Martha Stewart Food

PERFECT MACARONI AND CHEESE FROM MARTHA STEWART

Perfect Macaroni and Cheese from Martha Stewart image

Easy to make, flavorful. Makes 12 servings, Perfect for those "dish to pass" occasions. Taken From Macaroni & Cheese: 52 Recipes From Simple to Sublime. I use a 3 quart oblong glass dish for this casserole.

Provided by Mary C.

Categories Macaroni And Cheese

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

6 slices good-quality bread, crusts removed, torn into 1/4 inch pieces
8 tablespoons unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly grated pepper
1/4 teaspoon cayenne pepper
4 1/2 cups grated white cheddar cheese (divided) or 18 ounces white cheddar cheese (divided)
1 1/4 cups grated pecorino romano cheese or 5 ounces pecorino romano cheese (divided)
1 lb elbow macaroni or 4 cups elbow macaroni

Steps:

Heat oven to 375 degrees.
Butter 3 quart casserole dish and set aside.
Place bread pieces in medium bowl.
In a small saucepan over medium heat, melt 2 tablespoons butter,.
Pour butter into the bowl with bread and toss.
Set breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk.
Melt remaining 6 tablespoons butter in a high-sided skilled over medium heat.
When butter bubbles, add flour.
Cook, stirring, 1 minute.
Slowly pour hot milk into flour-butter mixture while whisking.
Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 102 cups Gruyere or 1 cup pecorino Romano.
Set cheese sauce aside.
Fill a large saucepan with water,. Bring to a boil. Add macaroni: cook 2 to 3 minutes less than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stire macaroni into the reserved cheese sauce.
Just about now, your kitchen smells wonderful and everyone wants to know "When do we eat?".
Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

MARTHA STEWART'S BANANA BREAD

Martha Stewart's Banana Bread image

This recipe has been used more times than I care to admit. It has gotten me out of tight spots. I add chocolate chips to the batter after it is in the pan. Courtesy of marthastewart.com

Provided by Manami

Categories Quick Breads

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1/4 lb unsalted butter or 1/4 lb unsalted margarine, room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe banana
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped walnuts or 1/2 cup pecans
1/4 cup chocolate chips (optional)

Steps:

Preheat oven to 350°F.
Butter 9x5x3-inch loaf pan.
With an electric mixer, cream the butter and sugar until light and fluffy.
Add the eggs, beating well.
Sift the dry ingredients together and combine with butter mixture.
Blend well.
Add the bananas, sour cream, and vanilla.
Stir well.
Stir in the nuts and pour batter into pan.
Sprinkle with floured chocolate chips.
Bake 1 hour until a cake tester comes out clean.
Turn out onto rack to cool.
Enjoy!

Nutrition Facts : Calories 395.4, Fat 20.6, SaturatedFat 9.8, Cholesterol 84.5, Sodium 479.9, Carbohydrate 48.7, Fiber 1.6, Sugar 28.1, Protein 5.7

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