Martha Stewart’s Homemade Mac and Cheese
- 1/2 stick (4 tbsp) unsalted butter
- 1/3 cup all purpose flour
- 3 cups of milk (I used 1%)
- 3 1/2 cups cheddar cheese (recipe calls for flagship-I just used Wegman’s brand)
- 1/2 cup jack cheese
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp garlic powder (original calls for 1/8 tsp. let’s be real, that’s never enough)
Mac and Cheese Dish:
- Butter for baking dish
- 8 ounces shell pasta
- 1/4 cup cheddar cheese
- 1/4 gruyere cheese
In a sauce pan, melt 4 tbsp butter over medium heat. Whisk in flour when melted, about 2 minutes.
Slowly add milk, whisking as you add. Cook and stir frequently until sauce is thick (about 10 minutes).
Remove from heat. Add cheeses, salt, chili powder, and garlic powder.
Stir until the cheese has melted and all of the ingredients are well incorporated.
In a medium sauce pan, boil water and cook pasta. You want to cook the pasta about 2 minutes less then the directions say.
Once cooked, drain and rinse pasta with cold water. Mix together cheese sauce and pasta. Add pasta to pre-buttered baking dish.
Top with 1/2 tsp of chili powder, gruyere, and cheddar cheese.
Bake uncovered for about 20 minutes. Broil for 1 minute. Let stand 5 minutes before serving.
Suggestions: I plan on adding shredded chicken and breadcrumbs the next time I make this. Other than that, it’s very good! Pretty rich. I of course loaded it with Frank’s Redhot, which actually helped with the richness.
Original recipe from Martha Stewart.