Serves a Crowd
Martha Stewart's Macaroni & Cheese
Popular on Food52
127 Reviews
brushjl
July 3, 2023
Delicious! I don't have too much more to add to the 123 reviews. Good for a July 4 picnic!
Deb H.
June 15, 2023
Too much work--try the mac and cheese recipe from Cooks Illustrated, where the macaroni cooks in a milk and water mixture, then you add shredded American cheese (from the deli, NOT the slices); then, finally, shredded Cheddar.
https://www.pbs.org/food/recipes/simple-stovetop-macaroni-cheese/
It's so much easier than recipes like this one, with a cooked sauce, boiled and drained pasta, etc.--and it's delicious! (you can add a bit more cheese if you like; use a very strong Cheddar; or substitute Gruyere for some or all of the Cheddar). Once I discovered this recipe, I never went back to the old-style ones like this one again.
https://www.pbs.org/food/recipes/simple-stovetop-macaroni-cheese/
It's so much easier than recipes like this one, with a cooked sauce, boiled and drained pasta, etc.--and it's delicious! (you can add a bit more cheese if you like; use a very strong Cheddar; or substitute Gruyere for some or all of the Cheddar). Once I discovered this recipe, I never went back to the old-style ones like this one again.
Sera L.
January 1, 2020
I add grated onion and garlic to the butter and cook it a bit, before adding the flour, then add the hot milk along with a dash of dry mustard (along with everything else mentioned). Instead of using gruyere, I use extra sharp cheddar (and more of it), along with the Romano and add some bleu cheese to the butter bread 'crumb' topping. but I've made this version here as written, and it also rocks. :-)
judy
October 5, 2020
I added mustard as well. Augments the flavor of the cheese. Garlic nd onion are also a must.
Marie
December 18, 2019
My new favorite mac & cheese! My fiance was traumatized by the bright orange boxed stuff of childhood (not knocking it, I'm still down for Kraft Dinner) and thought he just 'didn't like' mac & cheese; this recipe proved him wrong. I think my fave part is the fresh bread crumb/ crouton jawns on top. Chewy, crispy, deliciousness.
Felicia A.
November 27, 2019
Love this recipe! My family loves this recipe. I accidently bought the wrong cheese and made it with smoked gouda and parmesan along with the white cheddar. It has become a staple in my household every Thanksgiving. My family is so spoiled they won't eat any other kind of macaroni. (Gruyere cheese has a little too much texture for my taste - I prefer a smoother cheese blend)
Granny S.
October 29, 2021
Felicia A. OMG that sounds absolutely amazing that you used smoked gouda. I bet it was even better using that. Thanks so much for the great suggestion! Cheers!
peggy M.
November 17, 2019
Since we discovered this recipe MANY years ago, it has become a staple at every holiday dinner. It is decadent and addictive. The key is to opt for the pecorino romano—it adds a nice zip to the recipe.
Plum I.
November 8, 2019
PerfectI keep making this, will become the birthday tradition for my girls! i don’t need another recipe this is it. Is also forgivable, my husband accidentally bought only brick cheese (??) and was still amazing. I recommend covering the whole top with the bread-it is the best part!! Also it makes a huge amount but I freeze the leftovers cut in squares to reheat easily
Lisa L.
October 15, 2019
This recipe is the bomb! I've made more mac & cheese recipes & riffs on recipes than I can count in 50 years of cooking & none comes close to this one. Creamy, cheesy, crusty. OMG.
LAKinney
September 1, 2019
This is by far the most scrumptious Macaroni & Cheese dish that I’ve had the good fortune to prepare. I guarantee you absolute happiness!
Beverly A.
