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Macaroni and Cheese

Recipe photo courtesy of DAVID SAWYER

When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.

Source: Martha Stewart Living, January 2001
Yield

Ingredients

Directions

Cook's Notes

You can divide this recipe in half; use a 1 1/2-quart casserole dish.

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  • BewitchedGal
    23 NOV, 2008
    This is so so good. I also skip the bread and I add croutons (the good gourmet kind) I smash them up and sprinkle them on top it is so good. Everyone and I mean everyone that has tried this dish just loves it. Goes great with a side salad and some red wine!
    Reply
    • ashyasharris
      11 MAR, 2018
      This is a fantastic basic recipe. Although, over the 10 years or so that I have been making it, I have adjusted a few things either to save time or to suit my audience. At first, I was skeptical about the nutmeg, but now I use it. It is "peppery" and not as odd as it might seem. I use prepared though, instead of fresh grated. I have almost never used the bread toasted topping as suggested, but have typically substituted a comparable amount (about 3/4-1 C. )of unseasoned breadcrumbs toasted in butter, or buttery crackers (Ritz or similar) crumbled over the surface of the casserole. Also, I usually make it in a 1-1/2 xs batch and change the process slightly accordingly. Recipe -- Ingredients: 12 tbsp+ butter (1.5 stick) 8 C. (1/2 gal) milk 3/4 C. Flour <2tsp salt (taste for it) 1/4-3/8 tsp red (cayenne) pepper 1/4-3/8 tsp black pepper nutmeg to taste Process, my suggestions for a 1.5 batch: put most of a half gallon of whole milk in a 2 qt glass bowl into the microwave to warm (~5 mins) put 2-3 qts of salted water on to boil prepare (grease with butter) a large bread loaf pan as well as a 2 qt casserole dish melt butter into a 3 qt pan, add flour and toast for a minute or five, longer the better whisk the heated milk in and simmer 3-5 minutes, longer the better meanwhile precook some pasta (1.5 lbs), less 3 minutes the time recommended on the package. Once the bechemel (white sauce of flour and milk) is nearly done and thickening add cheeses, cheddar, guyere(Swiss)/ etc. You do not need to grate the amounts. Just slice and mix them into the sauce as they melt. 27 oz of Cheddar + 12 oz Swiss + then add to 1.5 lbs. undercooked pasta. Stir well. I put 1/3 of this mix into a greased with butter loaf pan and sprinkle cheese on top. Cover with plastic and foil and bag the whole shebang. Into a freezer for later it goes .... Then, the other 2/3ds, into a big casserole dish, topped with grated cheese and then some crumbs. Today I mixed in some fresh rosemary minced. It was a big casserole. Into a 350 oven for the now times... I can make many suggestions if you need info. It's a great recipe. <3
  • ashyasharris
    11 MAR, 2018
    This is a fantastic baseline recipe, though over the 10 years or so I have been making it, I have adjusted numerous things ... In the early years I did
    Reply
  • MS12319069
    20 NOV, 2017
    The best Mac & Cheese. The only one I make. Only it used to be called Mac & Cheese 101....
    Reply
  • LOVEMYDOGALOT
    22 JUL, 2017
    This recipe was too spicy with the cayenne pepper so when I made it the second time I omitted it. Now, it's excellent!
    Reply
  • nicolaedragoli
    4 MAY, 2017
    Super great dish. Congratz Martha.
    Reply
  • ALR4831703DW
    25 JAN, 2017
    This took me three hours to make (mostly grating the cheese) and I thought the ingredients were expensive (over $25), but in the end *it was worth it!* This is the BEST M&C I've ever had AND we got 8 servings out of it! That $25 went a long way! I'm going to freeze several servings for dinners and packed lunches.
    Reply
  • delilahwillett
    19 JAN, 2017
    My daughter requests this for her birthday EVERY year! We love it and you will too! :)
    Reply
  • joyce4852
    7 FEB, 2016
    I have made mac and cheese many times in my 60+ years on this earth and after so many different recipes, we (hubby and I) have decided that Martha Stewart's is by far the very best of the bunch. I think the gruyere and the torn bread topping mixed in butter is what makes this dish so special. Whenever I bring this to a pot luck or event, there is never any left over! I have given this recipe out dozens of times and I always credit Martha with it. Love it!!
    Reply
  • CA Shibata
    22 MAY, 2015
    Looking for a very basic but good recipe. Can't wait to try it. Is this freezeable?
    Reply
  • Mrgnlvr
    5 JAN, 2014
    Way too much strong cheese, and too much work for a dish that is not as good as a box mix with added bread crumbs.
    Reply
    • cassie9217
      25 FEB, 2015
      Well that is just a silly thing to say. There is no way that this is not better than boxed mac n cheese.
      • delilahwillett
        19 JAN, 2017
        Agreed.

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