Martha’s Macaroni and Cheese with Buttery Bread Cubes

Hello, cheese lovers! Today, we’re making one of the most popular macaroni and cheese recipes in existence (well, at least on the internet): the legendary Martha Stewart’s Macaroni and cheese—with a few additions of course. Before you dismiss this as just another mac and cheese recipe, let me assure you, this is the mac and cheese to end all mac and cheeses.

This baked macaroni and cheese recipe combines four cheeses to create a flavorful mornay sauce. The golden, crunchy bread cubes on top are the crowning glory.

Let’s start by addressing something in the great mac & cheese debate: to bake or not to bake? That is the question. Whether you’re a staunch advocate for the creamy stovetop macaroni and cheese or you pledge allegiance to the golden, crusty majesty of the baked variety, there’s no denying that this dish is the ultimate comfort food chameleon. But what really sets these two apart? Let’s dive into the abyss to find out.

Stovetop macaroni and cheese is the culinary equivalent of a warm hug. It’s quick, comforting, and boasts a velvety smooth cheese sauce that lovingly coats each and every noodle with a glossy sheen. Ideal for those nights when you’re craving something cheesy at the speed of light, this version is all about instant gratification. It’s the ultimate comfort food that’s ready before you can even finish debating whether to watch another episode of your current binge-worthy show.

On the other side of the spectrum, we have the baked macaroni and cheese, where mac and cheese puts on its Sunday best. Usually topped with something crispy or crunchy and with a tighter sauce (sometimes, you can even slice baked macaroni and cheese), it’s the dish you bring out to impress, to celebrate, to indulge. It requires a bit more time and love, but oh, is it worth it.

Sometimes, you need mac and cheese NOW and the stovetop variety is just right. Other times, you want to impress or maybe you just wanted that golden brown topping from melty cheese and/or bread crumbs/cubes.So, whether you’re team stovetop or team baked (or you’re an equal opportunity mac and cheese lover), remember that in the world of mac and cheese, there are no losers—only different shades of delicious.

This recipe takes heavy inspiration from Martha Stewart’s original recipe here. Thank you to the queen for sharing it with the world.

The Cheesy Essentials

First, let’s break down the cheesy arsenal required for this dish. We’re not just using one type of cheese; oh no, that would be too simple. We’re using a quartet of cheese magnificence: white American, sharp white cheddar, Gruyère, and Pecorino Romano. The white American cheese is the unsung hero, ensuring the sauce’s smooth, velvety consistency, while the other cheeses provide depth, tang, and a complex flavor profile that will have you questioning every life choice that led you to eat any other mac and cheese before this moment.

Before you go up in arms about the processed cheese, let’s talk it through. Ever wonder why some mac and cheese recipes specifically call for American or processed cheese alongside their more aged, noble counterparts like Pecorino and aged cheddar? The secret lies in the melty, gooey science of cheese. American cheese, often dismissed as the less sophisticated cousin in the cheese family, is actually a melting marvel, a key player in achieving that silky-smooth texture we all crave in a mac and cheese and keeping the other cheeses in line.

The magic of American or processed cheese is in its emulsifiers. These are ingredients that help fat and water to mix harmoniously, preventing the cheese sauce from breaking or becoming oily—a common tragedy when melting purely aged cheeses. Aged cheeses like Pecorino and aged cheddar bring depth, sharpness, and a rich flavor profile to the party, but they can be divas when it comes to melting, often separating into a greasy mess and leaving clumps of protein behind. The addition of American cheese to the mix acts like a culinary peacekeeper, ensuring that the sauce maintains its creamy consistency and that all the cheeses play nicely together.

So, while it might seem like a culinary faux pas to mix processed cheese with its more distinguished relatives, there’s a method to the madness. The science behind this combination ensures that your mac and cheese achieves the perfect balance of sophisticated flavor and comforting, creamy texture. Next time you find yourself questioning the presence of American cheese in your mac and cheese, just remember: it’s all in the name of science and that irresistibly smooth, creamy sauce we can’t get enough of.

The Pasta Prelude

Now, onto the pasta. Elbow macaroni is the pasta of choice, a classic selection for a reason. It’s like the comfortable jeans of the pasta world: perfect for every occasion, reliable, and just the right fit for capturing globs of cheesy goodness.

The Secret Sauce

But what really sets this recipe apart is the mornay sauce. This isn’t your run-of-the-mill cheese sauce. It’s a carefully crafted, smooth, creamy concoction that lovingly coats each piece of pasta in a warm, cheesy embrace. And the secret to its perfection? The spices infused throughout, like freshly grated nutmeg, cayenne pepper, garlic, and a hint of Dijon mustard for that extra kick.

