Martha Stewart Macaroni And Cheese Recipe

This Martha Stewart Macaroni and Cheese recipe is a creamy and indulgent dish, which includes extra-sharp white Cheddar and Gruyere cheese. It’s a classic, foolproof recipe, ready in about 40 minutes.

Martha Stewart Macaroni And Cheese Ingredients

• ½ pound dried elbow macaroni
• Coarse salt and freshly ground pepper
• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• ½ cup finely grated Italian fontina cheese
• ⅔ cup finely grated Gruyere cheese
• 1 ⅔ cups finely grated extra-sharp white Cheddar cheese
• ½ cup finely grated Parmigiano-Reggiano cheese
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon freshly ground nutmeg
• Pinch of white pepper

How To Make Martha Stewart Macaroni And Cheese

1. Cook the pasta: Bring a large pot of water to a boil, salt generously, and cook the macaroni according to the package directions. Drain, rinse with cold water, and set aside.
2. Make the roux: In a 4-quart pot, melt the butter over medium heat. Add the flour and stir constantly for about 45 seconds until the mixture is bubbling but not browned.
3. Add milk and thicken: Gradually whisk in the milk. Bring to a simmer, stirring constantly and scraping the bottom and sides to prevent burning. Continue cooking for 20 minutes until thickened.
4. Stir in the cheeses: Add the fontina, Gruyere, Cheddar, and Parmigiano-Reggiano cheeses. Stir until fully melted and the sauce is smooth.
5. Season the sauce: Add salt, black pepper, cayenne pepper, nutmeg, and white pepper. Mix well to combine.
6. Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir until well coated. Serve immediately.

Recipe Tips

• Can I use different cheeses? Yes, you can substitute with other melty cheeses like mozzarella or Monterey Jack, but it will alter the flavor.
• How to prevent cheese sauce from curdling: Keep the heat low and stir constantly while adding the cheese to ensure a smooth sauce.
• Is it okay to make this ahead of time? You can prep the cheese sauce and pasta ahead, but combine and reheat gently before serving.
• How to get a baked version: Pour the mixture into a baking dish, top with breadcrumbs, and bake at 375°F for 20-25 minutes until golden.
• What pasta shapes work best? Elbow macaroni is classic, but shells or cavatappi also hold the sauce well.

What To Serve With Macaroni And Cheese

This dish pairs perfectly with a variety of sides:

• Roasted broccoli or Brussels sprouts
• Garlic bread or dinner rolls
• Green salad with vinaigrette
• Crispy fried chicken
• Tomato soup

How To Store Macaroni And Cheese

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk.

Freeze: Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Macaroni And Cheese Nutrition Facts

• Calories: 480 per serving
• Fat: 28g
• Saturated Fat: 17g
• Carbohydrates: 34g
• Protein: 22g
• Sodium: 520mg

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

FAQs

Can I use pre-shredded cheese?
Pre-shredded cheese contains anti-caking agents and may not melt as smoothly, so freshly grated is preferred.

Why is my cheese sauce grainy?
Overheating or adding cheese too quickly can cause a grainy texture. Always melt cheese slowly over low heat.

Can I double the recipe?
Yes, just use a larger pot and double all ingredients proportionally.

How do I make it spicier?
Increase the cayenne pepper or add a few dashes of hot sauce to the cheese sauce.

Can I add meat or veggies?
Absolutely! Stir in cooked bacon, ham, or steamed veggies like peas or spinach before serving.

Try More Recipes:

• Martha Stewart One Pot Pasta Recipe
• Martha Stewart Mac And Cheese Recipe
• Flank Steak With Lime Marinade Recipe