Martha Stewart Mac And Cheese Recipe

This Martha Stewart Mac and Cheese Recipe is a creamy and comforting classic, which uses sharp white cheddar and Gruyère cheese. It’s the ultimate comfort food recipe, ideal for holiday gatherings or weeknight dinners, serving up to 12 people.

Martha Stewart Mac And Cheese Recipe Ingredients

• 8 tablespoons (1 stick) unsalted butter, plus more for dish
• 6 slices good white bread, crusts removed, torn 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 oz)
• 2 cups grated Gruyère cheese (about 8 oz) or 1 1/4 cups grated Pecorino Romano cheese (about 5 oz)
• 1 pound elbow macaroni

How To Make Martha Stewart Mac And Cheese Recipe

1. Preheat oven and prep dish: Preheat oven to 375°F. Butter a 3-quart casserole dish and set aside.
2. Prepare breadcrumbs: Melt 2 tablespoons butter in a saucepan. Toss with torn bread pieces in a bowl and set aside.
3. Warm the milk: Heat milk in a medium saucepan over medium heat until warm.
4. Make roux: In a large skillet, melt the remaining 6 tablespoons butter. Whisk in flour and cook for 1 minute.
5. Make cheese sauce: Slowly whisk in the hot milk. Cook while whisking constantly until thickened and bubbling. Remove from heat and stir in salt, nutmeg, black pepper, cayenne, 3 cups cheddar, and 1 1/2 cups Gruyère or 1 cup Pecorino Romano.
6. Cook macaroni: Bring a large pot of water to a boil. Cook macaroni 2–3 minutes less than package directions. Rinse with cold water and drain well.
7. Combine pasta and sauce: Stir the drained macaroni into the cheese sauce until fully coated.
8. Assemble the casserole: Pour mixture into the prepared dish. Sprinkle with the remaining cheeses and the buttered breadcrumbs.
9. Bake: Bake for about 30 minutes until golden and bubbly. Let rest 5 minutes before serving.

Recipe Tips

• What cheeses work best?
  Stick to sharp white cheddar and Gruyère for the creamiest result, or use Pecorino Romano for a saltier punch.
• Can I make this ahead of time?
  Yes! Assemble it fully, cover, and refrigerate for up to 24 hours before baking.
• Can I use pre-shredded cheese?
  It’s better to shred your own for smoother melting—pre-shredded cheese often contains anti-caking agents.
• How to make it extra crispy on top?
  Broil the dish for 2–3 minutes after baking to crisp up the breadcrumbs.
• Is this freezer-friendly?
  Freeze fully assembled and unbaked; bake straight from frozen, adding 15–20 minutes to the cook time.

What To Serve With Mac And Cheese

This rich, cheesy dish pairs well with:

• A green salad with lemon vinaigrette
• Roasted broccoli or Brussels sprouts
• Pulled pork or rotisserie chicken
• Tomato soup
• Garlic bread

How To Store Mac And Cheese

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze unbaked or fully cooked portions for up to 2 months. Reheat in oven at 350°F until warmed through.

Mac And Cheese Nutrition Facts

• Calories: ~500 kcal per serving
• Carbohydrates: 38g
• Protein: 20g
• Fat: 30g
• Sugar: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different pasta shape?
Yes, penne, shells, or fusilli also work well.

How do I keep the sauce from curdling?
Don’t overheat the cheese sauce—remove from heat before adding cheese.

Can I add mix-ins?
Yes! Try cooked bacon, caramelized onions, or sautéed spinach.

Why rinse the pasta?
Rinsing stops cooking and removes excess starch, which helps the sauce cling better.

Do I have to use nutmeg?
No, but it adds a subtle warmth that complements the cheese.

Try More Recipes:

• Martha Stewart Pancakes Recipe
• Martha Stewart Lemon Sugar Cookies
• Martha Stewart Gingerbread Cookies Recipe