July 15, 2019
Made this last night as yesterday was National Mac & Cheese Day (like the folks in DC have nothing better to do?). I followed the recipe to the letter and it turned out beautifully. The nutmeg was a really nice addition, and with only 1/4 tsp the cayenne added only flavor, not heat. Maybe other reviewers who thought the cayenne brought too much heat were adding a 1/4 tablespoon? Next time I will forego the breadcrumbs, which I don’t think added anything special. I can also envision the addition of ham or bacon and a leafy green such as spinach to become more of a casserole, perhaps for brunch.
mudd
December 18, 2019
Oh, the bread “crumbs” on this are wonderful, make them more like croutons from a very firm white bread including the crusts. Obviously I’ve made this before, 2 smaller ones, freeze the second before baking w/o the crumbs
Nadia V.
May 27, 2019
This is definitely a fantastic recipe as is and if you have kids like mind they might ask you to add some bacons! So to tweak it up just a bit -;)
you can fry 1/2 pound of bacons, cut in small slices. Add a couple of french oignons finely chopped. Then continue with the recipe with butter flour and your milk. Don’t forgot the cayenne pepper as it so much better with it.
you can fry 1/2 pound of bacons, cut in small slices. Add a couple of french oignons finely chopped. Then continue with the recipe with butter flour and your milk. Don’t forgot the cayenne pepper as it so much better with it.
Woofgang
March 26, 2019
I loved it just the way it is written! But of course, some the "tweaks" look awesome so may try some of those too.
SDL
February 6, 2019
Made this for the first time to bring to super bowl party, omitting the cayenne. It was a hit and more then enough for a crow. My family have asked for it to be added to the regular rotation. Will include the cayenne for a little heat the next time I make and will halve the recipe or freeze excess. This was a very easy recipe to follow with just a little excitement when making the cheese sauce (rookie mistake). The roux was ready before the milk fully heated. Pulled roux off heat temporarily to avoid overcooking before milk was hot enough. It came together beautifully (No lumps!) and I'll remember to time better the next attempt! Just a little pre-game excitement.
melissa
December 28, 2018
Just tried this for the first time - added a mix of chopped leek, mushroom and kale and everyone loved it more than the plain recipe.
Kathleen
July 9, 2019
Hi Melissa. You said you tried it for the first time, but then you said that everyone loved it more than the plain recipe. Did you make it as directed and also with the additions you mentioned?
MB
July 10, 2019
Oh yeah - it makes a LOT, so I did two versions from the same batch. We were on a ski holiday with a group of 12 and I thought the kids might prefer the plain dish but I was wrong. The recipe is a winner either way.
IslandGirl
July 9, 2018
I have made this recipes many times. I always tweak it. A half pound of macaroni, and lots of cauliflower and broccoli. Much better than with just a load of pasta. When I'm feeling lazy, I toss the cauliflower and/or broccoli in with the pasta (for the final 3 or so minutes of cooking). Otherwise, I quickly pan saute the cauliflower and/or broccoli quickly with just a smidgen of water and butter/olive oil. Way better with the veggies.
Kathleen
July 9, 2019
I'd say it becomes a pasta casserole due to the additions outside the norm for macaroni and cheese, but the additions do sound delicious!
lmichaelj
July 1, 2018
I freeze portions of it in freezer bags after it is baked and cooled. It slices beautifully for portions and freezes beautifully as well. Even the croutons on top crisp up in the oven after freezing.
cookinalong
July 1, 2018
This is always a big hit with everyone! A lot of people have asked about freezing, but I'm not clear on whether to freeze it after baking or before. This yields so much mac & cheese, and we're a 2 person household. I'd like to keep some in the freezer for last minute guests or invites to potlucks/bbqs.
maam
January 20, 2018
Finally...a mac and cheese recipe worth tweaking, to try and match the Crown and Beaver Pub in North Bay. No bread crumbs, Penne pasta and you add sriracha instead of nutmeg and cayenne to taste, I use about a teaspoon...gives it great color too...when you add a glass of Beringer Cab/Sav. it's almost like being there! Thanks Food52 and Martha of course;)
AmandaTN
November 23, 2017
I made this recipe for Thanksgiving dinner today—it was a huge hit! I used 2 cups of store bought breadcrumbs instead of making my own. I loved the even, crunchy topping. The spices were perfect in my opinion...gave it the right amount of flavor without being over the top. This recipe will become a regular!
