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.

February 13, 2011
Advertisement

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.

A Little Back Story

Did you know that Thomas Jefferson, purportedly a great lover of both cheese and Italian food, served his baked macaroni and cheese at dinner parties all the time?

During the age of European colonization, seafaring men would transport 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.

A Few Basic Rules if You Want to Experiment

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.

Recipes to Try

Comments (178)

Anonymous
September 22, 2019
I've tried many mac & cheese recipes, and this is hands down the best one. The hints about rinsing the pasta, and using only sharp white cheddar ensures the sauce is not grainy. I've subbed Jarlsberg or plain swiss for the more expensive Gruyere, and the results are still great. I've also made half a recipe that fits an 8"x8" baker. I've made this for church potluck dinners, brought to those grieving, made for new moms, made for dinners at the local shelter, and the feedback is the same - best mac & cheese!! Delicious cheesy comfort food.
Anonymous
July 19, 2019
Martha is a gifted cook. I love everything about this macaroni and cheese recipe. I have made it several times. The one extra ingredient that I add is a teaspoon of chopped garlic in the 2 tablespoons of melted butter. Then I toss the bread crumbs in the garlic butter. The finished result smells and tastes wonderful. What is not to love about toasted garlic bread and creamy macaroni and cheese all in one dish?!
Anonymous
January 6, 2019
My baby never slept well (especially through the night) until I started using the website >>SLEEPBABY.ORG<< - that website has been by far one of the best things I've ever got my hands on to get him to fall asleep quickly. Best time is 45 seconds from awake to asleep! Can’t imagine life without it! I heard about it through a kindergarten teacher who uses it to put to sleep a group of 30 children. Check it out! >>SLEEPBABY.ORG<< - sorry, you can't post links here so you'll have to turn it into a normal link :) Best of luck to you and your family!
Anonymous
December 2, 2018
Don't get me wrong, I LOOOVE CHEESE, but the two plus cups sprinkled on top should be omitted. The cream sauce made exactly as stated is perfection, but when you add a layer of cheese on top before baking, it creates a layer that is too firm, and interferes with the creamy concoction of sauce and pasta. I do like the breadcrumb topping, but when I dug into the finished product I thought I had somehow overbaked the whole thing because the sprinkled cheese layer was so thick and dry that it took away from the deliciousness below it. Both unnecessary, and definitely an interference.
Anonymous
November 19, 2018
This mac and cheese is definitely the best. For those wondering, a pound of macaroni is roughly two dry measuring cups full. I used two heaping cupfuls and used large elbow macaroni. Also this can definitely be made in advance. Make sure you undercook your pasta (it should be crunchy in the middle) and rinse it off after cooking. I also recommend making the pasta last, as the recipe instructs. This ensures that the cheese sauce is cool before you add the pasta (it will prevent the pasta from overcooking). I made this last night, threw it in the fridge for 12 hours covered in foil, and in the morning, sprinkled on the cheese and bread topping (challah bread) and baked it. It came out incredible.
Anonymous
September 9, 2018
Your child will play with the friv games, then eat. Let your child touch the food, help him to play with the food. Allow him to take his fingers to his mouth. So eating, eating, eating should be as enjoyable as playing a game. Small colored plates, heart-shaped breakfast plates, prepared lunches such as picnicking, dinner prepared like playing house, can be transformed into a pleasurable event made with family. It seems difficult for mothers and fathers to give their children food in front of television. Instead they need to turn off the television. Friv needs to find solutions that will increase interest and desire. For example, funny facial shapes, simple games such as airplane flying, eating games for toddlers, interesting and entertaining to eat contribute to your child's movement and cognitive development. When your child is hungry, he can feel grumpy and cry without any reason. Most of the time, these reactions are outdoors. It is necessary to evaluate this reaction well and encourage the child to eat. Can children who do not eat food add a habit of eating with the game? Of course, the game at friv 2 is very important for the development of a child. However, the game should be applied up to 2 years of age. The game can be cooked until 2 years of age, after which the game is not suitable for eating and eating habits. Because we can apply certain rules, we have to give this habit to the child from their early ages. It is an important role model for the child to eat together with the family, to sit in the table together. Even if you have not eaten your food, sitting in the family cafeteria is important for the development of the child. It is best not to make your meal times boring. This is also very important in terms of communication with the child. Because a child who does not eat will not want to have a high voice tone, different and abrasive expressions will be used. I think it's also important in terms of food.
