Don’t compare this to the so-called macaroni and cheese that comes in a blue box and involves a mysterious cheesy powder. It’s not in the same ballpark. Not even close.
It’s not orange, and it doesn’t come in a blue box. It’s just really good mac ‘n cheese.
Martha Stewart’s Perfect Macaroni and Cheese recipe was the jump-off point. I made a couple of changes, one intentional and one accidental. The intentional change: adding a third cheese (sharp orange cheddar). The accidental change: adding an extra cup of milk (I was trying to count cups of cheese and cups of milk, and I got all tangled). The extra milk made the cheese sauce slightly thinner, but it’s not soupy at all. The orange cheddar added a nice kick.
Grated Gruyere. Not orange mystery powder.
Martha nailed this one. It’s easily the best mac ‘n cheese I’ve had yet.
However…there are some friendly little edits that might make it even better. Miss Roommate suggested (and I concur) that this might be improved by substituting the Gruyere with a sweeter cheese. Also? Gruyere and sharp white cheddar are not cheap. I’m going to give this another try with some cheeses that don’t cost over $15/lb, and let y’all know how that works out. And just for kicks, I might try it with some orange cheeses.
Also, the way it’s written, this is a 5-saucepan recipe. Something tells me that mac ‘n cheese should not be so complicated as to require that many saucepans (plus a casserole dish and a skillet). I went with a slightly-less-hassle execution of this dish. I love Martha, but she’s a little bit too intense sometimes. Reusing pans is good; so is reading over the recipe beforehand and figuring out which pans can be reused. Prep work, like grating the cheese in advance and cooking the pasta before working on the sauces, will save much hassle.