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Martha Stewart Mac And Cheese Recipe With Gruyere

This recipe elevates the classic dish with rich Gruyere cheese, making it a comforting meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 2 cups grated Gruyere cheese
  • 1 cup grated sharp cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 1/2 cup breadcrumbs for topping

Equipment

  • Large pot
  • Colander
  • Large saucepan
  • Whisk
  • Baking dish
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8 minutes, then drain and set aside.
  2. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, whisking constantly to form a smooth paste.
  3. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens and bubbles.
  4. Remove the saucepan from heat and stir in the grated Gruyere and cheddar cheese until melted.
  5. Mix in the salt, black pepper, and cayenne pepper if using.
  6. Add the cooked macaroni to the cheese sauce and stir until evenly coated.
  7. Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased baking dish and spread it evenly.
  8. Top the macaroni with breadcrumbs for a crispy finish. Bake for 20-25 minutes, or until the top is golden brown and bubbly.

Notes

For an extra cheesy experience, try mixing in a bit of cream cheese with the sauce.