Martha Stewart Mac and Cheese with a California Twist

A creamy, baked mac and cheese with sharp cheddar and Gruyere, topped with a golden sourdough crust. A family favorite.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12

Course: Casseroles, Comfort Food, Dinner, Pasta

Cuisine: American

Calories: 480

Ingredients Method Nutrition Notes

Ingredients

  

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For the Topping

• 2 tablespoons unsalted butter plus more for greasing the dish
• 6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces San Francisco-style sourdough works well

For the Cheese Sauce

• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 5 1/2 cups whole milk
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper or to taste
• 4 1/2 cups grated sharp white cheddar cheese about 18 ounces
• 2 cups grated Gruyere cheese about 8 ounces, or 1 1/4 cups grated Pecorino Romano, about 5 ounces

For the Pasta

• 1 pound elbow macaroni

Method

 

Prepare the Topping and Preheat

1. Preheat the oven to 375°F. Butter a 3-quart casserole dish and set aside.
2. In a small saucepan over medium heat, melt 2 tablespoons of butter. Place the torn bread pieces in a medium bowl, pour the melted butter over them, and toss to coat. Set the breadcrumbs aside.

Make the Cheese Sauce

1. In a medium saucepan over medium heat, warm the milk until steaming but not boiling. Remove from heat and keep nearby.
2. In a large high-sided skillet or Dutch oven, melt the remaining 6 tablespoons of butter over medium heat. Once bubbling, whisk in the flour and cook for 1 minute, stirring constantly.
3. Slowly pour the hot milk into the butter-flour mixture while whisking continuously. Cook, whisking often, until the sauce thickens and bubbles appear, about 3 to 4 minutes.
4. Remove the pan from heat. Stir in the salt, nutmeg, black pepper, cayenne, 3 cups of the cheddar cheese, and 1 1/2 cups of the Gruyere (or 1 cup of Pecorino Romano). Mix until smooth and set aside.

Cook the Pasta and Assemble

1. Bring a large pot of salted water to a boil. Add the macaroni and cook for 2 to 3 minutes less than the package directions, until the pasta is slightly underdone. Drain in a colander, rinse under cold water, and drain well.
2. Stir the drained macaroni into the cheese sauce until evenly coated.
3. Pour the macaroni mixture into the prepared casserole dish. Sprinkle the remaining 1 1/2 cups of cheddar and 1/2 cup of Gruyere (or 1/4 cup Pecorino Romano) over the top, then scatter the buttered breadcrumbs evenly over the cheese.
4. Bake until the top is golden brown and the sauce is bubbly, about 30 minutes. Let the dish cool on a wire rack for 5 minutes before serving hot.

Nutrition

Calories: 480kcalCarbohydrates: 38gProtein: 22gFat: 28gSaturated Fat: 17gCholesterol: 85mgSodium: 680mgFiber: 1gSugar: 8g

Notes

For a richer flavor, use a mix of sharp cheddar and Gruyere. For a California twist, add a handful of chopped roasted red peppers or a sprinkle of smoked paprika. Store leftovers in the fridge for up to 4 days; reheat in a 350°F oven. To make ahead, assemble the dish without the topping, refrigerate, then add breadcrumbs and bake before serving. Avoid overcooking the pasta, as it will continue to cook in the oven. Serve with a crisp green salad for a complete meal.

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Why This Martha Stewart Mac and Cheese Stands Out

Remember that potluck where you just couldn’t get the mac and cheese right? The one where the sauce was grainy, the pasta was mushy, and everyone politely took a tiny spoonful? Yeah, I’ve been there too. This Martha Stewart mac and cheese is the one that changes everything.

I first tried making this recipe about five years ago, and I’ll be honest I messed it up royally. I used pre-shredded cheese (never again, trust me), and the sauce turned into this weird, oily mess. But when I finally followed Martha’s method exactly? Total game changer. The sauce was silky, the crust was golden, and my family actually fought over the last piece.

This version has a little California twist we’re using San Francisco-style sourdough for the breadcrumb topping instead of plain white bread. It adds this subtle tang that plays beautifully with the sharp cheddar and Gruyere. Plus, it’s a great way to use up that loaf that’s gone a little stale.

