Food & Cooking Recipes Main Dish Recipes Casserole Recipes Macaroni and Three Cheeses 3.2 (379) 28 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: John Kernick Prep Time: 25 mins Total Time: 45 mins Servings: 8 This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jack, and fontina are great options), or vary the proportions of the ones listed here. Ingredients 6 tablespoons unsalted butter, plus more for baking dish Coarse salt and ground pepper 1 pound medium pasta shells ¼ cup all-purpose flour 1 teaspoon dry mustard powder 4 cups whole milk 4 ounces sharp white cheddar cheese, coarsely grated (1 cup) 4 ounces Havarti cheese, coarsely grated (1 cup) 4 ounces Muenster cheese, coarsely grated (1 cup) 1 teaspoon Worcestershire sauce 6 slices white sandwich bread Directions Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside. Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot. While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes. Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish. Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.) Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving. Print