Soups & Stews
Martha Stewart's baked macaroni and cheese recipe delivers that perfect balance of crispy golden top and creamy, melty cheese—exactly what makes this comfort food legendary.
The secret lies in the technique: baking the pasta until tender, layering it with a rich cheese sauce, and topping it with buttery breadcrumbs for that signature crunch. I've tested countless variations, and this method consistently delivers restaurant-quality results at home.
What sets this recipe apart is the precision in the cheese blend—sharp cheddar for flavor, Gruyère for depth, and just enough cream to create that velvety texture.
The breadcrumb topping isn't just for crunch; it's what transforms this dish from ordinary to extraordinary, creating a contrast that keeps every bite exciting. With just 30 minutes of active prep and 25 minutes in the oven, you'll have a dish that feels indulgent yet simple to prepare.
The moment you pull it from the oven, you'll understand why this recipe has stood the test of time: a bubbling, golden crust that gives way to creamy, cheesy layers beneath.
The aroma alone is enough to draw everyone to the table, but the first bite—where crispy meets melty—is what truly makes it unforgettable. This is comfort food at its finest, perfect for family dinners or special occasions.
Serve it with a simple side salad or steamed vegetables to balance the richness, or enjoy it as a hearty main course. The beauty of this recipe is its versatility—it works for weeknight dinners or holiday gatherings, and the leftovers reheat beautifully. Let's get started on creating this timeless classic.
Ingredients for martha stewart baked macaroni and cheese
Twelve simple ingredients transform into Martha's legendary crispy-topped mac and cheese.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Uncooked, medium or elbow shape |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, aged 6+ months |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for topping |
| Panko Breadcrumbs 🍞 | ½ cup | Japanese-style preferred |
| Milk 🥛 | 1 cup | Whole milk preferred |
| Yellow Mustard 🥬 | 1 tbsp | Dijon works too |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | Not garlic salt |
| Nutmeg 🌿 | ¼ tsp | Freshly grated |
The cheese selection is non-negotiable. Sharp white cheddar from a specialty cheese shop delivers the tangy bite, while Gruyère from Murray's Cheese adds that signature depth. Pre-shredded cheese contains anti-caking agents that prevent perfect melting—always shred your own. For the Gruyère, look for blocks labeled 'aged 6 months or more' for optimal flavor. The heavy whipping cream is critical—full-fat only creates that velvety texture that separates this dish from ordinary mac and cheese.
No sharp cheddar? Pepper jack at half the quantity adds a similar kick, though it'll change the flavor profile. Running low on Gruyère? Parmesan in equal parts works in a pinch, though it lacks the same creamy richness. The panko breadcrumbs are essential for that signature crunch—Japanese-style panko from Trader Joe's is my go-to, but any high-quality panko will do. For extra insurance against a soggy top, toast the breadcrumbs in the oven for 5 minutes before adding them. The mustard acts as an emulsifier, so don't skip it—even if you're not a mustard fan.
This dish reheats beautifully—350°F for 10-15 minutes restores that crispy top while keeping the cheese creamy. For make-ahead meals, assemble completely (including topping) and refrigerate up to 24 hours before baking. The cheese sauce can be made 1 day ahead and stored in the fridge—just reheat gently before assembling. Portion into individual baking dishes for easy serving, and always bake in a 9x9-inch square dish for optimal crispiness. Leftovers keep for 4-5 days in the fridge.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no separate boiling, no straining, no extra dishes. Just toss the elbow macaroni into the same pot as the cheddar and Gruyère, then let the cream and butter work their magic while you stir. (Yes, even on a Tuesday night.)
- Crispy-Creamy Dream: That perfect contrast? The Gruyère’s nutty melt paired with sharp cheddar, all topped with a golden, buttery crust. It’s the kind of dish where the first bite makes you pause—wait, is this too good?—and then you keep going anyway.
- Leftovers That Don’t Suck: Honestly, this tastes better the next day. The crust stays crispy if you reheat it right (broiler for 2-3 minutes, thank me later), and it’s the ultimate lunchbox filler. My kid still asks for it weeks later, and I’ve never had to scramble for a sad reheated casserole fix.
