Mac and cheese gruyere martha stewart

While whisking, slowly pour in the hot milk. Continue to cook, whisking constantly, until the mixture starts to bubble and thicken. Stir in the cooked macaroni and mix until combined, then pour into the prepared baking dish. Sprinkle the bread cubes over the top. Place in the oven and bake until browned on top, about 30 minutes. Cool for 5 minutes before serving. Your email address will not be published. Leave this field empty. Healthy Vegetarian Meal Plan — 2.

Martha Stewart's Baked Macaroni and Cheese. Arguably one of the best baked mac and cheese recipes out there, Martha Stewart's baked macaroni and cheese uses classic cheddar and gruyere to make a velvety sauce and is topped with delicious buttery croutons. Monday, February 11th, at 1: Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the 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, stirring, 1 minute. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove the pan from the heat.

Set cheese sauce aside. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. Different brands of macaroni cook at different rates; be sure to read the instructions. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. Pour the mixture into the prepared casserole dish.

I just made this tonight, because of your photograph and not my love for mac and cheese. My memories of mac and cheese are of blandness, or livened up with baconand tomato, but just nothing special. This was a new and welcome experience. I halfed everything except the nutmeg and cayenne, and between me and my two girls — we wolfed it down. It was creamy and it had a kick — I loved the texture of the crisp croutons on top with it. Worth the time it took to make — very happy bellies over here: This is my all time favorite mac and cheese recipe.

I have made other recipes and nothing compares. It does make a ton but with it being this good thats not really a bad thing: You blog is terrific and that baby boy is just something else…. This turned out to be the most wonderful canvas of a recipe! Try Italian whole grain torn bread on top, mix in proscuitto or ham or peas or mushrooms separately or all together. Finely grate aged peccorino romano on top of the bread before cooking — and I am here to tell you that if you nuke the stuff two days later, the bread crunches up and it is to die for!

This recipe is the best. I also just sprinkled it with dry breadcrumbs I had made instead of slicing the bread, etc. So versatile, and so delicious!! This was fantastic! We made it last night halved the recipe as you did. We did the recipe as stated, except we added a pinch of dry mustard, and did half Romano cheese and half swiss!

It was really delicious and we are all looking forward to leftover today! Thank you for sharing this recipe, Deb! This is going to be my weapon in my war to get my kids off of their addiction to Kraft macaroni and cheese. That way, they get the most bubbly awesome version they can. It was awesome. I can only imagine how good it was fresh, as I had to go to work shortly after it came out of the oven. Thanks for keeping the streak alive!! I overbrowned the roux a bit, but other than that I thought I followed the instructions closely. He adds an egg to the sauce, which requires tempering, but I thought I did that properly.

We actually threw out half the pan, which is unusual in my house — I have a 15yr old boy! Could cheap cheese be the culprit? Store brand Wisconsin sharp cheddar.

Macaroni and Cheese

I made this last night, halving the recipe. It made the whole apartment smell delicious…I mean…delicious. Lo, I came here and saw the tiny bread pieces you have in your photos. Exactly what I had in mind after I finished last night. Great minds! Also, I used skim milk in the recipe, because you know, eating 2 pounds of cheese should be balanced with skim milk. I just made a quarter batch with whole wheat rotini, good sharp cheddar, and I added a few crumbled sage leaves and a flaked filet of salmon using up the fridge before vacation!

Glad to finally have tried the famous recipe! I made this and had to blog about it.

The Weekly Newsletter

You are absolutely right about reheating this recipe… Perfect! Check out the macaroni and cheese that I made! It was awesome! I submit that eating a quarter pounder meal would accrue less calories per mouthful, but alas, not be nearly as much fun. I got distracted by this recipe while on my way to vegetarian recipes.

I have a bounty of farm share on my kitchen counter right now and need to use it. I will make this after I dispense with the veggie fest. This is an awesome recipe that yields excellent results, but it is really time consuming! But, it is worth the work! I made the mistake of making this recipe for my in-laws. The quality of cheese used makes a big difference to me — so I go to Costco to stock up before making it.

