Food & Cooking Recipes Ingredients Pasta and Grains Macaroni and Cheese 3.6 (679) 61 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 August 13, 2022 Print Share Share Tweet Pin Email Yield: 12 Serves When it comes to comfort food, nothing tops macaroni and cheese, especially Martha's easy-to-make version. It uses two cheeses, sharp white Cheddar and Gruyère. The recipe is broken down into very simple steps; guiding you through making breadcrumbs, stirring up the cheese sauce, cooking the macaroni, assembling the dish, and baking. Ingredients 8 tablespoons (1 stick) unsalted butter, plus more for dish 6 slices good white bread, crusts removed, torn into ¼- to ½-inch pieces 5 ½ cups milk ½ cup all-purpose flour 2 teaspoons salt ¼ teaspoon freshly grated nutmeg ¼ teaspoon freshly ground black pepper ¼ teaspoon cayenne pepper, or to taste 4 ½ cups grated sharp white cheddar cheese (about 18 ounces) 2 cups grated Gruyere cheese (about 8 ounces) or 1 ¼ cups grated Pecorino Romano cheese (about 5 ounces) 1 pound elbow macaroni Directions Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set 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, whisking, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot. Bryan Gardner Cook's Notes You can divide this recipe in half; if you do, bake it in 1 1/2-quart casserole dish. Print