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Martha Stewart-Inspired Mac and Cheese

Close-up of Martha Stewart-Inspired Mac and Cheese showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: Martha Stewart mac and cheese, mac and cheese recipe, baked mac and cheese, creamy mac and cheese, homemade mac and cheese, cheddar mac and cheese, comfort food, pasta bake, family dinner, potluck recipe

Find it online: https://marthadishes.com/martha-stewart-mac-and-cheese-recipe/