Thanks for sharing this fantastic recipe. My go-to has also been that NYTimes recipe, but this one is far better. I used Gouda and Parmesan and it was amazingly yummy. I also have to say that your recipes always work. To my great frustration, neither my husband nor my sons like cheese.

They are mutants! And so I never make things like this. My question: Can I assemble it all the day before, keep it in the fridge and bake it the next day? Or will this affect the texture somehow? Kate — I think it should be fine. Thanks so much for answering my question on this 2yo topic! Hi Deb, if I wanted to add some frozen peas and carrots to the recipe, when do you think would be the best time to do it? This macaroni recipe makes me want to bathe in a pool of melted cheese!!!!! I think I will step away from the norm and introduce this recipe into the family repertoire this holiday season.

I just died. Uh, yum. Just made this to take to friends who recently brought their new baby home from the hospital. It was perfect comfort food. I assembled it the day before sans cheese and breadcrumbs on top and then topped it and baked it at their apartment. HUGE hit and the halved recipe still yielded seconds and leftovers for the new mommy. This recipe was delicious!

The only problem was that the bread came out kinda… large on top. It sprung back to full size after a few minutes in the oven. Has anyone tried cornbread crumbs? Ok, one more addition for this… Lobster. OMG it is delicious. Chop up boiled lobster in smallish pieces and add just after the cheese sauce. I have never seen anything disappear so fast in all my life! Instead of the Gruyere, I use equal amount of freshly grated Pecorino Romano. This recipe is absolutely awesome!!! I also tend to leave the crusts on the bread both very crusty and soft crusted bread and find it works well, but then, I love the bread on this, to the point where I usually add half again the suggested amount.

Also, to those who were wondering, this freezes and reheats beautifully. The challenge is getting it to stay in the freezer for more than a few days. Amazingly perfect! In every possible way! Does it there need to be some thaw time? Going to be giving this to sort of new parents.

Something green always erases the guilt of excess cheese! This is by far the best mac and cheese EVER! I have made it several times now and it is just great! One question… what is the best way to reheat it?

Easy Ham and Gruyere Sandwich with Seth Meyers - Martha Stewart

Any suggestions? Thanks so much! Your blog is so great… whenever I see a new post pop up in my reader it is very exciting: Deb—we had a fondue party last week and have ample left over. One is an aged-sharp-cheddar-and-beer fondue, the other a classic white-wine-gruyere-emmentaler one. I suppose I could just guesstimate but, though you might have more a more creative idea you always do. Thanks so much in advance! Do you have the fondue dip made or just cubes of cheese? If cubes, if you have a scale, weigh them, or grate them until you have the right amount of cups.

If the fondue is already made, yikes, not sure. You can always make the bechamel flour, butter, milk and stir in the cheese you have until it melts and bake the pasta with it. Hm, does too much cheese in mac-n-cheese exist? Too much cheese does not exist, no! What we have leftover is a load of prepared fondue. I think grating them makes the most sense. Otherwise, thanks again for the recipe and the reply! I made this with the addition of fresh thyme and a bit of onion and garlic powder in the cheese sauce. Next time, I think we will add mushrooms.

I have gone through this recipe a million times. I have gone through all the comments here about the same amount of times. This will be my go-to recipe from now on. I am loving your site: How does it handle that kind of wait time? And then I stumbled on this post! I just hope it does reheat well and will be just as good tomorrow! I also used Quinoa elbow macaroni pasta for this recipe http: So good! PG recipe Halved: I made half the recipe, and it filled a 9 by 13in pan. I especially love the cheesy buttery crunchy topping. I heated butter, milk and flour in one pot while whisking continuously.

I also tried sprinkle half of the topping with Parmesan. I think I like with a sprinkle of Parmesan on top better than without. I used to just put cooked macaroni with shredded cheese in the microwave and eat. Never doing that again. Will make this today. Even though bathing suit season is on the horizon it is 48 degrees this morning and the weather report shows no sign of the sun for at least 6 days. Sounds like mac and cheese weather to me! So, this was very good, but is there any way the 1 lb of pasta is a misprint?

