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<blockquote data-quote="moreluck" data-source="post: 800095" data-attributes="member: 1246">Art Smith&#039;s Macaroni and Cheese (Art used to cook for Oprah)&nbsp;By AmyZoe on January 15, 2011&nbsp;&quot;This is a very creamy and dreamy mac and cheese. Recipe courtesy of Martha Stewart Living. Serving size is estimated.&quot; &nbsp;Ingredients <ul>
<li data-xf-list-type="ul"><ul>
<li data-xf-list-type="ul">1 lb penne or 1 lb elbow macaroni</li>
<li data-xf-list-type="ul">4 tablespoons unsalted butter ( plus extra for buttering casserole)</li>
<li data-xf-list-type="ul"> 1/3 cup all-purpose flour</li>
<li data-xf-list-type="ul">4 cups milk, heated</li>
<li data-xf-list-type="ul">2 cups extra-sharp cheddar cheese, shredded</li>
<li data-xf-list-type="ul">2 cups American cheese, finely chopped</li>
<li data-xf-list-type="ul">salt</li>
<li data-xf-list-type="ul">pepper ( freshly ground)</li>
<li data-xf-list-type="ul">hot pepper sauce</li>
<li data-xf-list-type="ul">1/4 cup parmesan cheese, freshly grated</li>
</ul></li>
</ul>Directions<ol>
<li data-xf-list-type="ol">Bring a large pot of lightly salted water to a boil over high heat. Add the penne and cook until al dente. Drain well. Position a rack in the center of the oven and preheat the oven to 350 degrees. Butter a deep 4-quart casserole. Melt the butter in a medium saucepan over medium heat. Whisk in the flour. Gradually whisk in the milk. Bring to a simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer 5 minutes. Remove from the heat and stir in 1 cup of the cheddar cheese and 1 cup of the American cheese. Season to taste with salt, pepper, and hot sauce.</li>
<li data-xf-list-type="ol">Combine the remaining cheddar and American cheeses.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 800095, member: 1246"] [B]Art Smith's Macaroni and Cheese [SIZE=2](Art used to cook for Oprah)[/SIZE][/B] By AmyZoe on January 15, 2011 "This is a very creamy and dreamy mac and cheese. Recipe courtesy of Martha Stewart Living. Serving size is estimated." [B]Ingredients [/B] [LIST] [LIST] [*]1 lb penne or 1 lb elbow macaroni [*]4 tablespoons unsalted butter ( plus extra for buttering casserole) [*] 1/3 cup all-purpose flour [*]4 cups milk, heated [*]2 cups extra-sharp cheddar cheese, shredded [*]2 cups American cheese, finely chopped [*]salt [*]pepper ( freshly ground) [*]hot pepper sauce [*]1/4 cup parmesan cheese, freshly grated [/LIST] [/LIST][B]Directions[/B] [LIST=1] [*]Bring a large pot of lightly salted water to a boil over high heat. Add the penne and cook until al dente. Drain well. Position a rack in the center of the oven and preheat the oven to 350 degrees. Butter a deep 4-quart casserole. Melt the butter in a medium saucepan over medium heat. Whisk in the flour. Gradually whisk in the milk. Bring to a simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer 5 minutes. Remove from the heat and stir in 1 cup of the cheddar cheese and 1 cup of the American cheese. Season to taste with salt, pepper, and hot sauce. [*]Combine the remaining cheddar and American cheeses. [/LIST] [/QUOTE]

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