Soups & Stews
Martha Stewart's baked macaroni and cheese recipe delivers that perfect balance of creamy, gooey goodness with a crispy golden crust—just like the version you’d find at a high-end restaurant.
The secret lies in a precise blend of cheeses, a well-built roux, and a breadcrumb topping that transforms this classic comfort food into something truly special. I’ve tested countless variations, and this method consistently delivers that signature pull-apart texture and rich, velvety sauce.
What sets this recipe apart is Martha’s attention to detail—starting with a proper cheese sauce made from sharp cheddar, Gruyère, and cream cheese for depth and creaminess. The roux is cooked just until it’s smooth but not browned, ensuring the sauce stays luscious without any graininess.
The breadcrumb topping isn’t just for crunch; it adds a subtle buttery flavor that complements the cheesy layers below.
By the time it emerges from the oven, you’ll have a dish that’s impossible to resist—golden on top, bubbling with melted cheese, and with that irresistible pull-apart magic. The sauce clings to every noodle, creating a creamy, indulgent bite that’s both comforting and impressive.
This is the kind of mac and cheese that makes dinner feel like a celebration, no matter the occasion.
The best part? It’s easier to make than you think, with straightforward steps that even beginners can master. Whether you’re feeding a family or hosting a dinner party, this recipe delivers restaurant-quality results with minimal effort. Let’s get started on creating your perfect baked mac and cheese.
Ingredients for martha stewart baked macaroni and cheese
Six ingredients transform this classic into Martha's restaurant-worthy masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or jumbo size for texture |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Freshly grated, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Freshly grated for nutty depth |
| Cream Cheese 🧈 | 8 oz | Full-fat for creaminess |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ¼ cup | For smooth roux |
| Whole Milk 🥛 | 2 cups | Room temperature |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Dijon Mustard 🍯 | 1 tbsp | Adds tangy depth |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, nutty |
| Dried Mustard Powder 🌶️ | ½ tsp | Enhances flavor |
| Garlic Powder 🧄 | ½ tsp | For subtle garlic note |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The cheese trio makes all the difference. Sharp white cheddar brings that tangy kick, while Gruyère adds nutty depth—both need to be freshly grated from blocks, not pre-shredded (it gets clumpy). I grab mine at Whole Foods or Trader Joe's where they keep the cheese cold. The cream cheese? Full-fat Philadelphia is non-negotiable for that velvety texture. Pro tip: Toast your panko breadcrumbs in a dry pan for 2 minutes before topping—it adds insane crunch. And for the roux, low and slow is key—don't rush it or you'll get grainy sauce.
No sharp cheddar? Extra-sharp cheddar works in a pinch, but it'll be less tangy. Gruyère hard to find? Comté or Emmental are decent swaps. Short on panko? Regular breadcrumbs toasted with butter work fine, though they won't be as crispy. The mustard powder is optional but adds that signature Martha touch—skip it if you're sensitive to mustard flavors. For the milk, whole milk is best, but 2% works if that's what you've got. And if you're dairy-free? This isn't the recipe for you—cheese is the star here!
This mac and cheese reheats beautifully—just cover with foil and bake at 350°F for 15 minutes. Keeps for 4-5 days in the fridge, but honestly, it disappears faster than that. Freezes for 3 months if you're planning ahead. I always make a double batch because it's that good. Leftovers? Perfect for sandwiches or grilled cheese. And the sauce? It gets even better the next day as everything melds together—trust me on this one!
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pan—no boiling pasta separately, no messy straining. Just toss the elbows in with the cheese sauce, bake, and let the Gruyère melt into that golden crust. (Yes, even my toddler can "help" stir the butter.)
- Cheese Overload (In the Best Way): That combo of sharp white cheddar, Gruyère, and cream cheese? It’s like a flavor party in your mouth—creamy, nutty, and just sharp enough to cut through the richness. The baked edge? Crispy enough to make you pause mid-bite.
- Lunchbox Hero: Between us, this is my secret weapon for school lunches. Portion it into containers the night before, and the next day, your kid’s friend will be asking, "What’s in your lunch?" (Spoiler: It’s not the sandwich.)
- Budget-Friendly Luxury: Gruyère might sound fancy, but a little goes a long way here—plus, the rest of the ingredients are pantry staples. I’ve made this for $8 and fed four people, with leftovers that taste even better reheated. (Not kidding.)
