Yum.

The following recipe should also be called "how to hold onto your pregnancy weight."  Despite this small set back, however, this is the kind of recipe that will get added to our regular rotation (you know, the same 10-15 meals that you always seem to make despite owning more than 20 cookbooks and having subscriptions to 2 food magazines...).  There has always been something elusive about the perfect mac n cheese recipe for me.  Inevitably, the cheese used didn't pack enough punch, the topping was soggy, or the the end product too runny.  So, when I read the rave reviews for Martha Stewart's Macaroni and Cheese recipe, I was skeptical, but hopeful .   I made a few tweaks to the original recipe, but not much.   As illustrated below, this dish was a beautiful, rich , creamy, stick-to-your-ribs mac n cheese that you must try yourselves.  The recipe makes a massive amount of food--we had to use an overflow pan becuse it wouldn't all fit in one 9x13.  So, you might consider halving the recipe, or freezing some (if you do this, let me know how it freezes--I've never tried freezing macaroni and cheese).  In summary:  yum. 

Macaroni and Cheese

slightly adapted from Martha Stewart's Perfect Macaroni and Cheese

Ingredients:

6 T. unsalted butter, plus 2 T. for topping

5 1/2 c. milk

1/2 c. flour

2 tsp. salt

1/4 tsp. ground nutmeg

1/4 tsp. ground black pepper

1/4 tsp. cayenne pepper

4 c. grated sharp cheddar cheese

1 1/2 c. grated pecarino romano cheese

1 lb. whole wheat elbow macaroni

3/4 c. breadcrumbs

Directions:

1.  Preheat oven to 375 degrees and grease a 9"x13" pan (or any 3 quart casserole dish you have).  Prepare macaroni according to package directions, but remove noodles 2-3 minutes early from water.  You want it slightly undercooked.  Rinse under cold water and set aside.

2.  In a medium saucepan over medium heat, heat the milk.  In a separate saucepan (I used a dutch oven), melt 6 T. of the butter.  When butter is boiling, whisk in the flour, adding a little bit at a time until all mixed in.  Cook for 1 minute.

3.  Slowly add the hot milk to the flour/butter mix, whisking constantly.    Continue whisking until the mixture is thick and bubbling.  Then, remove from heat and add salt, pepper, nutmeg, cayenne pepper, and cheese.  Stir until cheese has melted.

4.  Pour cheese mixture over macaroni noodles, stir to coat, and pour into prepared pan.

5.  Melt the remaining 2 T. of butter and mix with the breadcrumbs.  Sprinkle evenly over macaroni and cheese.  Bake about 30 minutes, uncovered, or until top is golden brown.