Macaroni and Cheese (2024)

Macaroni and cheese is a favorite comfort food—and always a crowd pleaser. Whether you serve it for family dinner or a Thanksgiving side, you know the casserole dish will be empty and everyone will be full and happy. This is Martha's favorite macaroni and cheese recipe, a version of which appeared in The Martha Stewart Living Cookbook: The Original Classics.

Her easy-to-make version is popular for good reason. It uses two cheeses, sharp white cheddar and Gruyère. Cheddar is the cheese most often used for macaroni and cheese, and Gruyère is one of the best melting cheeses. The recipe is broken down into very simple steps; guiding you through making breadcrumbs, stirring up the cheese sauce, cooking the macaroni, assembling the dish, and baking.

Baked vs. Stovetop Mac and Cheese

Macaroni and cheese means different things to different people. There’s the quicker stovetop version and the baked casserole-like version, which this recipe is a great example of. Each has its fans.

Stovetop mac and cheese tends to be creamier, it has more sauce to pasta than baked versions. On the downside, it can be mushy if overcooked and lacks the textural contrast found in baked mac and cheese.

Baked macaroni and cheese can lay claim to being the original dish. The first known recipe appeared in Elizabeth Raffald's 1769 book, The Experienced English Housekeeper. There is a great deal of variation within the category of baked mac and cheese. Recipes use a variety of cheeses, from cheddar to Fontina to Monterey Jack to Gouda to Parmesan. Many use a combination of cheeses, because each cheese brings something different to the dish.

And not all recipes use macaroni, some substitute other types of short pasta. Some skip making a béchamel sauce to flavor with cheese; instead, they use evaporated milk as a shortcut. Adding a crunchy breadcrumb topping, like in this recipe, is popular for bringing a crunchy contrast to the dish—it also insulates the pasta underneath, preventing it from drying out.

1. Preheat oven, prep dish, and melt butter:

   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. Butter breadcrumbs:

   Place bread in a medium bowl. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.

   

3. Heat milk:

   In a medium saucepan set over medium heat, heat milk.

   

4. Melt remaining butter and whisk in flour:

   Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

   

   

5. Add hot milk and whisk until sauce is thick:

   While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

   See Also

   Carbs in Noodles & Company Wisconsin Mac & Cheese, Regular

   

   

6. Stir in cheeses and seasonings:

   Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère or 1 cup Pecorino Romano; set cheese sauce aside.

   

7. Cook macaroni:

   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.

   

   Undercook the macaroni: Be sure to read the instructions on the box regarding cook time because different brands of macaroni cook at different rates.

8. Add macaroni to sauce:

   Stir macaroni into the reserved cheese sauce

   

9. Transfer to prepared dish and top with cheese and breadcrumbs:

   Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and breadcrumbs over top.

   

10. Bake:

    Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

    

For a Smaller Mac and Cheese

You can divide this recipe in half; Simply halve the ingredients and bake it in 1 1/2-quart casserole dish.

Making Ahead

After completing step 9, cover dish tightly with plastic wrap and freeze for up to three months. To cook, replace plastic wrap with aluminum foil and bake until bubbling in a 375 degree Fahrenheit oven (about 60 to 70 minutes). Remove foil and continue baking until golden, 5 to 10 minutes more.

Frequently Asked Questions

Can you put too much cheese in mac and cheese?

Yes, adding more cheese than a recipe calls for will not improve the dish. Too much cheese will result in a dish that is heavy and greasy.

Should I bake my mac and cheese covered or uncovered?

Macaroni and cheese is generally baked uncovered so the topping browns and crisps. Some recipes do call for covering the dish at first and then removing the foil to allow the top to brown. It’s best to follow the recipe, so don’t cover the casserole dish if the recipe doesn’t call for that. The one exception is if your dish is browning too fast or catching around the edges, you can cover the dish with foil to prevent it burning or drying out on the top.

Other Macaroni and Cheese Recipes to Try:

• Skillet Macaroni and Cheese
• Mrs. Kostyra's Mac and Cheese
• Test Kitchen's Favorite Mac and Cheese
• Bacon Macaroni and Cheese
• French Onion Mac-and-Cheese
• Swiss-Fondue Mac and Cheese