![]() Cover your pot, take it off the heat, and let it sit for five minutes before you stir and serve. Once the liquid is mostly absorbed and the pasta is tender, you’ll stir in your cheese, and while any combination of your favorite cheeses will work great, a basic sharp cheddar is all this really needs. (Water works fine too if you’re low on moo-juice.) ![]() If you run out of liquid before the pasta is tender, no big deal, just stir in some more milk. You don’t need to stir constantly, but you do need to stir very frequently – the macaroni will absorb the milk and everything will start to get nice and creamy. (I like to season it with some dry mustard and a touch of nutmeg too at this point.) Once the pasta is in the pot, you’ll reduce the heat and start to stir. It serves 12, but you can easily halve the recipe. The sum of all these ingredients bakes into a truly memorable dish with a crisp, browned top that contrasts beautifully with the creamy molten center. ![]() See, this recipe works by slowly cooking the macaroni in the milk so the pasta releases its starch to thicken the sauce while also creating this amazing creamy, milky flavor.Īll you need to do is bring some milk and a bit of butter to a simmer and then add your macaroni. This creamy macaroni and cheese from The Martha Stewart Living Cookbook: The Original Classics is one of my all-time favorites. A recipe for a casserole of macaroni, white sauce, and grated yellow cheese was recorded in the Boston Cooking School Cookbook in 1896, and Americans have enjoyed this homespun classic ever since. Did I mention that you don’t even have to boil your noodles for this method? Well, you don’t and it’s honestly a pretty major selling point.
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