Macaroni and Cheese
+10 photos

Macaroni and Cheese

This Martha Stewart macaroni and cheese recipe is a classic—and sure to become a favorite with your family. It's a baked mac and cheese made with two cheeses.

Ingredients

  • unsalted butter

    plus more for dish

    8 tbsp
  • slices good white bread

    crusts removed, torn into ¼- to ½-inch pieces

    6
  • milk
    5 ½ c
  • all-purpose flour
    ½ c
  • salt
    2 tsp
  • freshly grated nutmeg
    ¼ tsp
  • freshly ground black pepper
    ¼ tsp
  • cayenne pepper
    ¼ tsp
  • grated sharp white cheddar cheese

    about 18 ounces

    4 ½ c
  • grated gruyere cheese or 1 ¼ cups grated pecorino romano cheese

    about 8 ounces

    2 c
  • elbow macaroni
    1 lb

Directions

  1. 1

    Heat oven to 375°F. Butter a 3-quart casserole dish; set aside. In a small saucepan over medium heat, melt 2 tablespoons butter.

    Step 1
  2. 2

    Place bread in a medium bowl. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.

    Step 2
  3. 3

    In a medium saucepan set over medium heat, heat milk.

    Step 3
  4. 4

    Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

    Step 4
  5. 5

    While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

    Step 5
  6. 6

    Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère or 1 cup Pecorino Romano; set cheese sauce aside.

    Step 6
  7. 7

    Fill a large saucepan 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. Transfer macaroni to a colander, rinse under cold running water, and drain well.

    Step 7
  8. 8

    Stir macaroni into the reserved cheese sauce.

    Step 8
  9. 9

    Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and breadcrumbs over top.

    Step 9
  10. 10

    Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

    Step 10
Macaroni and Cheese
+10

Macaroni and Cheese

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About this Recipe

Craving the ultimate comfort food that tastes like home? This classic Macaroni and Cheese recipe is a timeless staple, designed to bring warmth and satisfaction to your family dinner table.

This Martha Stewart Macaroni and Cheese elevates a classic comfort dish with a masterful blend of sharp white cheddar and Gruyere (or Pecorino Romano), ensuring a rich, complex flavor in every creamy, baked bite. The inclusion of freshly grated nutmeg and a touch of cayenne pepper adds subtle layers that truly make this recipe special, setting it apart from simpler versions.

Expect a supremely creamy interior with perfectly cooked elbow macaroni, all crowned by a golden-brown, irresistible top, thanks to the baked preparation. The combination of two distinct cheeses delivers a deeply savory and satisfying experience, comforting both the palate and the soul. This hearty, all-American dish is perfect for a comforting weeknight meal or a celebratory gathering.

Feel free to customize this baked mac and cheese to your liking. The recipe thoughtfully offers Pecorino Romano as an alternative to Gruyere, allowing you to tailor the flavor profile. Adjust the cayenne pepper to your personal preference for a subtle warmth or a more pronounced kick. For the breadcrumb topping, while good white bread is suggested, a different type of crusty bread could add another dimension of texture.

This Macaroni and Cheese stands as a fantastic main course on its own, a comforting centerpiece for any meal. It also shines brightly as a rich and satisfying side dish, complementing a wide array of entrees.

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