Martha Stewart’s Mac and Cheese

Martha Stewart’s Mac and Cheese is the ultimate comfort food with a rich, creamy cheese sauce and perfectly baked golden topping. This classic baked macaroni dish combines tender pasta with a velvety blend of cheeses for a family-friendly dinner that feels both nostalgic and indulgent. It is easy enough for beginner cooks while still delivering restaurant-quality flavor and texture. From start to finish, this recipe takes about 1 hour and creates a bubbling, cheesy casserole perfect for gatherings or cozy weeknight meals.

Ingredients

For the Pasta

• 450g elbow macaroni
• Salted water for boiling

For the Cheese Sauce

• 4 tablespoons unsalted butter
• 60g plain flour
• 1 litre whole milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 350g sharp cheddar cheese, freshly grated
• 120g Gruyère cheese, grated
• 30g Parmesan cheese, grated

For the Topping

• 80g breadcrumbs
• 30g Parmesan cheese, grated
• Butter for greasing the baking dish

How to Make Martha Stewart’s Mac and Cheese

• Prepare the oven: Preheat the oven to 190°C or 170°C fan. Grease a large baking dish with butter and place it aside while you prepare the macaroni and sauce.
• Cook the pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente according to package instructions. Drain thoroughly and set aside.
• Make the roux: Melt the butter in a large saucepan over medium heat. Sprinkle in the flour and whisk continuously for 1 to 2 minutes until smooth and lightly golden.
• Add the milk: Slowly pour in the milk while whisking constantly to prevent lumps. Continue stirring until the sauce thickens and becomes silky.
• Season the sauce: Add the salt, black pepper, and paprika. Stir well so the seasoning is evenly distributed throughout the sauce.
• Add the cheese: Reduce the heat to low and stir in the cheddar, Gruyère, and half the Parmesan cheese. Mix until completely melted and smooth.
• Combine the pasta and sauce: Fold the cooked macaroni into the cheese sauce until every piece is fully coated.
• Assemble the dish: Spoon the macaroni mixture into the prepared baking dish. Sprinkle the breadcrumbs and remaining Parmesan evenly over the top.
• Bake until golden: Bake for 30 to 35 minutes until the top is crisp, golden brown, and bubbling around the edges.
• Cool and serve: Let the mac and cheese rest for 5 minutes before serving so the sauce thickens slightly and becomes even creamier.

Tips for the Best Mac and Cheese

How do I keep mac and cheese creamy?

Use whole milk and freshly grated cheese for the smoothest texture. Avoid overheating the sauce once the cheese has melted.

Should I rinse the pasta after cooking?

No. The starch on the pasta helps the cheese sauce cling properly and keeps the dish rich and creamy.

Can I make the topping extra crispy?

Yes. Mix the breadcrumbs with a little melted butter before sprinkling them over the top for a crunchier finish.

What cheeses work best in baked mac and cheese?

Sharp cheddar provides bold flavor, while Gruyère adds creaminess and depth. Parmesan gives the topping a delicious savory finish.

Serving Suggestions

• Serve with roasted vegetables or green beans
• Pair with fried chicken or barbecue ribs
• Add a crisp green salad for balance
• Enjoy with garlic bread for a hearty meal

Storage

Room Temperature

Do not leave mac and cheese at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave with a splash of milk.

Freezing

Freeze cooled mac and cheese in sealed freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 42g
• Protein: 22g
• Fat: 29g
• Saturated Fat: 16g
• Sodium: 720mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Martha Stewart’s Mac and Cheese

Recipe by Milli RoseCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

60

minutes

Calories

520

kcal

1

hour 

Creamy baked macaroni and cheese with a rich cheddar sauce and crispy golden topping. A comforting family favorite perfect for dinners and holidays.

Ingredients

• 450g elbow macaroni

• 4 tbsp unsalted butter

• 60g plain flour

• 1 litre whole milk

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• 350g sharp cheddar cheese, grated

• 120g Gruyère cheese, grated

• 60g Parmesan cheese, grated

• 80g breadcrumbs

• Butter for greasing dish

Directions

• Preheat the oven to 190°C (170°C fan). Grease a large baking dish with butter.
• Cook the macaroni in salted boiling water until just al dente. Drain well.
• Melt butter in a large saucepan and whisk in the flour to form a smooth roux.
• Gradually whisk in the milk until smooth and thickened.
• Season with salt, pepper, and paprika.
• Stir in the cheddar, Gruyère, and half the Parmesan until melted and creamy.
• Fold the cooked macaroni into the cheese sauce until evenly coated.
• Transfer to the prepared baking dish and top with breadcrumbs and remaining Parmesan.
• Bake for 30–35 minutes until bubbling and golden brown on top.
• Allow to rest for 5 minutes before serving.

Notes

• Use freshly grated cheese for the smoothest sauce.
• Do not overcook the pasta before baking.
• Add cooked bacon or caramelized onions for extra flavor.