Martha Stewart’s Mac and Cheese Secret? A Spoonful of Tomato Paste

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.

How to Make Martha Stewart's Signature Mac and Cheese

For the Macaroni and Cheese:

• 1 ½ tablespoons unsalted butter, cut into small pieces, plus more for greasing the dish
• 6 slices good white bread, crusts removed and torn into ¼- to ½-inch pieces
• 5 ½ cups milk
• 1 tablespoon of tomato paste
• 1 teaspoon coarse salt, plus more for water
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper, or to taste
• 3 cups grated white cheddar cheese
• 1 cup grated Swiss cheese
• 1 pound elbow macaroni
• Sour cream, for serving

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Butter a 2 ½-quart casserole dish and set it aside.
2. In a medium saucepan over medium-low heat, warm the milk and tomato paste, whisking to combine. Gradually whisk in the salt, black pepper, cayenne pepper, cheddar cheese, and ½ cup of Swiss cheese. Stir the mixture until the cheese has melted and the sauce is smooth. Set the cheese sauce aside.
3. Fill a large pot with salted water and bring it to a boil. Cook the elbow macaroni for 2-3 minutes less than the package instructions, until the outside is cooked and the inside is slightly underdone. Drain the macaroni well in a colander.
4. Stir the cooked macaroni into the prepared cheese sauce, mixing until well combined. Pour the macaroni and cheese mixture into the greased casserole dish. Sprinkle the remaining ½ cup of Swiss cheese on top and dot with butter.
5. Bake the macaroni and cheese in the preheated oven for about 45 minutes, or until the top is golden brown and bubbling. Let the dish cool for 5 minutes before serving.
6. Serve the macaroni and cheese hot with a dollop of sour cream on top if desired.