Thanks so much for posting this recipe! Took it out and baked it just fine on Christmas. (Yes, I know I could halve the recipe, but math is not my strong suit. My question: Can I assemble it all the day before, keep it in the fridge and bake it the next day? 3 Brie & Berry Jam Bites, Good & Gather, Calories 280 | Fat 17g | Cholesterol 45mg | Sodium 240mg | Carbs 22g | Protein 7g. The search is over. Emily. It was still a lot, coz you can only eat small portions of it at a time. I was searching for a mac and cheese recipe that would remind me of my mom’s and went to Martha’s page first. Ok, one more addition for this… Lobster. Any tips for making a freezer friendly version for my foodie friend who is expecting? :), good question Shannon. So I turned to the one recipe I had heard from ten thousand people (and their mothers) was the bee’s knees. I’ve made this before and its as awesome as it looks. I tried this the other week and it was delicious. What you want to pay attention to is the amount it is aged. One day I finally read the ingredients and realized, wow this sounds amazing. I made Alton Brown’s yesterday and it was awful – grainy and odd and not good eats. Otherwise half the spicy stuff for finicky children and the recipe is forgiving and delicious, not to be missed. The only thing I would say is this: The recipe calls for using a 3 quart casserole dish, but I used a 3 1/2 quart dish and it JUST fit. im excited about having discovered this site! I will never ever make another mac and cheese ever. I know this post is long over, but just wanted to say that this is AMAZING! After Easter I add diced ham and peas and carrots to it before I bake it. Thanks for keeping the streak alive!! It definitely freezes excellently. Wanted to get your professional opinion. Or cayenne pepper. I do use fresh grated Pecorino Romano or Parm, or sometimes do a half and half of that with Swiss (or more costly Gruyère if I’m feeling fancy – tend to also use the more expensive cheddar then too). my mouth watered when i saw it first i like cheese and after preparing it when i taste it it so delicious.such a delicious recipe.thanks for sharing it. I will be working all day before the party and would love to know the best way to prepare this the night before. Made this today for my nephew’s birthday. Your photography is just too good! It’s the only mac & cheese recipe I ever make. Walmart raises its wages for thousands of workers Jen Christensen, CNN. I made this yesterday and had to make an emergency substitution of evaporated milk. If you keep the pasta al dente, it will prevent it from getting mushy when re-heated. Your email address will not be published. I was pretty sure I’d died and gone to mac-and-cheese heaven and from rereading all of your comments today, it seems that many of you agreed. I made this last night and it was so delish and completely satisfied my need for mac & cheese. I waited to bake the next day and noticed that the noodles soaked in the sauce as it cooled could work instead of baking (I may try this next). Calories 300 | Fat 18g | Cholesterol 35mg |Sodium 840mg | Carbs 23g | Protein 10g. I found that it needed a little more salt than called for– but I REALLY like salt. Deb, I am so sorry I ever doubted your recipe! Traditional Stouffer’s mac and cheese wrapped in a crispy breadcrumb crust. I used Anna’s tip to cook in a slow cooker, which worked like a charm. Anyway, I also subbed Swiss cheese for the gruyere because the gruyere here is $1 an ounce! I noticed a lot of suggestions to just assemble everything ahead rather than just the sauce, so I’m just wondering if it would work. 1/4 cup all-purpose flour I have gone through this recipe a million times. However, I’m not sure what that would do to the baking instructions. 1/8 teaspoon freshly ground black pepper I didn’t taste test the pasta until after I had poured out all the boiling water and was afraid the 2 minutes wasn’t going to be enough because the noodles were still really hard, but it turned out perfectly after 30 minutes in the oven. The bread crumbs on top are so different looking. Hi, you guys don’t have kids yet, right? This is officially my go to Mac and cheese recipe. Just mix it in and bake as usual. Thanks! I also recommend making the pasta last, as the recipe instructs. So, you can probably err on the side of under-buying? yum and what a hit…. . So sorry for all the caps. Think it would work for the family gathering at the beach? Hi Deb – I made this recipe tonight using kraft cracker barrel 2% extra sharp cheddar because it was on sale today. this is my go-to recipe for M&C. How does it freeze? Thinking of sourdough or something, but not sure how that would be. This time, I prepared it at home ahead of time and then baked it a friend’s house. been looking for awhile for a mac & cheese that was simple like my gramma used to make, but still creamy and cheesy. My current favorite easy mac-n-cheesey recipe is from Alton Brown: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_18423,00.html. And it is always creamy when frozen and then thawed. Made this