Steven W.
September 2, 2017
Also, cook some chicken breasts that are cut into bite sized pieces. Add a botle of wing sauce and a half cup of good blue cheese. Put that in the bottom of the casserole and cover with mac and cheese, or blend it all together. Buffalo Chicken Mac and Cheese.
Steven W.
September 2, 2017
Why dirty so many pans? I use a big 8 cup measure and melt the butter and cook in the flour in the microwave...add in the milk and cheeses and cook three or four minutes at a time whisking very well in between times. Never a lump. Never scorched if you lose track of time or the phone rings...I always cool the sauce and cool the pasta too. If not, I think the pasta absorbs too much liquid. Try Manchego cheese for the topping.
Greg M.
September 2, 2017
I've been making this recipe for years and its always been a hit. Not too much cayenne at all. Just gives a little kick. I have occasionally used panko instead of making my own breakcrumbs. And I have layered thinly sliced beefsteak tomato on top before the top layer of cheese and breadcrumbs. I stole that from Ina!!
Beth
July 23, 2017
Agreed, the Cayenne Pepper made this mac & cheese too spicy. Kids wouldn't eat it. I tried making it again several months later omitting the cayenne pepper and leaving everything else the same. It turned out great this time. I took the blue person suggestion and ground the bread into crumbs with melted butter for the topping.
lyncucu
November 28, 2019
Agree! I used white pepper instead of black pepper, and I substituted paprika instead of the cayenne and my kids loved it!
Beth
July 3, 2017
Delicious but WAY too mych Cayenne Pepper. Everyone commented that it was too spicy this was a really expensive dish to mess up! Next time I would use half the recommended amount of Black Pepper and Cayenne Pepper! I also added 3/4 cup of sour cream after blending in the cheese.
I ground up my bread crumbs in the food processor because I would rather have bread crumb topping and croutons.
I ground up my bread crumbs in the food processor because I would rather have bread crumb topping and croutons.
BglLvr
December 9, 2016
Im guessing this doesn't freeze well; am I right? Also if I do freeze it, I'm guessing I should do so unbaked, and then bake upon thawing - and add the breadcrumbs just before baking / post thaw. Comments? Has anyone tried this?
Gretchen P.
January 25, 2017
Freeze with the breadcrumbs and bake with them on when you pull it out of the freezer
Beth
July 3, 2017
Freezes fine unbaked. Wrap well 2x in plastic wrap then foil. Before freezing this keeps the macaroni and cheese from absorbing freezer odors.
Thaw completely, then follow baking instructions.
Thaw completely, then follow baking instructions.
katharinec
November 23, 2017
You can freeze leftovers after baking too--it tastes fantastic reheated. Basically you can live off it for months, and they will be happy and fulfilling months.
Amy D.
November 21, 2016
Just want to verify that this can be prepped the day before and baked the following day...I always make this for Thanksgiving and my inlays love it! I prep the day before and have baked it then, but wanted to put it in the oven when we got to my inlaws so it is fresh as warming it up sometimes does distort the texture. Thanks!
Laura
November 21, 2016
Totally distorts the texture in this particular dish!! I would definitely recommend making it fresh! Happy Thanksgiving!
Beth
July 3, 2017
Prepping it the day before it's fine be sure to add your cheese topping & crumb topping just before baking, so the top will come out crunchy. I used to potato hemorrhoids and 14 saltine crackers ground up in the Cuisinart with 2 tablespoons of butter...yum!
Catherine C.
August 20, 2016
I followed the recipe exactly but substituted truffle salt for the salt. Oh. My. Word.
kim
May 21, 2016
I made this tonight using Pecorino Romano cheese and it was excellent. I've been looking for a good mac and cheese recipe that doesn't come out oily and this recipe was perfect. No greasy oil floating on top. And very delicious!
