Martha Stewart’s Mac n’ Cheese

Like all other red-blooded Americans, TFAW are suckers for some good macaroni and cheese. Lately it seems mac n cheese is popping up on menus everywhere — casual and fancy restaurants alike (hellooo, lobster mac!) In our quest to find the perfect home cooked recipe, A-Tooch stumbled upon the ultimate concoction. The master blend of gooey and cheesey, not too stringy or liquidy, with sharp, fragrant cheese flavor.

Silly that this Martha Stewart mac n cheese recipe has basically been in front of my face for years and I never stumbled upon it. It only took our blog sensis Smitten Kitchen and Serious Eats to bring it to my attention.

Since this recipe is posted just about everywhere and I followed the recipe to a T, I won’t bore you with the details. But you can check out the recipe here. When you do, don’t ask questions. Yes, that is 6+ cups of shredded cheese required. And yes, the pasta to cheese recipe is insane. Just do it; you won’t regret it.

I used Cabot sharp cheddar and a way-too-pricey fine gruyere combination but I’d imagine some other blends would work well, too. Also worth noting is that the recipe will make a TON of mac n cheese. I fed three others and myself plus a few rounds of leftovers. Luckily the reheat is almost tastier than straight from the oven.

The recipe was much more labor intensive than others I’ve tried but if you’re willing to put in the time, the end product is top notch restaurant quality.

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2 Comments

  1. Renee
    Posted October 20, 2011 at 9:00 AM | Permalink

    This is my go to Mac and cheese recipe. I’m ALWAYS asked to bring it to parties. If it’s a buffet, I’d say it feeds about 10-20. As a meal 6-8.
    It also freezes great!

  2. Megan
    Posted October 30, 2011 at 2:34 PM | Permalink

    I love all the different mac and cheese recipes that are out there–this one in particular looks great!

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