Anonymous
August 16, 2018
Yo... this [filtered] is INSANELY heavy and rich. Might as well be Trump and Cheese. I'm a big fat [filtered] and I love hearty, cheesy, good ol' American foods. I ate a relatively modest bowl of this and I felt like I was about to die. Have mercy, Martha.
Anonymous
June 20, 2018
What ever you do Martha is excellent...we watch on the Gusto in Toronto .keep up the fab job..
Anonymous
May 12, 2018
The best Macaroni and Cheese , i have ever had!!!!
Anonymous
May 6, 2018
This receipt was in one of Martha's books several years ago. It is delicious and always receives compliments. It freezes well too.
Anonymous
April 11, 2018
I've been making this recipe for many years now. It always comes out delicious. I follow it to the T, including using only sharp cheese (not extra) and Gruyere, real butter on the bread crumbs, and whole milk. Flavors blend wonderfully and it is so worth it. Besides the Gruyere, which is worth the cost, I think the touch of cayenne and nutmeg are the secret ingredients. Soooo flavorful!!
Anonymous
March 15, 2018
I've made this recipe 5 or 6 times! Experimenting with lobster, diced ham and peas (3 diff recipes) but always following MS's recipe. Tonight's was the best. I omitted any romano cheese. The cheese sauce was the creamiest ever. I used gluten free ziti for something different.
Anonymous
December 24, 2017
Have made this receipe a few times for a crowd. Great dish, very tasty, everyone enjoyed it.
Anonymous
December 3, 2017
OMG! Stop what you're doing and make this recipe!! My family was speechless at the dinner table once they had taken their first bite! LOVE LOVE this Mac and Cheese!!
Anonymous
November 20, 2017
Nice article, thanks the recipe For latest song lyrics visit www.lyricskart.com
Anonymous
November 4, 2017
Disappointed in this recipe and how badly written it is. Why would you make the sauce and THEN start making the pasta? It makes way more sense to start heating the water and boiling the pasta, then start on the sauce while the water is heating up. Also, be warned: this recipe as written generates SO many dishes. I melted some butter in the microwave and stirred in Panko breadrumbs instead of using fresh breadcrumbs. Too much sauce, too. I'd say about a cup less each of cheese and milk would be perfect.
Anonymous
November 1, 2017
I've made this for family before and we devoured it all pretty quickly. It is very good. I would like to make this again for a meal for friends family. Thought I could make it and freeze it is smaller portions so they can just thaw and reheat. Does it freeze/thaw/reheat well?
Anonymous
October 26, 2017
The history of macaroni and cheese is quite interesting. And, yes, I am on a qwest for the "perfect" macaroni and cheese dish! I've tried many, some were huge fails. So, I am going to try your recipe. Here's hoping it is great🍸👍
Anonymous
August 5, 2017
I made it this evening for my family - it was perfect! Everyone raved about it. I used slightly less milk, i was concerned the recommended amout was too much - i was glad i cut it back. Cayenne is a personal thing, we would add a little more next time. The recipe says it serves twelve, but with second helpings it wont go that far. We will be fighting for the leftovers tomorrow. Great recipe - thank you Sarah !
Anonymous
July 3, 2017
I thought this just had way too much cayenne pepper. It tasted spicy -my kids wouldn't eat it and other guests commented on the "kick". Otherwise the dish would have been delicious. Next time I will omit the cayenne pepper completely.
Anonymous
April 25, 2017
Can I make the sauce a day ahead? How do I prepare the sauce differently?
Anonymous
March 2, 2017
Love this recipe so much that I'm planning on making it ahead for a lacrosse tailgate. The plan is to make it the day before and reheat in a crockpot. Any suggestions?
Anonymous
February 19, 2017
Really your blog is very interesting.... it contains great and unique information http://www.brandlogos.top/
Anonymous
February 19, 2017
I read attentively your blog post attentively and i seen your post is very nice and good quality. brandlogos
Anonymous
February 12, 2017
Perfect. I grew up with this recipe. Mother was a registered dietitian. M&C was a main dish for us with a side fruit salad - excellent meatless meal! Not a side dish until we moved to the Deep South!
Anonymous
February 9, 2017
Every Italian Chef that I have watched or read says do not rinse your pasta.I understand why you are saying "DO" rinse. I do not want to waste all these ingredients, so I'm going to follow your recipe. I'll let ya know! Thanks Martha...
Anonymous
January 17, 2017
Martha's mac 'n cheese is quite delicious, however, if I want to halve the recipe, do I also do the same for ALL the ingredients?
Anonymous
January 6, 2017
Has anyone tried adding cubed ham to this recipe? I worry that it may be too rich with the ham.
Anonymous
December 7, 2016
Wow! This macaroni with cheese sounds so amazing. My children adore all types of macaroni and I am sure they will like this new dish definitlewy. I like to spend my time here. I like that this site always offers so many great recipes, ideas and advices for decor and other useful things for every woman. Please keep it good posting.