Ham
March 28, 2016
This is, unsurprisingly, incredible mac and cheese. I used two extra slices of bread in order to completely cover the top with a thick layer of croutons, which I would highly recommend. I might increase the cayenne next time but otherwise was delicious. Thank you!
Cheri M.
February 29, 2016
This looks heavenly, but I will never know, no-one to share with! Recipe for single serve would be nice!
mebert
November 17, 2020
Cheri -- Divide into 6 portions (2 servings each) and freeze. Pull them out when you want an easy, yummy meal. Just remember to reduce the oven time. Fabulous comfort food!
Mindy S.
February 8, 2016
I made this today. Didn't have enough milk so I used 3 cups of whole (raw) milk and 2 1/2 cups of half & half. This came out FABULOUS! creamy, creamy, creamy!!! It is a keeper.
Gretchen S.
December 28, 2015
I thought my current recipe was good, but this was deemed the best that I've made. The cheese envelops the bread and the topping is so good (yet so different than sprinkling bread crumbs on top). I used a variety of cheeses as well (and my nephew to grate it all).
Staci
October 2, 2015
Does this freeze well? Crazy, I know. But I love having good dishes ready for the oven, prepared ahead of time. Anyone tried freezing it ye?
lmichaelj
November 15, 2015
Yes, it freezes perfectly. Note that baking time will be significantly longer. Better to do the breadcrumbs before baking. As this makes a very large quantity, you might think about freezing it in two pans instead of one, or more. Perfect for a large buffet or pot luck, as it always gets raves. Cheers.
nutcakes
September 21, 2015
I have to use cheeses I have onhand. Thank goodness I have white cheddar. I also have a lot of fontina and an Asiago unopened. I do have some gruyere but I think it has to be saved for fondue. I also have a lightly smoked gouda. Do you think I can use some combo of this?
Laura
September 21, 2015
Oh absolutely!! I always use a mixture of whatever cheeses I happen to have on hand! The smoked Gouda will be amazing .. I always try to add some smoked white cheddar, but smoked Gouda would be killer. Of your mix, I would use mostly white cheddar - as fontina and asiago are quite salty & not sharp enough! Good luck :)
Lindsey L.
May 11, 2015
can this be made to completion in advance and then reheated? or made up to the point of baking and then left overnight?
Katie H.
June 25, 2015
Hey! I've done both- baked the night before and reheated, and prep the night before and bake the next day. It was great both times. I might do the breadcrumbs right before the final baking though, to ensure crispness.
Sarah T.
December 30, 2015
I didn't think this recipe held up as well as leftovers or re-heated in the oven...kind of gummy. Delicious fresh though.
Sugar23
February 20, 2015
Love! I made mine with fridge odds and ends -- cheese I had on hand: cheddar, Gruyere, and Manchego and heavy cream diluted with water. I used less flour (by about a tablespoon) which made the sauce a little soupy for the first meal, but was perfect for reheating. It was fantastic everytime. Will definitely go back to this recipe! Comfort food to the max!
cookinupastorm
February 6, 2015
would it be ok to prepare this one day ahead and bake it the following day?
Sugar23
February 20, 2015
Based on my reheating of the dish, you could.. I would stir in the pasta right before baking just to be sure!
bookjunky
November 24, 2014
This is almost exactly the recipe I use -- I think I found the original in Fannie Farmer's cookbook -- and it is always delicious and creamy. Most mac & cheese recipes do not have sufficient sauce or cheese to give you the luscious pasta you want.
Katie S.
November 22, 2014
I've been cooking this for years and I love adding some spinach and roasted red peppers or sundried tomatoes to give a little variety to the bites, but the nutmeg makes all the difference
jayaymeye
September 24, 2014
Not surprising, but this recipe is, indeed, *amazing.* I found that I didn't need the extra cheese on top (used homemade garlic breadcrumbs instead). It was plenty cheesy without it. In addition to everything that was listed in the recipe, I also added 2 cloves of garlic (grated and added in with the butter while making the roux), 1 tsp of hot sauce, and about 2 tsps of brown mustard. I already can sense it: I'm in trouble for knowing/having this recipe.
