If you’d like to watch the companion video – Watch Martha here
Hey there it’s Shaun and Greg, also known as the Hair and the Beard – and you are so lucky this week!
Why are they so lucky Shaun?
Cause this week, we’re jumping the shark!
That’s right – y’all are so lucky because we’re sharing a recipe that we eat everyday with our families that you’ll definitely want on your Thanksgiving dinner table.
Oh man! I’m so excited!
Martha Stewart calls it Perfect Macaroni and Cheese, but we call it Martha’s Mac.
If you’re bringing a dish to a family member or friend’s house for Thanksgiving or Christmas or a holiday dinner, make this and you’ll be bringing home an empty dish.
The only way you’ll return home with any of this left is if people are worried they’ll look like fat pigs feasting on this unbelievable MAC! If you’re hosting, be sure to add this champion of food creation.
To serve 12 – or me and the Hair – here’s what you’ll need:
- 6 slices of good quality white bread (I like the fresh country white you can buy from the bakery at most grocery stores)… you’ll want to remove the crusts and tear these bread slices into one quarter to one half inch pieces.
- 8 tablespoons or one stick of unsalted butter
- 5 1/2 cups milk
- 1/2 cup all-purpose flour
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 1/2 cups (about 18 ounces) grated sharp white cheddar
- 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
- 1 pound elbow macaroni
What the heck do you do with all these ingredients?
We’re including a link below where you can go and watch Martha herself put the whole thing together, but we know you’d prefer to watch us just talk you through with no food demonstration whatsoever… So here’s what you do:
- 1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
- 2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- 3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar,
and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
- 4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
- 5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 min and serve.
Instead of comments or questions this week, we’ll gladly accept your praise, appreciation and 5 star reviews in the comments section below.
Have a happy Thanksgiving and we’ll see you next week with another Wednesday workshop from DealerOn!