No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Perfect Macaroni and Cheese Recipe

Make your own gooey, delicious macaroni and cheese with this no-fail macaroni and cheese recipe. You'll learn how to get the perfect creamy macaroni and cheese consistency, plus the history of mac and cheese and how it became popular in America.
Martha Stewart Living, February 1999

Thomas Jefferson, purportedly a great lover of both cheese and Italian food, brought a macaroni maker back from Italy and served his baked macaroni and cheese at dinner parties.

If you have ever managed to have a lucid thought while eating this gooey, delicious dish, it may have been to wonder how macaroni and cheese -- American cheese melted into a traditional British white sauce served over Italian pasta -- came about. It all started during the age of European colonization, when seafaring men transported dried macarone -- one of the few staples that could survive a year aboard ship -- from Italy to Britain and to the American colonies.

American colonists did not have the selection of fresh produce and other ingredients that the Italians had; their meals were improvised from a larder of fresh or sour milk, stale bread, and pork drippings. So the imported pasta would often be served with a simple white sauce -- milk thickened with flour and butter. Sometimes it was baked in a casserole with buttered breadcrumbs on top. A recipe for a casserole of macaroni, white sauce, and grated yellow cheese was first recorded in the "Boston Cooking School Cookbook" in 1896.

Kraft introduced its macaroni-and-cheese dinner in 1937 as a way to market processed American cheese and Tenderoni macaroni. It swept the nation. Recipes for homemade macaroni and cheese began to appear frequently in cookbooks.

Nowadays, making delicious homemade macaroni and cheese has become a mission for some people: They are always trying to make it more comforting, cheesier. It's a completely worthwhile way to spend your time.

To begin, you still need to make a white sauce. A generous amount of butter is melted in a large saucepan, and then flour is stirred into it to make a loose paste. After the flour has cooked in the hot butter, hot milk is whisked in. The starch from the cooked flour expands in the milk, creating a thick, creamy sauce. The starch binds the sauce, so that when the cheese is stirred in, the result is creamy and smooth, not stringy and curdled.

It is important to use pungent cheeses, such as sharp cheddar, mixed with a little Gruyere or pecorino Romano for extra bite, since the white sauce and pasta will absorb a lot of flavor. The type of cheese used will also affect the sauce's texture: Sharp white cheddar produces the smoothest result; yellow and extra sharp cheddars can become grainy.

A good Italian brand of dried elbow macaroni will have the best consistency. Undercook your pasta so that it is the slightest bit crunchy (very al dente) in the center, then rinse it under cold water. This stops the cooking and washes off the excess starch. You might think that starch would be useful in further thickening the casserole, but it isn't; as it bakes, that extra starch merely expands and lends a mealy texture to your sauce.

The pasta will finish cooking as it bakes. The sauce will bubble, seeping into the hollows of your macaroni. When the smell of butter and browning cheese makes your stomach growl, you'll know the dish is ready to eat.


Perfect Macaroni and Cheese How-To


You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.

Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) 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 ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

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.

Comments (159)

  • mooshielala 14 Feb, 2015

    P.s.....we grated all the cheese.....

  • mooshielala 14 Feb, 2015

    Brilliant....twin 15 year old sons...they called asking to have Mac and cheese.....could I stop and pick up a box....on my way home from work.....I offered better....knowing how great homemade "Mac and cheese"could be....this was the best ever.....and now I have a " crew" willing to make it with me!
    The extra work and time together, made this dish even tastier!
    Thank you Martha.....

  • Kris Smith 1 Feb, 2015

    That should be 1/2 pound of the cheddar thinly sliced...trying to avoid buying the pre-grated stuff with all the junk added...

  • Gerri Norton 2 Feb, 2015

    Why can't you grate your cheese?

  • Kris Smith 1 Feb, 2015

    Made this for our SuperBowl supper tonight with smoked ribs and tossed salad! It was YUMMY (had to up the amount of bread crumbs for the topping but that's just me) The only thing I would add is more salt to the sauce. Well worth the effort...I went to the deli and got 1/2 of the white cheddar thinly sliced and then cubed it from the melted beautifully...put chef-in-training son to work grating the gruyere cheese and think it added another level of flavor! I'll make it again!!

  • Imke Houben 1 Feb, 2015

    For how many people is this recipe?

  • churchmousekel 25 Jan, 2015

    I've been on the hunt for a great truffle mac and cheese recipe, and this cheese sauce was perfect! I added an additional 1/4 cup of truffle oil to coat the pasta before adding to the cheese sauce, and it turned out great! Just the right amount of umami for this rich dish!

  • Hamptonsmom 25 Jan, 2015

    Anyone have opinion about Gruyere versus Romano cheese?? And does extra sharp cheddar really make it less smooth? As well as opinion on white vs yellow Cheddar? Someone mention Jarlsberg - would that me an "acceptable" substitute for the Gruyere or Romano?

