mac and cheese best 2 lb elbows recipes martha stewert

If using, top with roasted tomato slices and thyme. Pour into prepared baking dishes and sprinkle evenly with the reserved cheeses, followed by the bread crumbs. Assemble and add cheese topping: Add pasta to sauce and stir to thoroughly combine.Season with salt and pepper, add cayenne and nutmeg, and stir to combine. Add fontina, 2/3 cup grated Gruyere, 1 2/3 cups grated cheddar, and 1/2 cup Parmigianno-Reggiano, stirring until completely melted and sauce is smooth. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened, about 4 minutes. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Make cheese sauce: Melt butter in a 4-quart pot over medium heat, add onion, and cook, stirring occasionally, until translucent, about 5 minutes.Prepare baking dishes: Butter eight 6-ounce shallow baking dishes or one 1 1/2-quart baking dish.Transfer to a bowl, and add melted butter. Meanwhile, make bread crumbs: Tear bread into large pieces and pulse a few times in a food processor to form very large crumbs.Transfer to a colander, rinse under cold running water, and drain well. Bring a large pot of water to a boil, then add salt generously and cook pasta 2 to 3 minutes less than manufacturer's instructions (the outside should be cooked but the inside underdone. Heat oven and boil pasta: Heat oven to 375 degrees.

Mac and cheese best 2 lb elbows recipes martha stewert