Martha Stewart's Macaroni & Cheese

A classic American comfort food, this macaroni and cheese recipe by Martha Stewart combines sharp white cheddar and Gruyère cheeses for a rich, creamy texture, topped with a golden breadcrumb crust.

60 min total Base: 4 servings 800 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: unsalted butter, good-quality white bread, whole milk, all-purpose flour, salt, freshly grated nutmeg, freshly ground black pepper, cayenne pepper, sharp white cheddar cheese, Gruyère cheese, elbow macaroni — quantities stay the same regardless of serving count.

unsalted butter

8 tablespoons(fixed)

good-quality white bread

6 slices(fixed)

whole milk

5.5 cups(fixed)

all-purpose flour

0.5 cup(fixed)

salt

2 teaspoons(fixed)

freshly grated nutmeg

0.25 teaspoon(fixed)

freshly ground black pepper

0.25 teaspoon(fixed)

cayenne pepper

0.25 teaspoon(fixed)

sharp white cheddar cheese

4.5 cups(fixed)

Gruyère cheese

2 cups(fixed)

elbow macaroni

1 pound(fixed)

Instructions

Preheat the oven to 400°F (200°C). Butter a 3-quart baking dish and set aside.

In a small bowl, toss the bread pieces with 1 tablespoon melted butter and set aside.

In a large pot, bring salted water to a boil. Add the macaroni and cook until al dente, about 6 minutes. Drain and set aside.

In a large saucepan over medium heat, melt the remaining 7 tablespoons of butter. Whisk in the flour and cook, stirring constantly, for about 1 minute to form a roux.

Gradually add the milk to the roux, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.

Stir in the grated cheeses, nutmeg, black pepper, and cayenne pepper. Continue to cook, stirring, until the cheese is melted and the sauce is smooth.

Add the cooked macaroni to the cheese sauce and stir to combine.

Transfer the macaroni and cheese to the prepared baking dish. Sprinkle the breadcrumb mixture evenly over the top.

Bake in the preheated oven until the top is golden brown and the sauce is bubbling, about 20 minutes.

Remove from the oven and let it cool for a few minutes before serving.

Serve hot and enjoy!

💡 Chef's Tip

For a spicier kick, increase the amount of cayenne pepper. To make ahead, assemble the dish up to step 9, cover, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes before baking as directed.

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