Not a typo. I made a half recipe of this with whole wheat elbows and sauteed spinach for the toddler this week, so the numbers have been recently rechecked. One day I will accept that he hates cheese and stop fighting it! Ah, well — it was delicious in any case, and knowing that I like it with twice the pasta really, half the cheese just saves me money and means that I can buy the good cheese.

Those cheeks are clearly hiding something. My rule is to reheat things like this gently; degrees or less, keep it in the oven for a while. I like to heat it without foil because I love a crunchy top. I made this recipe and it was quite delicious!!! I also used wheat bread instead of white bread for the bread crumbs. Everything came out well and I received many compliments. I made this recipe halved two nights ago and my mom, sister and I brought some of it to an Indigo Girls concert, along with your Black Bean Confetti salad.

It was one of the most perfect meals ever. Thanks, Deb! I made this a few months ago and it is by far the best ever bar none! Yum, yum! Just made this tonight and I would agree with a few of the other posts… did not like the nutmeg in this dish. I love nutmeg in my pumpkin bread, but not in my mac and cheese. I will eliminate next time. Also, the cheeses are expensive, so if you have any hesitation about any of the seasonings, i would suggest only adding them in a small portion of the dish to try it out. Everybody loved it and there were no leftovers at all. This is by far the best mac and cheese recipe I have ever tried.

Fanya thank you for the halved recipe.

Ingredients

I plan on using that one for dinner tonight. The gruyere and sharp white cheddar were to DIE for. There was more than enough left over. Absolutely delicious. I plan on making this again very soon. I just made this and it was by far the best mac and cheese recipe I have ever made. I love the crouton like breadcrumbs as it gives it a better crunch.

Just made it today for some friends and family and it was a hit! Even better, we made the full recipe and Deb is right — it is a lot of mac and cheese — which is really okay by me. I am happy to have leftovers for a couple of days although I doubt it will last that long! There was a taste, consistency, a feeling that I was looking for in the recipe that I could never quite achieve.

I think I was even short on cheese by a slight amount as per the recipe but I used what I had. There were 5 of us and the first item on the plate that everyone tasted was the mac-n-cheese. Everyone loved it. I will be working all day before the party and would love to know the best way to prepare this the night before. Should I prepare it and put it unbaked in the freezer? The fridge? What do you suggest? Victoria — I think either would work, but always lean towards the freezer as it goes even further to stop aging processes.

Directions

I made this last night and added crumbled bacon and it was absolutely heavenly. This stuff tastes as good as being thin feels. Absolutely fab mac and cheese. My husband loves it and always requests it. I use cheese bread for the crouton topping for even more of a cheesy taste. So yummy…. It is strange to read your oldest posts and be denied a cute photo of Jacob. However, I do believe this recipe makes up for it! I made this last night. Just wow. Even the pickiest eater among us liked it. Thank you so much for this recipe! I do have a question but I just wanted to say thanks so much for this website.

Thanks to you, of course. I know an earlier reviewer mentioned swapping some of the cheddar for pepper jack and I wanted to do the same. My question is how much do you think I should substitute? And if I do, will it change the taste in a bad way? I also wanted to try sprinkling the top with breadcrumbs and turkey bacon. First time I made it I made a half batch and made sure I had the white cheddar but used every other type of cheese I had in my fridge at the time, including quite a bit of swiss — way good.

Next time I made a full batch, with half the sauce as I found it super saucy the first time. That time I made it with all the proper cheeses as we had company coming. Then…we went to Door County, WI for the weekend…and bought a block of 6 yr aged white cheddar. Oh my. Super sharp. What shall I do with it? In my search for the perfect Mac n cheese recipe, I first looked on your site if for no other reason because I LOVE your baby…even if he is a toddler now and no longer a baby…and he gives my.

