepared a "Sloppy Joe" dinner) Maybe if it had gruyere cheese in it, perhaps she would have found it acceptable....
Nonetheless, her recipes are usually quite good. I just find it interesting that Martha has begun making casual fare, even though it's not "her type of food."
Still no answer to the question of which combination of cheeses one should use.
Thanks.
This is a great recipe. I do add a tsp on dry mustard. That's the only addition. Also, I don't know where you guys buy your cheese but for what you get, this is not expensive. It's just mac & cheese for goodness sake, go for it.
I make this recipe all the time, but I use the New York sharp white cheddar and substitute sharp yellow cheddar in place of the Gruyere. It's cheaper and the kids seem to like it better. I also don't use the bread crumbs on the top. I just put extra cheese.
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