Laura
July 1, 2014
This is an amazing recipe. I use Sharp Cheddar, Smoked Cheddar, and Monterey Jack cheese (due to its wonderful melting properties). I also add bacon for a bit of extra smokiness. My husband hates mac-n-cheese; however, I have converted him with this recipe. Feel free to play around with ingredients - shredded chicken, tomatoes, or even bell pepper are awesome extras. Also, I have made this recipe both with and without the nutmeg and I prefer it without- it is too strong of a flavor for me personally. This is by far the BEST mac-n-cheese recipe I have ever tried - you will not be disappointed! Thank you so much for sharing this recipe!
Kate L.
May 12, 2014
Last night my partner was raving about his childhood in America and memories of Mac and Cheese. I was a little concerned that tonight's dinner might not live up to his standards but apparently this recipe has 'raised the Mac and Cheese bar'!
1/2 the recipe served 3 very hungry people.
1/2 the recipe served 3 very hungry people.
Jonathan M.
April 5, 2014
I couldn't find sharp white cheddar in my area. Used Tillamook sharp yellow cheddar. Made this at a conference for some VIP's with a southern meal of roast and all the sides - and there was not a speck of it left in the dish! They LOVED it!
Miles
February 9, 2014
I made this recently and it was everything everyone said - I'd never been successful with Mac and Cheese before (the cheese was always grainy and never seemed to bond with the pasta). I did use Velveeta : ) instead of the cheddar and used panko as the topping. That said - it was great - my husband loved it and it is now the "go-to" for Mac and Cheese! Thanks!
Thardison
November 29, 2013
I made this for Thanksgiving and was it ever a bug hit! Yum. I followed the recipe, just left of the bread cubes. Easy to make... I used a 3qt Corning Ware dish that is tall and square vs the more shallow dish pictured. I will use a shallow 3qt Nxt time. At 30 min it was not heated thru so cooked for hour. Everyone loved it I would be liked it too be a bit more creamy. Next to I will use a more shallow dish or cut the cooking to 45 min. Also, I bet if you add some beer in place of some of the milk it would add another layer of flavor. This is a 10!
TheLearningCook
November 25, 2013
I made this on a whim and it is now my go to mac and cheese recipe. I have added chicken, tried it without and with bread crumbs, added bacon, added broccoli, tried different cheeses, It has never been anything but delicious. One of my friends said, " I really don't like mac and cheese" and then got seconds.
Tracey W.
September 21, 2013
Just made this without the gruyere, mostly due to cost - but, I added roasted cauliflower - wow! The combination with this recipe is amazing...
suziqcu
July 14, 2013
I halved the recipe,following exactly, using sharp cheddar and gruyère. Sprinkled some Parmesan/Romano into buttered casserole, and added a little tabasco. Don't skip the panko & cheese topping. this was delicious!
Katie
July 11, 2013
I loved this recipe but I have to say, in my opinion, Ina Garten's version trumps this pasta- thanks in part to her breadcrumb topping. This is definitely a genius recipe and delicious indeed but I will be sticking with Ina's mac & cheese in the future.
Indebskitchen
June 3, 2013
Trying this tonight! I think I will use Parmesan mixed with gruyere and cheddar basically bc that's what I've got in the fridge!
lolabelle26
January 28, 2013
Would this be ok to make in advance and just not bake until the day of? Would it still be as good? Trying to find good make-ahead dishes for superbowl. Thanks!
Kristen M.
January 28, 2013
lolabelle26, check out EmilyC's comment below -- it should work well! I'd be really happy if this was served to me at a Super Bowl party.
RRuby
January 26, 2013
I make this all the time. I like it just as written, but my husband and his girls love cheddar, so I often make is using only cheddar. I also like to mix panko with butter and a little cheese for the topping.
Holly Z.
October 29, 2012
I've made this recipe before. Some people don't like gruyere. In that case I would recommend using the pecorino instead.
