Martha Stewart's Macaroni and Cheese

By • October 6, 2011 • 49 Comments


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Author Notes: A genius recipe for perfectly creamy baked macaroni and cheese, adapted slightly from The Martha Stewart Living Cookbook: The Original Classics. Note: You can easily divide this recipe in half -- use a 1 1/2-quart casserole dish instead of a 3-quart one. Genius Recipes

Serves 12

  • 8 tablespoons (1 stick) unsalted butter, plus more for dish
  • 6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
  • 5 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper, or to taste
  • 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
  • 2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
  • 1 pound elbow macaroni (or other small pasta shape)
  1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter (alternately, melt butter in the microwave). Pour butter into bowl with bread, and toss. Set breadcrumbs aside. Pull out 1 1/2 cups of grated cheddar, and 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and reserve.
  2. Fill a large pot with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Set aside.
  3. In a medium saucepan set over medium heat, heat milk. In the same pot you used for boiling the pasta, melt remaining 6 tablespoons butter over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
  4. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  5. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Stir reserved macaroni into the cheese sauce.
  6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. If after 30 minutes, it's not browned to your liking, broil the topping rather than leaving it in the oven, which may cause the pasta to overcook and sauce to dry out. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Tags: mac and cheese, pasta

Comments (49) Questions (6)

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15 days ago Jonathan Moore

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!

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about 1 month ago Mike

This is incredible mac and cheese! The pan never lats more than two days in our household (family of four!). comes out perfectly every time.

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about 1 month ago Mike

*lasts*

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about 1 month ago Dawne

This was a huge huge huge hit.

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2 months ago Miles

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!

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5 months ago Thardison

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!

Me4

5 months ago TheLearningCook

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.

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7 months ago Tracey Wade

Just made this without the gruyere, mostly due to cost - but, I added roasted cauliflower - wow! The combination with this recipe is amazing...

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9 months ago skm818

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!

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9 months ago Katie

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.

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11 months ago Indebskitchen

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!

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about 1 year ago lolabelle26

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!

Miglore

about 1 year ago Kristen Miglore

Kristen is the Senior Editor of Food52

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.

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about 1 year ago RRuby

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.

Stringio

over 1 year ago Holly Zajac

I've made this recipe before. Some people don't like gruyere. In that case I would recommend using the pecorino instead.

Johnhawkeshs2009

over 1 year ago Socialgrl

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....

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over 1 year ago MikeSteinberg

are you serious? that looks like a large dish of FAIL!

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over 1 year ago hungreee

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!

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over 1 year ago hungreee

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!

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over 1 year ago hungreee

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!

Isabella_beeton

about 2 years ago MrsBeeton

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.

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about 2 years ago greyrobot

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.