Key Ingredients for the Best Mac and Cheese

Here’s the thing about this Martha Stewart mac and cheese recipe the ingredient list isn’t long, but every single item matters. No shortcuts, no substitutes that’ll mess with the texture. Let me walk you through what you need and why.

The cheese blend is everything. This recipe uses a three-cheese combo that creates layers of flavor. Sharp white cheddar gives you that classic mac and cheese punch. Gruyere adds this nutty, creamy quality that melts like a dream. And the Parmesan? It brings the saltiness and helps with that golden crust.

For the breadcrumb topping, I use San Francisco-style sourdough. The tanginess cuts through all that richness. Just remove the crusts, tear the bread into small pieces, and toss with melted butter. It’s so simple but makes a huge difference.

And don’t skip the nutmeg. I know it sounds weird, but a tiny bit of freshly grated nutmeg does something magical to creamy cheese sauces. It’s not a strong flavor it just rounds everything out and makes the cheese taste cheesier.

Step-by-Step Instructions

Making this baked mac and cheese from scratch isn’t hard, but it does require a little attention. The key is the roux-based béchamel sauce. Think of it like making a thick gravy once you get that down, you’re golden.

Stage 1: Prep the Topping and Get the Oven Ready

Start by preheating your oven to 375°F and buttering a 3-quart casserole dish. Then make the breadcrumb topping. Melt 2 tablespoons of butter in a small saucepan, pour it over your torn sourdough pieces, and toss to coat. Set that aside for now.

Stage 2: Make the Cheese Sauce

This is where the magic happens. First, warm 5 1/2 cups of whole milk in a saucepan until it’s steaming but not boiling. Then in a large Dutch oven or high-sided skillet, melt 6 tablespoons of butter over medium heat. Once it’s bubbling, whisk in 1/2 cup of flour and cook for about 1 minute, stirring constantly. You’re making a roux here it should look like a pale golden paste.

Now slowly pour the hot milk into the butter-flour mixture while whisking continuously. Keep whisking until the sauce thickens and bubbles start forming around the edges, about 3 to 4 minutes. When the bubbles appear, you know the sauce is ready.

Remove the pan from heat and stir in the salt, nutmeg, black pepper, cayenne, and most of the cheese 3 cups of cheddar and 1 1/2 cups of Gruyere. Stir until it’s completely smooth. The sauce should be thick, creamy, and perfectly seasoned.

Stage 3: Cook the Pasta and Assemble

Bring a large pot of salted water to a boil and cook the elbow macaroni for 2 to 3 minutes less than the package directions. You want it slightly underdone because it’ll continue cooking in the oven. Drain it, rinse under cold water to stop the cooking, and drain well.

Stir the drained pasta into the cheese sauce until every piece is coated. Then pour the whole thing into your buttered casserole dish. Sprinkle the remaining cheese over the top that’s 1 1/2 cups of cheddar and 1/2 cup of Gruyere. Then scatter the buttered breadcrumbs evenly over the cheese.

Stage 4: Bake Until Golden and Bubbly

Bake for about 30 minutes, until the top is golden brown and you can see the sauce bubbling up around the edges. Let it cool on a wire rack for about 5 minutes before serving. I know it’s hard to wait, but it needs that time to set up a little.

When you scoop into it, you should get that perfect contrast a crispy, crunchy top layer with creamy, cheesy pasta underneath. That’s the sign of a perfect baked mac and cheese.

Baked vs. Stovetop Mac and Cheese

So you might be wondering why go through the trouble of baking it when you could just make stovetop mac and cheese in half the time? Fair question. Here’s the deal.

Baked mac and cheese (like this Martha Stewart version) gives you that golden, crispy crust that’s honestly half the reason I make it. The oven also helps the flavors meld together in a way that stovetop versions just can’t match. Plus, it holds up better for serving a crowd or making ahead.

Stovetop mac and cheese is faster and can be creamier right out of the pot, but you miss out on that texture contrast. And if you’re making a large batch for a gathering, baked is definitely the way to go it stays hot longer and reheats beautifully.

For this recipe, I’m team baked all the way. But if you’re in a rush, you could absolutely stop after mixing the pasta and sauce, skip the topping, and just serve it stovetop style. No judgment here.

Tips for a Creamy, Golden Crust

Getting that perfect creamy texture and golden crust takes a little know-how. Here are some tips I’ve picked up from making this Martha Stewart mac and cheese recipe more times than I can count.

