Martha Stewart Baked Macaroni and Cheese

Martha Stewart baked macaroni and cheese takes 50 minutes and a pound of white cheddar plus cream cheese to make four creamy, bubbling individual casseroles. Try this simple weeknight dinner for family night or a kid-friendly potluck, since it bakes in single-serving dishes and gets a crisp breadcrumb top.

Stir the cheddar into the hot milk and cream cheese gradually, so it melts into a smooth sauce instead of clumping. Dump it in all at once and the sauce turns grainy and greasy.

Martha stirs cream cheese into the milk before any cheddar goes in, which gives the sauce body without a flour roux. She also bakes the macaroni in four individual dishes, so everyone gets a full share of the golden breadcrumb crust.

Martha Stewart Baked Macaroni and Cheese

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

880

kcal

A velvety cheddar and cream cheese sauce coats tender elbows, then bakes in individual dishes until bubbling. The buttered breadcrumb and cheddar topping goes on halfway, so it turns crisp and golden without burning.

Ingredients

• 1 tablespoon melted butter, plus more for baking dishes
  

• 1/4 cup store-bought or ¾ cup homemade breadcrumbs
  

• 1 pound grated white cheddar cheese (4 cups)
  

• Salt and pepper
  

• 8 ounces elbow macaroni
  

• 1 1/4 cups whole milk
  

• 8 ounces cream cheese
  

Directions

• Prep the dishes: Preheat the oven to 400°F and butter four 14-ounce ovenproof dishes. Then toss 1 tablespoon melted butter, the breadcrumbs and 1/4 cup of the cheddar in a small bowl.
• Boil the macaroni: Cook the elbow macaroni in a large pot of boiling salted water until al dente, following the package timing. Drain it well so extra water doesn't thin out the sauce.
• Melt the cream cheese: Bring the milk to a boil in a large saucepan over medium heat, then reduce to medium-low. Add the cubed cream cheese and stir for about 2 minutes until it melts.
• Make the cheese sauce: Gradually stir in the remaining cheddar until it melts, which takes about 5 minutes. Then add the pasta, 1/4 teaspoon salt and 1/8 teaspoon pepper and toss to coat.
• Bake and top: Divide the mixture among the prepared dishes and bake for 10 minutes, until bubbling. Then sprinkle on the breadcrumb mixture.
• Finish until golden: Return the dishes to the oven for 10 more minutes. They're ready when the topping turns golden brown.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Sweese 8-ounce porcelain ramekins, set of 6, OXO 4-sided box grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use yellow cheddar instead of white?

Yes, yellow cheddar melts the same way, so the texture won't change. The only difference is a deeper orange color. Sharp cheddar gives the most flavor against the mild cream cheese.

How long do leftovers keep?

Cover the dishes and refrigerate for up to 3 days. Reheat in a 350°F oven for 15 to 20 minutes, or microwave with a splash of milk to loosen the sauce.

Can I make this ahead of time?

Assemble the dishes without the breadcrumb topping, cover and refrigerate for up to a day. Add about 5 extra minutes to the first bake since they start cold, then add the topping as written.

Can I bake it in one big dish?

Yes, a 9x13 baking dish or a similar 2-quart dish works. Bake it a bit longer, around 15 minutes before topping and 10 to 15 after, until the center is hot and the top is golden.

Why did my cheese sauce turn grainy?

Usually the heat was too high or the cheese went in too fast. Keep the heat at medium-low and add the cheddar a handful at a time. Freshly grated cheese also melts smoother than bagged shreds.