  • toriisdead 25 Jan, 2015

    My mom has made this with yellow cheddar and it tends to get oily and lumpy... almost grainy. I have used both Gruyere and Romano without much difference. I usually make it with extra sharp white cheddar (Cabot brand, you can find it at Wal*Mart) and a mild Gruyere (also found at Wal*Mart). My least favorite part of the recipe is the crouton top so I just mix about a cup of plain panko in with the reserved cheese for that crunch.

  • raetalbot 13 Jan, 2015

    I want to try this recipe, but I can't imagine all of the ingredients with one box (1lb) of dry pasta? Is this enough?

  • Heather Zak 17 Jan, 2015

    It is totally enough, not dry at all! I just made this recipe last night and it is very rich and full of delicious cheese sauce. You could also use the cheese sauce as fondue.

  • Heather Zak 17 Jan, 2015

    Oh and yes, a one pound box is just fine, you really wouldn't want more pasta, too much more and it would be dry. Plus, since you don't cook the pasta all of the way, it absorbs some of the cheese sauce. It really is a perfect balance!

  • Dlorah 25 Dec, 2014

    This is an absolute hit and has been with my family for a very long time. I'm lazy...don't bother to heat the milk, have never done the extra step with the bread crumbs (which I will have to try after reading comments) and have substituted less expensive and more expensive cheeses over the years.
    I made this for my husband when he was recovering from double lung transplant at Stanford. My son dropped it on arrival...everyone was heartbroken.
    ALas, Some posters are just not meant to be chefs...

  • Sweheart 18 Dec, 2014

    I am wondering if this can be prepare ahead of time and still hold good. Planning on preparing the sauce and putting together with the pasta and bake it the very next day, will that work?, please, help!

  • SuzZam 24 Dec, 2014


    I often make this ahead by a day. Tastes even better!

    Just remove the bread from the top, cover with foil and reheat at 350 for 20-25 minutes check about 5 minutes before done and replace the bread and leave uncovered for remainder of time.

  • SuzZam 24 Dec, 2014

    UPDATE: after rereading original post, I realized that you were planning on waiting to bake. I see no reason why not, except the pasta might have to be cooked more at prep time since the warm mixture gets baked immediately, where as baking the next day might not finish cooking the cold macaroni .

  • Dreamwold 18 Dec, 2014

    This a tried and true recipe so I respectfully disagree with the previous writer. If you want to use less cheese or make a weaker white sauce, go ahead. The family devours this every Christmas and I send it as a comfort food to anyone who is not well. I use the recipe exactly as printed. Thank you Martha

  • Cfrenchrye 28 Mar, 2015

    Great recipe, I modified and skipped the bread part, used buttered panko bread crumbs instead. I skipped cayenne and nutmeg and used Worcestershire sauce instead.

  • sreengleen 16 Dec, 2014

    I'm sorry, but this was awful. I was uncertain about this recipe but thought if Martha Stewart thinks its perfect, it must be good. Wrong!! All that flour gave a pasty flavor and texture to the cheese. The addition of what sounded like some interesting seasonings were completely engulfed and lost in the strong flavor of the Gruyere cheese. Finally, there was way too much pasty cheese mixture for the amount of pasta recommended. This recipe is an absolute dud.

  • gigi524 19 Dec, 2014

    It's possible that the roux wasn't cooked long enough and that's why it seemed pasty. It's also important that the milk be hot when it's added to the roux. Cold milk will make it clump up. I'd say give it another shot.

  • Shirley Lovegren 2 Feb, 2015

    Exactly my thought Gigi, flour not cooked enough. Regarding the milk however, I prefer mine warm...

  • The cookie 11 Dec, 2014

    Made it for Thanksgiving. It was beyond expectations. As long as there is white bread & melted butter, I will never use breadcrumbs on a casserole again! I can't believe how something so simple makes such a difference. I will actually double the topping next time. My peeps couldn't get enough of it. The milk, flour, cheese ratio was perfect. I added a tbls of mustard powder. Not because it needed it.. but my sister likes it. Play around w/different cheeses. But follow all cooking steps to a tee!

  • Floribunda 2 Dec, 2014

    December 01, 2014: how many years have I been making this most excellent recipe? I've lost count but I return to it over and over. Hands down the best recipe, which like all good cooks also allows one to vary the ingredients but still, time after time, it is the best Macaroni & Cheese recipe. I vary this a titch by putting 3 cups of breadcrumbs 8 strips of pre-cooked bacon+the cheese into my food processor and pulse it drizzling the butter in and voila! The best topping for the best Mac+Cheese!

  • codeman75 29 Nov, 2014

    I made this dish for thanksgiving this year and it was the "Bomb"! They loved it. I put my own twist to it..I added three beat eggs and 16oz(2bags)of mozzarella cheese to the hot milk and noodles,which made an awesome,cheesy base. Then on top,added one 8oz bag of mild cheddar and one 8oz bag of sharp cheddar. Every time you heated up a serving,it stayed moist and cheeeeezy lol. I live in Texas,so I had to do it big. Best Mac N Cheese I ever tasted.

  • The cookie 11 Dec, 2014

    How would you know if her recipe is any good when you made a completely different dish?