Socialgrl
September 11, 2012
I have been making this for years. This is the best mac n' cheese recipe that I've ever had, and I always get plenty of compliments. Just try it once, you'll love it too....
hungreee
September 7, 2012
I find it hilarious that people comment on here about how theirs didn't turn out and how bad it tasted... and then they go on to say that they didn't follow the recipe exactly. They used different cheese or measurments or whatever. So technically, you didn't make THIS recipe, but you are still going to give it a bad review. I don't get it. FOLLOW THE RECIPE!
hungreee
September 7, 2012
I find it hilarious that people comment on here about how theirs didn't turn out and how bad it tasted... and then they go on to say that they didn't follow the recipe exactly. They used different cheese or measurments or whatever. So technically, you didn't make THIS recipe, but you are still going to give it a bad review. I don't get it. FOLLOW THE RECIPE!
hungreee
September 7, 2012
I find it hilarious that people comment on here about how theirs didn't turn out and how bad it tasted... and then they go on to say that they didn't follow the recipe exactly. They used different cheese or measurments or whatever. So technically, you didn't make THIS recipe, but you are still going to give it a bad review. I don't get it. FOLLOW THE RECIPE!
MrsBeeton
March 25, 2012
Can I admit that I didn't find myself recoiling in foodie outrage at the idea of Velveeta--I was raised on the stuff (and loved it!). But still, I couldn't bring myself to buy it. What I did buy, though, was at least as good, and meets all the foodie prereqs: Italian fontina. You know, the soft, dare I say Velveeta-ish, cheese with the soft red-brown rind (never sure what to do with that rind--I always cut it off). OMG. This is the mac and cheese of my wildest dreams.
greyrobot
February 20, 2012
I see a few comments asking why does the recipes call for rinsing the pasta. Although the starchy residue normally causes sauce to adhere better to pasta, with mac and cheese it also can contribute to a grainy texture in the sauce. Rinsing the pasta allows for a much creamier end product.
Colt's D.
January 26, 2012
Hey! I like the site. What's your opinion on using orzo pasta for this recipe?
Jim B.
November 25, 2011
This is THE standard in our house...it's been made dozens of times, with one slight alteration that makes some people cringe...add about a 1/4 pound of Velveta.
Yes, I'm serious. :)
Try it, you won't be sorry...and it'll help move those that prefer that boxed stuff over to your side :)
-jb-
Yes, I'm serious. :)
Try it, you won't be sorry...and it'll help move those that prefer that boxed stuff over to your side :)
-jb-
EmilyC
October 31, 2011
I made this on Saturday for 5 adults and 2 toddlers -- everyone loved it! It really is the perfect mac-and-cheese -- so creamy, cheesy, and delicious. The cubed bread on top is a great touch. I'll be adding this dish to my rotation for entertaining...it serves a crowd and can be prepped in advance. I assembled the casserole early in the afternoon, and then baked it the oven right before serving dinner.
DonnaL
October 25, 2011
Outstanding! It's truly creamy and doesn't dry out. I did not do the bread crumbs on top. Instead, I rendered five slices of thick-cut smoked bacon and crumbled it. I added some throughout and then reserved some to sprinkle on top. It gave it a wonderfully smoky flavor. One quibble: It did not fit in a 3-quart casserole. It needed a 4-quart _ even pre-bacon.
crazyblues
October 24, 2011
ok, I actually thought, no way can this recipe use all this sauce - I'm going to be clever and save some aside. A big mistake. When the mac and cheese came out of the oven looking beautiful, I could see with one big spoonful - that it was too dry. Dammit! Next time I will know better. I added the sauce that I left out, and it was good, but not the same, and too late my children were again convince that the box mac and cheese was the best... (which I won't buy, and am determined to prove them wrong!!)
memagee
October 23, 2011
I cook lunches at a small school and made this Mac n Cheese Friday. I had kids waiting around for seconds even after the recess bell rang.
Carrie B.
