Prepare to revolutionize your mac and cheese game with this mind-blowing recipe straight from the culinary queen herself, Martha Stewart! This isn't just another pasta dish - it's a creamy, cheesy dream that will have your family and friends begging for seconds. With a perfect blend of sharp cheddar and Parmesan, this homemade mac and cheese will make you forget all about boxed versions forever.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat.
- Add the elbow macaroni to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
- While pasta is cooking, melt butter in a large saucepan over medium heat. Use a heavy-bottomed pan to prevent burning.
- Once butter is completely melted and bubbling, add all-purpose flour. Whisk constantly for 1-2 minutes to create a smooth roux, which will help thicken the sauce.
- Gradually pour in milk, whisking continuously to prevent lumps from forming. Continue cooking and stirring until the mixture thickens and begins to simmer, about 5-6 minutes.
- Remove sauce from heat and stir in shredded sharp cheddar cheese and grated Parmesan cheese. Stir until cheese is completely melted and sauce is smooth.
- Season the cheese sauce with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Drain the cooked macaroni thoroughly and return it to the pot. Pour the creamy cheese sauce over the pasta and gently fold to ensure even coating.
- Serve immediately while hot, garnishing with additional black pepper or fresh herbs if desired.
Tips
- Use high-quality cheese: The key to an extraordinary mac and cheese is using sharp cheddar and freshly grated Parmesan. Pre-shredded cheese won't melt as smoothly.
- Create a perfect roux: Whisk the butter and flour constantly to prevent burning and ensure a smooth, lump-free sauce base.
- Gradually add milk: Pour milk slowly while whisking to create a silky, consistent sauce.
- Don't overcook the pasta: Cook macaroni just until al dente to prevent mushy texture.
- Serve immediately: Mac and cheese is best enjoyed hot, right after mixing the sauce and pasta.
- Optional garnish: Sprinkle with fresh herbs like chives or parsley for added flavor and visual appeal.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 55g
Protein: 30g
Fat: 35g
Saturated Fat: 21g
Cholesterol: 105mg
