I used to love watching this show when I was a kid. The format and editing was perfect, nothing compares to the quality of the production. It had a asmr feel to it.
The world is over saturated with food channels, but I have to say, Martha’s is still the best. Her cooking is quick and easy to follow, and her stories are personable and relatable.
I find it sad that some of you need to continue to make snide remarks about her personality. Yes she is direct and clear but I don't find her cold or nasty. That may be because I don't have a confidence problem. If you are intimidated by Martha that is your problem but personally, I think I would love to spend a day with her as she is a wealth of knowledge. She has worked hard for what she has and I congratulate her for overcoming obstacles and bouncing back. I don't think there is another person that cooks, gardens, builds, organizes, crafts and on and on with the broad scope she has shown. I love that she dresses casual and down to earth. She is not all fluff and you can tell by her hands....she is hands on! She is well rounded and is trying to help America maintain some of its "class of the past". We could all use a little more class!
Martha does give that impression initially, but after she gets to know you, she loosens up. Her recent on air tapings with Snoop Dogg are a blast, he's really loosened her up
There’s no one like Martha Stewart! She Shows us that we can make anything that we thought we could not and at a price point we can afford. The closest to her is Mary Berry from the UK. All others just don’t measure up!
When I was younger, I used to think she came off as incredibly cold and condescending, but as I've gotten older, there's something comforting in her iciness. She's like a very strict grade school teacher, but the kind you respect and grow to love. I'm just always in awe of how beautiful her work is. Her attention to detail is as close to perfection as one can achieve, and there's something very admirable about that.
I agree completely. No doibt she is talented. But, she is so mechanical, monotone- no joy. But, she's a kazillionaire. So, she did something right to become financially successful. Hope she feels just as successful in other areas of her life- areas that matter more.
Dana Oldham "she did something right to become financially successful" Something right? She broke the law and served some time in prison. But that's neither here nor there. I will give this recipe a try.
Love Mathew Stewart since I was 14 when I was determined to go to culinary school now fast forward and I’m 31 with a degree from Johnson and Wales’s university . She is the reason I pay such close attention to all I do in the kitchen it’s not just making a dish it’s the passion that I have for it !
What makes Martha Stewart such a professional and a master in the kitchen is due partly to all the little details and special ingredients that she uses in all of her dishes, it cracks me up when i read all of these people altering the unique or hard to find or expensive touches that she uses. By the time all of the specialty items are taken away this recipe might not be so special an unique and end up tasting like generic mac & cheese- average. I would assume that one of the main reasons someone would be looking for a killer mac and cheese recipe that is a cut above the rest - would be to blow most people away at home or a dinner party, Martha Stewart is brilliant and a genius at this type of stuff regardless of where she gets the ideas or recipes, she always comes through as being a classic. I just love her and we are so lucky to have her the way she brings all of her creative ideas together.
What specialty ingredient is in this recipe other than maybe gruyere? White bread, butter, whole milk, AP flour, lightly salted water, macaroni, salt, nutmeg, cayenne pepper, black pepper, cheddar, gruyere, and sour cream. That's it. Nutmeg is not a terribly expensive spice considering how long a meg will last you, it's still amazingly great without nutmeg or gruyere though. It's a very accessible recipe.
@@opcn18 have you made it? I have had a lot of Mac and cheese and none come close. The Gruyère ends up making it a 30 dollar dish. It’s worth it once in a while.
@@Nuttyirishman85 I've made it both with and without gruyere. I feel like gruyere is one of the best cheeses for it, but it's still great with any firm melting cheese like muenster, cheddar, gouda, monterey jack, colby, really anything you have on hand, doesn't have to be the msot expensive.
When I make Mac & Cheese, I use a Can of Carnation Milk instead of Whole Milk.The Cheeses are X-tra Sharp Cheddar mixed with Velveeta,Mozarella & some Cream of Cheddar (comes in Can).Mix in an Egg also.When ( if) I put a Bread Crumb Topping on it ,I simply use Planko mixed with Butter & Cheddar Cheese to top it off with.
This is still my favorite mac-n-cheese recipe ever! The white cheddar, gruyere, nutmeg and breadcrumb topping make this the ultimate mac-n-cheese. I still feel calm and happy watching Martha Stewart cook.
