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Macaroni and Cheese

This meal is definitely a kid-friendly choice, but adults will likely enjoy it, too.

  • prep: 30 mins
    total time: 50 mins
  • servings: 4

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    In a large pot of boiling salted water, cook macaroni until al dente, according to package instructions; drain.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Everyday Food, May/June 2003

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Reviews (8)

  • MirToniR 23 Sep, 2014

    So easy and delicious! Made with only a couple of changes – used extra sharp white cheddar cheese and used 1/3 cup of breadcrumbs. Prepared exactly as directed but used a 12 x 8 inch glass dish instead of 4 ramekins. Great recipe!

  • caffrerr 21 Mar, 2014

    I also noticed a difference. In video she says 8 oz of cheddar cheese, but recipe calls for a pound. I haven't made it yet, but if anyone has, what is the right amt? I'm going to pre-make this for an RV camping trip and reheat in oven for b'fast!
    THANKS

  • BlueJay21 24 Feb, 2014

    Sorry.
    4. Should read: The printed version bakes the mac/cheese for 10 minutes, then puts on the crumb mixture and bakes a further 10 minutes, not "The video bakes the mac/cheese for 10 minutes, then puts on the crumb mixture and bakes a further 10 minutes."

  • BlueJay21 24 Feb, 2014

    (Continuation of review)
    4. The video puts the crumb mixture directly onto the mac/cheese and them bakes for 20 minutes. The video bakes the mac/cheese for 10 minutes, then puts on the crumb mixture and bakes a further 10 minutes.

    These appear to be two different recipes, or at least two versions of the same recipe. Why is this? Why give a video of a recipe and then change (a) the ingredients and (b) the method in the printed version?

  • BlueJay21 24 Feb, 2014

    This is not quite the recipe as demonstrated in the video.
    1. The video says heat the oven to 350 deg. The printed recipe says heat the oven to 400 deg.
    2. The video recipe calls for 1/2 lb of cheddar cheese. The printed recipe calls for 1 lb of cheddar cheese.
    3. The video recipe is divided amongst 12 muffin cups. The printed recipe is divided amongst 4 14 oz ovenproof dishes.
    (Continued)

  • Einie 24 Feb, 2014

    I'm a little confused......Your original email posting was the mac & cheese in muffin tins - but your recipe is for individual ramekins servings - and only for 4! Metal muffin tins bake hotter than ceramic ramekins....So WHY didn't you stick with the original idea?
    (ANY RECIPE that calls itself "Mac & Cheese" ALWAYS makes the mouth water!!!!!)

  • pickettje 29 Nov, 2008

    This dish is delish! My dad typically won't eat pasta but he loves this tangy entree. Serve with roasted plum tomatoes for a classy and simple dinner.

  • cineeni 22 Nov, 2007

    This is THE BOMB dish! It's easy and it's a big hit for Thanksgiving and Christmas.
    It reminds me of when I was a little girl and my mom would drive to the other side of town to pick up some macaroni from a deli. Delicious! Thank you.