This recipe is nothing short of humble… Martha Stewart’s website even went so far to name the recipe “Perfect” in its title. Fortunately, that title is well deserved with this recipe that lived up to the hype.
I was on a conference call the night I was making this dish and everything was ready as I was jumping on a call with China as I dished out some for my wife to enjoy and put the rest back in the oven to keep warm until my call was over.
From the family room, I heard my wife shout “this is the BEST mac & cheese you have ever made!”
Sounded great though I was disappointed as I was on my call for a good hour until I finally finished work and dished out some for myself. My wife was right.
The sauce is cheesy rich almost fondue like sauce that is created while the noodles are cooking.
I decided to divert from the recipe a little with the breadcrumbs. I kept the crust on and proceeded to heat the bread crumbles in a saute pan with a little butter to give it some crunch, being careful not to burn. I then took the bread and put in my min food processor in two batches and reduced it down to small bread crumbs leaving some slightly larger pieces in it.
The rest of recipe I followed exactly. Enjoy!
Full Recipe: [Perfect Macaroni and Cheese]