Martha Stewart's Macaroni and Cheese

Even though I already have a kick-ass recipe for mac 'n cheese, I occasionally try a new one, just to see what's out there. I've read a lot of great things about this recipe and I agree with the positive reviews. This is creamy (and of course cheesy), plus the toasted bread cubes on top add a wonderful crunch. It's definitely solid and I would be just as happy to eat this mac and cheese, as I would be to eat my old favorite. I guess you could call it a draw.

 MARTHA STEWART'S MACARONI AND CHEESE

Serves 12

8 tablespoons (1 stick) unsalted butter, plus more for dish

6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces

5 1/2 cups milk

1/2 cup all-purpose flour

2 teaspoons salt

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper, or to taste

4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)

2 cups grated gruyere (about 8 oz.) or 1 1/4 cups grated pecorino romano (about 5 oz.)

1 pound elbow macaroni (or other small pasta shape)

1.      Heat oven to 375º F. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter (alternately, melt butter in the microwave). Pour butter into bowl with bread, and toss. Set breadcrumbs aside. Pull out 1 1/2 cups of grated cheddar, and 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and reserve.

2.      Fill a large pot with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Set aside.

3.      In a medium saucepan set over medium heat, heat milk. In the same pot you used for boiling the pasta, melt remaining 6 tablespoons butter over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

4.      While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

5.      Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Stir reserved macaroni into the cheese sauce.

6.      Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. If after 30 minutes, it's not browned to your liking, broil the topping rather than leaving it in the oven, which may cause the pasta to overcook and sauce to dry out. Transfer dish to a wire rack to cool 5 minutes; serve hot.

originally from Martha Stewart (adapted from food52)

cutting bread cubes

pouring butter over bread cubes

melted butter

flour and milk whisked in (roux)

stirring in cheeses (spices already added)

adding cooked macaroni

macaroni mixture in the pan

It's going to seem too soupy, but a lot gets
absorbed as it bakes. It ends up just right.

cheese sprinkled

bread cubes on top

Martha Stewart's Macaroni & Cheese

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Ham, Leek and Gruyere Quiche

Happy belated Easter! I'm guessing lots of you out there have a ton of leftover ham today and I'm also guessing that in a day or two (after one too many ham sandwiches), you'll be pretty desperate for another way to use it up. Here is the cheesy, creamy, delicious answer to your salty conundrum. You're welcome.

 HAM, LEEK AND GRUYERE QUICHE

Yield: 8 to 10 servings

Crust:

1 1/2 cups all-purpose flour, plus more for dusting

1/2 teaspoon salt

10 tablespoons unsalted butter, chilled and cut into small cubes

2 tablespoons sour cream

ice water, as needed

Filling:

2 tablespoons unsalted butter

2 large leeks, white and light green parts chopped

3/4 cup heavy cream

3/4 cup whole milk

1 tablespoon cornstarch

1/2 teaspoon kosher salt

1/4 teaspoon cracked black pepper

pinch cayenne pepper

pinch nutmeg

5 large eggs

1 cup shredded gruyere cheese

1 cup diced honey-baked ham

1.      For the crust: Pulse together the flour and salt in a food processor. Add the chilled butter and pulse just until the butter is evenly distributed throughout. Add the sour cream and continue to pulse 2 to 4 more times until just incorporated. Add 2 tablespoons of ice water at a time, pulsing after each addition, until the dough starts to hold together. Add more water as needed.

2.      Turn the dough out onto plastic wrap and form it into a disc. Wrap the dough in the plastic wrap and let rest in the refrigerator 30 minutes.

3.      Preheat oven to 375º F. Roll the dough on a floured surface into a 12-inch circle about 1/4-inch thick. Roll up the dough using a rolling pin, and gently lift and place it over a deep, 10-inch tart pan. Gently press the dough into all the crevices and trim the overhang to 1/2-inch. Crimp the edges for a decorative finish and use the trimmed dough to patch any holes.

4.      Dock the bottom of the crust with a fork to keep it from puffing up, line with parchment paper and add dried beans to act as pie weights. Place on a large baking sheet and bake until the crust begins to brown, 20 to 30 minutes. Remove the parchment and dried beans.

5.      For the custard: Melt the butter in a large saute pan over medium heat and saute the leeks until they soften and begin to caramelize, stirring occasionally, 8 to 10 minutes. Remove from the heat, cool and reserve.

6.      Whisk the cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs in a large mixing bowl. Scatter the leeks evenly over the bottom of the crust. Top with the cheese and ham. Pour the custard over the top and place in the oven on a large sheet tray.

7.      Bake until the center is set and the crust is golden brown, 40 to 45 minutes. Let cool on a wire rack. Serve warm or at room temperature.

from Kelsey Nixon

adding butter to flour/salt

adding sour cream

dough coming together

dough formed into a disk

leeks

chopping leeks

leeks starting to caramelize

diced ham

dough rolled and put in pan

pie weights

I use whatever grain or bean I have leftover
in the cabinet (in this case it's barley).

blind baked crust

leek layer

gruyere layer

ham layer

pouring in the custard

raw

baked

ham, leek and gruyere quiche

served with roasted asparagus

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