Macaroni and Cheese
ID: 50c28def...
A simplified, delicious family classic macaroni and cheese updated by Martha Stewart and her mother. It features a creamy cheese sauce made with milk, tomato paste, cheddar, and Swiss cheese, tossed with elbow macaroni and baked to perfection.
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🍳 Cooking Flow
Boil macaroni for 6-7 minutes until al dente and drain. → Whisk tomato paste, cayenne, salt, black pepper, cheddar, and half of the Swiss cheese into hot milk to make a cheese sauce. → Combine the cooked macaroni with the cheese sauce. → Transfer to a buttered baking dish, top with the remaining Swiss cheese and dots of butter. → Bake at 375°F for 45 minutes until golden.
Cooking Steps
Brief Cooking Order
Boil macaroni for 6-7 minutes until al dente and drain. → Whisk tomato paste, cayenne, salt, black pepper, cheddar, and half of the Swiss cheese into hot milk to make a cheese sauce. → Combine the cooked macaroni with the cheese sauce. → Transfer to a buttered baking dish, top with the remaining Swiss cheese and dots of butter. → Bake at 375°F for 45 minutes until golden.
Introduction
A simplified, delicious family classic macaroni and cheese updated by Martha Stewart and her mother. It features a creamy cheese sauce made with milk, tomato paste, cheddar, and Swiss cheese, tossed with elbow macaroni and baked to perfection.
Step 1
Generously butter a large baking dish.
Step 2
Cook 1 pound of elbow macaroni in boiling salted water for 6 to 7 minutes until al dente, then drain.
Step 3
Bring 3 cups of milk to a boil in a saucepan over medium heat.
Step 4
Add 4 tablespoons of tomato paste into the heated milk and whisk until fully incorporated and smooth.
Step 5
Season the milk mixture with 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of black pepper, and 1 teaspoon of salt.
Ingredients List
Important Notes
Keep the macaroni al dente when boiling as it will cook further while baking in the oven.
Watch the milk closely as it heats so it does not boil over.
You can substitute or combine other grating cheeses such as orange cheddar, Gruyere, Asiago, or Monterey Jack.
Serving with a side of sour cream adds a delicious, traditional cool tanginess to balance the warm, spicy cheese.
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