I have made this recipe twice and both times got rave reviews. I had one person, who was a mac & cheese lover, that this was the best he'd ever tasted. The first time I made it with the bread crumb topping, but I really didn't think it added much to the dish, so the second time I made it, I made it without and it was delicious. Martha is so easy to follow. Love this recipe. It's a *good* thing.
I’ve been making this Martha Stewart recipe for more than 20 yrs. I’ve made it with the cheeses this recipe calls for and I’ve made it with ONLY cheddar cheese … very delicious no matter what cheeses are cooked in. The buttered bread topping makes it extra delicious.
This is what I've been looking for. A simple, straightforward recipe for mac and cheese that promises extraordinary taste and texture. I'm not convinced the sour cream is a good idea, though. Thanks, MS.
I have tried dozens of mac and cheese recipes and this one is the absolute best ever! I make it at least once a month! I don’t usually put the breadcrumbs on top though just cheese! It’s amazing
This gave me a fascination with making bechamel sauces when it was introduced almost fifteen years ago and I have to say it really is the best Mac and Cheese recipe. As with most of Martha's recipes, I use considerable more salt, but the cayenne pepper and freshly graded nutmeg is what sets this apart.
my Mom makes hers kinda like this but hers is smooth and creamy and cheezy when it comes out the oven. I guess its creamier before it goes in the oven compared to Martha's but im telling you this will taste awesome either way!!
My favourite macaroni & cheese is the John Legends recipe I saw on your show & it’s been my go to for many years!!👏👍But my almost every desserts recipes are Always yours!!👍👏🙌
Beautiful Martha, never thought about using Nutmeg in this dish, will next time. Thanks Martha, you are one of the most talented ladies in this century. I have always been one of your fans!
I have been making this recipe from Martha for years. It is really good and everybody loves it, but I wish it had a bit of color. I use some sharp cheddar as well to add a bit of yellow color. I think people expect that with mac and cheese. I was almost even thinking of adding a hint of yellow food coloring. I know it sounds strange but in really just looks so white when it's done. Other than that its great. I think the 60 min may be a bit too long to bake it considering everything is already cooked in it. Last time I baked it that long and it made it rather dry and my family noticed it was not the same. I think a half hour would be plenty. Just need to brown up those bread crumbs.
+Blanca W Have you ever tried adding a little turmeric when cooking the flour and butter? You shouldn't be able to taste it and it does add some color.
Robyn S I haven't tried tumeric but I did add a 1/4 or 1/2 tsp of French's Mustard. It added just enough color without effecting the taste. Just added a tiny bit of additional spice which was a welcomed addition. I also added some other seasonings. I have made this so many times over the years now that I have tweaked things and kind of made it my own. It is a great recipe as it is, I just changed some things to my own taste.
+Blanca W Use yellow cheddar and buy a box of Kraft mac and cheese, just put the contents of the packet in your cheese sauce but cut back on the salt you use, it will give you the color you're looking for plus a cheesy addition.
This is the recipe my mom used to use (different cheeses tho) and it used to be soooo good. I tried different recipes from TH-cam but none of them taste as good as this. That nutmeg & cayenne pepper makes it taste delicious.
That's really nice with the sour cream, I also feel really lucky if I have left over little potato/Hawaiian rolls to do the breadcrumbs topping. Thanks Martha for sharing this nice dish, please be safe and take care!
I've made this macaroni and cheese for years now, and for anyone complaining about it not being "cheesy enough," it is MORE than cheesy enough. If you're very concerned about it, then add just a touch of sharp yellow cheddar and you should be fine... but for those of you suggesting mozzarella, clearly you know nothing about what a standard mac and cheese casserole should be. props to martha - follow this recipe to a T (maybe sub the butter soaked bread for some chipotle panko or something else interesting) and you have a winner for sure.
The bread might be the best part!! Chipotle panko is trying too hard. My chef brother always insists I use the bread topping. Maybe you haven't made it correctly? Use the best, whole fat, organic butter you can get.