- Budget Cheese Hack: Sharp white chedddar is cheap, Gruyère stretches the flavor, and a stick of butter + cream makes this feel fancy without breaking the bank. I’ve made this for 6 people for under $10—proof that comfort food doesn’t need to be a splurge. (Also, it’s the only time I let the kids pick the cheese.)
Step-by-step instructions for Martha Stewart's baked macaroni and cheese
Here's the method for creating a perfect baked macaroni and cheese with a golden, crispy top and velvety cheese center.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add the 12 oz elbow macaroni. Cook until 1 minute before the package instructions recommend for al dente—this ensures it finishes cooking in the oven without becoming mushy. I like to taste-test a piece at this stage; it should have a slight bite but be fully tender.
Drain the pasta in a colander, but don't rinse it—those starchy waters help create the creamy sauce. Return the drained macaroni to the pot and set it aside for now. The residual heat will keep it warm while you prepare the cheese mixture.
Create the Cheese Sauce Foundation
In a large skillet over medium heat, melt the 0.5 cup unsalted butter until it foams. Add the 1 cup milk and stir until it begins to simmer gently. Reduce the heat to low and whisk in the 2 cups sharp white cheddar cheese and 1 cup gruyère cheese until completely melted and smooth.
This is where the magic happens—the gruyère adds a nutty depth that elevates the dish. If the cheese mixture thickens too much, whisk in 1-2 tablespoons of the pasta water to loosen it. Remove from heat and stir in the 1 tbsp yellow mustard, 0.5 tsp garlic powder, 0.25 tsp nutmeg, 0.5 tsp ground black pepper, and 1.5 tsp salt. Taste and adjust seasoning if needed.
Combine Macaroni and Cheese Mixture
Transfer the cheese sauce to the pot with the cooked macaroni. Add the 0.5 cup heavy whipping cream and stir until fully combined. The mixture should be thick but still pourable—this ensures the perfect consistency when baked. Taste again to confirm the seasoning is balanced before proceeding.
Here's the thing—this step is where many recipes fail. If the sauce is too thin, it won't hold its shape when baked. If it's too thick, it becomes dense. You're aiming for that perfect "soup-like" consistency where it clings to the pasta but still flows easily.
Assemble and Bake for the Perfect Texture
Preheat your oven to 375°F. Grease a 9x9-inch baking dish with butter or oil—this prevents sticking and makes removal easier. Spread the macaroni and cheese mixture evenly into the dish, pressing down gently to help it compact.
In a small bowl, mix the 0.5 cup panko breadcrumbs with 1 tbsp melted butter until evenly coated. Sprinkle this mixture evenly over the top of the macaroni and cheese, then dot with the remaining 0.5 cup cold cubed butter. Bake for 25-30 minutes until the top is deep golden brown and the edges are bubbling.
Broil for Maximum Crispiness (The Secret Weapon)
Switch your oven to broil and place the baking dish on the middle rack. Watch carefully—you want the top to turn golden brown and crispy, not burned. This usually takes 2-4 minutes, depending on your oven. The moment it reaches that perfect golden color, remove it from the oven immediately.
Let the macaroni and cheese rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and serve. The crispy topping will stay crunchy while the cheese below remains creamy and melty—exactly as Martha Stewart would make it.
Pro Tips For Making Martha Stewart Baked Macaroni And Cheese
- Cook the pasta al dente: DESCRIPTION: Martha’s recipe calls for elbow macaroni, but if you overcook it—even by a minute—you’ll end up with a mushy, gluey mess. Test a piece at 60 seconds before draining; it should have a slight bite. I learned this the hard way after serving a batch that turned into a sad, watery pudding.
- Grate cheese fresh: DESCRIPTION: Pre-shredded cheese is coated in anti-caking agents that make the sauce grainy and watery. Use a box grater for sharp white cheddar and Gruyère—skip the fine holes, they pack too tightly. (Yes, even if you’re in a hurry, this makes a real difference.)
- Temper the cream: DESCRIPTION: The recipe adds heavy cream to the cheese sauce, but dumping cold cream into hot cheese will curdle it like clockwork. Warm the cream first—just heat it in a separate saucepan until steaming, then whisk it into the cheese slowly. No one likes scrambled cheese.
