Martha Stewart Three-Cheese Macaroni is an easy baked side that goes beyond basic cheddar, adding Gruyere and fontina to a buttery roux. Nutmeg and cayenne warm the sauce before it bakes under crispy panko, ready for fall comfort food and holiday potlucks.
Ten servings make this a Thanksgiving crowd pleaser or family dinner staple next to brisket and roast chicken. Pull the pot off heat before stirring in the cheeses, since direct heat turns Gruyere grainy.
Martha Stewart Three-Cheese Macaroni
Course: Side DishCuisine: AmericanDifficulty: Easy10
servings40
minutes30
minutes565
kcalGolden and bubbling, with a creamy sauce that stretches through layers of elbow macaroni and three melted cheeses under a crunchy panko crust.
Ingredients
1 stick unsalted butter, plus more for pie plates
1 cup panko breadcrumbs
5 cups whole milk
1/2 cup all-purpose flour
4 cups grated sharp cheddar cheese (10 ounces)
1 1/2 cups grated Gruyere cheese (4 ounces)
1 1/2 cups grated fontina cheese (4 ounces)
Coarse salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pound elbow macaroni
Directions
- Prep the dish and toast the breadcrumbs: Preheat oven to 375 degrees. Butter 10 mini (1 cup) pie plates or a 9-by-13-inch baking dish. Melt 2 tablespoons butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes.
- Warm the milk and start the roux: Warm milk in a medium saucepan over medium heat. Meanwhile, melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling. Add flour. Cook, stirring, for 1 minute.
- Build the cheese sauce: Gradually pour warm milk into butter mixture, whisking constantly. Cook, whisking constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat, and stir in 3 cups cheddar, 1 cup Gruyere, 1 cup fontina, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, paprika, and cayenne pepper.
- Cook the pasta and bake: Bring a large pot of water to a boil. Cook pasta until al dente. Drain, and transfer pasta to cheese sauce. Stir to coat. Divide mixture among mini pie plates or transfer to baking dish. Scatter remaining cup cheddar, 1/2 cup Gruyere, and 1/2 cup fontina over top, and sprinkle with toasted breadcrumbs. Bake until cheese is melted and pasta is warmed through, about 15 minutes. Transfer to a wire rack, and let cool for 5 minutes before serving.
FAQs
Can I use different cheeses in three-cheese macaroni?
Sharp cheddar is the base, so keep that. Swap fontina for Havarti or young Gouda since both melt the same way. If you skip Gruyere, you lose the nutty flavor, but Comte or Emmental work as 1:1 replacements.
How long does three-cheese macaroni last in the fridge?
Store it covered in the baking dish or in an airtight container for 3 to 4 days. Reheat at 350 degrees with a splash of milk and foil on top for about 15 minutes. That brings the sauce back to creamy instead of dried out.
Can I make three-cheese macaroni ahead of time?
Assemble in the baking dish, scatter the reserved cheeses and panko on top, cover tightly, and refrigerate for up to 24 hours. Add 5 to 10 extra minutes of bake time since the dish starts cold, and the roux-based sauce reheats without breaking.
What pairs well with three-cheese macaroni?
It sits well next to smoked brisket, pulled pork, or a simple roast chicken. For a Thanksgiving spread, add roasted green beans or a bitter greens salad with vinaigrette to cut through the richness of the cheese.
Why did my cheese sauce turn grainy?
The pot was still on the burner when you added the cheeses. Pull the sauce off heat first, then stir in cheddar, Gruyere, and fontina in small handfuls. Gruyere and fontina break in boiling liquid, so gentle residual heat from the roux is all you need to melt them smooth.
