Martha Stewart's Baked Macaroni and Cheese
Arguably one of the best baked mac and cheese recipes out there, Martha Stewart's baked macaroni and cheese uses classic cheddar and gruyere to make a velvety sauce and is topped with delicious buttery croutons.
Yield: 8 servings
  • 8 tablespoons unsalted butter
  • 6 slices good white bread (I used brioche), torn into ½-inch pieces
  • 5½ cups milk
  • ½ cup all-purpose flour
  • 2 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper, or to taste
  • 4½ cups grated sharp white cheddar cheese (about 18 ounces)
  • 2 cups grated Gruyere cheese (about 8 ounces)
  • 1 pound elbow macaroni (or other small pasta shape)
  1. Heat oven to 375F. Grease a 9x13-inch baking pan and set aside.
  2. Melt 2 tbsp of the butter. Combine it with the bread cubes in a medium bowl and toss to combine. Set aside.
  3. Separate out 1½ cups of grated cheddar and ½ cup of gruyere and reserve.
  4. Bring a large pot of salted water to a boil. Cook the macaroni for 2-3 minutes less than the box calls for, so that it is very al dente. Transfer to a colander, rinse under cold water, and set aside.
  5. Meanwhile, heat the milk in a medium saucepan over medium heat. Melt the butter in the same pot you used to cook the paste. Once it is bubbling, add in the flour and cook, whisking constantly, for 1 minute. While whisking, slowly pour in the hot milk. Continue to cook, whisking constantly, until the mixture starts to bubble and thicken. Remove from the heat and stir in the salt, black pepper, cayenne pepper, 3 cups of cheddar cheese, and 1½ cups gruyere. Stir in the cooked macaroni and mix until combined, then pour into the prepared baking dish. Top with the remaining 1½ cups cheddar cheese and ½ cup gruyere. Sprinkle the bread cubes over the top.
  6. Place in the oven and bake until browned on top, about 30 minutes. Cool for 5 minutes before serving.
Recipe from The Martha Stewart Living Cookbook via Food52
Recipe by Joanne Eats Well With Others at