  • The cookie 11 Dec, 2014

    Not to be snarky. Your version really sounds delicious. But the eggs & mozzarella make it a completely different mac & cheese.

  • Catrinka123 12 Dec, 2014

    It's actually not a completely different recipe by simply adding beat eggs and mozzarella. The eggs just help bind the pasta together and the mozzarella is just an optional change in flavour.

  • Catrinka123 12 Dec, 2014

    It's actually not a completely different recipe by simply adding beat eggs and mozzarella. The eggs just help bind the pasta together and the mozzarella is just an optional change in flavour.

  • LunaPicot 23 Nov, 2014

    I have made this for a special thanksgiving occasion every year, for three years. And for three years, without fail, the parties attending have been ravenous and overtly exited about the dish. They request it in advance, even! It is so delicious, and I adore it. Thank you!

  • rulyna 22 Nov, 2014

    Thanks for sharing your article. Great blog

  • Kzftxl 31 Jul, 2014

    I make this and freeze half before baking. It's still delicious.

  • the baker 21 Jul, 2014

    do you have to bake it in the end?? is it optional to be baked????

  • The cookie 11 Dec, 2014

    Nope... Stove top mac & cheese is also good. You just won't get that delicious crunchy bread topping.

  • Justin Seeler 17 Jul, 2014

    This is the best macaroni and cheese recipe I have ever made. I now make this on a regular basis and I have also sometimes added jarlsberg cheese to the recipe and it tastes incredible!

  • Nicole Knutson 11 Jul, 2014

    Used applewood smoked Gruyere, 1/3 cup whipped cream cheese, and 2T of cayenne pepper - absolutely awesome.

  • SusanWellsArt 23 Jun, 2014

    This is freaking awesome. I added all the cheese to the roux to skip a step though.

  • asoutherner 19 Jun, 2014

    I have made this three times now and it is perfect. I usually make it for a Thanksgiving side dish and there is never any left. I will always continue to use your recipes and there are superb!

  • ktmarini3 19 Jun, 2014

    Can this be made ahead and frozen?

  • tempesta54 26 Nov, 2014

    Can I make this the day before Thanksgiving. How would I do that?

  • tempesta54 26 Nov, 2014

    Can I make this the day before Thanksgiving. How would I do that?

  • tempesta54 26 Nov, 2014

    Can I make this the day before Thanksgiving. How would I do that?

  • The cookie 11 Dec, 2014

    Yes.. Just don't bake it until the day you serve it.

  • Iapcm 6 May, 2014

    Hoping to try this recipe on Saturday night, but wondered whether if I halved, even quartered the recipe it would come out just as delicious. I'm only making it for 2 people. Any advice?! Thanks

  • xem cung hoang dao 19 Apr, 2014

    Thanks for sharing your views. Great blog here.. It’s hard to find quality writing like yours these days. I really appreciate people like you. I would like to thank for the efforts you have put in writing this blog. xem cung hoang dao - bi mat 12 chom sao

  • xem cung hoang dao 19 Apr, 2014

    products that you do really well and I expect to see it

  • manis3434 14 Apr, 2014

    really exciting write-up in addition to I do believe it is required. hopefully later on it gets a handy, hopefully. I truly enjoy people for making this short article. many thanks with the valuable write-up. cara memakai jilbab

  • Netringindia 29 Mar, 2014

  • Netringindia 29 Mar, 2014

    Guys just sharing, I've found this interesting! Check it out!

  • pervezbd0 28 Mar, 2014

    I want to thinks for the time you have put in writing this blog post. I am hoping the same top-quality blog post from you in the upcoming days as well. In fact your creative writing skill has inspired me to start my own blog now. Really blogging is spreading its wings rapidly. Your write up is a good example of it. Nowadays, technology has really advanced. It is amazing how online casinos have transformed because of the modern

  • pervezbd0 28 Mar, 2014

    Thanks for sharing your views. Great blog here.. It’s hard to find quality writing like yours these days. I really appreciate people like you. I would like to thank for the efforts you have put in writing this blog. Visit online casinos link you get a lot of free games. For all of free access to the online casinos. I think that you will get many enjoy. Thanks a lot…….

  • pervezbd0 28 Mar, 2014

    Thanks for sharing your views. Great blog here.. It’s hard to find quality writing like yours these days. I really appreciate people like you. I would like to thank for the efforts you have put in writing this blog. Visit online casinos link you get a lot of free games. For all of free access to the online casinos. I think that you will get many enjoy. Thanks a lot…….

  • Thomas Brown 11 Mar, 2014

    I enjoy MAC & Cheese one of my favitor dish Very nice blog thanks for sharing this blog its very informative blog. AC Repair Nashville TN

  • bbon58 10 Mar, 2014

    I have been making this Mac and Cheese since it first appeared on the Martha Stewart show many years ago. It was called Mac-N-Cheese 101. It is the only mac and cheese that I will ever make. As far as I am concerned, this is the "BEST".....All of Martha's recipes have never failed me.

  • hayden654 9 Mar, 2014

    This value doesn't embrace the humanoid app developer fees, that is typically around $100 to $150 for every hour of labor. and since creating Associate in Nursing app sometimes takes a whatsapp gratuit median of 3 months, the price of hiring a developer alone is staggering.

