Martha Stewart's Macaroni & Cheese Recipe on Food52 (2024)

Best mac and cheese. The combination of cheddar and gruyere gives hit a “je ne sais quoi” flavor. I also occasionally add some garlic powder or fresh garlic; and skip the bread topping.

i dont want to add anything else the recipe is great.

Delicious! I don't have too much more to add to the 123 reviews. Good for a July 4 picnic!

I make this every year for our Friendsgiving - always a hit!

I add grated onion and garlic to the butter and cook it a bit, before adding the flour, then add the hot milk along with a dash of dry mustard (along with everything else mentioned). Instead of using gruyere, I use extra sharp cheddar (and more of it), along with the Romano and add some bleu cheese to the butter bread 'crumb' topping. but I've made this version here as written, and it also rocks. :-)

Marie December 18, 2019

My new favorite mac & cheese! My fiance was traumatized by the bright orange boxed stuff of childhood (not knocking it, I'm still down for Kraft Dinner) and thought he just 'didn't like' mac & cheese; this recipe proved him wrong. I think my fave part is the fresh bread crumb/ crouton jawns on top. Chewy, crispy, deliciousness.

Love this recipe! My family loves this recipe. I accidently bought the wrong cheese and made it with smoked gouda and parmesan along with the white cheddar. It has become a staple in my household every Thanksgiving. My family is so spoiled they won't eat any other kind of macaroni. (Gruyere cheese has a little too much texture for my taste - I prefer a smoother cheese blend)

Since we discovered this recipe MANY years ago, it has become a staple at every holiday dinner. It is decadent and addictive. The key is to opt for the pecorino romano—it adds a nice zip to the recipe.

PerfectI keep making this, will become the birthday tradition for my girls! i don’t need another recipe this is it. Is also forgivable, my husband accidentally bought only brick cheese (??) and was still amazing. I recommend covering the whole top with the bread-it is the best part!! Also it makes a huge amount but I freeze the leftovers cut in squares to reheat easily

This recipe is the bomb! I've made more mac & cheese recipes & riffs on recipes than I can count in 50 years of cooking & none comes close to this one. Creamy, cheesy, crusty. OMG.

This is by far the most scrumptious Macaroni & Cheese dish that I’ve had the good fortune to prepare. I guarantee you absolute happiness!

Made this last night as yesterday was National Mac & Cheese Day (like the folks in DC have nothing better to do?). I followed the recipe to the letter and it turned out beautifully. The nutmeg was a really nice addition, and with only 1/4 tsp the cayenne added only flavor, not heat. Maybe other reviewers who thought the cayenne brought too much heat were adding a 1/4 tablespoon? Next time I will forego the breadcrumbs, which I don’t think added anything special. I can also envision the addition of ham or bacon and a leafy green such as spinach to become more of a casserole, perhaps for brunch.

This is definitely a fantastic recipe as is and if you have kids like mind they might ask you to add some bacons! So to tweak it up just a bit -;)
you can fry 1/2 pound of bacons, cut in small slices. Add a couple of french oignons finely chopped. Then continue with the recipe with butter flour and your milk. Don’t forgot the cayenne pepper as it so much better with it.

I loved it just the way it is written! But of course, some the "tweaks" look awesome so may try some of those too.

SDL February 6, 2019

Made this for the first time to bring to super bowl party, omitting the cayenne. It was a hit and more then enough for a crow. My family have asked for it to be added to the regular rotation. Will include the cayenne for a little heat the next time I make and will halve the recipe or freeze excess. This was a very easy recipe to follow with just a little excitement when making the cheese sauce (rookie mistake). The roux was ready before the milk fully heated. Pulled roux off heat temporarily to avoid overcooking before milk was hot enough. It came together beautifully (No lumps!) and I'll remember to time better the next attempt! Just a little pre-game excitement.

Just tried this for the first time - added a mix of chopped leek, mushroom and kale and everyone loved it more than the plain recipe.

I have made this recipes many times. I always tweak it. A half pound of macaroni, and lots of cauliflower and broccoli. Much better than with just a load of pasta. When I'm feeling lazy, I toss the cauliflower and/or broccoli in with the pasta (for the final 3 or so minutes of cooking). Otherwise, I quickly pan saute the cauliflower and/or broccoli quickly with just a smidgen of water and butter/olive oil. Way better with the veggies.

I freeze portions of it in freezer bags after it is baked and cooled. It slices beautifully for portions and freezes beautifully as well. Even the croutons on top crisp up in the oven after freezing.

This is always a big hit with everyone! A lot of people have asked about freezing, but I'm not clear on whether to freeze it after baking or before. This yields so much mac & cheese, and we're a 2 person household. I'd like to keep some in the freezer for last minute guests or invites to potlucks/bbqs.