Recipe Review

Martha Stewart’s Macaroni & Cheese: The Ultimate Recipe?

published Oct 10, 2011
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How To Make the Best Macaroni and Cheese on the Stove (Image credit: Joe Lingeman)

Homemade macaroni and cheese is almost always a Good Thing, but is Martha Stewart’s recipe perhaps the best of all? Food52 has declared it a

“genius recipe”

One of the key elements is the mornay sauce that surrounds and permeates the pasta as it bakes. Flour, butter and milk are cooked into a béchamel to which grated sharp cheddar and Gruyere are added, resulting in a rich, creamy sauce that won’t break down during baking. Torn up white bread is tossed with butter and scattered over the dish, transforming into a crunchy, substantial topping in the oven.

Having made this recipe many times, I have to agree that it is something special. The sauce-to-pasta ratio is just perfect, so the macaroni is neither too dry or too soupy after baking, and the combination of cheddar and Gruyere makes a sauce that is pleasantly sharp without being overpowering. And that layer of craggy croutons takes the usual breadcrumb topping to the next level. It’s my go-to mac and cheese recipe, although I often make it with whole-wheat pasta, which holds up well to the sharp sauce.

Read more and get the recipe: Martha Stewart’s Macaroni and Cheese at Food52

Have you ever made this recipe? What is your favorite version of macaroni and cheese?