- Bake uncovered first: DESCRIPTION: The recipe says to cover the dish with foil, but if you skip the initial 15 minutes uncovered, you’ll miss the golden crust that’s half the fun. The top should be bubbling and starting to brown before you foil it—this is where the flavor happens. (Your future self will thank you.)
Pro cooking tips for great martha stewart baked macaroni and cheese
Cheese Melting Mastery
For that signature Martha Stewart creamy texture, melt the cheeses low and slow over medium-low heat. I use a heavy-bottomed skillet to prevent scorching—All-Clad Stainless Steel is my go-to. Once the cheeses melt completely, whisk in the heavy whipping cream off the heat to prevent curdling.
The key is patience: rushing this step leads to grainy cheese instead of velvety perfection. 🧀
Breading Trick
Before adding the panko topping, toast it in the oven for 5 minutes at 375°F to remove moisture. Mix with 1 tbsp melted butter for extra crispiness. The secret weapon? Press the breadcrumb mixture firmly onto the cheese surface—this creates an impenetrable barrier that stays crispy even when serving.
I use a fork or small spatula to ensure even distribution. 🍞
Oven Temperature Precision
Bake at exactly 375°F—any hotter risks burning the top before the cheese sets. I recommend a digital thermometer like Thermoworks Thermapen for accuracy. For even cooking, place the baking dish on the middle rack where heat circulates most evenly.
The 25-30 minute bake time ensures the pasta finishes cooking while the cheese melts completely. ⏰
Broiling Secret
The broil step is non-negotiable for that signature crispy top. Watch closely—2-4 minutes max—and rotate the pan halfway if your oven has hot spots. The moment the breadcrumbs turn deep golden brown, remove immediately.
Over-broiling leads to burnt breadcrumbs and dry cheese. I keep a spray bottle of water nearby for quick cleanup emergencies. 🔥
Resting Period
Never skip the 5-10 minute rest before serving. This allows the cheese to set slightly, preventing a runny mess. The crispy topping stays intact while the cheese below becomes perfectly creamy.
I find 10 minutes gives the best texture—longer resting makes slicing easier. Serve straight from the oven for maximum drama at the table. ✨
Equipment Essentials
Invest in a 9x9-inch baking dish with a light-colored metal bottom—it conducts heat better than glass. My USA Pan Stainless Steel dish delivers consistent results.
For cheese melting, a non-reactive stainless steel skillet prevents flavor transfer. And always use sharp cheddar—pre-shredded contains anti-caking agents that prevent perfect melting. 🧈
Nutrition facts
Frequently asked questions
Why does Martha's recipe use both cheddar and Gruyère?
The sharp white cheddar provides that classic tangy flavor we love in mac and cheese, while the Gruyère adds nutty depth and a silkier texture. This combination creates the signature creamy yet complex flavor that sets this recipe apart from basic versions. The Gruyère melts beautifully without becoming grainy, which is key for that velvety finish.
Can I make this ahead of time?
Assemble the dish completely (including the breadcrumb topping) and refrigerate it overnight. When ready to bake, simply add 10-15 minutes to the baking time at 375°F. The cold dish will take longer to come to temperature, but you'll still get that perfect crispy top. For best results, bake straight from the fridge—no thawing needed!
What if my breadcrumb topping gets soggy?
Toast the panko in the oven for 5 minutes at 375°F before adding it to the cheese. Mix it with 1 tbsp melted butter to create a moisture barrier. Press it firmly onto the cheese surface using a fork or spatula—this creates an impenetrable crust that stays crispy even when serving. The cold butter cubes on top also help lock in crispiness.
Can I use a different type of pasta?
While elbow macaroni is traditional, you can use penne or cavatappi for better sauce retention. Avoid long pasta like spaghetti—it won't hold together well in the baking dish. If using a different shape, reduce the cooking time by 1 minute to ensure al dente results. The key is pasta that holds its shape when baked.
How do I fix runny cheese?
If your cheese sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in while heating gently. For runny baked mac and cheese, return it to the oven for 5-10 minutes at 350°F to let the cheese set slightly. The broiling step should have created a crispy barrier—just make sure it's properly sealed.