Best 8 Perfect Macaroni And Cheese From Martha Stewart Recipes

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In the culinary world, macaroni and cheese stands as a timeless classic, captivating taste buds with its creamy, cheesy goodness. From humble origins to gourmet variations, this dish has evolved into a symbol of comfort and indulgence. For those seeking a recipe that elevates this iconic dish to new heights, look no further than the culinary expertise of Martha Stewart. Her signature macaroni and cheese recipe promises an exceptional culinary experience, blending rich flavors, textures, and techniques to create a dish that is both comforting and refined.

Let's cook with our recipes!

MACARONI AND CHEESE



Macaroni and Cheese image

When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Serves 12

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni

Steps:

  • Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
  • In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
  • While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
  • 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. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
  • Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

MARTHA STEWART'S MACARONI AND CHEESE



Martha Stewart's Macaroni and Cheese image

Make and share this Martha Stewart's Macaroni and Cheese recipe from Food.com.

Provided by MrsPres

Categories     Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb short pasta (such as cavatappi or macaroni)
6 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
3 cups shredded sharp white cheddar cheese (12 oz)
1 cup finely grated parmesan cheese (2 oz)
3 cups very coarse fresh breadcrumbs

Steps:

  • Cook pasta in a large pot of boiling water 1 to 2 minutes less than package instructions. Drain, rinse with cool water, and return to pot.
  • Meanwhile, heat 4 T. butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne pepper, nutmeg, and 2 t. salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat. Divide among baking dishes.
  • Melt remaining 2 T. butter; toss with breadcrumbs. Sprinkle over pasta. (Cover tightly with plastic wrap; freeze up to 3 months.).
  • Preheat oven to 375. Place frozendishes on a baking sheet; remove plastic. Cover with foil. Bake until bubbling, 60-70 minutes for large dishes, 40-50 minutes for small. Remove foil; continue baking until golden, 5 to 10 minutes more.

WORLD'S BEST MAC AND CHEESE



World's Best Mac and Cheese image

It's a bold claim, but this mac and cheese from Kurt Beecher Dammeier's "Pure Flavor" cookbook is that good. Three types of cheese-cheddar, Gruyere, and Jack-add plenty of richness, while a touch of chipotle-chile powder imbues the dish with a subtle smoky flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 6

Unsalted butter, room temperature, or vegetable oil, for baking dish
6 ounces short pasta, such as fusilli or penne
2 cups Beecher's Flagship Cheese Sauce
1 ounce cheddar cheese, grated (1/4 cup)
1 ounce Gruyere cheese, grated (1/4 cup)
1/4 to 1/2 teaspoon chipotle-chile powder

Steps:

  • Preheat oven to 350 degrees. Butter or oil an 8-inch baking dish; set aside.
  • Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain into a colander and rinse under cold water until cool, then drain again.
  • Stir together pasta and cheese sauce until well combined. Pour into prepared baking dish. Sprinkle with cheeses and chile powder. Bake, uncovered, until lightly browned in places, about 20 minutes. Let stand at least 5 minutes before serving.

MARTHA STEWARTS MAC AND CHEESE 101 RECIPE - (3.4/5)



Martha Stewarts Mac and Cheese 101 Recipe - (3.4/5) image

Provided by Belinda

Number Of Ingredients 11

8 T. unsalted butter, plus more for casserole
6 slices good white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
5 cups milk
1/2 cup all-purpose flour
2 tsp salt, plus more for water
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
4 1/2 cups grated sharp white cheddar cheese
2 cups grated Gruyere or 1 1/4 cup grated Pecorino Romano Cheese
1 pound elbow macaroni

Steps:

  • 1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside. 2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. 3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. 5. 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. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce 6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

PERFECT MACARONI AND CHEESE FROM MARTHA STEWART



Perfect Macaroni and Cheese from Martha Stewart image

Easy to make, flavorful. Makes 12 servings, Perfect for those "dish to pass" occasions. Taken From Macaroni & Cheese: 52 Recipes From Simple to Sublime. I use a 3 quart oblong glass dish for this casserole.

Provided by Mary C.