  • Movies N Games 9 Mar, 2014

    great post
    Visit My Website For Games.Movies And Software Download
    Want to download movies,games and software no premium link as i promish only free link

    with highspees download no speed capping we provide all stuff free highspeed download why r u waiting go here

    Movies N Games Download

  • Baixar Filmes Torrent 6 Mar, 2014

    very nice download filmes torrent

  • Ng V nh 4 Mar, 2014

    delicious dishes bao da ipad air

  • Ng V nh 4 Mar, 2014

    delicious dishes phu bao da ipad

  • Ng V nh 4 Mar, 2014

    delicious dishes

  • Zakhir Hussain 1 Mar, 2014

    Looks Delicious! Have to try once at my mom. Flipkart Coupons

  • hayden654 22 Feb, 2014

    I admire the dear data you provide in your articles. i am going to marker your diary and have my kids check over here usually. we tend to square measure quite positive the will learn many new stuff here than anybody else! Merchant Services

  • hayden654 21 Feb, 2014

    There square measure no-tale tell signs on-line like there square measure at a live table. A player's eyes will usually provide them away once taking part in a superior hand or bluffing. this is often online casino missing once taking part in on-line poker.

  • Sally Edelstein 18 Feb, 2014

    Thomas Jefferson's well known love of macaroni was immortalized in a 1948 ad from Budweiser Beer in its campaign of "Great Contributions to Good Taste “

    George Washington may be the father of our country but it is Thomas Jefferson who is often credited with being the father of macaroni and cheese.

    No small wonder that the brilliant mind who promised us life, liberty and the pursuit of happiness made it manifest in the creation of ultimate comfort food.

  • Sreejan 17 Feb, 2014

    I just love macaroni with cheese. Am lucky to have a mom who can cook it so well.
    PS : I have started a blog on wartrol reviews Check it out sometime too!

  • Latinpower 16 Feb, 2014

    Hi, excellent recipe... made me hungry. Thanks for sharing. Puedes hacer publicidad efectiva en méxico. Publicidad en internet . Gracias por compartir

  • meruna 15 Feb, 2014

    Really i am impressed from this post. I was searching for some info to this website. . You write very well which is awesome. I enjoyed every bit of your article post. Thanks…………gift card exchange

  • simonskyler 9 Feb, 2014

    Your own guide's job isn't to necessarily keep the from producing mistakes, engaging in trouble or even ever getting any hard or dangerous as well as disappointing encounters. All of this is actually the very fiber which makes up the actual fabric in your life.

  • simonskyler 9 Feb, 2014

    we offer superior representation centered on professionalism, quality and knowing. In each and every case and for those our customers, we make an effort to demonstrate the strong function ethic, dedication to ethics and integrity, and a need to obtain prosperous, efficient as well as effective outcomes.

  • simonskyler 9 Feb, 2014

    You're probably nodding your face already, thinking that Weight loss 4 Idiots is like all individuals other weight reduction plans, losing is inside your pocket book instead of your entire body. Well, I must tell you that you are wrong.

  • simonskyler 9 Feb, 2014

    Actually, car rushing games will also be readily obtainable as Xbox 360 console games that are extremely popular among kids today. This implies that there are many games which kids could possibly get to perform with and therefore means which parents could possibly get some encouraged relaxation.

  • simonskyler 9 Feb, 2014

    Actually, car rushing games will also be readily obtainable as Xbox 360 console games that are extremely popular among kids today. This implies that there are many games which kids could possibly get to perform with and therefore means which parents could possibly get some encouraged relaxation.

  • Mohammad Mubeen 7 Feb, 2014

    Alot of blogs I see these days don't really provide anything that I'm interested in, but I'm most definately interested in this one. Just thought that I would post and let you know.

  • hentai 4 Feb, 2014

    Hentai - Hentai - nJoy Your Porn

  • amilyjones511 30 Jan, 2014

    Make your own gooey, delicious macaroni and dairy cheese with this no-fail macaroni and dairy dairy cheese recipe. You'll learn how to get the flawless creamy macaroni and dairy cheese consistency, in addition to the history of mac and dairy cheese and how it became popular in America. manuscript editing

  • herodxb 20 Jan, 2014

    Wow!i love the Macaroni and Cheese nice post buddy Thanks for the recipe..

    urdu novels urdu stories

  • meruna 17 Jan, 2014

    Wow! I am glad after reading that post.Thanks for sharing this information! This is great and I enjoyed sharing with my children. Thanks for sharing us a great information that is actually gift cards

  • business plan services 17 Jan, 2014

    Your blog critically brought some items to light which i never would have supposed about ahead of reading through it. Keep writing articles like this! business plan services

  • jaidev121 20 Dec, 2013

    For a long time I was searching for Cheese recipe on my Nokia mobile in India and finally found this one which can be tried even by new comers also. If you wants apps with more such information, try Nokia Price in India and also Nokia Price India for smartphone which can be used for this purpose.

