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Who doesn’t love a great pan of macaroni and cheese? This was another of the “hard” foods to give up going GF. So I went on a quest looking for that “perfect” recipe. I must say that Martha doesn’t disappoint on this one. This makes a TON of mac-and-cheese. Even with our family (5) we still had plenty of leftovers. Which of course did not last more that a day! Half the recipe would be plenty for one meal.

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My favorite part of this dish is the bread crumbs on top. I love the crunchy buttery flavor and texture.

The cheese sauce? Fantastic, it would also be great in a crockpot used for dip with veggie’s, bread, crackers etc. (I just used a spoon)!

The nutmeg is what I think causes this recipe to stand out from the rest. It gives the dish

a unique taste without you really knowing its nutmeg. I was worried about the cayenne pepper being to strong, it

turned out to be fine. Combine the dish with a crunchy salad and veggie and you have the perfect meal.

The verdict on Martha’s culinary skills……

This Pin ROCKS!

Martha Stewart's Creamy Mac & Cheese

Ingredients

• 8tablespoons1 stick unsalted butter, plus more for casserole
• 6sliceswhite breadcrusts removed, torn into 1/4- to l/2-inch pieces
• 5 1/2cupsmilk
• 1/2cupall-purpose flour
• 2teaspoonscoarse saltplus more for water
• 1/4teaspoonground nutmeg
• 1/4teaspoonfreshly ground black pepper
• 1/4teaspooncayenne pepper
• 4 1/2cupsabout 18 ounces grated sharp white cheddar cheese
• 2cupsabout 8 ounces grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
• 1poundelbow macaroni
• Gluten Free Substitutions:
• GF Bread
• GF FlourI used cornstarch
• GF Pasta I used Ancient Harvest Quinoa Elbow Macaroni

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Instructions

Stewart Mclean

• Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
• Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
• While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
• Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
• Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
• Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; serve.