Baked Mac and Cheese Recipe Martha Stewart Style

This guide delivers a complete baked mac and cheese recipe with emphasis on ingredient quality and technique. Key pillars include using freshly shredded cheese (avoid pre-shredded), precise pasta cooking (2 mins under al dente), and a foolproof cheese sauce made with warm milk and proper roux. Baking at 350°F for 30 minutes (20 mins covered, 10 mins uncovered) ensures golden crust and creamy interior. Advanced tips cover preventing grainy sauce, troubleshooting texture issues, and creative variations like bacon or lobster additions. The article provides step-by-step instructions, ingredient tables, and Martha Stewart-backed advice for achieving restaurant-quality results at home.

Classic Baked Mac and Cheese Ingredients

You need basic pantry items and quality cheese for this baked mac and cheese recipe.

Main Ingredients List

• 8 oz elbow macaroni or cavatappi pasta
• 2 cups sharp cheddar cheese shredded
• 1 cup mozzarella cheese shredded
• 1/2 cup parmesan cheese grated
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1/4 tsp paprika
• Salt and pepper to taste

Optional Additions

• 1/4 cup breadcrumbs for topping
• 2 tbsp melted butter for breadcrumbs
• Pinch of nutmeg
• Fresh parsley chopped

Use freshly shredded cheese for better melting texture.

Pre-shredded cheese contains anti-caking agents that affect creaminess.

Buy block cheese and shred it yourself using a box grater.

Measure pasta accurately to avoid dry or soggy final texture.

Whole milk creates richer sauce than skim or 2% milk alternatives.

Step-by-Step Cooking Instructions

Follow these simple steps to make creamy baked mac and cheese.

Pasta Preparation

• Boil 4 quarts salted water in large pot
• Add 8 oz elbow macaroni
• Cook 2 minutes less than package directions
• Drain pasta and set aside

Cheese Sauce Making

• Melt 2 tbsp butter in medium saucepan
• Whisk in 2 tbsp flour for 1 minute
• Gradually add 2 cups warm milk
• Whisk constantly to prevent lumps
• Cook until thickened about 3 minutes
• Remove from heat immediately

Combining and Baking

• Stir in 2 cups cheddar cheese
• Add 1 cup mozzarella
• Mix in 1/2 cup parmesan
• Season with salt, pepper, paprika
• Fold in cooked pasta gently
• Transfer to greased baking dish

Bake at 350°F for 30 minutes total.

Cover with foil first 20 minutes.

Uncover last 10 minutes for golden top.

Sprinkle breadcrumb mixture before final bake.

Mix 1/4 cup breadcrumbs with 2 tbsp melted butter.

Let stand 5 minutes after baking.

Serve hot immediately for best consistency.

Cheese Sauce Tips for Extra Creaminess

Perfect cheese sauce requires attention to temperature and technique.

Temperature Control

• Use room temperature milk
• Warm milk before adding to roux
• Remove sauce from heat before adding cheese
• Shred cheese at room temperature

Cheese Selection

• Combine multiple cheese types
• Use freshly shredded cheese only
• Avoid pre-shredded cheese products
• Add cheese gradually in small batches

Technique Tips

• Whisk constantly when adding milk
• Never boil cheese sauce
• Use wooden spoon for stirring
• Add cheese off heat to prevent separation

Add cornstarch slurry for extra thickness.

Mix 1 tsp cornstarch with 1 tbsp cold milk.

Stir into warm sauce for 1 minute.

Use evaporated milk instead of regular milk.

Evaporated milk creates silkier texture.

Substitute half the milk with heavy cream.

Heavy cream adds richness and body.

Strain sauce through fine mesh sieve.

Remove any lumps for ultra-smooth finish.

Add 1/4 tsp mustard powder.

Enhances cheese flavor without adding taste.

Baking Time and Temperature Guide

Proper baking ensures golden crust and creamy interior.

Temperature Settings

• Preheat oven to 350°F (175°C)
• Standard baking temperature
• Lower temp prevents curdling
• Higher temp browns top faster

Baking Timeline

• Cover with foil for first 20 minutes
• Remove foil for final 10 minutes
• Total baking time: 30 minutes
• Check internal temperature: 160°F

Dish Size Impact

• 9x13 inch dish: 30 minutes
• 8x8 inch dish: 25 minutes
• Individual ramekins: 20 minutes
• Double recipe: 40 minutes

Cover prevents top from browning too quickly.

Uncovered phase creates crispy crust.

Check for bubbling edges.

Edges should be golden brown.

Internal temperature must reach 160°F.

Use instant-read thermometer for accuracy.

Let rest 5-10 minutes before serving.

Resting allows sauce to set properly.

Avoid overbaking to maintain creaminess.

Broil last 2 minutes for extra browning.

Watch closely to prevent burning.

Rotate dish halfway through baking.

Ensures even heat distribution.

Serving Suggestions and Variations

Enhance your baked mac and cheese with perfect pairings and creative variations.

Classic Side Dishes

• Green salad with vinaigrette
• Steamed broccoli
• Roasted Brussels sprouts
• Garlic bread or dinner rolls
• Coleslaw for tangy contrast

Popular Variations

• Add 1/2 cup cooked bacon bits
• Mix in 1 cup cubed ham
• Stir in 1 cup caramelized onions
• Top with panko breadcrumbs
• Add 1/4 cup diced jalapeños

Cheese Variations

• Substitute gruyere for mozzarella
• Add 1/2 cup blue cheese crumbles
• Use smoked cheddar for depth
• Mix in fontina for creaminess
• Add pepper jack for spice

Serve immediately while hot for best texture.

Garnish with fresh chives or parsley.

Drizzle with truffle oil for luxury version.

Add paprika dusting for color.

Leftovers reheat well covered with foil.

Add splash of milk when reheating.

Freeze portions up to 3 months.

Thaw overnight before reheating.

Perfect for potlucks and family gatherings.

Can be made ahead and reheated.