This is similar to what I’m used to make, except I don’t put cayenne in mine but definitely nutmeg and black pepper. I usually made them with sharp yellow cheddar. It comes out delicious too. Will try Gruyère cheese blend next time.
Martha , once again you have impressed me beyond my expectations, this recipe is so similar to my grandmother’s, I definitely i’ll try the breadcrumbs, also I am loving your magazine this year I look forward to it every month.
I made Carla Lalli Music's meatballs last week and I couldn't believe how much time it took! Had I known the amount of time my nonna spent making things like eggplant parm, meatballs and mac & cheese, I would have been more grateful. 🥺
I made a version of this today. I didn’t use enough milk in my bechamel so I couldn’t get the 100% authentic version. However, I totally get the cayenne in the bechamel! Totally elevates it! Do not skip!
I dice up chicken and saute in a skillet with buffalo sauce (Frank’s Wing Sauce). Then after the Mac and Cheese is done I add the buffalo chicken and sauce to the Mac n cheese and then bake in the oven, adding French’s Fried Onion rings on top for the last 5 mins. My wife cried because it was so good and she was on a diet haha (and she doesn’t even like buffalo sauce!)
Her mom did not add cayenne. Watch Martha's other video on Mac and cheese with her mother. Her mother says she did not add cayenne and to leave it out.
If you want to avoid lumpy sauce, add the milk a small quantity at a time and whisk until 'absorbed' and smooth, then add some more milk, repeat until all the milk has been added. In this video Martha is 'dicing with lumpy doom' by pouring so much milk in at one time.
I was surprised wen Martha used hot milk to make the sauce. I thought to avoid lumpy béchamel you had to add cold milk on a hot/warm roux. Sometimes when roux is prepared in advance and is cold you may, then, use hot milk and stir. The point is to have either element hot and the other cold.
@@hankf8723 Another variation! - You could be correct, however I have never had trouble adding warm (not hot) milk that had had onions, pepper corns and a bayleaf infused into it. I guess 'warm' is a compromise between hot and cold!
@@GordonjSmith1 Sounds good, whatever works. When I use cold/room temperature milk, I could add the whole quantity of milk all at once and not be worry about lumps. Was nice talking to you!
I tried to copy my mother's recipe for my son. I don't cook fast. I followed the slow cooking of butter, to make brown butter, and made the rue like your mother's recipe for macaroni and cheese. Added your mother's recipe for macaroni to my mother's hamburger with sauteed onions, garlic, and peppers in butter slow cooked brown, with translucent onions, mixed with browned hamburger, adding salt and pepper, tomato sauce, and tomato paste. My mother's recipe, she combined hamburger with her macaroni and cheese leaving it for us to eat after school, while she worked as a nurse until 11pm. She made us a salad and garlic bread, with a dessert of banana pie in a gingerbread crust. She cut bananas over pie crust, added lemon juice, then topped with whipped cream. Made the one dish dinner for my son tonight, who has a house full of girls, who had eaten. I put it in the oven at 7:30pm to heat at 350 for twenty minutes. He sent the picture of the 2 quart bowl, at 8:00. Empty!He is 6'5" super thin. It's gone. He liked it! I appreciate this macaroni and cheese recipe.
I used to love watching this show when I was a kid. The format and editing was perfect, nothing compares to the quality of the production. It had a asmr feel to it.
Agree....
I was just thinking the same thing 😅
She’d put me to sleep every time. Her show really was a lovely part of my childhood
The world is over saturated with food channels, but I have to say, Martha’s is still the best. Her cooking is quick and easy to follow, and her stories are personable and relatable.
I find it sad that some of you need to continue to make snide remarks about her personality. Yes she is direct and clear but I don't find her cold or nasty. That may be because I don't have a confidence problem. If you are intimidated by Martha that is your problem but personally, I think I would love to spend a day with her as she is a wealth of knowledge. She has worked hard for what she has and I congratulate her for overcoming obstacles and bouncing back.
I don't think there is another person that cooks, gardens, builds, organizes, crafts and on and on with the broad scope she has shown. I love that she dresses casual and down to earth. She is not all fluff and you can tell by her hands....she is hands on! She is well rounded and is trying to help America maintain some of its "class of the past". We could all use a little more class!
