I'm definitely on a comfort food kick these days! Last night it was macaroni and cheese. I'd seen a couple references to Martha Stewart's recipe as the ultimate best mac and cheese ever on some of the food blogs I follow and wanted to try it for myself.
Not wanting to make 12 servings at once and thus eat mac and cheese forever, I made a half recipe. I also used yellow cheddar and pecorino romano since they were already in the refrigerator. Otherwise I followed the recipe pretty much to the letter.
My big complaint about this recipe is that Martha's directions led me to use virtually every pan in the kitchen! Next time I will avoid this by making better use of the microwave and just melt the butter for the breadcrumbs in the bowl you'll toss them in and warm the milk in a glass measure instead of a separate saucepan.
Although the final dish tasted fantastic, I'm not totally pleased with the texture. I think I need to work on my sauce making skills. I tend to be impatient when making bechamel or other sauce from a roux base. I think I poured the milk in too quickly and didn't allow all the flour to get fully incorporated and smooth. Also I was using a flimsy nylon whisk and for this application anyway I think it was pretty worthless.
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If you're interested in learning about some other great M&C recipes, check out Homemade Mac and Cheese
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