Kids a run for the money with his cuteness and find not one but TWO. An easy one and a fancy one, I cannot believe how much cheese is in this!! Made this tonight for dinner, only regret is I waited this long. Thanks for another awesome recipe. Family declared it the best mac and cheese ever. Deb, If I were to make this in advance and freeze unbaked as you suggest, would I let the dish thaw before baking or just pop it in the oven frozen?

Would I cook it at the same temp but expect to add about minutes extra cooking time? Thanks, Ann. Hi Ann — Check , who says it freezes beautifully.


  • Perfect Macaroni and Cheese Recipe | Martha Stewart!
  • Perfect Macaroni and Cheese Recipe?
  • programs to edit pictures on mac.

I tend to make this when people come over and it never lasts. I made this for thanksgiving and stumbled on this post as I looked to the internet to see if anyone else ran into what I did. While the dish turned out great, did it and maybe this is a silly question considering it is a cheese dish afterall turn out TOO cheesy for anyone? I could barely even make out the noodles! Next time I will up the pasta or not use all of the cheese sauce. Just curious if anyone else ran into this…. Appreciate your insight! I made this recipe a few days ago and had a total blonde moment in mid-preparation: I put all of the cheese in the sauce instead of keeping out a portion for the top.

Despite my mistake, the mac and cheese was still amazing! I just cooked it for another minutes until the edges browned a bit. Thanks for sharing all of the mouth watering pictures. I gotta go…my stomach is grOwLINg…seriously! I have made this mac and cheese more than a handful of times and it continues to be my absolute favorite! Everyone who I have served it to loves it! Most of the time I cut the recipe just about in half and it works out wonderfully.

Hey there, Firstly, this looks so amazing! My mouth is watering just thinking about making this! Or would that make it go sloppy and soggy? Thanks Annie. I want to make this a little fancy and not so threatening looking for a dinner where the ladies all think about their waists…. I know, how and why do I even know people like this? Erica — Ramekins will have a higher proportion of edges and crust, but will work just fine.

They will likely not need to bake as long. If I want to make components before hand, I usually par cook the noodles per directions and pop in a ziploc, make the cheese sauce and cover it up. I add a clove or two of crushed garlic and a bay leaf or two depending on the size of the bay leaves to the milk, butter and flour mixture.

I fish out the bay leaves and the garlic before I add the cheeses and rest of the ingredients. I find this dish to be very simple. The most laborious part of making this dish is grating the cheeses. I know the garlic and bay leaf are unconventional ingredients for mac and cheese, but they add a wonderful flavor. I made this for a potluck tonight, so delicious! Thank you for another wonderful recipe! I ended up refrigerating it for a couple of hours before baking. It could be my imagination, but I felt like this resulted in the final product being less creamy than when I tasted it right after mixing the noodles and cheese.

Next time I will pop it directly into the oven to see how it differs. We might also throw some lobster in, as noted by an earlier poster, for some extra excessive… indulgence. The dish does reheat great in the microwave and we thoroughly enjoyed the leftovers. What is wrong with you people — now you have me wanting to buy lobster to make this mac and cheese again. I do prefer fresh breadcrumbs on top and my trick for buttery ones is to throw a stick of frozen garlic parsley bread in the blender and blitz- perfect. Is there a typo in this recipe?

I am wondering if it was meant to have 2 pounds of macaroni, not 1. I made this an there was double the amount of sauce needed. You have double that. Just wondering. No, the pasta amount is correct. Yum Yum Yum! We halved this as well and it made a ton of mac and cheese! Very saucy, which was lovely. Thanks Deb: I made half the amount and swapped the bread cubes for Panko because I just love the texture of the crumbs. I drizzled them with the melted butter first and they all came out so crispy and golden. The pasta is a wider tube so each piece was like a pocket of melted cheese sauce.

Thank you!!! Deb — i was trying to cut down on dishes and labor a bit, and was thinking that maybe i could make the cheese sauce in a cast iron skillet, pour the macaroni into that, stir, and then place the skillet directly into the oven. Do you think that would be problematic??

