Martha Stewart’s Creamy Mac and Cheese

In view of the good responses from the pasta salad and cherry cheesecake, i've been making them several times rather than trying new dishes. In fact, I've been honoured to whip up the pasta salad for a small group of mums for service this saturday. I havent really got the chance to experiment and come up with alterations towards the dish, yet.


So this was the pasta salad in preparation for the mums' dinner :)

In any case, I was in charged of refreshments this week and thought of making another new dish.


Martha Stewart's Macaroni and Cheese!


Ingredients required:


8 tablespoons (1 stick) unsalted butter
6 slices white bread, torn into 1/4- to 1/2-inch pieces
8 slices of bacon, chopped and cooked until crisp
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt, plus more for water
1/4 teaspoon ground nutmeg/garlic bread powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated white cheddar cheese (or any kinds of cheddar you prefer)
2 cups grated Pecorino Romano cheese (or whatever other cheese you’d like)
1 pound elbow macaroni (in my case, I used fusilli)






1. Preheat oven to 190 deg cel. Spray a 9×13 inch casserole dish with Pam and set aside.

2. Place the bread in a medium bowl. Melt 2 tablespoons of butter in a covered, microwave safe bowl. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.

Tear the bread into bite size.


Tossed with butter

3. Chop your bacon into bite sized pieces and cook til crispy.


4. Warm the milk in a medium saucepan over medium heat (it doesn’t need to be super hot). Melt the remaining 6 tablespoons butter in a high-sided skillet or pot over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute (be quick!).

5. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.




6. Remove the pan from the heat. Stir in bacon, salt, nutmeg (i used garlic poweder in my case), black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Pecorino Romano and set the cheese sauce aside.


7. Cover a large pot of salted water, and bring to a boil. Cook the macaroni (or whatever pasta u use) until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well.

8. Stir the macaroni into the reserved cheese sauce. (THIS WAS THE BEST PART)



This must be the bible theory of what it's like to live a life of abundance.


There was so much I had to transfer to a larger bowl. Overflowing goodness, I say!

9. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Pecorino Romano, and the breadcrumbs over the top.

10. Bake until golden brown, about 30 minutes Transfer the dish to a wire rack for 5 minutes to set.

Serves 10

life's simple pleasure :)
credits to Martha stewart