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Martha Stewart-Inspired Macaroni and Cheese

Close-up of Martha Stewart-Inspired Macaroni and Cheese showing its texture
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Creamy, cheesy macaroni and cheese with a golden, crunchy breadcrumb topping, inspired by Martha Stewart’s classic American comfort food. A blend of sharp cheddar and nutty Parmesan creates a rich, velvety sauce that clings to every elbow noodle.

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 kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 3 cups (339g) shredded sharp cheddar cheese
  • 1/2 cup (50g) grated Parmesan cheese

For the Topping

  • 2 tablespoons (28g) unsalted butter, melted
  • 1 cup (115g) fresh breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese

Instructions

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

Notes

Storage: Cover and refrigerate leftovers for up to 4 days. Freezing: Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Make-ahead: Assemble through step 7, cover, and refrigerate up to 24 hours; add 10 minutes to baking time. Reheating: Cover with foil and bake at 350°F (175°C) for 20 to 25 minutes, or until heated through.

Nutrition

Keywords: macaroni and cheese, baked mac and cheese, creamy macaroni and cheese, Martha Stewart recipes, comfort food, cheddar cheese, pasta bake, family dinner, homemade mac and cheese, cheesy pasta

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