Basic bechamel is made of milk, thickened with flour and butter; add grated cheese to create Mornay sauce -- the key to creamy, crowd-pleasing mac and cheese. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.



Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil, then add pasta; salt generously and cook pasta to manufacturer's instructions. Transfer to a colander, rinse under cold running water, and drain well.

  • Melt butter in a 4-quart pot over medium heat. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened and smooth. Reduce heat to a simmer and cook for 20 minutes.

  • Add fontina, Gruyere, Cheddar, and Parmigiano-Reggiano cheeses, stirring until completely melted and sauce is smooth. Season with salt and black pepper, add cayenne and nutmeg, and stir to combine.

  • Add pasta to sauce along with white pepper and salt; stir to thoroughly combine. Serve immediately.

Reviews (2)

37 Ratings
  • 5 star values: 9
  • 4 star values: 16
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
This MUST be eaten sad! I reheated in microwave (small portion for breakfast!) and the sauce was no where near as creamy as when it was first completed. I also added another 8 oz of was too saucy for my hubby! This is very tasty and rich, but I will find another "Martha" recipe ... she has plenty!
Rating: Unrated
How many servings does this recipe make? Can you substitute non-whole milk?