Martha Stewart’s Mac and Cheese Recipe Is an Elevated Version of the Creamy Comfort Classic

When Martha Stewart says she has the ultimate recipe for a dish, I believe her—she is the queen of entertaining at the end of the day. This is especially true for her mac and cheese recipe, which is creamy on the inside with a crunchy topping. It’s perfect for those days when a bowl of comfort is calling your name, and you can make it ahead for easy serving. Read on to learn more about Martha’s iconic mac and cheese recipe.

What we love Martha Stewart’s mac and cheese recipe

While there’s no storage of baked mac and cheese recipes, what makes Martha’s special is that uses a mixture of cheeses, such as sharp white cheddar and Gruyère. This combination gives the dish a nutty and rich flavor, and both cheeses melt nicely for a gooey interior. Her recipe also takes a breadcrumb topping to the next level by opting for small pieces of white bread to add extra crunch. Overall, Martha’s mac and cheese has all of the cheesy and comforting elements we love from the dish—but they’re done better in her own way.

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How to make Martha’s iconic mac and cheese at home

Below, you can find Martha’s recipe for a hearty and delicious mac and cheese that may rival your go-to recipe. (Check out our story on how to reheat mac and cheese to savor any leftovers the next day.)

The Ultimate Mac and Cheese

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Ingredients:

• 8 Tbs. (1 stick) unsalted butter, plus more for dish
• 6 slices good white bread, crusts removed, torn into ¼- to ½-inch pieces
• 5½ cups milk
• ½ cup all-purpose flour
• 2 tsp. salt
• ¼ tsp. freshly grated nutmeg
• ¼ tsp. freshly ground black pepper
• ¼ tsp. cayenne pepper, or to taste
• 4½ cups grated sharp white cheddar cheese (about 18 oz.)
• 2 cups grated Gruyère cheese (about 8 oz.) or 1¼ cups grated Pecorino Romano cheese (about 5 oz.)
• 1 lb. elbow macaroni

Directions:

• Yield: 12 servings

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.
2. Place bread in a medium bowl. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
3. In a medium saucepan set over medium heat, heat milk.
4. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
5. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
6. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1½  cups Gruyère or 1 cup Pecorino Romano; set cheese sauce aside.
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.
8. Stir macaroni into the reserved cheese sauce.
9. Pour mixture into prepared dish. Sprinkle remaining 1½ cups cheddar cheese, ½ cup Gruyère or ¼ cup Pecorino Romano, and breadcrumbs over top.
10. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
11. Note: To prep this dish ahead, cover the dish well with plastic wrap after completing step nine and freeze for up to three months. When you’re ready to bake, remove the plastic wrap and cover the dish with a sheet of foil instead. Bake in a 375 degree Fahrenheit oven for an hour to an hour and 10 minutes. Take foil off and cook an additional five to 10 minutes until golden brown.