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Mrs. Kostyra's Mac and Cheese

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Mrs. Kostyra's Mac and Cheese

Macaroni and cheese is classic comfort food, and there are countless variations on the basic recipe. Often, the differences are subtle, involving a slightly sharper blend of cheeses or a specific brand of breadcrumbs, but they can be more unusual. Martha has fond memories of her grandmother's recipe, which called for unusual ingredients such as spaghetti, tomato soup, and sour cream. In this version, Martha and her mother pay tribute to Grandma's recipe, while calling upon a few of the more traditional additions such as elbow macaroni and grated Swiss.

Ingredients

Serves 6

  • 1 1/2 tablespoons unsalted butter, cut into small pieces, plus more for baking dish
  • 3 cups milk
  • 4 tablespoons tomato paste
  • 1 teaspoon coarse salt, plus more for water
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon cayenne pepper, or to taste
  • 3 cups grated white cheddar cheese
  • 1 cup grated Swiss cheese
  • 1 pound elbow macaroni
  • Sour cream, for serving

Directions

  1. Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish; set aside.
  2. Warm the milk and tomato paste in a medium saucepan over medium-low heat. Whisk in the salt, pepper, cayenne pepper, cheddar cheese, and 1/2 cup Swiss cheese; set the cheese sauce aside.
  3. Cover a large pot of salted water, and bring to a boil. Cook until pasta is al dente, about 7 minutes. Drain well in a colander. Stir macaroni into reserved cheese sauce.
  4. Pour mixture into prepared dish. Top with remaining 1/2 cup Swiss cheese, and dot with butter. Bake until golden brown and bubbling, about 45 minutes. Serve hot with sour cream, if desired.
From Martha Stewart Living Television

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