  • skyrimexpart 18 Dec, 2013

    I like this page. I am very grateful for the information presented was very beneficial to me personally and to others.

  • aniskhanr10 15 Dec, 2013

    I simply have a glimpse here and seem pleasant to seek out this journal. Made content writing hand and extremely cooperative website. I wish most of we are inclined to United Nations bureau locality unit to search out these methods of things, here we will observe everything. I’m with the content tribute and do esteem him as a decent supplier. Thanks for your labor and you too. cash advance Riverside

  • Indra Asmara 12 Dec, 2013

    hai, Thank you for this recipe i use in my work at villas in seminyak. my GM love it

  • best essay au 3 Dec, 2013

    Thanks a lot for writing this. best essay au clarifies to the reader what you are trying to express in your essay. When writing the thesis statement, keep in mind to tell the reader what the topic is and key positions of your essay.

  • michaeljordan78 2 Dec, 2013

    I do wish Were there more people like you around on the interwebs. Not many people are careful with Their words, Including myself sometimes. I have written things I would love to take back, goo work, keep it up.
    Free cell phone spy software
    Text Spy

  • john ben 30 Nov, 2013

    Took me time to read all the comments, but I really enjoyed the article. It proved to be Very helpful to me and I am sure to all the commenters here Its always nice when you can not only be informed, but also entertained Im sure you had fun writing this article.

    lap dat internet tai da nang

  • NubieCook 28 Nov, 2013

    After trying a few different recipes for mac and cheese from the fancy to the most simple, I've finally found a recipe that works best. Just made this morning for Thanksgiving, and it turned out fabulous. The only thing is I left out the breadcrumbs as it would have been too much with my stuffing. I will definitely use this recipe again. THANK YOU Martha!

  • Jocelyn Groff 24 Nov, 2013

    Could I prepare this ahead of time and then bake the next day? Do you think the consistency and everything would turn out normal?

  • write my paper for me 24 Nov, 2013

    Paper writing skills are vital to expand , especially if you are planning on going to college. Any college student or graduate will tell you that while in college, you must write papers.If you have any problem with writing, you may visit write my paper for me. Thanks a lot.

  • noi mang 24 23 Nov, 2013

    I enjoy reading through your article post, I wanted to write a little comment to support you and wish you a good continuation.
    I like your Perfect Macaroni and Cheese Recipe and i hope that i can do it myselt in the next time

    lap dat internet tai dong nai

  • guatemalaen 21 Nov, 2013

    Excellent food. I'm really hungry now.
    Escorts Guatemala

  • Ho ng Thanh 15 Nov, 2013

    My link(Máy tập cơ bụng) : máy tập cơ bụng ad rocket

  • grigoresco 13 Nov, 2013

    My family and I are big foodies. We like most pasta preparations. The combination of pasta and cheese seem very delicious. SeoPro24

  • SandraFoster 26 Oct, 2013

    We had this instead of the usual potatoes for my husband's birthday dinner this year. This and his favourite peach pie made the dinner an absolutely huge success. Thanks. Sandra Foster

  • Reshu D 26 Oct, 2013

    Very nice Recipe and i love Cheese Recipes. Sweet Indian Recipes

  • Vicky Ags 26 Oct, 2013

    Yummy Food, the best breakfast meal for me. Search Engine Ranking SEO Tips Finish Thompson Mag Drive Pump

  • fakiriail singing 24 Oct, 2013

    I love macaroni.......:), going to try it. website

  • vannasamuel 17 Oct, 2013

    After reading this I am hungry, let me go on put on a put to make a great macaroni and cheese!
    What is Massive Open Online Courses

  • Danny Murphy 24 Sep, 2013

    First of all thanks for the post. In fact it is grand post. I do akin to your solid workings and am thankful for your notion. I can submit you another site where one can acquire huge assistances relating to learning. To learn moiré, please click here. Thanks……

  • ALLEN123 22 Sep, 2013

    I'm stimulated to uncover this page. i would like to to many thanks for ones time for this considerably fantastic read!! I undoubtedly very likable each a part of it and that i even have you saved to fav to appear at new facts and figures in your world wide world wide world wide web site. samantha

  • olivbrain 20 Sep, 2013

    I have made this recipe as written for my husband and children and they loved it. Thanks a lot Martha

    binäre optionen

  • TalkinTon 11 Sep, 2013

    Your rececpt's are amazing? Want to post it on my site -

  • cal2004 27 Apr, 2013

    I have made this mac and cheese before and it was great!!! I misplaced the recipe and am happy to find it at this site!!

  • Victoria Christina 6 Apr, 2013

    Daisy, you may have added the milk too quickly, you have to stir it in quite slowly

  • usman8 29 Jan, 2013

    If you are enrolled in a school, college or university, you will agree to the fact that term paper writing is one of the most time consuming tasks which at times becomes frustrating too.

  • DaisyG82 5 Jan, 2013

    I followed this recipe perfectly and mine turned out a little grainy. I used good quality cheese so I don't think that was the problem. Could it be that I heated the milk, flour and butter too long? It was still very good but I have a feeling Martha Stewart didn't intend for it to have a grainy texture. Any advice would be approciated! Thanks!

