I made it!
I turned 52 years old today and I have made 52 macs in the past 52 weeks!
I have had this particular post planned since before I even launched the blog. When I was working out the concept, I found the post that inspired this one and have had it saved for more than a year. I can’t believe it’s been a year!
I don’t know yet where I’m going with the blog over the next 52 weeks, but I’ve enjoyed the process and expect I will continue cooking & posting, but probably not a single type of thing and I plan to relax the schedule some. I found that the self-imposed expectation to post every week created some stress when life got in the way.
So happy birthday to me and happy birthday to Getting My Mac On!
Birthday Cake Mac
Recipe adapted from Martha Stewart Living
Concept inspired by Sarah’s Stands
- 6 slices of white bread, crusts trimmed; cut into small cubes
- 12 tablespoons of butter, divided (see notes)
- 5 ½ cups of milk (see notes)
- ½ cup flour
- 2 teaspoons kosher salt
- ¼ teaspoon nutmeg (see notes)
- ¼ teaspoon cayenne pepper
- 18 ounces extra sharp white cheddar, shredded
- 6 ounces Gruyere cheese, shredded
- 16 ounces elbow macaroni
- 4 more tablespoons butter
- 4 more tablespoons flour
- 8 ounces shredded Colby Jack cheese
- Melt 4-6 tablespoons butter over medium heat, then pour over bread cubes and stir to coat (see notes).
- Heat the milk over medium heat, but do not bring to a boil.
- Melt 6 tablespoons butter over medium heat, then add ½ cup flour and whisk for 1-2 minutes.
- Stir in the warm milk and whisk frequently until it thickens slightly.
- Remove from heat and stir in the nutmeg, salt, and cayenne pepper.
- Add both cheeses and stir until melted, set aside.
- Bring a pan of salted water to a boil, then cook the pasta for 8 minutes; drain and rinse with cold water, then combine with the cheese sauce.
- Spray 3 graduated size springform pans with non-stick spray, then scoop 2 cups into the small pan, 3 cups into the medium pan, and 4 scoops into the large pan. If any remains divide it equally among the pans.
- Make a ring of bread cubes around the outside edges of the two larger pans, and cover the top of the smallest pan. Bake at 375 for 20-30 minutes.
- Cool thoroughly.
- Melt an additional 4 tablespoons of butter, then stir in 4 tablespoons of flour and whisk to form a roux. Let it cool.
- “Frost” the sides of the layers with the roux, then add shredded Colby Jack.
It’s so cute! And it tastes good too.
I wish I had thought to create a graphic representing 5.2 noodles
- The Martha Steward recipe said 2 tablespoons of butter for the bread cubes – it was not even close to enough, I just kept adding more.
- This seemed like too much milk, the sauce was very soupy. That’s not a bad thing with a baked mac, but it still seemed like too much, the bread cube topping was starting to get to dark before the mac was really baked all the way through.
- OBVIOUSLY, the Martha Stewart recipe called for “freshly grated nutmeg.” Yeah, no. I have never claimed to be at Martha Stewart’s level (I’ve been called Betty Crocker before, but I think it was sarcasm) and the stuff in the jar is as far as I’m willing to go for nutmeg.
Posted February 28, 2021