Art Smith's Macaroni and Cheese
"This is a very creamy and dreamy mac and cheese. Recipe courtesy of Martha Stewart Living. Serving size is estimated."
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1 lb penne or 1 lb elbow macaroni
- 4 tablespoons unsalted butter (plus extra for buttering casserole)
- 1⁄3 cup all-purpose flour
- 4 cups milk, heated
- 2 cups extra-sharp cheddar cheese, shredded
- 2 cups American cheese, finely chopped
- salt
- pepper (freshly ground)
- hot pepper sauce
- 1⁄4 cup parmesan cheese, freshly grated
directions
- Bring a large pot of lightly salted water to a boil over high heat.
- Add the penne and cook until al dente. Drain well.
- Position a rack in the center of the oven and preheat the oven to 350 degrees. Butter a deep 4-quart casserole.
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour.
- Gradually whisk in the milk.
- Bring to a simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer 5 minutes.
- Remove from the heat and stir in 1 cup of the cheddar cheese and 1 cup of the American cheese.
- Season to taste with salt, pepper, and hot sauce.
- Combine the remaining cheddar and American cheeses.
- Spread one third of the penne over the bottom of the casserole dish.
- Top with half of the shredded cheese and a third of the sauce.
- Repeat, using another third of the penne with the remaining cheese and half the sauce.
- Finish with the remaining penne and sauce. Sprinkle Parmesan cheese over the top.
- Bake until bubbly and golden brown over the edges, about 30 minutes.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