Anonymous
November 20, 2016
I made this recipe yesterday. It had good flavor but it wasn't worth the 2 hours of prep. The roux to milk ratio is off. It took 30 minutes of whisking to thicken the sauce. Probably will not make it again.
Anonymous
September 2, 2016
Thank you for sharing this amazing recipe. I like macaroni very much, and I always gather new recipes with them. Your blog is very interesting and rich in content, keep on writing. In case you need professional writing help you can visit this http://www.grand-essays.com/ high-quality resource.
Anonymous
July 9, 2016
I, too, have spent years trying to make great, creamy, perfect Mac and cheese. Until I found this recipe, I always fell short. I made this for the first time last night for a big family dinner and it came out absolutely perfect! Make this tonight! It is now the official Mac and cheese of our household.
Anonymous
January 19, 2016
I absolutely love this recipe for Macaroni and Cheese, and have made it many times. I add more cheese, 12 ounces sharp white cheddar, 6 oz smoked Jarlsberg, and 6 ounces goat cheese. I add bacon and a little extra salt in the sauce. Finally I use extra bread, some Parmesan, and bacon in the topping. It makes this dish a lot heavier and more decadent, but oh so delicious!
Anonymous
January 18, 2016
Since I first found this recipe, possibly 10 years ago, this has been my go-to Mac and Cheese. Even without the bread crumb topping, it is outstanding. My daughter likes the topping now, so I can go all out. It is without a doubt not a light meal. I could eat the whole thing, but it is worth every bit of work to make it. No other compares for just your basic Mac and Cheese. It's not fancy, but we made it fot 50 people once and not one bit of it was left. I canned be made ahead.
Anonymous
December 28, 2015
Hi, Martha. Thanks for great job, you created very interesting and informative site. Also, I want to provide a support in writing for those who need it. So,if somebody need a help with their writing assignments, then welcome to http://www.essays-shark.net and you`ll get first-class services and useful tips from highly-qualified writers.
Anonymous
December 23, 2015
I always love macaroni with cheese! Also i love Italian pasta for macaroni! I adore Italian kitchen! If you want know another recipe with macaroni, you make order special article in this topic on website http://essay-professors.com
Anonymous
December 23, 2015
I always love macaroni with cheese! Also i love Italian pasta for macaroni! I adore Italian kitchen! If you want know another recipe with macaroni, you make order special article in this topic on website http://essay-professors.com
Anonymous
December 11, 2015
Hi,I followed this recipe macaroni and cheese to make a delicious dish for my boyfriend.He enjoyed it so much.Thanks.If you want to enjoyed your time,but have some problems with writing,in this case,go to http://essays-shark.net and get rid of your problem. This company offers you first-class services.
Anonymous
December 8, 2015
Can this recipe be made ahead of time and refrigerated? I would love to try this for Christmas dinner.
Anonymous
November 26, 2015
yummi yummi.... !! I'm at work now and accordingly I'm veeery hungry. When I was reading this receipt, my mouth was full of the spittle) mmm... It must be soooo tasty. Thanks for your exellent receipt, when I'll be at home I'll exactly cook this dish)) I liked this site a lot that's why I want to share by interesting source http://papers-writings.com too where all exhausted with assignements students will be able to order all the types of papers.
Anonymous
November 26, 2015
yummi yummi.... !! I'm at work now and accordingly I'm veeery hungry. When I was reading this receipt, my mouth was full of the spittle) mmm... It must be soooo tasty. Thanks for your exellent receipt, when I'll be at home I'll exactly cook this dish)) I liked this site a lot that's why I want to share by interesting source http://papers-writings.com too where all exhausted with assignements students will be able to order all the types of papers.
Anonymous
August 20, 2015
I followed the recipe Macaroni and cheese to make a delicious dish for my kids in last Christmas. They enjoyed the food so very much. Thank you. Dinh
Anonymous
February 14, 2015
P.s.....we grated all the cheese.....
Anonymous
February 14, 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.....
Anonymous
February 1, 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...
Anonymous
February 1, 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 stack...it 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!!
Anonymous
February 1, 2015
For how many people is this recipe?
Anonymous
January 25, 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!
Anonymous
January 25, 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?
Anonymous
January 13, 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?
Anonymous
December 25, 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...
Anonymous
December 18, 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!
Anonymous
December 18, 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