Agree.
Not w/the mac & cheese, but then again, to each his own.
Martha does give that impression initially, but after she gets to know you, she loosens up.
Her recent on air tapings with Snoop Dogg are a blast, he's really loosened her up
Pam Ecker- Very well said. I could not agree more! 👍
There’s no one like Martha Stewart! She Shows us that we can make anything that we thought we could not and at a price point we can afford. The closest to her is Mary Berry from the UK. All others just don’t measure up!
When I was younger, I used to think she came off as incredibly cold and condescending, but as I've gotten older, there's something comforting in her iciness. She's like a very strict grade school teacher, but the kind you respect and grow to love.
I'm just always in awe of how beautiful her work is. Her attention to detail is as close to perfection as one can achieve, and there's something very admirable about that.
Could not have said better, my feelings exactly!~
I agree completely. No doibt she is talented. But, she is so mechanical, monotone- no joy. But, she's a kazillionaire. So, she did something right to become financially successful. Hope she feels just as successful in other areas of her life- areas that matter more.
I love Martha's aloofness. I'm still waiting for her jailhouse book - The Shiv and You: 101 ways to make someone your bitch.
Dana Oldham "she did something right to become financially successful"
Something right? She broke the law and served some time in prison.
But that's neither here nor there. I will give this recipe a try.
+Doolally Studios LMAO!!!!
My grandma told me she follows most of her recipes no wonder her food is so good
Love Mathew Stewart since I was 14 when I was determined to go to culinary school now fast forward and I’m 31 with a degree from Johnson and Wales’s university . She is the reason I pay such close attention to all I do in the kitchen it’s not just making a dish it’s the passion that I have for it !
What makes Martha Stewart such a professional and a master in the kitchen is due partly to all the little details and special ingredients that she uses in all of her dishes, it cracks me up when i read all of these people altering the unique or hard to find or expensive touches that she uses. By the time all of the specialty items are taken away this recipe might not be so special an unique and end up tasting like generic mac & cheese- average. I would assume that one of the main reasons someone would be looking for a killer mac and cheese recipe that is a cut above the rest - would be to blow most people away at home or a dinner party, Martha Stewart is brilliant and a genius at this type of stuff regardless of where she gets the ideas or recipes, she always comes through as being a classic. I just love her and we are so lucky to have her the way she brings all of her creative ideas together.
What specialty ingredient is in this recipe other than maybe gruyere?
White bread, butter, whole milk, AP flour, lightly salted water, macaroni, salt, nutmeg, cayenne pepper, black pepper, cheddar, gruyere, and sour cream. That's it. Nutmeg is not a terribly expensive spice considering how long a meg will last you, it's still amazingly great without nutmeg or gruyere though. It's a very accessible recipe.
@@opcn18 have you made it? I have had a lot of Mac and cheese and none come close. The Gruyère ends up making it a 30 dollar dish. It’s worth it once in a while.
@@Nuttyirishman85 I've made it both with and without gruyere. I feel like gruyere is one of the best cheeses for it, but it's still great with any firm melting cheese like muenster, cheddar, gouda, monterey jack, colby, really anything you have on hand, doesn't have to be the msot expensive.
When I make Mac & Cheese, I use a Can of Carnation Milk instead of Whole Milk.The Cheeses are X-tra Sharp Cheddar mixed with Velveeta,Mozarella & some Cream of Cheddar (comes in Can).Mix in an Egg also.When ( if) I put a Bread Crumb Topping on it ,I simply use Planko mixed with Butter & Cheddar Cheese to top it off with.
She is a national treasure !!! There is so much to learn from her ...
I'd like to learn some stock tips.
@@harryeichelberger4799 Ask, all democrat congress! Ha!
I make this recipe every year once the colder weather comes around. It is the best simple mac and cheese.
This is still my favorite mac-n-cheese recipe ever! The white cheddar, gruyere, nutmeg and breadcrumb topping make this the ultimate mac-n-cheese. I still feel calm and happy watching Martha Stewart cook.
