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Homemade Macaroni and Cheese

Recipe photo courtesy of David M. Russell

Basic bechamel is made of milk, thickened with flour and butter; add grated cheese to create Mornay sauce -- the key to creamy, crowd-pleasing mac and cheese. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Source: Martha Stewart's Cooking School, Episode 102



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How would you rate this recipe?
  • miametropolita
    24 NOV, 2016
    How many servings does this recipe make? Can you substitute non-whole milk?
    • sewbizbeth1
      14 OCT, 2017
      I doubled up on the pasta...used a pound instead of 8 made a very large serving...almost filled my vintage Tupperware 12 cup mixing bowl!
  • sewbizbeth1
    14 OCT, 2017
    This MUST be eaten sad! I reheated in microwave (small portion for breakfast!) and the sauce was no where near as creamy as when it was first completed. I also added another 8 oz of was too saucy for my hubby! This is very tasty and rich, but I will find another "Martha" recipe ... she has plenty!

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