The Crunchy Climax

Just when you thought it couldn’t get any better, we introduce buttery bread cubes. These aren’t just any bread cubes; they’re crispy, golden, and utterly addictive. They add the perfect textural and color contrast to the creamy mac and cheese.

A note on serving sizes: This recipe makes an absolutely insane amount of macaroni and cheese (and cheese is expensive, dammit). I took it to a party with 20+ people and still had a couple servings left over. If you don’t have a crowd to serve it to, you can easily half this recipe with no negative impact to the final result. It loses a lot of its magic when reheated, so I wouldn’t recommend making it with the intention of having leftovers.

This recipe isn’t just about creating a delicious dish; it’s about the joy of cooking, the pleasure of eating, and the art of bringing people together over a meal that’s made with love (and a lot of cheese). Whether you’re a seasoned chef or a culinary novice, Martha’s Mac & Cheese with Crunchy Bread Cubes is a recipe that might even inspire a standing ovation from your dinner guests.

Remember, in the world of mac and cheese, more is always better. Happy cooking!

Martha’s Macaroni and Cheese with Buttery Bread Cubes

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• Author: Amanda
• Yield: 12–14 servings 1x

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Description

Made with four cheeses and perfectly seasoned with mustard, garlic, and cayenne,  this baked macaroni and cheese recipe is the ultimate potluck dish because it serves a crowd. Discover the secrets behind the perfect melt and how American cheese creates creamy, dreamy textures.

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Ingredients

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MACARONI AND CHEESE:

• 1 pound elbow macaroni
• 6 tablespoons butter, plus more at room temperature for greasing the pan
• 1/2 cup all-purpose flour
• 5 cups whole milk (cold or room temperature is fine – I don’t heat up the milk)
• 1/2 cup heavy whipping cream (or use 1/2 cup additional whole milk, if desired)
• 4 ounces white American (shredded if you got a chunk, chopped into little cubes if you got slices)
• 12 ounces sharp white cheddar*, coarsely grated
• 8 ounces Gruyere*, coarsely grated
• 4 ounces Pecorino Romano*, finely grated
• 1/4 cup crème fraîche, optional
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon cayenne pepper
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• Kosher salt and freshly ground black pepper to taste

BUTTERY BREAD CUBES:

• 2 tablespoons butter
• 6 slices white bread (about 5 ounces), crusts removed and cut into 1/2-inch cubes

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Instructions

1. Preheat the oven to 375°F. Butter a 9 x 13-inch baking dish and set aside.
2. Bring a large pot of water to a boil; salt heavily. Once boiling, add the pasta, stirring occasionally to prevent it from sticking together. Cook for 3 minutes less than the package directions state for al dente. Drain and rinse under cold water; set aside.
3. Combine the white cheddar, Gruyere, and Pecorino in one medium mixing bowl; reserve 4 ounces (about 1 cup) to sprinkle on the mac and cheese before baking.
4. Combine the whole milk and heavy cream (if using) in one measuring cup.
5. While the water comes to a boil and the pasta cooks, prepare your mornay sauce: Melt 6 tablespoons butter in a large, deep pot (like a Dutch oven, if possible) over medium heat. Once the butter is melted, add the flour and whisk to combine. Allow the roux to cook for 2-3 minutes, until it’s lightly browned and smells toasty. Slowly add the milk-cream mixture, whisking vigorously the entire time to avoid forming lumps. Allow the mixture to cook until thickened and bubbly, about 8–10 minutes. Add in the white American first, whisking to melt. Begin adding the shredded cheeses by the handful, whisking frequently and waiting until melted before adding another handful. Continue doing this until all the cheese has been added and is melted. Add the crème fraîche, nutmeg, cayenne, Dijon, garlic powder, and salt and pepper to taste. Adjust the spices to your taste.
6. Combine the drained pasta with the mornay sauce in the pot, folding it with a rubber spatula to completely mix. Transfer to the prepared baking dish. Sprinkle the reserved 4 ounces of shredded cheese over top.
7. Make the Buttery Bread Cubes: Melt 2 tablespoons of butter, then combine with the bread cubes in a large bowl. Toss to coat thoroughly; season with salt and pepper. Top the mac and cheese with the bread cubes (it will look like a lot, but they shrink when they cook).
8. Transfer the dish to the oven and bake for 30–35 minutes, until the mixture is bubbly and the bread cubes are a deep golden brown. Let cool for 10–15 minutes before serving (it will still be hotter than the surface of the sun after this time, so use caution when eating!).

Notes

*You can use any combination of cheeses here you like—just make sure the total used adds up to 24 ounces. I would not recommend removing the white American; it helps ensure the sauce doesn’t separate and stays creamy, especially when using aged cheeses like the ones listed here.

Inspiration: Macaroni and Cheese on marthastewart.com and various other online sources

• Category: Pasta & Noodles, Vegetarian