If you’re craving the ultimate hearty comfort food, you’ll fall head over heels for Martha’s Classic Baked Mac and Cheese Recipe. This soul-soothing dish features perfectly cooked elbow macaroni swimming in a luscious, creamy cheese sauce that’s baked to bubbly, golden perfection with a crispy buttery breadcrumb topping. It’s the kind of meal that hugs you from the inside out and has been delighting families around the table for generations. Whether it’s a cozy weeknight dinner or a star side at your next holiday feast, this recipe never fails to impress.
Ingredients You’ll Need
Every ingredient in Martha’s Classic Baked Mac and Cheese Recipe plays a starring role, combining simplicity and richness to create the perfect balance of flavors and textures. From sharp cheddar’s tangy zing to the golden crunch of buttery breadcrumbs, each element brings depth and comfort to this beloved dish.
- 8 oz elbow macaroni: The classic pasta shape that holds onto sauce perfectly, creating every cheesy bite.
- 3 tbsp butter: Used both in the sauce for creaminess and in the breadcrumb topping for that irresistible golden crisp.
- 3 tbsp flour: The secret to a thick, velvety béchamel base that blankets the pasta.
- 3 cups milk: Adds richness and creaminess, making the sauce luscious without being heavy.
- 2 cups shredded sharp cheddar: Delivers bold, tangy cheese flavor that’s truly classic.
- ½ cup grated Gruyère or Parmesan: Adds a subtle nuttiness and depth that elevates the dish to another level.
- ½ cup breadcrumbs: For that essential crunchy topping that contrasts the creamy interior perfectly.
- Salt & pepper to taste: Enhances all the flavors and balances out the richness beautifully.
How to Make Martha’s Classic Baked Mac and Cheese Recipe
Step 1: Prepare the Pasta
Begin by bringing a large pot of salted water to a boil and cook the elbow macaroni until just al dente. This means the pasta should be tender but still have a little bite to hold up in the oven without turning mushy. Drain the pasta well and set it aside while you prepare the cheese sauce.
Step 2: Make the Roux
Melt the butter in a saucepan over medium heat. Once melted, whisk in the flour and cook for about one minute. This step is crucial—it helps remove the raw flour taste and lays the foundation for a smooth, creamy sauce that clings beautifully to the pasta.
Step 3: Create the Cheese Sauce
Slowly whisk in the milk, adding it gradually to avoid lumps. Keep stirring until the mixture thickens into a luscious béchamel sauce. Then, add the shredded sharp cheddar and grated Gruyère or Parmesan, stirring until all the cheese melts into a rich, velvety sauce. Season with salt and pepper to taste—it’s the seasoning that makes all the flavors pop.
Step 4: Combine and Assemble
Pour the creamy cheese sauce over the cooked macaroni and stir gently to coat each noodle evenly. Transfer the mixture to a greased baking dish, spreading it out in an even layer. This ensures every serving has that perfect cheesy goodness.
Step 5: Add the Topping and Bake
Sprinkle the buttery breadcrumbs evenly over the top of the mac and cheese. Pop the dish into an oven preheated to 375°F (190°C) and bake for 25 minutes, or until the sauce is bubbly and the topping turns a gorgeous golden brown. If you want a little extra crunch, broil the finished dish for 2 minutes—just watch it carefully so it doesn’t burn!
How to Serve Martha’s Classic Baked Mac and Cheese Recipe
Garnishes
Sprinkle some freshly chopped parsley or chives over the top right after baking for a pop of color and fresh flavor that cuts through the richness. A light dusting of smoked paprika can add a subtle smoky note that pairs perfectly with the cheesy creaminess.
Side Dishes
Classic baked mac and cheese pairs wonderfully with crisp green salads or roasted vegetables to balance out the richness. For a heartier meal, serve alongside juicy grilled chicken or crispy bacon for a delicious contrast in textures and flavors.
Creative Ways to Present
For a fun twist on Martha’s Classic Baked Mac and Cheese Recipe, try baking individual portions in ramekins and topping each with a mini skewer of cherry tomatoes or sautéed mushrooms. This personal touch makes it perfect for parties or family dinners, adding visual appeal along with flavor.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh batch, store any leftovers in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld even further, and it makes for a perfect next-day comfort meal.
