Food & Cooking Recipes Ingredients Pasta and Grains Mrs. Kostyra's Mac and Cheese 3.4 (48) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 30, 2020 Print Rate It Share Share Tweet Pin Email Servings: 6 Martha was fond of her grandmother's unusual mac n' cheese, which included tomato soup and sour cream. In this version, Martha and her mom give it a more traditional spin. Ingredients 1 ½ tablespoons unsalted butter, cut into small pieces, plus more for baking dish 3 cups milk 4 tablespoons tomato paste 1 teaspoon coarse salt, plus more for water ½ teaspoon freshly ground pepper ¼ teaspoon cayenne pepper, or to taste 3 cups grated white cheddar cheese 1 cup grated Swiss cheese 1 pound elbow macaroni Sour cream, for serving Directions Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish; set aside. Warm the milk and tomato paste in a medium saucepan over medium-low heat. Whisk in the salt, pepper, cayenne pepper, cheddar cheese, and 1/2 cup Swiss cheese; set the cheese sauce aside. Cover a large pot of salted water, and bring to a boil. Cook until pasta is al dente, about 7 minutes. Drain well in a colander. Stir macaroni into reserved cheese sauce. Pour mixture into prepared dish. Top with remaining 1/2 cup Swiss cheese, and dot with butter. Bake until golden brown and bubbling, about 45 minutes. Serve hot with sour cream, if desired. Rate it Print