martha stewart mac and cheese with evaporated milk

Notes: Martha Stewart's Mac 'n' Cheese Bites Are Perfect for Super Bowl, “You can (and should) prepare the stovetop macaroni and cheese a few days ahead, since it will firm up in the refrigerator, for easier cutting,”Ĭan mac and cheese be assembled ahead of time? Put the dish on a rack to cool for 5 minutes, then serve it hot.

Bake for about 30 minutes, or until the top is browned. On top, sprinkle the last 1 1/2 cups of cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs. Mix macaroni into the cheese sauce you saved. (Different brands of macaroni cook at different rates, so be sure to read the directions.) Put the macaroni in a colander, rinse it under cold running water, and let it drain well. Add the macaroni and cook it for 2 to 3 minutes less than what the package says, until the outside is done but the inside is still raw. Fill a large pot with water and heat it until it boils.Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups of cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Keep cooking and whisking the mixture until it starts to bubble and gets thick. Melt the last 6 tablespoons of butter in a skillet with a high edge and medium heat. Heat milk in a medium saucepan over medium heat.Put the bread and butter in a bowl and toss. Melt 2 tablespoons of butter in a small saucepan over medium heat. Butter a 3-quart casserole dish and set it aside.

Martha stewart mac and cheese with evaporated milk