Hi Tracy — Not at all. The mac is swimming in a pool of runny sauce, looks nothing like your picture. This recipe is the one I photographed. I promise, I have absolutely nothing to gain by misleading readers! It also allows the dish to be reheatable without becoming dry. Just one note, definitely worth the wait to reheat this in the oven instead of the microwave as the bread on top goes chewy.

Oh one more thing — I had to bake this about double the amount of time suggested even though I only used half the amount. I used gluten free pasta which cooks in the same amount of time as normal pasta but even still it was still crunchy, will boil it longer next time. They do taste similar. This has been my go to for quite a while. It does cost some dollars to make. I have catered funeral and wedding receptions and made this for them all — it is always a huge hit!

Just thought some others might want to know. I find that this recipe for the oven requires numerous pans and utensils and is just a mess to make! The crockpot method uses just the crockpot and was very easy!!! I melted the butter in the crock pot. Then, added the flour. Then, added 1 cup of warm milk. After making sure it was not lumpy, I added 4 more cups of milk cold. I stirred every now and then. Finally, after an hour and a half or so, the noodles were very close. I turned off the crockpot and took off the lid.

I will always make it this way now!! It is a tad pricey but if you use any other cheeses it just is NOT the same. This is the greatest Mac and Cheese recipe ever! This was my first homemade try mac-n-cheese, and it rocked. Some thoughts for those who might want to try something similar: Thanks for a wonderful recipe! Instead of using the bread cubes the better and easier and more crunchy way is just getting soft cubed stuffing.

Put on top of Mac and Cheese then add remaining cheese and bake. Another hint is a touch of onion powder. Thank you thank you thank you for this recipe!!! I used panko bread crumbs instead of the home made ones in the recipe and it was just perfect. So delicious!!!!!!! Thanks again!


  • martha’s macaroni-and-cheese – smitten kitchen.
  • Post navigation;
  • Like this post? Subscribe for more!.

I made this tonight for the second time. She rated it 2nd on her all time favorites list. On a whim, this time I doubled the nutmeg and cayenne and that gave it a nice extra kick. My family loves it. Of course I do to. Deb, I made this tonight and am just finishing up bowl 1. This is in the oven right now.

Damn you and your gorgeous pictures. Love it! BUT what are your recommendations for reheating?? What temp, and for how long? In general, I like to reheat things quite slowly, at about degrees, so not to cook them an additional time. Thank you so much: I absolutely cannot wait until your book arrives… yayyyy pre-order: Thanks again for such an awesome site with amazing recipes.

I just made this for dinner. Never stop posting! Like when I totally spaced and mixed all the cheese into the sauce instead of saving some for the top. FYI, adding 1. Just add the truffle oil to the milk when you add the cheese — incredibly decadent. Gruyere is nuttier; Romano is saltier.

You could also use half of each and meet them in the middle. I used panko sauteed with butter and mixed with grated asiago and a dash of cayenne for my topping.


  1. Martha Stewart's Baked Macaroni and Cheese | Joanne Eats Well With Others.
  2. hp printer ip address mac!
  3. Martha Stewart's Mac & Cheese;
  4. I also used put some asiago in the cheese sauce. Enjoy you will get accolades and requests for more more more! The finished product was kind of mushy and bland. The second time I corrected these mistakes by undercooking the pasta you can bite through it but it tastes uncooked and heating the milk to a boil.

    I also made the following adjustments: I baked on I misread again for 28 minutes because I had less liquid in my sauce. I was happy with the result. The bread cubes had the texture of toasted bread, which contrasted perfectly with the cheesiness and chewiness of the macaroni which is how I like my mac, cheesy and chewy. Serving the mac also left strings of cheese trailing on the serving spoon, a characteristic that was noticeably missing from my first attempt.

    All in all, this recipe was a good starting point for me a beginner cook to customize the way I like my mac. It turned out amazing! Nice combination.