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.


Pierre's Mac and Cheese

A crispy Parmesan crust tops this extra-creamy mac and cheese from Martha's former chef Pierre Schaedelin.

  • Servings: 6
Pierre's Mac and Cheese

Source: The Martha Stewart Show, November 2010


  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, heated
  • 1/4 cup heavy cream
  • 1/2 cup grated Monterey Jack cheese
  • 1/2 cup grated Gruyere cheese
  • 1/2 cup grated Comte cheese
  • 1/2 cup grated sharp white cheddar cheese plus 1/2 cup cut into 1/4-inch cubes
  • Coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound elbow macaroni
  • Parmesan Crisp, crumbled


  1. Melt butter in a medium saucepan over medium heat; whisk in flour until fully incorporated, about 3 minutes. Slowly whisk in milk; bring to a simmer and continue whisking until sauce has thickened, about 10 minute. Whisk in heavy cream and return to a simmer.

  2. In a medium bowl, combine Monterey Jack, Gruyere, Comte, and 1/2 cup grated cheddar cheeses. Whisk cheese into simmering milk mixture, about 1/2 cup at a time, letting each addition melt before adding the next. Add 2 teaspoons salt and pepper; stir to combine.

  3. Bring a large pot of water to a boil over high heat; generously season with salt and return to a boil. Add pasta and cook according to package directions. Drain and transfer to a large bowl. Add about 3/4 of the cheese sauce to bowl with pasta and fold to combine. Fold in 1/2 cup chopped cheddar cheese and remaining sauce as necessary. Top with crumbled Parmesan crisp and serve immediately.

Reviews (0)

Related Topics