Martha Stewart's Macaroni and Cheese recipes call for ingredients that are not in the budget of the average household. Most people just don't have Gruyere cheese or white sharp cheddar sitting around the kitchen. This budget version may do in a pinch. The recipe uses more common cheese and fewer ingredients. The Stewart recipe also produces far more mac and cheese, but the budget version will produce enough for 6 people.
Instructions
1. Preheat the oven to 375 degrees Fahrenheit. Remove the crusts from the white bread, and tear the bread into pieces no longer than 1/2 inch long. Butter a 2 qt. casserole dish and set it aside.
2. Place the bread pieces in a medium bowl. Melt 1 tbsp. butter in a cup in the microwave for approximately 45 seconds. Pour the butter into the bowl with the bread and toss. Set the breadcrumbs aside.
3. Heat the milk in a medium saucepan set over medium heat. Melt the remaining 3 tbsp. of butter in a high-sided skillet over medium heat. Add flour after the butter bubbles. Stir the mixture for 1 minute.
4. Slowly pour hot milk into the flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
5. Remove the pan from the heat. Stir in the salt, nutmeg, black pepper and cayenne pepper. Stir in 1 1/2 cups cheddar and 1/2 cup Parmesan, then set the cheese sauce aside.
6. Fill a large saucepan with water and bring the water to a boil. Add the macaroni, and cook it for 2 to 3 fewer minutes than the package directions. Transfer the macaroni to a colander and drain well. Stir the macaroni into the reserved cheese sauce.
7. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1/2 cup cheddar and 1/4 cup Parmesan; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes before serving it.
Tags: budget version, casserole dish, cheddar Parmesan, cheese sauce, Macaroni Cheese, Martha Stewart, Martha Stewart Macaroni
