Martha Stewart Mac and Cheese Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart mac and cheese is the kind of baked pasta dish that earns a permanent spot in your rotation. It’s creamy and sharp with a hint of Dijon, and the elbow macaroni stays tender under a buttery panko crust. The sauce is smooth and rich without being heavy, and the topping gives every scoop a little crunch. This version is inspired by Martha Stewart, and it’s built to be simple enough for a Tuesday and impressive enough for a holiday table.

From start to finish it takes 50 minutes, with 20 minutes of prep and 30 minutes in the oven. The method is straightforward: make a quick cheese sauce, toss it with pasta, scatter the topping, and bake. It fits best on a weeknight when you want something warm, at a holiday dinner when you need a crowd-pleaser, or at a potluck where everyone expects a second helping.

Why This Martha Stewart Mac and Cheese Works

The sauce is the whole story here. Cooking the flour in butter for a full minute takes away the raw flour taste and gives you a smooth base that holds the cheese without breaking. Whisking the milk in gradually, then letting the mixture thicken fully before the cheese goes in, keeps the sauce silky instead of grainy.

Two small additions do a lot of work. Dijon mustard sharpens the cheddar so the flavor doesn’t taste flat, and a pinch of nutmeg rounds out the richness. Sharp white cheddar and Parmesan together give you both tang and depth, and the panko topping stays crisp because it’s tossed in melted butter before it bakes.

What You’ll Love About It

It’s creamy, sharp, and covered in a crisp breadcrumb topping that makes every bite interesting. The whole thing comes together in under an hour with basic pantry ingredients. And it feeds eight, so it works for a family dinner or a potluck without doubling the effort.

Ingredients

This makes one 9×13-inch (23x33cm) baking dish, about 8 servings. Use sharp white cheddar for the best flavor.

• 1 pound (454g) elbow macaroni
• 4 tablespoons (57g) unsalted butter, plus more for greasing
• 1/4 cup (31g) all-purpose flour
• 2 cups (480ml) whole milk — whole milk gives the creamiest sauce; low-fat will taste thinner
• 1 cup (240ml) heavy cream
• 1 teaspoon (5g) kosher salt
• 1/2 teaspoon (1g) freshly ground black pepper
• 1/4 teaspoon (0.5g) ground nutmeg
• 1 teaspoon (5g) Dijon mustard
• 4 cups (452g) shredded sharp white cheddar cheese — shred it yourself for the smoothest melt
• 1/2 cup (50g) grated Parmesan cheese

For the Topping

• 2 tablespoons (28g) unsalted butter, melted
• 1 cup (50g) panko breadcrumbs
• 2 tablespoons (10g) chopped fresh parsley

Equipment

• Large pot — for boiling the pasta
• Large saucepan — deep enough for the sauce to bubble without spilling
• Whisk — for a lump-free sauce
• 9×13-inch (23x33cm) baking dish
• Small bowl — for mixing the topping
• Box grater — for shredding the cheddar

How to Make Martha Stewart Mac and Cheese

Step 1: Heat the Oven and Start the Water

Preheat the oven to 350°F (175°C). Butter a 9×13-inch (23x33cm) baking dish and set it aside. Bring a large pot of salted water to a boil so the pasta is ready when the sauce is.

Step 2: Boil the Macaroni

Add the 1 pound (454g) elbow macaroni and cook until just shy of al dente, about 6 minutes. Drain well and set aside, and don’t rinse it. The starchy surface helps the sauce cling, and the pasta finishes cooking in the oven.

Step 3: Make the Roux

In a large saucepan, melt the 4 tablespoons (57g) butter over medium heat. Whisk in the 1/4 cup (31g) flour and cook, whisking constantly, for 1 minute until bubbly and golden. Don’t let it brown, or the sauce will taste toasted instead of clean.

Step 4: Thicken the Sauce

Gradually whisk in the 2 cups (480ml) milk and 1 cup (240ml) heavy cream. Cook, whisking frequently, until the mixture thickens and coats the back of a spoon, about 5 to 7 minutes. Keep it at a gentle simmer and don’t let it boil vigorously, which can make the sauce grainy.

Step 5: Add the Seasoning and Cheese

Stir in the 1 teaspoon (5g) salt, 1/2 teaspoon (1g) pepper, 1/4 teaspoon (0.5g) nutmeg, and 1 teaspoon (5g) Dijon mustard. Remove from the heat and gradually stir in the 4 cups (452g) cheddar and 1/2 cup (50g) Parmesan until completely melted and smooth. Add the cheese off the heat so it doesn’t separate.

Step 6: Combine and Transfer

Add the drained macaroni to the cheese sauce and stir until evenly coated. Transfer the mixture to the prepared baking dish and spread it in an even layer.

Step 7: Mix the Topping

In a small bowl, combine the 2 tablespoons (28g) melted butter, 1 cup (50g) panko breadcrumbs, and 2 tablespoons (10g) parsley. Sprinkle the mixture evenly over the macaroni and cheese.

