Martha Stewart’s Stove Top Mac and Cheese is a must make for lunch or dinner this week.
This recipe for my Martha Stewart Cooking Challenge comes from Martha Stewart’s Everyday Food Magazine, October 2009.
I love macaroni and cheese. It is quick and easy to make and uses everyday ingredients.
I also love how versatile of a recipe it is to make. It can be a main dish or a side dish. It can be served for lunch or for dinner.
And kids and adults love mac and cheese.
This recipe for Martha Stewart’s stove top mac and cheese is sure to become a favorite.
We also love Martha Stewart’s Slow Cooked Mac and Cheese.
What I Changed
I have made this recipe many times over the last few years and there are a couple of things that I changed.
I usually leave out the onion because not everyone in my family loves the onion in it.
The original recipe called for 4 cups of milk. In my opinion, that makes it way to liquidy. It just isn’t thick enough with 4 cups of milk, so I reduced it to three.
I increased the salt to 1 teaspoon.
Can I make Martha Stewart’s mac and cheese gluten free free?
This recipe works great with gluten free pasta. My husband and son who do not have to eat gluten free, love this recipe made with gluten free pasta.
We prefer the corn-based pasta for mac and cheese, but I have a whole post on the best gluten-free pasta.
Ingredients
- butter
- onion
- flour or gluten-free flour blend
- salt
- milk
- cayenne or red pepper
- shell pasta, elbow macaroni, or gluten free shell pasta or gluten fee elbow macaroni, cooked according to directions
- shredded cheddar cheese
- Dijon mustard
- Worcestershire sauce
Martha Stewart's Stove Top Mac and Cheese
I made Martha Stewart's stove top mac and cheese for my Martha Stewart cooking challenge. It is now a favorite.
Ingredients
- 3 tablespoons butter
- 1/4 cup finely chopped onion, optional
- 1/3 cup flour or gluten free flour blend
- 1 teaspoon salt
- 3 cups milk
- 1/8 teaspoon cayenne or red pepper
- 12 ounces shell pasta, elbow macaroni, or gluten free shell pasta or gluten fee elbow macaroni, cooked according to directions
- 4 cups shredded cheddar cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
Instructions
- In a saucepan, melt butter. Add onion if using and cook until softened.
- Add flour and salt. Stir constantly for 3-4 minutes or until mixture is pale golden brown and a similar texture as oatmeal.
- While whisking constantly, pour in 3 cups milk.
- Add in cayenne pepper and continue whisking until it comes to a light boil.
- Reduce heat to low and continue whisking until sauce thickens and no longer feels grainy.
- Remove from heat and stir in cheese, mustard, and Worcestershire sauce.
- Stir until smooth.
- Pour over cooked pasta.
- Stir until well combined.
- Serve and enjoy.
Notes
This recipe is gluten free as long as you use gluten free pasta and read labels to make sure that your ingredients are gluten free.
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