Martha works so hard to help us I understand how to be great cooks
I adore Martha Stewart. It’s like coming home again when I watch her vids. ☺️
I’ve made this time and time again for family gatherings. It never misses. Everyone tells me “it’s like your moms but better.”
She totally rocks! Thank you Martha Stewart for your fabulous recipes 🥰
how does she make cooking appear so easy???? whenever I try to cook, I always fail haha
This is the best Mac and cheese recipe ever. Trust me 🙏🙏
I have made this recipe twice and both times got rave reviews. I had one person, who was a mac & cheese lover, that this was the best he'd ever tasted. The first time I made it with the bread crumb topping, but I really didn't think it added much to the dish, so the second time I made it, I made it without and it was delicious. Martha is so easy to follow. Love this recipe. It's a *good* thing.
thanks Martha .. you always do nice tutorials, very precise and clear instructiond.
You are not icy or distant Martha. You are down to business. It is clear you love to cook and this is a gift of love to all. Thank you dear heart,
I’ve been making this Martha Stewart recipe for more than 20 yrs. I’ve made it with the cheeses this recipe calls for and I’ve made it with ONLY cheddar cheese … very delicious no matter what cheeses are cooked in. The buttered bread topping makes it extra delicious.
I always love how you incorporate your Mom into your shows. Love you both so much.
I’ve made this twice. It’s good.
My hat off to some who has overcome a lot and has bounced back good for her at the end no one is free from making mistakes .👍
This mac and and cheese looks off the chain I'm gonna save this recipe.
Did you try it is it good
She knows her business & talents, so appreciate this.
Very straight fwd in her cook shows. Thanks Martha
This is what I've been looking for. A simple, straightforward recipe for mac and cheese that promises extraordinary taste and texture. I'm not convinced the sour cream is a good idea, though. Thanks, MS.
The cream taste good
I have tried dozens of mac and cheese recipes and this one is the absolute best ever! I make it at least once a month! I don’t usually put the breadcrumbs on top though just cheese! It’s amazing
Making this right now. smells and looks amazing so far! Totally try this.
I've made this a few times and it's always freaking amazing. Don't change a thing the first time.
Martha Stewart is THE best! Her show was very comforting. Unlike other rushed, anxiety filled shows!
Made this a couple of nights ago and it was a hit!
HOW does she make this all without even licking the spoon??? Lol Martha, I want to be like you when I grow up.
she is surrounded by food all the time... so its not so tempting I guess
Athena Harris, You know she did!! Commercial breaks!!
She has people that clean up after her and lick her spoon...UGH!!!...she ain't that perfect
Thanks You tube,and Mrs,Martha Stewart.Gracias por compartir este nesecitado y gran conocimiento de arte culinario.Merry Christmas
By far, this is my favorite mac and cheese recipe. People rave whenever I make it. And don't forget that sour cream!
Yep, butter in the breadcrumbs is the key to a browner, tastier top on it. Crumbs without the butter can make the top too hard and dry.
Love this recipe. Thank you Tracey from Austin Texas
The macaroni and cheese is always the star of the holiday table.
Wow! She is a true chef!
I love you Martha! Thanks for the recipe!!!
i remember watching Martha and her mother make this, and her mother added a bit of tomato paste. i always found that to be a great addition
Looks delicious! Thank you Martha!
Awesome !!! You cannot go wrong with a Martha Stewart Mac & Cheese, everyone loves this one !!!
This gave me a fascination with making bechamel sauces when it was introduced almost fifteen years ago and I have to say it really is the best Mac and Cheese recipe. As with most of Martha's recipes, I use considerable more salt, but the cayenne pepper and freshly graded nutmeg is what sets this apart.
my Mom makes hers kinda like this but hers is smooth and creamy and cheezy when it comes out the oven. I guess its creamier before it goes in the oven compared to Martha's but im telling you this will taste awesome either way!!
I made this last night....SO freaking good! Highly recommend
martha said you can freeze it too. can that be done after or before baking?
My favourite macaroni & cheese is the John Legends recipe I saw on your show & it’s been my go to for many years!!👏👍But my almost every desserts recipes are Always yours!!👍👏🙌
Thanks for sharing your recipes!!!🙏🙏🙏👍
Beautiful Martha, never thought about using Nutmeg in this dish, will next time. Thanks Martha, you are one of the most talented ladies in this century. I have always been one of your fans!