Step 8: Bake Until Golden

Bake for 25 to 30 minutes, until the topping is golden brown and the sauce is bubbly around the edges. If the crumbs brown faster than the center bubbles, tent the dish loosely with foil. Let it rest for 5 minutes before serving so the sauce settles.

What to Serve With It

• Green Salad — a crisp vinaigrette salad balances the richness.
• Roast Chicken — simple roasted chicken turns it into a full dinner.
• Steamed Broccoli — a squeeze of lemon keeps it bright.
• Garlic Bread — good for scooping up the extra sauce.

Tips for the Best Results

Shred your own cheddar rather than buying pre-shredded, since the coating on bagged cheese can keep the sauce from melting smoothly. Undercook the pasta by a couple of minutes, because it keeps absorbing liquid in the oven. And let the baked dish sit for 5 minutes before you serve it, so the sauce thickens and doesn’t run.

Easy Variations

• Smoked Paprika — add 1/2 teaspoon to the sauce for a smoky note.
• Buttery Crumb Swap — use 1 cup (50g) fresh breadcrumbs instead of panko.
• Extra Sharp — swap 1 cup (113g) of the cheddar for Gruyère.
• Herb Topping — stir 1 teaspoon chopped thyme into the breadcrumbs.

Storing and Reheating

• Fridge — store leftovers in an airtight container for up to 3 days.
• Freezer — freeze in individual portions for up to 2 months.
• Make-Ahead — assemble up to 24 hours ahead, cover, and refrigerate; add the topping just before baking.
• Reheating — warm in a 350°F (175°C) oven for 15 to 20 minutes, or microwave single portions for 1 to 2 minutes, until heated to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with your ingredients and portion size.

FAQs

Can I make this Martha Stewart mac and cheese recipe ahead of time?

Yes. Assemble the dish up to 24 hours in advance, cover it, and refrigerate. Hold off on the topping until just before baking so the crumbs stay crisp.

What cheese can I swap in?

Gruyère, fontina, or a mild Colby all melt well and can replace part of the cheddar. Keep at least half the cheddar for that sharp flavor.

Why did my sauce turn grainy?

Usually the heat was too high when the cheese went in, or the sauce boiled after the cheese was added. Stir the cheese in off the heat and keep the sauce at a gentle simmer.

How do I know when it’s done?

Look for a golden brown topping and sauce bubbling around the edges of the dish. The center should be hot and set, not watery, after the 5-minute rest.

Martha Stewart-Inspired Mac and Cheese

Print Recipe

This Martha Stewart-inspired mac and cheese is the ultimate comfort food, featuring a silky, rich cheese sauce made with sharp cheddar and a hint of Dijon, tossed with tender elbow macaroni and topped with a buttery, crunchy breadcrumb crust. Baked until golden and bubbly, it’s perfect for family dinners or potlucks.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 30
• Total Time: 50
• Yield: 8 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound (454g) elbow macaroni
• 4 tablespoons (57g) unsalted butter, plus more for greasing
• 1/4 cup (31g) all-purpose flour
• 2 cups (480ml) whole milk
• 1 cup (240ml) heavy cream
• 1 teaspoon (5g) kosher salt
• 1/2 teaspoon (1g) freshly ground black pepper
• 1/4 teaspoon (0.5g) ground nutmeg
• 1 teaspoon (5g) Dijon mustard
• 4 cups (452g) shredded sharp white cheddar cheese
• 1/2 cup (50g) grated Parmesan cheese

For the Topping

• 2 tablespoons (28g) unsalted butter, melted
• 1 cup (50g) panko breadcrumbs
• 2 tablespoons (10g) chopped fresh parsley

Instructions

1. Preheat oven to 350°F (175°C). Butter a 9×13-inch (23x33cm) baking dish and set aside. Bring a large pot of salted water to a boil.
2. Add the elbow macaroni to the boiling water and cook until just shy of al dente, about 6 minutes. Drain well and set aside; do not rinse.
3. In a large saucepan, melt the 4 tablespoons (57g) butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute until bubbly and golden; do not let it brown.
4. Gradually whisk in the milk and cream. Cook, whisking frequently, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil vigorously.
5. Stir in the salt, pepper, nutmeg, and Dijon mustard. Remove from heat and gradually stir in the cheddar and Parmesan until completely melted and smooth.
6. Add the drained macaroni to the cheese sauce and stir until evenly coated. Transfer the mixture to the prepared baking dish and spread in an even layer.
7. In a small bowl, combine the melted butter, panko breadcrumbs, and parsley. Sprinkle evenly over the macaroni and cheese.
8. Bake for 25-30 minutes, until the topping is golden brown and the sauce is bubbly around the edges. Let rest for 5 minutes before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: Freeze baked mac and cheese in individual portions for up to 2 months; thaw overnight in the refrigerator before reheating. Make-ahead: Assemble the mac and cheese up to 24 hours in advance, cover, and refrigerate; add the topping just before baking. Reheating: Reheat in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions on high for 1-2 minutes, stirring halfway.

Nutrition

• Calories: 537
• Sugar: 5g
• Sodium: 690mg
• Saturated Fat: 18g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 21g
• Cholesterol: 90mg

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