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5.0 from 6 votes

Martha Stewart's Classic Three-Cheese Macaroni and Cheese

The ultimate mac and cheese recipe featuring sharp white cheddar, rich Gruyère, and a buttery breadcrumb topping that creates the perfect comfort food masterpiece.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 10
Calories: 826 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 8 ounces unsalted butter plus a little more
  • 6 white bread crusts removed, torn into 1/4- to 1/2-inch
  • 5 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoons freshly grated nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 1/2 cups shredded sharp white cheddar cheese about 18 ounces
  • 2 cups shredded cheddar cheese about 8 ounces
  • 5 ounces grated Pecorino Romano or Gruyere cheese
  • 1 pound elbow macaroni

Instructions

    Cup of Yum
  1. Heat oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. 
  2. Set breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. While whisking, slowly pour in hot milk.
  3.  Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (
  4. Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water and drain well. Stir macaroni into the reserved cheese sauce. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Nutrition Information

Calories 826kcal (41%) Carbohydrates 53g (18%) Protein 35g (70%) Fat 52g (80%) Saturated Fat 32g (160%) Cholesterol 154mg (51%) Sodium 1228mg (51%) Potassium 391mg (11%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 1600IU (32%) Calcium 886mg (89%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 826

% Daily Value*

Calories 826kcal 41%
Carbohydrates 53g 18%
Protein 35g 70%
Fat 52g 80%
Saturated Fat 32g 160%
Cholesterol 154mg 51%
Sodium 1228mg 51%
Potassium 391mg 8%
Fiber 2g 8%
Sugar 9g 18%
Vitamin A 1600IU 32%
Calcium 886mg 89%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.