Cooking With Red & Connie

Mac & Cheese

Martha Stewart's tweaked recipe with Red & Connie <3

It's important to have your kitchen ready! One pan for the pasta, one for the milk mixture, and a skillet =). Red's all set & ready to get started.

To StArT:

*Preheat oven to 375 degrees

*Heat 2 3/4 cups milk over MED heat in one bowl

*In skillet melt 3 tbs butter until bubbly

I always pre grate the cheese so it's all set and ready to add to the dish.

Recipe calls for: *2 1/4 cups sharp white cheddar cheese

*1 cup Gruyere cheese

*Once butter starts bubbling you add 1/4 cup flour to thicken

*Add the milk that had been heating while whisking

*Let thicken

*Once thick add 1/4 tsp nutmeg

*Add 1/4 tsp black pepper

*STIR =)

*Add in the grated cheeses (not all, leave about 1/2 cup total to top the casserole)

*Let sit off the heat while you cook elbow macaroni--I recommend Barilla pasta brand... cook about 4 minutes. Make sure you rinse with cold water in the colander to get the starch out.

*Add the macaroni to the cheese/milk mix

*Fold into the cheese so that all of the macaroni is covered

*Transfer the macaroni and cheese to a casserole dish for baking

*Add some breadcrumbs to the cheese and macaroni and stir this adds some crunch to the inside of the dish

*Then sprinkle bread crumbs on top

*Also, sprinkle the remaining cheddar and Gruyere cheese on top of the bread crumbs

*Bake for 30 mins in the oven

*Let cool for 5 minutes before serving

ENJOY!!! =) ~Red & Connie