The one thing I can never, ever get right is homemade Mac and Cheese.  Ever.  It curdles, its grainy, its too baked.  But I never give up, because I just love it. I recently found this recipe from Martha Stewart for stove top Mac and Cheese and I decided to give it a try! I have to say… this is probably the CLOSEST I’ve ever come to making really good homemade mac and cheese.  My only complaint is that it was more creamy than cheesey.  I think that next time I would cut the milk, either by a quarter or maybe by half.  But other than that, the recipe was good.  Creamy and tasty, so if that’s what you’re looking for, give it a try!  The recipe says that you should use 3/4 of a pound of pasta, but it makes ALOT of sauce.  Definitely use a whole pound of pasta. I ended up cooking more and adding it in when I realized that it was SOOOOOO creamy. You can find the recipe from Martha Stewart here, and step by step photos after the jump!

First, you cook the onions:Because I know cooking things like milk and cheese are sensitive, I used my copper pot.  It’s a risotto pot, but I thought its shape would be perfect for this!  The pot is so amazing – not a thing stuck, it cooked it perfectly.

I mixed in the flour…And whisked in the milk….I used Cabot cheese, because its the best!

Finally I added the cheese, again, whisk, whisk, whisk!
And, added in the pasta!  I served it with pulled pork, yum, yum, yum! 

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One Response to Martha Stewart’s Mac & Cheese

  1. Kathy Donahue says:

    My mouth watered looking @ this recipe being made and i not even a lover of Mac and Cheese, I will have to make it for you cousin when he’s home this summer!!

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