Step-by-step instructions for Martha Stewart's baked macaroni and cheese
Here's how to create that legendary golden crust and gooey, pull-apart perfection—every bite will be worth the wait.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add the 1.5 lbs elbow macaroni. I like to use medium or jumbo elbows—they hold up better during baking. Cook until 1 minute before the package instructions say "al dente" (usually about 10-12 minutes). This ensures the pasta stays firm enough to hold its shape when baked.
Drain the pasta in a colander, but don't rinse it—those starchy strands are what help create that creamy sauce later. Give it a quick shake to break up any clumps. I always keep a splash of the pasta water (about ½ cup) just in case the sauce gets too thick later. Transfer the drained pasta to a large bowl and set it aside.
Make the Ultimate Creamy Cheese Sauce
In a separate large bowl, combine the 2 cups sharp white cheddar cheese, 1 cup gruyère cheese, 8 oz cream cheese, 1 tbsp Dijon mustard, 0.5 tsp dried mustard powder, 0.5 tsp garlic powder, 1.5 tsp salt, and 0.5 tsp black pepper. Use a fork to break up the cream cheese and mix everything until you have a smooth, crumbly mixture. The cheeses should look like fine crumbs with no large chunks remaining.
In a medium saucepan, melt the 0.5 cup unsalted butter over medium heat. Once melted, whisk in the 0.25 cup all-purpose flour to form a roux. Cook for 2-3 minutes until the mixture turns a light golden color and smells nutty—that's your signal it's ready. Slowly pour in the 2 cups whole milk and 0.5 cup heavy cream, whisking constantly to prevent lumps from forming.
Bring the mixture to a gentle simmer and cook for 5-7 minutes until it thickens enough to coat the back of a spoon. Remove from heat and pour this creamy sauce over the cooked macaroni. Stir in the grated cheese mixture until fully combined and melted—you should have a thick, velvety sauce clinging to every strand of pasta. Taste and adjust seasoning if needed.
Assemble and Bake for the Perfect Crust
Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish (or similar size). Transfer the macaroni and cheese mixture to the prepared dish, spreading it out evenly. The mixture should fill the dish about ¾ full—this gives room for the crust to puff up beautifully.
In a small bowl, combine the 0.5 cup panko breadcrumbs and 0.25 cup freshly grated parmesan cheese. Sprinkle this mixture evenly over the top of the macaroni and cheese, pressing down gently with the back of a spoon to help it adhere. This topping is what creates that magical golden crust we're all craving.
Bake for 25-30 minutes until the top is deep golden brown and the edges are bubbling. The center should still look slightly underdone—this is normal and will finish cooking as it rests. If the top browns too quickly, tent it loosely with foil for the last 5-10 minutes to prevent burning.
Rest and Serve with Maximum Gooeyness
Remove the baking dish from the oven and let it rest for 10-15 minutes before serving. This resting time is crucial—it allows the heat to distribute evenly and the cheese to set just enough so it holds its shape when you cut into it, but still remains gooey and pull-apart perfect in the middle.
Here's where the magic happens: when you cut into it, the cheese should be creamy yet slightly firm, with that golden crust on top that's crispy enough to contrast beautifully with the rich interior. Serve warm with a simple green salad or crusty bread to soak up every last bit of that delicious sauce.
Optional Add-Ins for Extra Flavor (If You Dare)
While the basic recipe is already incredible, you can customize it with a few extra touches. For a smoky depth, stir in ½ teaspoon smoked paprika with the dry ingredients. For a touch of freshness, fold in ½ cup finely chopped chives after baking. Or for a heartier version, top with ½ cup cooked bacon bits before baking.
Remember, the key to this dish is patience—don't rush the baking or the resting time. Each component works together to create that perfect balance of textures: crispy top, creamy middle, and that pull-apart magic that makes this mac and cheese legendary. Enjoy every bite!
Pro Tips For Making Martha Stewart Baked Macaroni And Cheese
- Cook pasta al dente: The recipe calls for elbow macaroni, but don’t overcook it—pull it out when it’s just firm to the bite (about 1 minute less than package instructions). It’ll finish cooking in the oven, and undercooked pasta here means gummy, sad bites. I learned this the hard way after serving a batch where the noodles turned to mush.
- Grate cheese fresh: Pre-shredded cheeses have anti-caking agents that make the sauce grainy. Use a box grater for sharp white cheddar and Gruyère—skip the pre-shredded stuff unless you’re in a rush. The texture difference is night and day, and your sauce won’t separate like it does with the powdery pre-shredded junk.