  • mayborninfebruary 22 Dec, 2012

    To "tryin new recipes", unfortunately no. This recipe is great for leftovers heated in the microwave, but nothing beats it straight out of the oven with the breadcrumbs crisp and buttery. The breadcrumbs become soggy (but still delicious!) in the microwave. I recommend trying another recipe for your party and making this at home as soon as you can!

  • mayborninfebruary 22 Dec, 2012

    This dish has become a fixture at all events in my family for the past few years. I get requests to make it all the time! The breadcrumbs are to die for and the pasta is so rich, creamy and decadent, with just a hint of bite from the Gruyere or Pecorino Romano (I've made mine both ways, and I prefer the latter). To anyone making this for the first time, I recommend following the recipe to a T. Although other users' suggestions and substitutions sound amazing, the original recipe can't be beat.

  • missdawn76 9 Dec, 2012

    A flavourful mac & cheese! I cut the recipe in half, used whole wheat pasta & bread, and chose to use pecorino instead of Gruyere. I cut back on the amount of cheese sprinkled on top. Also, I didn't have cayenne (thought I did) so I used red pepper flakes instead. This is a very rich dish and, though the recipe was halved, is a lot of food. Definitely worth experimenting with and making again!

  • tryin new recipes 7 Dec, 2012

    I would like to make this in advance, and reheat at a work event in a microwave....will it still come out as nice? Thanks for your advice.

  • Polishedit 17 Nov, 2012

    I want to try this perfect Mac for thanksgiving, I have never been able to make a Mac and Cheese that I'd consider edible. I've made that box crap and its not good. Is there a version of this recipe for say 6 servings? I don't want to ruin it with the wrong measurements.

  • Sebrina Lee 23 Sep, 2012

    Delicious mac & cheese! I made a half batch as a side dish to some BBQ chicken (for 2) and we have lots left over. I omitted the nutmeg and instead I added about the same amount of ground mustard. I also used whole wheat elbow macaroni, but followed the rest of the recipe to a tee. Helpful hint: don't use regular table salt when a recipe calls for kosher, because you actually get a lot more salt in 1 tsp of table salt, compared to 1 tsp kosher. I thought the seasoning was spot on in this recipe.

  • ambermalone 1 Jun, 2012

    A different flare entirely but fun!

    I was in Las Vegas recently where the food is sinfully delicious and creative if you put yourself into a partying mindset. The very good mac and cheese I made a habit of eating there had crushed (very finely) Doritos on top instead of baked bread crumbs. Try it, you'll feel guilty but you'll love it and it is great for backyard bbqs!

  • KDsmom 27 May, 2012

    Love this recipe! I add 1/2 teaspoon of dry mustard, and go heavy on the cayenne. I prefer it with extra sharp yellow cheddar, and I use all three cheeses - cheddar, Gruyere, AND Romano (or parmesan or asagio). Can use 20 oz. of macaroni to make it go farther. Freezes very well! Always a big hit, even with little kids.

  • truecritic 21 Feb, 2012

    I had a lot of Kraft brand box of Mac and cheese, so I measured out a pound of the noodles only and used them for this recipe, it came out great! And no gruyere or Romano cheese, so I substituted with parmesan. Tasted creamy and mild, baked well. I also added 2 tablespoons of Grey Poupon Dijon mustard. I recommend using a very large high sided skillet for the sauce; I kept spilling mine onto stove. I also suggest using the white bread; I used wheat and could taste the sweetness in the crumb top

  • christop 28 Nov, 2011

    Fantastic recipe. I omitted 1 cup gruyere and replaced it with 3/4 cup emmentaler, 1/4 cup romano and just a touch of Roquefort to give it a little more tang. For the cheddar, Tillamook vintage white extra sharp cheddar (aged 2 years) worked great. All these cheeses are white which I think makes a nice looking dish. For the bread crumbs, I followed the recipe exactly and it worked perfectly- a nice golden brown slightly crunchy texture. I'm a fan of panko crumbs but this is even better.

  • Mosdefn8ly 24 Nov, 2011

    Crazy Rave Reviews from Thanksgiving Pot Luck in London Uk. Making it for the first time as well, recipe was easy to follow and magical flavours. Ulitimate Mac and Cheese. I added some white Truffle oil as well to the bread crumbs. Next time going over the top some more and adding Lobster! Thanks Martha!

  • Kat_375 13 Nov, 2011

    WOW. I subbed 1.5 cups of smoked sharp cream cheddar for the Vermont. I didn't have bread to make my own crumbs, but I melted butter and poured over Panko crumbs instead. Also added a couple of eggs and a couple of teaspoons of white truffle oil. This dish is DECADENT!!!

  • chefdeo 4 Feb, 2011

    This is my 'go to' macaroni and cheese. I use store bought bread crumbs and it turns out great. It tastes even better reheated the next day.

