Martha's mac and cheese is the best. I have been making it for several years. Before baking, I put half of the recipe in 12 Oz souffle bowls with lids and freeze them. It freezes great. It sure beats the frozen mac and cheese!
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.
Well, I'm on vacation all by myself and decided to check out a drink recipe and by accident stumbled onto your site. I discovered Martha's mac & cheese. Here's the deal, I'm a nutrition consultant and love to eat and enjoy great food. I know there are a lot of people who are allergic to cow dairy and thus milk products are not healthful for them. Has anyone tried this recipe with goat products (like goat cheese, or pecorino-sheep cheese) and rice or almond milk?
Duh! I just noticed the recipe does specify how many ounces of each cheese. As Rosanne Rosanna-Danna used to say: "Nevermind!!"
I absolutely LOVE macaroni & cheese (yes, even Kraft Deluxe Mac & Cheese), and want to try this recipe.
Can someone tell me how much (in pounds) of each kind of cheese they had to buy in order to get the necessary amount of shredded?
Thanks !!!!
I feel very comfortable in suggesting that you substitute 1/2 Monteray Jack cheese and 1/2 Longhorn Cheese for the Gruy'ere and Sharp Cheddar. I'm sure it would be easier on the budget and the results would be excellent. I made a recipe very similar to this, using the combination of Monteray Jack and Longhorn Cheese for a gathering of 60 plus people, and I couldn't copy the recipe fast enough to keep up with the requests. If you really like the Sharp Cheese, you can also use that along with the other two cheeses. It never hurts to experiment with your recipes. I always serve the Mac. & Cheese with stewed tomatoes made with chopped celery and onions, green peppers [minced], a few shakes of crushed red pepper [dried], brown sugar and white sugar [or splenda]. I always thicken the stewed tomatoes as the last step with a mixture of flour with cold water wisked together as in making gravy.Good Luck!! Yum!!
I love this mac and cheese, and usually double it to have left overs. The second gets baked along with the one for dinner that night, and I refrigerate the second. Come Saturday morning, I cut the mac/cheese into squares, dip into beatten egg yolks, then planko mixed with more grated Romano, salt, pepper and some paparika and fry in the fry pan.
OMG>>>>artery clogging, but soooooo good.
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