- Melt butter low and slow: When making the roux, melt the butter over medium-low heat—high heat burns it fast, and you’ll taste that acrid note in every bite. Let it foam but not brown, then whisk in the flour gradually. I was skeptical until I tried it; the sauce stays silky instead of breaking.
- Press cheese hard before baking: After mixing the cheese sauce with pasta, press a damp paper towel over the top and sprinkle the final cheese layer firmly—this locks in moisture and guarantees a golden crust. I skip this when I’m lazy, but the dish is noticeably better when I don’t. (Yes, even if you’re impatient like me.)
Regional styles of this dish
Southern Comfort Style
In the South, mac and cheese gets a hearty twist with additions like crispy fried chicken or smoked gouda for extra depth. I love adding ½ cup cooked chicken and waffles-style chicken on top before baking, then broiling for 3-4 minutes to crisp the edges.
The Southern touch? A pinch of cayenne pepper in the cheese sauce for subtle heat—just ¼ tsp makes all the difference. 🌶️
New England Crispy Top
Up north, they take their mac and cheese to the next level with a buttery breadcrumb crust—double the panko to 1 cup and mix in 2 tbsp melted butter before topping. For extra crunch, sprinkle ¼ cup crushed potato chips (like Kettle Brand) on top before baking.
The result? A shatteringly crisp crust that contrasts perfectly with the creamy interior. This variation is a staple at New England seafood shacks.
Midwest Cheesy Potato Twist
The Midwest loves to blend textures, so I incorporate ½ cup diced potatoes cooked until tender into the cheese sauce. Use Yukon Gold potatoes for their creamy texture. The potatoes soak up the cheese sauce beautifully, adding a hearty element that makes this dish feel like a full meal.
Top with crumbled bacon and extra sharp cheddar for that quintessential Midwest comfort food vibe.
California Fresh Topping
West Coast chefs lighten up mac and cheese with fresh, bright toppings. After baking, I drizzle 2 tbsp white truffle oil over the top and sprinkle with ¼ cup toasted pine nuts and 2 tbsp chopped fresh chives.
The truffle oil adds an earthy aroma, while the pine nuts bring a delightful crunch. For extra flair, add ½ cup baby spinach to the cheese sauce before baking—it wilts beautifully and adds a pop of color. 💫
Italian-Inspired Al Forno
For an Italian-inspired version, swap the panko topping for ½ cup seasoned Italian breadcrumbs mixed with 2 tbsp grated pecorino Romano and 1 tsp dried oregano. Add ½ cup diced sun-dried tomatoes to the cheese sauce for a tangy kick.
Bake as usual, then finish with fresh basil leaves on top. This version has a Mediterranean flair that pairs perfectly with a glass of Chianti.
Kid-Friendly Fun Twist
Make it fun for kids by creating a rainbow mac and cheese—use a round baking dish and divide the cheese sauce into sections. Add food coloring to create different colors (use gel food coloring for better control), then swirl them together before baking.
Top with rainbow sprinkles or crushed Froot Loops for a playful presentation. It’s a hit at birthday parties and keeps little ones excited about dinner! 🌈
Nutrition facts
Frequently asked questions
Why does Martha Stewart's recipe use both sharp cheddar and Gruyère?
The sharp white cheddar provides that signature tangy kick, while Gruyère adds nutty depth and a luxurious melt. Together, they create a complex flavor profile that's richer than cheddar alone. The Gruyère also helps the sauce stay creamy when baked, preventing it from becoming grainy.
Can I make this ahead of time for a party?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. When ready to bake, cover tightly with foil and bake at 375°F for 30-35 minutes (add 5-10 minutes uncovered at the end for browning). The flavors actually improve overnight as everything melds together.
What's the secret to getting that perfect golden crust?
Toast your panko breadcrumbs in a dry pan for 2 minutes before using, and mix in Parmesan for extra flavor. Press them gently into the cheese sauce before baking, and don't skip the 10-15 minute rest after baking—this lets the crust set while keeping the center gooey.
Can I substitute pre-shredded cheese?
Pre-shredded cheese contains anti-caking agents that make the sauce grainy. For best results, always grate block cheddar and Gruyère yourself using a box grater. If you must use pre-shredded, drain it in a colander first to remove excess starches. The texture difference is noticeable!
How do I fix runny cheese sauce?
If your sauce is too thin, mix 1 tbsp cornstarch with 1 tbsp cold water and stir it in while heating. For a thicker base, reduce the milk to 1.5 cups next time. Always taste as you go—seasoning improves overnight, so don't over-salt early.