Categories     Macaroni And Cheese

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

6 slices good-quality bread, crusts removed, torn into 1/4 inch pieces
8 tablespoons unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly grated pepper
1/4 teaspoon cayenne pepper
4 1/2 cups grated white cheddar cheese (divided) or 18 ounces white cheddar cheese (divided)
1 1/4 cups grated pecorino romano cheese or 5 ounces pecorino romano cheese (divided)
1 lb elbow macaroni or 4 cups elbow macaroni

Steps:

  • Heat oven to 375 degrees.
  • Butter 3 quart casserole dish and set aside.
  • Place bread pieces in medium bowl.
  • In a small saucepan over medium heat, melt 2 tablespoons butter,.
  • Pour butter into the bowl with bread and toss.
  • Set breadcrumbs aside.
  • In a medium saucepan set over medium heat, heat milk.
  • Melt remaining 6 tablespoons butter in a high-sided skilled over medium heat.
  • When butter bubbles, add flour.
  • Cook, stirring, 1 minute.
  • Slowly pour hot milk into flour-butter mixture while whisking.
  • Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 102 cups Gruyere or 1 cup pecorino Romano.
  • Set cheese sauce aside.
  • Fill a large saucepan with water,. Bring to a boil. Add macaroni: cook 2 to 3 minutes less than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stire macaroni into the reserved cheese sauce.
  • Just about now, your kitchen smells wonderful and everyone wants to know "When do we eat?".
  • Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

Baked Macaroni and Cheese is definitely a kid-friendly choice, but adults will likely enjoy it, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 50m

Number Of Ingredients 7

1 tablespoon melted butter, plus more for baking dishes
1/4 cup store-bought or 3/4 cup homemade breadcrumbs
1 pound grated white cheddar cheese (4 cups)
Salt and pepper
8 ounces elbow macaroni
1 1/4 cups whole milk
8 ounces cream cheese

Steps:

  • Preheat oven to 400 degrees. Butter four 14-ounce ovenproof dishes. In a small bowl, toss 1 tablespoon melted butter with breadcrumbs and 1/4 cup cheddar.
  • In a large pot of boiling salted water, cook macaroni until al dente, according to package instructions; drain.
  • In a large saucepan over medium heat, bring milk to a boil. Reduce heat to medium-low; add cream cheese, cut into cubes, stir until melted, 2 minutes. Gradually stir in remaining cheddar until melted, 5 minutes. Add cooked pasta, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine.
  • Divide the mixture among prepared dishes. Bake until bubbling, 10 minutes. Remove from the oven; sprinkle with the breadcrumb mixture. Bake until golden, 10 minutes more.

MARTHA STEWART'S MACARONI AND CHEESE



Martha Stewart's MACARONI and CHEESE image

Make and share this Martha Stewart's MACARONI and CHEESE recipe from Food.com.

Provided by hotquilts

Categories     High In...

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 20

8 tablespoons unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
4 1/2 cups about 18 ounces grated sharp white cheddar cheese
1/4 teaspoon cayenne pepper
1 lb elbow macaroni
2 cups about 8 ounces grated gruyere or 1 1/4 cups about 5 ounces grated pecorino romano cheese
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups about 18 ounces grated sharp white cheddar cheese
2 cups about 8 ounces grated gruyere or 1 1/4 cups about 5 ounces grated pecorino romano cheese
1 lb elbow macaroni

Steps:

  • 1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
  • 2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • 3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
  • 4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
  • 5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Nutrition Facts : Calories 1156.1, Fat 65.4, SaturatedFat 39.9, Cholesterol 200.6, Sodium 1666.7, Carbohydrate 89.1, Fiber 3.4, Sugar 3.7, Protein 52.2

MACARONI AND CHEESE



Macaroni and Cheese image

When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.

Provided by Martha Stewart

Categories     Pasta and Grains

Yield Serves 12

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni

Steps:

  • Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
  • In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
  • While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
  • 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. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
  • Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Tips:

  • Use a combination of cheeses. Martha Stewart's recipe calls for a blend of sharp cheddar, Gruyère, and Parmesan cheeses. This combination provides a rich, flavorful sauce that is both creamy and cheesy.
  • Cook the pasta al dente. This means that the pasta should be cooked until it is just tender, but still has a slight bite to it. Overcooked pasta will become mushy and bland.
  • Make a roux. A roux is a mixture of butter and flour that is used to thicken the cheese sauce. It helps to create a smooth, creamy sauce that is not too thick or too thin.
  • Use whole milk. Whole milk will give the cheese sauce a richer, more flavorful taste than skim or low-fat milk.
  • Add some mustard powder. Mustard powder adds a subtle tanginess to the cheese sauce that helps to balance out the richness of the cheese.
  • Top with breadcrumbs. Buttered breadcrumbs add a crispy, golden-brown topping to the macaroni and cheese. They also help to absorb some of the excess moisture from the sauce.

Conclusion:

Martha Stewart's Perfect Macaroni and Cheese is a classic comfort food dish that is sure to please everyone at your table. With its creamy, cheesy sauce, tender pasta, and crispy breadcrumb topping, this dish is sure to become a family favorite.

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