  • MissCaraMichelle 29 Jan, 2011

    Changes I made (all just for personal taste):
    Omit nutmeg
    Cut the salt by 1/2
    Doubled the black pepper
    Omit Cayenne
    Substituted a little bit of cream I had left over, but mostly used milk
    It was a great recipe--made a ton, tasted wonderful and was a total hit. Next time I think I won't use as much cheese on the top--it's rich enough without it. Also, served with peas--the sweetness was a nice balance to the salty mac.
    Will make again and again=)

  • SelfishMom 30 Dec, 2010

    OK, for some reason this is only showing the 1st few words of my comment...but the crux of it was, when I left off the breadcrumbs the 2nd time I made it the top was very oily. Going to try it again with regular store breadcrumbs (wasn't crazy about the recipe breadcrumbs, but the rest of the recipe was fabulous - used extra sharp cheddar and Gruy?ɬ

  • SelfishMom 30 Dec, 2010

    I just made this for Thanksgiving

  • SelfishMom 30 Dec, 2010

    I just made this for Thanksgiving

  • Duffman 22 Dec, 2010

    I agree with foodwhore. Adding the white truffle oil to the mix really makes this a special dish. I hadn't thought about adding the oil to the bread pieces--that's a brilliant idea. Keep in mind the cost of truffle oil is a little pricey but well worth that added touch. I don't make a mac n cheese without it.

  • Zarri 19 Dec, 2010

    Hi can put the whole thing together the night before and bake it the next day. I thought the breadcrumbs actually came out better.

  • Sassy_Lou 12 Dec, 2010

    FAST and BASIC The most EXCELLENT Mac N Cheese!

    American Deli sliced white or yellow!!!
    Constitute with about 1/4 to 1/2 cup WATER with the cheese in pot.

    If it's too watery - just keep heating it till it thickens.
    If it's too thick - just add a touch more till you get the thickness you like.


    The creaminess is in the cheese. To reheat ADDING MILK will dry it out and will not reconstitute as well. The creaminess is NOT from MILK it's in the cheese. It's a MYTH to add milk!

  • pkearins 12 Dec, 2010

    We made a double batch and cooked both. We didn't need the second one. Can it be frozen and reheated 2 weeks later without drying out? I'd love to use it at an upcoming party if it will be just as good.

  • suzannetubbs 21 Nov, 2010

    Do you think I could make this dish the night before and them warm it up?

  • sillysara 15 Nov, 2010

    this is one of my favorite mac and cheese dishes ever! i like the combination of the cheddar and pecorino romano for a tangy kick.

  • tara2010 31 Oct, 2010

    While I've already reviewed this recipe, I made it again last night and wanted to add that the quality of cheese really makes a huge difference (more than I thought was possible). The first time I bought high-quality imported cheese, and it was excellent. Last night I used yellow sharp cheddar and store-brand gruyere (what I had on hand), and it was not nearly as good. Maybe this is obvious to everyone else, but if you are making this for company I would really recommend good cheese.

  • irish01 27 Oct, 2010

    This is a really good mac and cheese, I used Romano. I beg of you to skip the salt because the butter and cheeses are enough, I added salt and it was too salty.

  • tara2010 22 Aug, 2010

    This was awesome! I used extra sharp cheddar (I missed the note about it making the dish grainy until too late) and gruyere. It was slightly grainy, but hardly noticeable. Also, I did not heat the milk ahead of time for the white sauce. It takes longer to thicken, but saves a pot to wash. In the end it doesn't seem to make any difference.

  • CraftClothier 25 Jul, 2010

    This was the absolute BEST recipe. I tried it and it turned out flawless. The only complaints came from those who expected "blue box." Sad. Everyone else loved it.

  • JennaSh 2 Jul, 2010

    This is by far one of my fav recipes - although I do add a twist. I think it is best to cook the whole dish the day before and then just reheat the next day before your guests arrive. Try to pull out and bring to room temp before will go a lot faster.

  • DankaSchoen 26 Jun, 2010

    Do you think you can prepare it the day prior to a dinner party? Leaving it in the fridge until you are ready to bake and serve? Or would that change the texture and creamy nature of the dish? I love, love, love this recipe, but find the prep time leaves me wanting to have it ready to go with the dishes done before my guests arrive.

  • cellochick 9 Jun, 2010

    This is amazing. Just a warning, I know I am not the fastest cook but I think the prep time is on the speedy side. If you aren't the speediest allow some extra time!

  • britomart10 3 Mar, 2010

    I have made this recipe as written, with excellent results. I have also substituted different varieties of cheese depending on what I had on hand. This recipe turned out well either way. I also love the buttered bread crumbs on top.

  • WiddoMouse 16 Jun, 2009

    I made this recipe exactly as written and it was wonderful. Today I decided to kick it up a notch. I used applewood smoked gruyere cheese, Panko bread crumbs and added chunks of bacon. It's the best I have ever made. Thanks Martha.

  • keira930 23 Feb, 2009

    This was easy to make, and a huge success! I made it with the Martha Stewart "All American Meatloaf"... Got everything ready in the morning, and just popped it in the oven an hour before the dinner party. The only thing I did differently was in Step #5, I scattered half the breadcrumbs, then half the cheeses, then the second half the breadcrumbs and the remaining cheese.

