If you're craving the ultimate comfort food, this creamy baked macaroni and cheese recipe, adapted from The Martha Stewart Living Cookbook: The Original Classics, is exactly what you need. With sharp cheddar and Gruyère cheeses, a creamy béchamel sauce, and a crispy breadcrumb topping, this dish is perfect for family dinners, holiday feasts, or when you just want to indulge in something decadent. The best part? It’s simple to make and delivers that classic, comforting flavor every time.
Ingredients
For the Mac and Cheese:
- 8 tbsps (1 stick) unsalted butter, plus more for greasing the dish
- 6 slices of white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces (for the breadcrumb topping)
- 5 1/2 cups milk
- 1/2 cup all-purpose flour
- 2 tsps salt
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper (optional, or to taste)
- 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
- 2 cups grated Gruyère cheese (about 8 ounces)
- 1 pound elbow macaroni (or another small pasta shape)
Helpful Tools:
- Le Creuset Cast-Iron Oval Baker
- Ekobo Bamboo Colander
- Stainless Steel Whisks
How to Make Martha Stewart's Mac and Cheese
- Preheat your oven to 375°F (190°C). Grease a 3-quart casserole dish with butter and set it aside. In a medium bowl, place the bread pieces. In a small saucepan, melt 2 tablespoons butter over medium heat, then pour it over the bread and toss until well coated. Set the breadcrumbs aside for the topping.
- Reserve 1 1/2 cups of grated cheddar and 1/2 cup of Gruyère for later use.
- Bring a large pot of water to a boil and add a generous pinch of salt. Cook the elbow macaroni according to the package instructions, but reduce the cooking time by 2 to 3 minutes, so the pasta is slightly underdone. Drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set aside.
- In a medium saucepan, heat 5 1/2 cups of milk over medium heat. In the same pot you used for cooking the pasta, melt the remaining 6 tablespoons of butter over medium heat. Once the butter begins to bubble, add the flour and cook, whisking constantly, for 1 minute to create a roux.
- Slowly pour in the hot milk while whisking. Continue to cook, whisking constantly, until the mixture thickens and begins to bubble.
- Remove the saucepan from heat. Stir in the salt, nutmeg, black pepper, and cayenne pepper. Then, gradually stir in 3 cups of cheddar cheese and 1 1/2 cups of Gruyère cheese until the sauce is smooth and the cheese has fully melted.
- Fold the cooked macaroni into the cheese sauce, making sure every piece is well-coated.
- Pour the macaroni and cheese mixture into the prepared casserole dish. Sprinkle the reserved 1 1/2 cups of cheddar cheese and 1/2 cup of Gruyère cheese over the top, followed by the buttery breadcrumbs.
- Place the casserole dish in the oven and bake for 30 minutes, or until the top is golden brown. If the topping isn’t browned to your liking after 30 minutes, switch to the broiler for a couple of minutes—just keep an eye on it to avoid burning.
- Once done, remove the dish from the oven and let it cool for 5 minutes on a wire rack. Serve your homemade baked macaroni and cheese hot, and enjoy!
Tips for Perfect Mac and Cheese
- Make Ahead: You can assemble the mac and cheese up to the baking step and refrigerate it overnight. Just bake it the next day when you're ready to serve.
- Add a Crunchy Topping: For extra texture, sprinkle some panko breadcrumbs over the top before baking.
- Try Different Cheeses: While cheddar and Gruyère are traditional, try experimenting with other cheeses like fontina, brie, or aged gouda for a unique twist.
- Freezing: If you have leftovers, store them in an airtight container in the freezer. To reheat, bake it in a 350°F oven until warmed through.
FAQ
Can I use different pasta shapes?
Yes! While elbow macaroni is traditional, you can use any small pasta shape like penne, farfalle, or rotini. Just make sure it’s cooked al dente.
Can I use pre-grated cheese?
For the best texture and flavor, it’s recommended to grate the cheese yourself. Pre-grated cheese often contains anti-caking agents, which can affect the creaminess of the sauce.
Can I make this dish without the breadcrumbs?
Yes, if you prefer a smoother top or want to skip the carbs, you can bake the mac and cheese without the breadcrumbs. It will still be delicious and creamy!
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