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Explore 5204 recipes, 117 articles, 100 galleries, 1021 videos, and more

Spinach Mac and Cheese

Time:35 mins
Ingredients
  • 3 tablespoons unsalted butter
  • 1/2 cup minced yellow onion
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, room temperature
  • Coarse salt and ground pepper
  • 2 bunches curly- or flat-leaf spinach (about 1 3/4 pounds total), trimmed, washed, and cut crosswise into 1/2-inch-thick strips
  • 5 ounces Gruyere cheese, grated (2 cups)
  • 3/4 pound elbow macaroni, cooked according to package instructions
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Pierre's Mac and Cheese

Ingredients
  • 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
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Gluten-Free Mac and Cheese

Ingredients
  • 3 tablespoons unsalted butter, plus more for dish
  • 1/2 cup gluten-free crisp puffed-rice cereal, slightly crushed
  • 1 ounce Parmesan, grated (1/4 cup)
  • 1 small yellow onion, diced small
  • 2 tablespoons potato starch
  • 2 cups whole milk, warmed
  • 3/4 pound cheddar, shredded (3 cups)
  • 1 teaspoon Dijon mustard
  • 3/4 pound gluten-free penne, cooked until al dente and drained
  • unsalted butter
  • Coarse salt and ground pepper
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Three-Cheese Macaroni

Time:1 hour
Ingredients
  • Coarse salt
  • 1 pound elbow macaroni
  • 5 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk, room temperature
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon Old Bay seasoning
  • 8 ounces white cheddar, shredded (3 cups)
  • 4 ounces Monterey Jack, shredded (1 1/2 cups)
  • 1/2 ounce Parmesan, grated (1/4 cup)
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Emeril's Seafood Mac and Cheese

Time:55 mins
Ingredients
  • Coarse salt and ground pepper
  • 1 pound elbow macaroni
  • 6 tablespoons butter
  • 1/2 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1/3 cup all-purpose flour (spooned and leveled)
  • 3 cups whole milk
  • 1/8 teaspoon ground nutmeg
  • 1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
  • 4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon Emeril's Creole Seasoning
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Mediterranean Macaroni and Cheese

Time:45 mins
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Lighter Macaroni and Cheese

Ingredients
  • 6 small vine-ripened tomatoes (3-inch) cut into 24 1/4-inch-thick slices
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons fresh thyme leaves, plus sprigs for sprinkling
  • Coarse salt and freshly ground pepper
  • 5 slices white sandwich bread, with crust
  • 2 tablespoons unsalted butter
  • 1 pound elbow macaroni
  • 2 cups homemade or low-sodium store-bought chicken stock
  • 5 tablespoons all-purpose flour
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 2 cups low-fat (1 percent) milk
  • 8 ounces (about 2 1/4 cups) extra-sharp cheddar cheese, grated
  • 1 ounce (about 1/2 cup) Parmesan cheese, freshly grated
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Laura's Crumb-Topped Macaroni and Cheese

Ingredients
  • Coarse salt
  • 1 pound cavatappi pasta
  • 4 slices day-old oat or whole-wheat bread
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound pancetta, cut into 1/4-inch dice
  • 5 ounces (10 tablespoons) unsalted butter
  • 3 1/2 cups whole milk
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1/2 pound mozzarella cheese, grated (2 cups)
  • 1/2 pound mild white cheddar cheese, grated (3 cups)
  • 1/2 pound Gruyere cheese, grated (3 cups)
  • 1/2 pound fontina cheese, grated (2 cups)
  • 3/4 teaspoon freshly grated nutmeg (do not use preground)
  • Freshly ground pepper
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Macaroni Quattro Formaggi with Prosciutto

Ingredients
  • 6 tablespoons unsalted butter, plus more for dish
  • 1 medium onion, finely chopped
  • 1/2 cup all-purpose flour
  • 5 1/2 cups whole milk
  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch of cayenne pepper
  • 1 1/2 cups grated (about 4 1/2 ounces) Parmesan cheese
  • 1 1/2 cups grated (about 6 ounces) Gruyere cheese
  • 1 1/2 cups grated (about 6 ounces) Fontina cheese
  • 1 1/2 cups (about 6 ounces) Gorgonzola cheese, broken into small pieces
  • 1 pound ziti or mostaccioli pasta, uncooked
  • 1/2 pound thinly sliced prosciutto
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Macaroni and Cheese with Butternut Squash

Ingredients
  • 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
  • 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 1/2 cups nonfat milk
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 pound elbow macaroni
  • 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
  • 4 tablespoons Parmesan cheese, finely grated (1 ounce)
  • 2 tablespoons fine breadcrumbs
  • 1 teaspoon olive oil
  • Olive-oil, cooking spray
  • 1/2 cup part-skim ricotta cheese
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