  • knitterchris 22 Jan, 2009

    I'm with you photo-doc. Make a recipe as written the first time, then tweak it to my taste. BTW Jen, I should have added I don't find Gruyere cheese too salty, but probably a good idea to check out the other posts. As we all know, you can always add salt to the dish as you go along, but you can't take it out. ;)

  • knitterchris 22 Jan, 2009

    Gruyere is a variety of Swiss cheese. Excellent melting properties; had kind of a nutty flavor to it. I use it when I make Scalloped potatoes from scratch.

  • JenniferLuvsMarthasShow 22 Jan, 2009

    Oh I have another comment, I used shredded sharp chedder and grated romano and parm cheeses. My local store didn't have that Gruyere cheese. Is that type of cheese salty?

  • JenniferLuvsMarthasShow 22 Jan, 2009

    I just made this tonight and it was great. Not sure what happened with the ladies who thought it was too salty. Did you use table salt instead of kosher salt? The only change I would make is that I used potato chips instead of the butter bread cubes. I let it sit for more than 5 min so it wouldn't be soupy. I would make again.!!

  • Jabekenvous 22 Jan, 2009

    I just made it too cheesy an salty.Other than that it's good.Just cut n the salt.

  • mamalisa1969 22 Jan, 2009

    I can't wait to try this recipe. I have been playing around with my own concoctions. I am a novice to the mac n cheese.

  • joao_dasilva 12 Jan, 2009

    Whoa, waaaaaaay too much salt! I've made this twice and I totally agree with comments #9 and #15. It was fantastic the first time, but then got a bad batch due to inferior Gruyere from Giant.

  • jevanina 29 Nov, 2008

    This was soooooo cheesy! The breadcrumbs on the top are not needed. I used yellow cheddar, gruyere, parm, and munster. I also used whole wheat rigatoni. This makes enough for an army.

  • kjm205 11 Nov, 2008

    Can this be made and placed in refrigerator for a day before baking?

  • redcricket 7 Sep, 2008

    comfort food nirvana! this is hands down THE BEST mac and cheese recipe. insanely delicious! i used less butter too. it is rich enough! it's amazing with some fresh stewed tomatoes.

  • lilypie2 5 Sep, 2008

    I love the creamy cheese you make with this recipe! 'Also, I must note that you should really try the nutmeg in this recipe. I have learned that adding a few shakes or more of nutmeg to many dishes (not just baked goods) really give the dish that- "what did they add to this..its so good!!" Its the secret ingredient worth trying in anything!!!!!!

  • wednesdayaddamsd 18 Jul, 2008

    The best recipe I've ever tried for Mac N Cheese. I omitted the nutmeg and cayenne. Also didn't care for the buttered bread crumbs. They made it too rich and greasy. I made mine with Gruyere and Sharp White Cheddar cheeses only. I halved it, and it still made enough for an army. You will not be dissapointed if you love rich pasta and cheese dishes. Definitely a five star dish!

    Report as Inappropriate

  • photo-doc 25 Feb, 2008

    I like to follow recipe directions exactly for the first try, but would probably add bacon or ham the next time! Everything is better with bacon! I invited 2 other couples over to help us eat the 12 servings and everyone loved it. We decided to have good 'ol fish sticks with it. No one declined take-home servings either!

  • constancewalsh 5 Feb, 2008

    One of the best mac and cheese recipes out there. Reduce the final amounts of cheese in Step 5 by at least half or omit completely-- the cheese sauce is plenty cheesey enough -- no one will notice, and your arteries will thank you!

  • roacademy 4 Jan, 2008

    Used Fontina instead of Gruyere. Also used chipotle instead of cayene and 2 tsp lemon juice to punch it up. Now a family favorite. Great to split

  • foodwhore 26 Dec, 2007

    This is the best mac and cheese I've made yet. To push it over the top, use Gruyere (not Pecorino Romano), cut the amount of butter in the cheese sauce to 4 tbs, then add 2 tbs white truffle oil to the sauce upon removing from heat. Also, toss the bread pieces in half butter, half white truffle oil. My guests loved it.

  • laurafoodie 21 Nov, 2007

    I have made this many times for family gatherings

  • laurafoodie 21 Nov, 2007

    I have made this many times for family gatherings

  • megs20002003 11 Nov, 2007

    This is the only way to make Mac and Cheese, in my opinion. I make enough (half or a third) to feed the family for dinner and a bit for leftovers the next day. This is a once a month treat/comfort food for us and we all love it because ,of course, by changing the cheeses you will never get bored!

  • sspoor 6 Nov, 2007

    Personally, this is my go-to mac and cheese recipe. It's success hinges on the quality of the ingredients as it is a basic recipe that lets the flavor of the cheese come through.

    I agree with Norm though--it is expensive. However, it's a recipe for 12. Halve it!

  • Norm 5 Nov, 2007

    Many people love this recipe. i found it to be expensive, making great mess in the kitchen and not all that good. it made more than we could eat in a month and we ended up throwing almost all of it out.