Macaroni and cheese is a real delight. Creamy cheese, starchy pasta and a myriad of other additions you can try. Heck, I even love Kraft Mac & Cheese and still make it for myself every now and then. But, sometimes you just want to dig into a steamy bowl of cheesy-pasta goodness without a lot else going on. That’s what I found and got when I came across Smitten Kitchen’s take on Martha Stewart’s recipe. The only changes I made to the recipe were using the remnants of a loaf of bread I had left over instead of white bread slices and not using Gruyere cheese because, much as I like it, it’s pretty pricey and I don’t make Martha money…yet.
I liked this recipe because you can do a lot of the prep work using a food processor. I threw a bunch of the stale bread I had in there for the crumbs and also chopped up most of the cheese that way. Aside from that, you don’t have to do much else besides measuring a few things out. The rest involves making the pasta and heating up some milk and other ingredients in which to melt some of your cheese. After that it’s just mixing everything together and tossing it into the oven. I used two different pans because sometimes I have trouble putting too much in a baking dish and get some spillage.
In addition to being a very cheesy, very tasty dish I appreciate how simple this is to put together. I also really liked how the buttered breadcrumbs turned out on top. They got just the right amount of crunchy, adding a nice extra texture to the dish. This recipe will definitely make its way into the rounds when I’m looking for a simple, great mac and cheese dinner.