Recipes: Perfecting Macaroni and Cheese

From Martha Stewart Living

Rich, creamy and just about impossible to resist, this childhood favorite graduates to grown-up status with this quick yet elegant recipe. The secret is a blend of three cheeses, plus mustard powder for a subtle kick. To get creative, try these two delicious variations as well.

{insider}

THREE TIPS THAT MAKE ALL THE DIFFERENCE

1. PICK A NOODLE. Choose a small shape with ridges or curves that the cheese sauce can cling to.

2. KEEP IT SMOOTH. To prevent clumps in the bechamel sauce, warm the milk in a saucepan or microwave before adding it to the roux.

3. BLEND WELL. Each cheese plays a crucial role in this dish’s flavor and texture.

— AMERICAN melts smoothly.

— SHARP CHEDDAR adds punch.

— PARMESAN has a hint of nuttiness.

MACARONI AND CHEESE

1 pound short pasta, like elbow macaroni, cavatappi or rigatoni

3 tablespoons unsalted butter

1/4 cup unbleached all-purpose flour

2 teaspoons mustard powder

2 cups whole milk, warm

1 cup (4 ounces) American cheese, chopped

2 cups (8 ounces) sharp cheddar, grated

1 cup (2 ounces) Parmesan, grated

Kosher salt and freshly ground pepper

1. COOK PASTA. Prepare pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water (which you can use later — see The Magic of Pasta Water below).

2. MAKE A BECHAMEL. Return empty pot to medium heat; add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder; whisk to combine. Slowly whisk in milk. Bring to a boil, then reduce heat to medium and cook, stirring often until thick enough to coat the back of a spoon, 3 to 4 minutes.

3. MELT IN CHEESE. Reduce heat to low and add cheese in 3 batches, starting with American. Follow with cheddar and Parmesan. Whisk to fully combine after adding each cheese. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper. Add pasta, stir to coat and serve.

THE NEXT LEVEL: TWO MORE WAYS TO INDULGE

BAKED MACARONI WITH BROILED TOMATOES

For this remix of the beloved tomato soup and grilled cheese combination, slice 3 Roma tomatoes into thick rounds, drizzle with extra-virgin olive oil and season with salt and freshly ground pepper. Broil until tomatoes start to brown, about 8 minutes; let cool slightly. Prepare 12 ounces cavatappi per step 1; toss with cheese sauce from step 3 and 1/4 cup pasta water. Transfer to an 8-inch baking dish. In a bowl, mix 1 cup panko with 2 tablespoons melted butter and 1/4 cup each grated Parmesan and cheddar. Top pasta with broiled tomatoes and panko mixture. Bake at 350 F until bubbly, about 30 minutes.

SWISS-FONDUE MAC AND CHEESE

Take a quick trip to the Alps. Prepare 1 pound rigatoni, and replace 1/4 cup of the whole milk with dry vermouth. In step 3, use these cheeses: 1/2 cup (2 ounces) finely chopped Raclette, 2 cups (8 ounces) grated Gruyere and 2 cups (4 ounces) grated Emmentaler. Sprinkle with chopped flat-leaf parsley; serve.

THE MAGIC OF PASTA WATER

As mac and cheese cools, the sauce tightens and loses some of its creaminess. But if you don’t serve it right away, no worries — just place the pot over a low flame, and stir in reserved pasta water, a few tablespoons at a time, to loosen the sauce without diluting the rich flavor.

(For more recipes and additional tips, visit www.marthastewart.com. Questions or comments should be sent to: askmartha@marthastewart.com.)