What's For Dinner: Homemade Macaroni and Cheese

I asked D if he had any requests for dinner and he asked for homemade macaroni and cheese. A quick Internet search for Martha's recipe, and I was ready to prepare it for dinner. This mac and cheese recipe is actually fairly simple, just be prepared to grate a whole lotta cheese during the prep phase! The resulting mac and cheese was super-creamy (even though I didn't add the whole amount of cheese sauce the recipe asked for) and full of cheesy goodness. A perfect recipe for a crisp fall evening.

Homemade Macaroni and Cheese (printer-friendly version)

makes 6+ servings

3 slices white bread

3 tablespoons unsalted butter

2 1/2 cups organic skim milk

1/4 cup unbleached all-purpose flour

3/4 teaspoon kosher salt

1/8 teaspoon ground nutmeg

1/8 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

2 cups sharp white cheddar cheese, grated

1 1/4 cups pecorino Romano cheese, grated

1 1/2 cups whole wheat macaroni cheese

1. Preheat the oven to 375 degrees.

2. Lightly toast the three slices of bread. Remove the crusts. Tear each slice into small pieces and put them into the bowl of a food processor. Process the bread until breadcrumbs form. Set aside.

3. Pour the milk into a small saucepan and heat over medium to medium-high heat.

4. In a medium-sized saucepan, melt the butter. Once the butter begins to bubble, stir in the flour. Stir to combine.

5. Pour the hot milk into the saucepan with the flour-butter mixture. Whisk constantly until bubbles form and the mixture thickens.

6. Remove from the heat. Stir in the salt, nutmeg, black pepper, and cayenne pepper. Add in 1.5 cups of the cheddar cheese and all of the pecorino Romano cheese. Stir to combine. Set the cheese mixture aside.

7. Bring a large pot of water to a boil. Add in the elbow macaroni and cook until al dente, about 1-2 minutes prior to the cooking time listed on the package.

8. Once the macaroni is cooked, drain in a colander and rinse with cold water.

9. Pour the macaroni into a large bowl. Stir in one cup of the cheese sauce.

10. Spray a 2 quart glass container with cooking spray. Spoon the macaroni cheese into the dish. Cover with the remaining 1/2 cup of cheddar cheese. Sprinkle the top with the bread crumbs.

11. Bake in the oven for 30 minutes, or until the bread crumbs are lightly browned and the cheese sauce is bubbling.

12. Remove from the oven and let cool on a wire rack for about five minutes before serving.

(adapted from this Martha Stewart recipe)