Very Dear Martha thank you to provide us the expertise to be a good Cook ❕⭐⭐⭐⭐⭐👍 💞.
EXCELLENT AS USUAL!!!
I have been making this recipe from Martha for years. It is really good and everybody loves it, but I wish it had a bit of color. I use some sharp cheddar as well to add a bit of yellow color. I think people expect that with mac and cheese. I was almost even thinking of adding a hint of yellow food coloring. I know it sounds strange but in really just looks so white when it's done. Other than that its great. I think the 60 min may be a bit too long to bake it considering everything is already cooked in it. Last time I baked it that long and it made it rather dry and my family noticed it was not the same. I think a half hour would be plenty. Just need to brown up those bread crumbs.
+Blanca W Have you ever tried adding a little turmeric when cooking the flour and butter? You shouldn't be able to taste it and it does add some color.
Robyn S I haven't tried tumeric but I did add a 1/4 or 1/2 tsp of French's Mustard. It added just enough color without effecting the taste. Just added a tiny bit of additional spice which was a welcomed addition. I also added some other seasonings. I have made this so many times over the years now that I have tweaked things and kind of made it my own. It is a great recipe as it is, I just changed some things to my own taste.
GamerRecruitHarry I bet it would be good too!
+Blanca W
Use yellow cheddar and buy a box of Kraft mac and cheese, just put the contents of the packet in your cheese sauce but cut back on the salt you use, it will give you the color you're looking for plus a cheesy addition.
+Blanca W Try some paprika, that'll give it a nice bit of color.
mmm looks so good im going to make that recipe !!
so easy n simple definitely making this tomorrow
Wow, I am for sure going to make this. Maybe even a good thanksgiving dish. Awesome
This is the recipe my mom used to use (different cheeses tho) and it used to be soooo good. I tried different recipes from TH-cam but none of them taste as good as this. That nutmeg & cayenne pepper makes it taste delicious.
That's really nice with the sour cream, I also feel really lucky if I have left over little potato/Hawaiian rolls to do the breadcrumbs topping. Thanks Martha for sharing this nice dish, please be safe and take care!
I've made this macaroni and cheese for years now, and for anyone complaining about it not being "cheesy enough," it is MORE than cheesy enough. If you're very concerned about it, then add just a touch of sharp yellow cheddar and you should be fine... but for those of you suggesting mozzarella, clearly you know nothing about what a standard mac and cheese casserole should be.
props to martha - follow this recipe to a T (maybe sub the butter soaked bread for some chipotle panko or something else interesting) and you have a winner for sure.
The bread might be the best part!! Chipotle panko is trying too hard. My chef brother always insists I use the bread topping. Maybe you haven't made it correctly? Use the best, whole fat, organic butter you can get.
This is similar to what I’m used to make, except I don’t put cayenne in mine but definitely nutmeg and black pepper. I usually made them with sharp yellow cheddar. It comes out delicious too. Will try Gruyère cheese blend next time.
Martha , once again you have impressed me beyond my expectations, this recipe is so similar to my grandmother’s, I definitely i’ll try the breadcrumbs, also I am loving your magazine this year I look forward to it every month.
The most delicious macaroni that ANYONE has ever tasted! Very confident with that one!
I have respect and love and A Meyer for this woman she is one of my cook idols
Thank you for the recipe. We enjoyed making and having for dinner.
Martha, you are more than welcome to come visit us in Victoria, TX. You are simply amazing!!!
I made Carla Lalli Music's meatballs last week and I couldn't believe how much time it took!
Had I known the amount of time my nonna spent making things like eggplant parm, meatballs and mac & cheese, I would have been more grateful. 🥺
She is the best, thank you Marhta😊!
Hay,Martha I 👍 macaroni cheese dish very much 😋. Beautifully cooked 🍳
Ooh, that looks so delicious! 😋
Good job 👍
Good job
I’ve made this so many times and it’s always a crowd pleaser
looks awesome !! and very fresh!
I love adding a bit of garlic powder.
