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Martha Stewart's Macaroni and Cheese
cheese is NOT expensive, even good cheese. shop around for better prices. if people consider $40 for a meal that feeds 6 people (since its often halved) expensive, try going to a restaurant with that group and see how much each person spends.
this is a deal.
Martha Stewart's Macaroni and Cheese
@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.
Martha Stewart's Macaroni and Cheese
pdmako: ...sorry, this is not Ina Gartens mac and cheese recipe! Check your facts...recipes are all on line and available. Ina is terrific but MS's mac and cheese is an original and the best ever!
Martha Stewart's Macaroni and Cheese
Well, right back attcha, Chiff. If you're using the Chat N Chew one, I'm going to try that now.
Martha Stewart's Macaroni and Cheese
Now you've piqued my interest. I always used the Chat N Chew Mac & Cheese recipe but with an endorsement like Adam's who can resist?? The C&C recipe also makes a ginormous batch and I frequently change up the cheeses somewhat.
Martha Stewart's Macaroni and Cheese
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?
Martha Stewart's Macaroni and Cheese
I have made this mac and cheese dozens of times. Several times, when I've had fancy dinner parties, I make this for the kids but the adults just can't resist it.
I also use it as a clean out my cheese drawer recipe and I've put up to 8 different kinds of cheese that were getting to the ends of their lives -- even goat cheese. And I totally agree with the nutmeg suggestion - and must add. I'm salivating just writing about this.
Martha Stewart's Macaroni and Cheese
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!
Martha Stewart's Macaroni and Cheese
No blasphemy there, galadiman. Why don't you try both and let us know!
Martha Stewart's Macaroni and Cheese
Pardon my blasphemy, but would Shells be better than elbow macaroni?
Martha Stewart's Macaroni and Cheese
Try rolling your buttered bits of bread in Roquefort, Blue Cheese, Dolce Verde or Gorgonzola. Then bake for a bit before adding. These croutons also work great for soups. Add a little crushed garlic if you like.
Martha Stewart's Macaroni and Cheese
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.
Martha Stewart's Macaroni and Cheese
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.
Martha Stewart's Macaroni and Cheese
This is my go-to mac and cheese recipe - killer good and easy to make!!
Martha Stewart's Macaroni and Cheese
This is Ina Garten's recipe! she wrote it for martha stewart magazine many years ago! Ina rocks!
Martha Stewart's Macaroni and Cheese
I worked in the test kitchen when this recipe was being developed. Sara Neumeier definitely has a way with cheese and starch. I'll eat anything she makes!! And I have!
Martha Stewart's Macaroni and Cheese
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.
Martha Stewart's Macaroni and Cheese
i made this for my boyfriend on his birthday and he is literally obsessed with it. i have to agree with the consensus -- best mac & cheese i have ever had. i made the whole recipe and divided it into two pans, baking one and freezing the other for another occasion. little did i know the "other occasion" would be only a couple days later when the bf begged me to make it again!
Martha Stewart's Macaroni and 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.
Martha Stewart's Macaroni and Cheese
I made this exactly as the recipe states and it was UNBELIEVABLE! MY best friend and I were moaning over the pot, as we were tasting the sauce. My husband had to come in the kitchen to see what was going on!!! I have made Emerils 3 cheese mac & cheese and several of Alton's but this is by far the BEST! My family loves mac and cheese and this barely made it through our Thanksgiving meal with only a few leftovers. I highly recommened it...can you tell???
Martha Stewart's Macaroni and Cheese
Cutting the cost: if your grocery store sells "end bits" of cheese, buy a package with all white bits -- chances are it will include gouda, provolone, jack, and others, for a whole lot less than it would cost to buy separately.
Martha Stewart's Macaroni and Cheese
@jwdh1 - no, you don't bake them. They're not really wet. They are just torn pieces of bread that have a bit of butter on them. You put them on top of the cheese that you add just before baking, and they become browned and crunchy and baked into the cheese while you bake the mac & cheese...it's yummy.
Martha Stewart's Macaroni and Cheese
Sounds kind of soggy, but I guess the wet bread crumbs go on top of the mac and crisps up during the 30 minutes of baking time. It's late and I don't function well after midnight. I am going to try this recipe over the holidays!
Martha Stewart's Macaroni and Cheese
Okay, am I missing something in the first procedure? Are you suppose to bake the the buttered bread to make the bread crumbs. The first procedure doesn't say. Somebody help me here.
Martha Stewart's Macaroni and Cheese
I made it last night. Finally. I usually use the America's Test Kitchen Recipe, which is pretty good. The only substitution I made was to remove about a cup of the sharp cheddar and replace it with Monterey Jack, so that the cheddar melted better. It was still delicious, rich and gooey and great. The gruyere is key.
Martha Stewart's Macaroni and Cheese
Wickedly good. Made the M&C for the first time based on the postings and I am glad that there are reliable taste buds walking this earth! Dinner guests had second helpings but appreciated the palette-cleansing-vinegar-dressed salad to cut thru the richness. And those bread crumbs?? Shazam!! Life is good! To marginally cut-down on the recipes sizable amount of dishes, use the same high-sided skillet in Procedure 2 to melt the butter in Pro.1. Hope this helps!
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cheese is NOT expensive, even good cheese. shop around for better prices. if people consider $40 for a meal that feeds 6 people (since its often halved) expensive, try going to a restaurant with that group and see how much each person spends.
this is a deal.