Anonymous
December 16, 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.
Anonymous
December 11, 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!
Anonymous
December 2, 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!
Anonymous
November 29, 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.
Anonymous
November 23, 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!
Anonymous
November 22, 2014
Thanks for sharing your article. Great blog
Anonymous
July 31, 2014
I make this and freeze half before baking. It's still delicious.
Anonymous
July 21, 2014
do you have to bake it in the end?? is it optional to be baked????
Anonymous
July 17, 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!
Anonymous
July 11, 2014
Used applewood smoked Gruyere, 1/3 cup whipped cream cheese, and 2T of cayenne pepper - absolutely awesome.
Anonymous
June 23, 2014
This is freaking awesome. I added all the cheese to the roux to skip a step though.
Anonymous
June 19, 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!
Anonymous
June 19, 2014
Can this be made ahead and frozen?
Anonymous
May 6, 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
Anonymous
April 19, 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
Anonymous
April 19, 2014
products that you do really well and I expect to see it
Anonymous
April 14, 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
Anonymous
March 29, 2014
Anonymous
March 29, 2014
Guys just sharing, I've found this interesting! Check it out! http://www.netringindia.com
Anonymous
March 28, 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. onlinecasino777.co.nz Nowadays, technology has really advanced. It is amazing how online casinos have transformed because of the modern
Anonymous
March 28, 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…….
Anonymous
March 28, 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…….
Anonymous
March 11, 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
Anonymous
March 10, 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.
Anonymous
March 9, 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.
Anonymous
March 9, 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 ...so why r u waiting go here http://www.moviesnsongs.com/ Movies N Games Download
Anonymous
March 6, 2014
Anonymous
March 4, 2014
delicious dishes bao da ipad air
Anonymous
March 4, 2014
delicious dishes phu bao da ipad
Anonymous
March 4, 2014
delicious dishes
Anonymous
March 1, 2014
Looks Delicious! Have to try once at my mom. Flipkart Coupons
Anonymous
February 22, 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
Anonymous
February 21, 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.
Anonymous
February 18, 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. http://wp.me/p2qifI-23f
Anonymous
February 17, 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!
Anonymous
February 16, 2014
Hi, excellent recipe... made me hungry. Thanks for sharing. Puedes hacer publicidad efectiva en méxico. Publicidad en internet . Gracias por compartir
Anonymous
February 15, 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
Anonymous
February 7, 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. https://rebelmouse.com/textyourexback2review/
Anonymous
February 4, 2014
Hentai - Hentai - nJoy Your Porn
Anonymous
January 30, 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
Anonymous
January 20, 2014
Wow!i love the Macaroni and Cheese nice post buddy Thanks for the recipe.. urdu novels urdu stories
Anonymous
January 17, 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 helpful.buy gift cards
Anonymous
January 17, 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
Anonymous
December 20, 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.
Anonymous
December 18, 2013
I like this page. I am very grateful for the information presented was very beneficial to me personally and to others. wycoffmortgage
Anonymous
December 15, 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
Anonymous
December 12, 2013
hai, Thank you for this recipe i use in my work at villas in seminyak. my GM love it
Anonymous
December 3, 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.
Anonymous
December 2, 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
Anonymous
November 30, 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
Anonymous
November 28, 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!
Anonymous
November 24, 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?
Anonymous
November 24, 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.
Anonymous
November 23, 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
Anonymous
November 21, 2013
Excellent food. I'm really hungry now. Escorts Guatemala
Anonymous
November 15, 2013
My link(Máy tập cơ bụng) : máy tập cơ bụng ad rocket
Anonymous
November 13, 2013
My family and I are big foodies. We like most pasta preparations. The combination of pasta and cheese seem very delicious. SeoPro24
Anonymous
October 26, 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
Anonymous
October 26, 2013
Very nice Recipe and i love Cheese Recipes. Sweet Indian Recipes
Anonymous
October 26, 2013
Yummy Food, the best breakfast meal for me. Search Engine Ranking SEO Tips Finish Thompson Mag Drive Pump
Anonymous
October 24, 2013
