New This Month

Mrs. Kostyra's Mac and Cheese


Martha was fond of her grandmother's unusual mac n' cheese, which included tomato soup and sour cream. In this version, Martha and her mom give it a more traditional spin.

  • Servings: 6


  • 1 1/2 tablespoons unsalted butter, cut into small pieces, plus more for baking dish
  • 3 cups milk
  • 4 tablespoons tomato paste
  • 1 teaspoon coarse salt, plus more for water
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon cayenne pepper, or to taste
  • 3 cups grated white cheddar cheese
  • 1 cup grated Swiss cheese
  • 1 pound elbow macaroni
  • Sour cream, for serving


  1. Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish; set aside.

  2. Warm the milk and tomato paste in a medium saucepan over medium-low heat. Whisk in the salt, pepper, cayenne pepper, cheddar cheese, and 1/2 cup Swiss cheese; set the cheese sauce aside.

  3. Cover a large pot of salted water, and bring to a boil. Cook until pasta is al dente, about 7 minutes. Drain well in a colander. Stir macaroni into reserved cheese sauce.

  4. Pour mixture into prepared dish. Top with remaining 1/2 cup Swiss cheese, and dot with butter. Bake until golden brown and bubbling, about 45 minutes. Serve hot with sour cream, if desired.

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