I made a version of this today. I didn’t use enough milk in my bechamel so I couldn’t get the 100% authentic version. However, I totally get the cayenne in the bechamel! Totally elevates it! Do not skip!
I also did the cold sour cream on the side. Game changer. I will never have macaroni and cheese with out sour cream again!
looks quite delicious.
THANK'S MS. MARTHA, YOUR RECIPE'S ARE VERY GOOD CLASSICS.
Shall try soon. TY for posting. I would like to, also make macaroni salad if u have a recipe for that.
I love watching her cook!
I dice up chicken and saute in a skillet with buffalo sauce (Frank’s Wing Sauce). Then after the Mac and Cheese is done I add the buffalo chicken and sauce to the Mac n cheese and then bake in the oven, adding French’s Fried Onion rings on top for the last 5 mins. My wife cried because it was so good and she was on a diet haha (and she doesn’t even like buffalo sauce!)
What size casserole dish do you use?
Does anybody know what kind of bowls those are in the background I have one from my great-grandmother just curious
Martha's Mac and Cheese is a Good Thing!
Love ❤️❤️this recipe 😋
Looks great. Can’t imagine freezing it?
Straight to the point no bs chat like we currently have to deal with
Oh Martha!😮 I can't believe you're using that antique bowl!
Her mom did not add cayenne. Watch Martha's other video on Mac and cheese with her mother. Her mother says she did not add cayenne and to leave it out.
Where do I get full recipe? Thx
I love you Martha! 😍
Please come to England, Martha.
I love macaroni and cheese :) My mom makes the best m&c :) She always put smoked sausage in our m&c :) Family favorite! :)
If you want to avoid lumpy sauce, add the milk a small quantity at a time and whisk until 'absorbed' and smooth, then add some more milk, repeat until all the milk has been added. In this video Martha is 'dicing with lumpy doom' by pouring so much milk in at one time.
I was surprised wen Martha used hot milk to make the sauce. I thought to avoid lumpy béchamel you had to add cold milk on a hot/warm roux. Sometimes when roux is prepared in advance and is cold you may, then, use hot milk and stir. The point is to have either element hot and the other cold.
@@hankf8723 Another variation! - You could be correct, however I have never had trouble adding warm (not hot) milk that had had onions, pepper corns and a bayleaf infused into it. I guess 'warm' is a compromise between hot and cold!
@@GordonjSmith1 Sounds good, whatever works. When I use cold/room temperature milk, I could add the whole quantity of milk all at once and not be worry about lumps. Was nice talking to you!
That looks yumcious 😋😋
Nutmeg? In Mac&cheese? Now I've seen it all. There are so many ways to make Mac&cheese I don't know which recipe to choose.
Yeah man, just a touch. You don't even know it's in there....
But you'll know if it's not
Nutmeg is very common in scalloped potatoes too. Try it you'll like it.
I tried to copy my mother's recipe for my son. I don't cook fast. I followed the slow cooking of butter, to make brown butter, and made the rue like your mother's recipe for macaroni and cheese. Added your mother's recipe for macaroni to my mother's hamburger with sauteed onions, garlic, and peppers in butter slow cooked brown, with translucent onions, mixed with browned hamburger, adding salt and pepper, tomato sauce, and tomato paste. My mother's recipe, she combined hamburger with her macaroni and cheese leaving it for us to eat after school, while she worked as a nurse until 11pm. She made us a salad and garlic bread, with a dessert of banana pie in a gingerbread crust. She cut bananas over pie crust, added lemon juice, then topped with whipped cream.
Made the one dish dinner for my son tonight, who has a house full of girls, who had eaten. I put it in the oven at 7:30pm to heat at 350 for twenty minutes. He sent the picture of the 2 quart bowl, at 8:00. Empty!He is 6'5" super thin. It's gone. He liked it!
I appreciate this macaroni and cheese recipe.
I need to know whether I can substitute all purpose flour with any other flour ????
can i use any other variety of cheese than the ones you mentioned?
PERFECT
The original ASMR when she's stirring the macaroni into the cheese/milk mixture
what brand of oven do you use to have that lush speckled interior?!
I ate the same dish at sodasopa.
Exquisite!