October 21, 2011
This is my favorite mac & cheese recipe, without a doubt. I have only made it a couple of times, since it is a bit of a production, but once you've tried the end result anything else kind of pales in comparison!
I feel like I can genuinely trust Martha in all-things-Gruyere, and this recipe proves me right once again. LOL!
I feel like I can genuinely trust Martha in all-things-Gruyere, and this recipe proves me right once again. LOL!
Sam1148
October 21, 2011
I made this too this week. Excellent. I too used panko bread crumbs and a milder white cheddar.
My partner is one those that normally prefers the comfort food of Kraft Dinner for mac and cheese, instead of wild departures from the classic.
Even he loved it. There are so many mac and cheese variations out there and this one is classic and comforting.
My partner is one those that normally prefers the comfort food of Kraft Dinner for mac and cheese, instead of wild departures from the classic.
Even he loved it. There are so many mac and cheese variations out there and this one is classic and comforting.
Chef S.
October 21, 2011
I made this for a party a few weeks ago and it was fabulous. I usually make Patti LaBelle's Over the Rainbow Macaroni & Cheese but this one is better. I'll make this again and again and it was easy to make. The only thing I did differently was put a bit of cheese on top of my croutons and it was beautiful. There was not one bite left.
Cphall32
October 21, 2011
I made this last night for dinner, by far the best mac n'cheese recipe I have come across. I substitued panko bread crumbs for the croutons, and it was delicious. It makes a large pan, I froze most of it.
borntobeworn
October 17, 2011
We made this a few months ago (NYT featured this recipes a few years ago so I save it) and it was too salty (we didn't have Gruyere and may have used more romano than is called for). My kids did NOT like the crouton topping and just peeled it off. I was disappointed in the texture as well -- it seemed a little soupy. Maybe I'll try it again with the right cheeses and no croutons.
Tootsieroll
October 17, 2011
Will also do this this week. Looking for the perfect mac & cheese is like the quest for the holy grail.
Terri R.
October 15, 2011
Don't want to mess up a good thing, but has anyone tried to add chunks of ham, bacon or sausage for a all-in-one casserole?
lmichaelj
October 11, 2011
It says to rinse the pasta because she is cooling it down to stop the cooking process, so that when in the oven the pasta will absorb more of the sauce and finish cooking.
lacerise
October 10, 2011
Made it yesterday morning and invited my neighbors for dinner. It was so good. The best part, I think, is the crunchiness from the crouton topping. I used a baguette and, although removing the crust was a bit of work, I loved the finished product. I felt like I had to cut the richness w/the sides so I served it with gingered beets (food 52 recipe, I think), an acidic green salad and some balsamic onions. This is going into my rotating mac 'n cheese file.
Mela
October 10, 2011
Why does it state to rinse the pasta?? You never rinse pasta... the cheese sticks better to the startch~
michelle_brown
October 7, 2011
I have been making this recipe for at least 15 years. I make it with the romano since I buy it at Trader Joe's already grated. I use the best quality white cheddar I can find. This recipe appealed to me because many have you use grated onion or mustard powder but the Ramano or the Gruyere adds the zip instead. Everyone loves this recipe!
The F.
October 7, 2011
It is 10.30pm and i am now really hungry. Thanks for the inspiration for this week's menu.
peartart
October 6, 2011
Yes. I need to make mac and cheese tonight. My recipe is just like Martha's, only different. I use Monterey Jack instead of Gruyere, and usually add a generous dollop of hot tomato salsa and some extra cumin, garlic, and jalapeno pepper. Otherwise, it's identical.
clcatto
October 6, 2011
I've always had to let my bechamel cool before adding the cheese or it separates. But perhaps adding hot vs. cold milk is the trick. Can't wait to try this version. Adding chopped garlic to the butter before adding the flour gives it some nice flavor too.
ashleychasesdinner
October 6, 2011
I am trying this tomorrow after I buy all the ingredients. I have been looking for a mac and cheese recipe that really captures me. I feel like the only one in the world that can live without it!
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