Serious Eats - seriouseats.com

@lemonfair, totally, if you imagine a 9X13 dish parcelled into 12 servings. It's really decadent.

I served this the other day with chili. In making the mac and cheese, I realised I was out of white bread, and substituted some jalapeno cheddar bread I'd bought on a lark at the grocery earlier in the week. The result was awesome! ANd the jalapeno flavour really echoed the peppers in the chili.

I was convinced this would be too much sauce, but somehow, those noodles drank it up.

Well, right back attcha, Chiff. If you're using the Chat N Chew one, I'm going to try that now.

I'm surprised that 1 pound of pasta really makes enough for 12. Do those of you who make it think this is an accurate serving size?

I'm not surprised to hear that Ina Garten was the originator of Martha's recipe. I don't like watching Ina on TV, but I love her recipes (try her French Potato Salad, it's wicked good).

Once we tried this M&C, there was no debate--just a natural consensus within the family that this was The One. My wife's notes indicate she always substitutes Swiss for the Gruyere/Romano. She always uses freshly grated nutmeg (it really does make a BIG difference), If you like lots of crust (we do), cook it in a broad, shallow casserole dish. And regarding freezing, it can be stored in the freezer cooked or uncooked. It's so good, it'll make your tongue smack your mama!

Pardon my blasphemy, but would Shells be better than elbow macaroni?

Off topic, but as regards the request for a crab recipe; try a seafood bread pudding. Butter your dish, layer buttered (crustless) bread and seafood (crab, browned shrimp, lobster all work well, as do salmon, tuna and any whitefish, smoked or unsmoked) with gruyere, and top with sharp cheddar after pouring a full pot of cream over the whole thing. Add pepper and whatever spices you like. You can add a few whipped eggs if you like to give it a more 'custardy' feel. Bake until brown and bubbly. And don't skimp on the cheese. You can add some grated parmesan as well, but then again, I regard most food as a parmesan delivery vehicle. Chuck in some veg, too, if you like...peas and cut broccoli work very well, but you can be creative.

Tried the recipe yesterday. My husband and I ate it all. FABULOUS. Instead of using traditional elbow macaroni I used "cavatappi". It is a spiral pasta. Just super. I think the elbow mac is too small. Martha's sauce was heavenly.

This is Ina Garten's recipe! she wrote it for martha stewart magazine many years ago! Ina rocks!

Actually, all this boils down to is a bechamel sauce with cheese (mornay). I always add nutmeg to bechamel. Sometimes I mix the cheese, Fontina melts extremely well as well as Emmenthaler which is less expensive than Gruyere. Here's a twist... I usually add some spicy brown mustard to the cheese sauce, really gives it that "kick". Also, have added chunks of "good quality ham" and added smoked cheddar. Topped it with buttered cornbread crumbs (not sweet, but good ole southern style, no sugar added) Try it, it's really a good twist on Mac & Cheese.

A couple years ago I saw the Martha Stewart show when her mother was on it. She and Martha were making this mac and cheese recipe which, it was claimed, was originally her mothers, and they had it quite frequently while Martha was growing up. I don't mean to burst any bubbles so hope this doesn't spoil the impression that Martha devised the recipe.

Like AliceBlue, I'm convinced. I love sliced polenta pan-fried, but never in a million years would I have thought you could do the same with CofW. Must admit, I bought it for a baby and have always considered it to be blander than bland baby cereal.

Of course, potatoes are bland, too. It's all about how you cook and what ingredients you add. Good lesson!

The VERY best way to enjoy Cream of Wheat is to make a slightly thicker than normal recipe, pour into a loaf pan, refrigerate overnight, then slice and panfry in butter and top with brown sugar, maple syrup, whatever you like. Mmmmmmm!

Okay, I'll keep the thread alive...

I've never tried CoW, but the votes for "way" have convinced me to add it to my grocery list. I do love grits (with cheese, please) and do love oatmeal (preferably not from a pouch marked "instant") so I'll give it a try.