Freezing
Martha’s Classic Baked Mac and Cheese Recipe freezes well. Transfer cooled leftovers to a freezer-safe container and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) covered with foil to keep the moisture in. Heat for about 20 minutes until warmed through. If you want to bring back some crispiness, remove the foil for the last 5 minutes of reheating.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar and Gruyère or Parmesan are classic choices for that signature flavor, you can experiment with cheeses like fontina, mozzarella, or even smoked gouda to create your own delicious variations.
Is it okay to use whole milk or should I use a different fat content?
Whole milk works best for a creamy, rich sauce, but you can use 2% milk if preferred. Just avoid skim milk, as it may result in a thinner sauce and less flavorful dish.
How do I get the breadcrumb topping extra crispy?
Mix the breadcrumbs with melted butter before sprinkling them on top to ensure they brown beautifully in the oven. For an even crispier finish, broil for a few minutes at the end—but watch carefully to prevent burning.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, and make sure to use gluten-free breadcrumbs. The results are just as comforting and delicious.
What’s the best way to prevent the macaroni from becoming mushy?
Cooking the pasta to al dente is key—firm to the bite. Also, don’t overmix the pasta with the sauce or overbake the dish, as this can break down the pasta’s texture. Keeping these tips in mind will help you maintain that perfect pasta bite.
Final Thoughts
Martha’s Classic Baked Mac and Cheese Recipe is such a timeless treasure in the world of comfort food. Its creamy, cheesy center and perfectly crunchy top make it impossible not to smile with every forkful. Whether you’re cooking for family, friends, or just indulging yourself, I promise this recipe will quickly become a cherished favorite in your kitchen. So grab those simple ingredients and dive into a bowl of pure, cheesy happiness—you won’t regret it!
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Martha’s Classic Baked Mac and Cheese Recipe
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Inspired by Martha Stewart’s timeless Classic Mac and Cheese, this recipe features ultra-creamy and rich cheese sauce combined with perfectly cooked elbow macaroni, topped with a buttery breadcrumb crust baked to golden perfection for a comforting and satisfying meal.
Ingredients
Pasta
- 8 oz elbow macaroni
Creamy Cheese Sauce
- 3 tbsp butter
- 3 tbsp flour
- 3 cups milk
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Gruyère or Parmesan cheese
- Salt & pepper to taste
Topping
- ½ cup breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the mac and cheese later.
- Cook Pasta: Boil the elbow macaroni in salted water until al dente, which usually takes about 7-8 minutes. Drain well and set aside.
- Make Roux: In a saucepan, melt the butter over medium heat, then whisk in the flour and cook for about 1 minute to remove the raw flour taste while forming a roux.
- Add Milk and Thicken: Gradually whisk in the milk, stirring constantly to avoid lumps. Cook the mixture until it thickens into a creamy sauce that coats the spoon, approximately 5-7 minutes.
- Incorporate Cheese and Season: Remove the sauce from heat and stir in the shredded sharp cheddar and grated Gruyère or Parmesan cheese until fully melted. Season with salt and freshly ground black pepper to taste.
- Combine Pasta and Sauce: Mix the cooked macaroni with the cheese sauce until evenly coated. Pour the mixture into a greased baking dish, spreading it out evenly.
- Add Breadcrumb Topping: Sprinkle the breadcrumbs evenly over the mac and cheese for a crunchy crust.
- Bake: Place the dish in the oven and bake for 25 minutes or until the sauce is bubbly and the breadcrumb topping is golden brown.
- Optional Broiling: For extra crispiness, you can broil the mac and cheese for 2 minutes before serving, watching carefully to avoid burning.
Notes
- Add a pinch of nutmeg to the cheese sauce for added depth of flavor.
- Use broiling for 2 minutes at the end for an extra crispy breadcrumb topping, but watch carefully to prevent burning.
- Use sharp cheddar for the best flavor and meltability in the cheese sauce.
- Gruyère adds a nutty richness, while Parmesan offers a sharper, salty kick—choose based on preference.
- To save time, prepare the cheese sauce and pasta in advance; assemble and bake right before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Comfort Food
- Method: Baking
- Cuisine: American