I love macaroni.......:), going to try it. website
Anonymous
October 17, 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
Anonymous
September 24, 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…… pokies
Anonymous
September 22, 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
Anonymous
September 20, 2013
I have made this recipe as written for my husband and children and they loved it. Thanks a lot Martha binäre optionen
Anonymous
September 11, 2013
Your rececpt's are amazing? Want to post it on my site - http://chefneeds.com
Anonymous
April 27, 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!!
Anonymous
April 6, 2013
Daisy, you may have added the milk too quickly, you have to stir it in quite slowly
Anonymous
January 29, 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. www.getonlineedu.com
Anonymous
January 5, 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!
Anonymous
December 22, 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!
Anonymous
December 22, 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.
Anonymous
December 9, 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!
Anonymous
December 7, 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.
Anonymous
November 17, 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.
Anonymous
September 23, 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.
Anonymous
June 1, 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!
Anonymous
May 27, 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.
Anonymous
February 21, 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
Anonymous
November 28, 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.
Anonymous
November 24, 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!
Anonymous
November 13, 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!!!
Anonymous
February 4, 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.
Anonymous
January 29, 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=)
Anonymous
December 30, 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
Anonymous
December 30, 2010
I just made this for Thanksgiving
Anonymous
December 30, 2010
I just made this for Thanksgiving
Anonymous
December 22, 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.
Anonymous
December 19, 2010
Hi Suzzannetubbs....you can put the whole thing together the night before and bake it the next day. I thought the breadcrumbs actually came out better.
Anonymous
December 12, 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. DO NOT USE MILK. 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!
Anonymous
December 12, 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.
Anonymous
November 21, 2010
Do you think I could make this dish the night before and them warm it up?
Anonymous
November 15, 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.
Anonymous
October 31, 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.
Anonymous
October 27, 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.
Anonymous
August 22, 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.
Anonymous
July 25, 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.
Anonymous
July 2, 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 reheating....it will go a lot faster.
Anonymous
June 26, 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.
Anonymous
June 9, 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!
Anonymous
March 3, 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.
Anonymous
June 16, 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.
Anonymous
February 23, 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.
Anonymous
January 22, 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. ;)
Anonymous
January 22, 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.
Anonymous
January 22, 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?
Anonymous
January 22, 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.!!
Anonymous
January 22, 2009
I just made it too cheesy an salty.Other than that it's good.Just cut n the salt.
Anonymous
January 22, 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.
Anonymous
January 12, 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.
Anonymous
November 29, 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.
Anonymous
November 11, 2008
Can this be made and placed in refrigerator for a day before baking?
Anonymous
September 7, 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.
Anonymous
September 5, 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!!!!!!
Anonymous
July 18, 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
Anonymous
February 25, 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!
Anonymous
February 5, 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!
Anonymous
January 4, 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
Anonymous
December 26, 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.
Anonymous
November 21, 2007
I have made this many times for family gatherings
Anonymous
November 21, 2007
I have made this many times for family gatherings
Anonymous
November 11, 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!
Anonymous
November 6, 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!
Anonymous
November 5, 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.