Reviews (2)
Add Rating & Review
37 Ratings
5 star values:
9
4 star values:
16
3 star values:
8
2 star values:
3
1 star values:
1
Martha Stewart Member
Rating: 4 stars
10/14/2017
This MUST be eaten immediately...so sad! I reheated in microwave (small portion for breakfast!) and the sauce was no where near as creamy as when it was first completed. I also added another 8 oz of pasta...it was too saucy for my hubby! This is very tasty and rich, but I will find another "Martha" recipe ... she has plenty!
Martha Stewart Member
Rating: Unrated
11/24/2016
How many servings does this recipe make? Can you substitute non-whole milk?
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Gallery
Read the full recipe after the video.
macaroni-and-cheese-mscs102.jpg
Ingredients
Ingredient Checklist
1/2 pound dried elbow macaroni
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 cup finely grated Italian fontina cheese
2/3 cup finely grated Gruyere cheese
1 2/3 cups finely grated extra-sharp white Cheddar cheese
1/2 cup finely grated Parmigiano-Reggiano cheese
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground nutmeg
Pinch of white pepper
Gallery
Read the full recipe after the video.
macaroni-and-cheese-mscs102.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
macaroni-and-cheese-mscs102.jpg
macaroni-and-cheese-mscs102.jpg
Ingredients
Ingredients
- 1/2 pound dried elbow macaroni
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup finely grated Italian fontina cheese
- 2/3 cup finely grated Gruyere cheese
- 1 2/3 cups finely grated extra-sharp white Cheddar cheese
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon freshly ground nutmeg
- Pinch of white pepper
Directions
Bring a large pot of water to a boil, then add pasta; salt generously and cook pasta to manufacturer’s instructions. Transfer to a colander, rinse under cold running water, and drain well.
Melt butter in a 4-quart pot over medium heat. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened and smooth. Reduce heat to a simmer and cook for 20 minutes.
Add fontina, Gruyere, Cheddar, and Parmigiano-Reggiano cheeses, stirring until completely melted and sauce is smooth. Season with salt and black pepper, add cayenne and nutmeg, and stir to combine.
Add pasta to sauce along with white pepper and salt; stir to thoroughly combine. Serve immediately.
Reviews (2)
Add Rating & Review
37 Ratings
5 star values:
9
4 star values:
16
3 star values:
8
2 star values:
3
1 star values:
1
Martha Stewart Member
Rating: 4 stars
10/14/2017
This MUST be eaten immediately...so sad! I reheated in microwave (small portion for breakfast!) and the sauce was no where near as creamy as when it was first completed. I also added another 8 oz of pasta...it was too saucy for my hubby! This is very tasty and rich, but I will find another "Martha" recipe ... she has plenty!
Martha Stewart Member
Rating: Unrated
11/24/2016
How many servings does this recipe make? Can you substitute non-whole milk?
Reviews (2)
Add Rating & Review
37 Ratings
5 star values:
9
4 star values:
16
3 star values:
8
2 star values:
3
1 star values:
1
Add Rating & Review
37 Ratings
5 star values:
9
4 star values:
16
3 star values:
8
2 star values:
3
1 star values:
1
37 Ratings
5 star values:
9
4 star values:
16
3 star values:
8
2 star values:
3
1 star values:
1
37 Ratings
5 star values:
9
4 star values:
16
3 star values:
8
2 star values:
3
1 star values:
1
- 5 star values:
- 9
- 4 star values:
- 16
- 3 star values:
- 8
- 2 star values:
- 3
- 1 star values:
- 1
Martha Stewart Member
Rating: 4 stars
10/14/2017
This MUST be eaten immediately...so sad! I reheated in microwave (small portion for breakfast!) and the sauce was no where near as creamy as when it was first completed. I also added another 8 oz of pasta...it was too saucy for my hubby! This is very tasty and rich, but I will find another "Martha" recipe ... she has plenty!
Martha Stewart Member
Rating: Unrated
11/24/2016
How many servings does this recipe make? Can you substitute non-whole milk?
Martha Stewart Member
Rating: 4 stars
10/14/2017
This MUST be eaten immediately...so sad! I reheated in microwave (small portion for breakfast!) and the sauce was no where near as creamy as when it was first completed. I also added another 8 oz of pasta...it was too saucy for my hubby! This is very tasty and rich, but I will find another "Martha" recipe ... she has plenty!
Rating: 4 stars
Rating: Unrated
11/24/2016
How many servings does this recipe make? Can you substitute non-whole milk?
Rating: Unrated
All Reviews for Homemade Macaroni and Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Homemade Macaroni and Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