• Grate your own cheese. I cannot stress this enough. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. You’ll end up with a grainy sauce. Grate it yourself it takes five extra minutes and makes all the difference.
• Undercook the pasta. Cook it 2 to 3 minutes less than the package says. It’ll finish cooking in the oven, and you won’t end up with mushy mac and cheese.
• Don’t rush the roux. Cook the butter and flour together for a full minute. This cooks out the raw flour taste and helps the sauce thicken properly.
• Warm the milk first. Adding cold milk to a hot roux can cause lumps. Warming it up first ensures a smooth, silky sauce.
• Watch the oven. If the top is browning too fast, tent the dish with foil for the last 10 minutes of baking.

Delicious Variations to Try

Once you’ve mastered the basic Martha Stewart mac and cheese recipe, feel free to play around a little. Here are some variations that work great with this base.

• California twist: Add a handful of chopped roasted red peppers or a sprinkle of smoked paprika. It adds color and a subtle smokiness that’s really nice.
• Add some veggies: Stir in some steamed broccoli or roasted cauliflower before baking. It’s a great way to sneak in some greens.
• Make it spicy: Increase the cayenne pepper or add some chopped jalapeños to the cheese sauce. A little heat pairs beautifully with the creamy cheese.
• Gluten-free version: Use gluten-free bread for the topping, cornstarch instead of flour for the roux, and gluten-free elbow pasta. I’ve had good luck with quinoa pasta.
• Smaller batch: You can easily halve this recipe. Just use a 1 1/2-quart casserole dish and reduce the baking time slightly.

How to Store and Reheat Leftovers

This Martha Stewart mac and cheese makes great leftovers if you have any left, that is. Here’s how to store and reheat it properly so it stays creamy and delicious.

In the fridge: Store leftovers in an airtight container for up to 4 days. The texture will firm up a bit, but it’ll soften again when you reheat it.

In the freezer: You can freeze the assembled dish before baking. Just don’t add the breadcrumb topping yet. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. When you’re ready to bake, remove the plastic wrap, cover with foil, and bake at 375°F for 60 to 70 minutes. Then remove the foil, add the breadcrumbs, and bake for another 5 to 10 minutes until golden.

Reheating: The best way to reheat is in a 350°F oven for about 15 to 20 minutes. If it looks dry, add a splash of milk before reheating. You can microwave individual portions, but the topping won’t stay as crispy.

Can You Make Mac and Cheese Ahead of Time?

Absolutely. This recipe is perfect for make-ahead meals. Assemble the dish completely (including the breadcrumb topping), cover it, and refrigerate for up to 24 hours before baking. When you’re ready to bake, add about 10 minutes to the cooking time since you’re starting from cold. It’s a lifesaver for busy weeknights or holiday dinners.

Common Mistakes to Avoid

I’ve made pretty much every mistake you can make with this Martha Stewart mac and cheese recipe, so you don’t have to. Here are the most common ones and how to fix them.

• ❌ Mistake: Overcooking the pasta. It turns mushy and falls apart in the sauce. ✅ Solution: Cook it 2 to 3 minutes less than the package says. It’ll finish cooking in the oven.
• ❌ Mistake: Using pre-shredded cheese. The sauce turns grainy and oily. ✅ Solution: Grate your own cheese from blocks. It melts so much better.
• ❌ Mistake: Adding cold milk to the roux. You get lumps in your sauce. ✅ Solution: Warm the milk first until it’s steaming but not boiling.
• ❌ Mistake: Not seasoning enough. The sauce tastes flat. ✅ Solution: Don’t skip the salt, nutmeg, and cayenne. They’re essential for flavor.
• ❌ Mistake: Baking too long. The mac and cheese dries out. ✅ Solution: Bake just until bubbly and golden, about 30 minutes. Check it at 25 minutes if your oven runs hot.

Frequently Asked Questions

After you make this Martha Stewart mac and cheese, you’ll understand why Martha’s version is legendary. It’s creamy, cheesy, and has that perfect golden crust that makes everyone go back for seconds. I’d love to hear how it turns out for you drop a comment below or tag me in your photos on social media!

For more recipe inspiration and behind-the-scenes kitchen moments, follow me on Pinterest. I’m always sharing new twists on classic comfort food recipes.

Source: Nutritional Information