Martha Stewart has long been the queen of elevated home cooking, but her mac and cheese recipe—passed down from her mother, Martha Kostyra—might be one of her most surprising culinary secrets. The dish looks familiar at first glance, but its delicate pink hue hints at something unexpected: tomato paste. That’s right—Stewart adds a few tablespoons of tomato paste to her cheese sauce, and it’s not just for color.
Why Tomato Paste Works
The addition of tomato paste brings a subtle sweetness and acidity that balances the richness of the cheese and milk. It also adds a gentle umami depth, making the dish more complex without overpowering its comforting essence. According to Stewart, the tomato paste is whisked directly into the milk at the start of the sauce-making process, skipping the traditional roux altogether.
This technique not only simplifies the recipe but also helps thicken the sauce naturally. The result is a creamy, custard-like texture that’s both nostalgic and refined. And yes, the tomato paste gives the mac and cheese a soft pink tint—perfect for Valentine’s Day or any cozy dinner that needs a little visual flair.
A Family Heirloom
Stewart credits the trick to her late mother, affectionately known as “Big Martha,” who frequently appeared on her daughter’s cooking shows. The recipe, officially titled “Mrs. Kostyra’s Mac and Cheese,” also includes cheddar and Swiss cheeses, a dash of cayenne pepper, and a generous amount of black pepper. Instead of breadcrumbs, Stewart tops the dish with dots of butter, allowing it to bake into a golden, bubbly finish.
And in true Stewart fashion, she recommends serving the mac and cheese with a dollop of sour cream—a nod to her Polish heritage and a final flourish of indulgence.
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