last night, and was surprised to find it did not quite meet my idea of what delicious mac and cheese is. Hee hee! Delicious. Box says: Imagine the cheesiest bite of macaroni and cheese encased in a crispy outer coating. It turned out really good. Take care peeple and enjoy making/tasting this comfort food…I know my family will :). Regarding Gruyère/Romano I would certainly agree that Romano is saltier tasting. Oven? Oh one more thing – I had to bake this about double the amount of time suggested even though I only used half the amount. Instead of the Gruyere, I use equal amount of freshly grated Pecorino Romano. I cannot wait to try it. I use cavatappi pasta and when there’s leftover ham I put in ham and peas. Thanks again for such an awesome site with amazing recipes. I made this tonight (half the recipe) with cheddar, parm, and havarti. OH MY GOD. I’d LOVE to put it to a use as good as this, but I’m not sure how to measure out refrigerated [cubes of] fondue vis-a-vis this recipe. But it’s amazing! ... $1.00 for Annie's Frozen Mac and Cheese (expiring on Friday, 02 / 26 / 2021). 5 American Grilled Cheese Sticks, Farm Rich, Calories 320 | Fat 19g | Cholesterol 15mg | Sodium 580mg | Carbs 29g | Protein 7g. Great for a party because you can make it in advance, and also it makes a LOT of food! 1 pound elbow macaroni. The best deals from Walmart, Wayfair and more. It took us a few tries, but my spouse and I finally nailed it last night. This is my go-to Mac & Chez for special occasions (as the gruyere is a bit spendy for us). I often use half the gruyere and half the suggested pecorino. Would make again! (2) I’ve also subbed emmentaler and cheap swiss for the gruyere in a pinch, and it still tastes great. I assembled it the day before (sans cheese and breadcrumbs on top) and then topped it and baked it at their apartment. I made this last night, making the cheese sauce in a cast iron skillet, tossing the pasta in it, and sticking the whole thing in the oven. I have made in recent years…worth the time & cost, however I’ve never frozen it ahead of serving. What temp, and for how long? I saw this in your photo stream this morning and got all excited, thinking you had a new recipe up… I was very disappointed until I remembered to look in the archives, and voila here it is! Just thought some others might want to know. But seriously, this recipe has changed my life. It was awesome. the 2nd time proved to be too little sauce and we weren’t AS big of a fan of te gruyere/white cheddar combo as the swiss/white cheddar combo. thanks! Our thoughts: While you don’t get a whole lot of sauce, you really don’t need it. .holy smokes, DELICIOUS! So, thank you. I also didn’t read the part about how much this makes… good thing it reheats well, because it’s gonna take awhile for two people to eat this! There is a printer-friendly format. In the world. And the bread topping is the perfect crunch! I’m making this for a work pot-luck tomorrow without the nutmeg – everything else in this is wonderful! Used 18 oz aged white cheddar, 7 oz Gruyere, and a cup of Parmesan. I always make the bechamel. The white cheddar/swiss combo and 3/4 the sauce (keep the 1/4 tsp. Think I’m going to make your mushrooms with butter and garlic tonight. You know what? It was really delicious and we are all looking forward to leftover today! Deb, any idea on why the sauce for mac n cheese sometimes “breaks”? Spendy. I want to make it the EXACT way that you did. i always use Romano and the sharpest white cheddar I can find. Only other change I made was for the breadcrumbs – I miscalculated the amount of bread I needed for stuffing and didn’t have enough left for this, so I tossed about 1-1.5 cups of panko in the butter and it turned out great. It was a hit at my Christmas party! It’s my go-to recipe now. My husband loves chipped beef mixed into his mac n cheese. I think cheddar, gouda, and pecorino could be great together. Thank you so much :-). The cheese stays firm and chewy with just a slight, pleasant saltiness. The results? Some relatives just grate cheese into a pan of mac with butter and put in the oven. Just a suggestion…. Then, added 1 cup of warm milk. I poured by chunky cheese sauce over the pasta, baked it, and it came out silky smooth. And now we wouldn’t have it any other way. I am literally dying…heavenly!! Good balance of toppings. i love chives in anything creamy. Thanks! This recipe is the one I photographed. Made this for my 15 year old daughter and her friends tonight…huge hit and gone within minutes. Inspired by hole-in-the-wall pizza joints from U.S. regions not widely known for their pizza (like Detroit and Milwaukee), these handmade frozen pizzas are loaded with delicious, top-quality ingredients and — truth be told — they don't even taste like frozen … I want to make this as a side for a Thanksgiving crowd of 30 next week, so I’ll be doing the insane doubling. YUMMY! We tried it recently, and it is delicious! It was amazing!!! Turned out there was another gallon of milk in the 2nd fridge but I didn’t find it until too late. Then, I added the spices, grated cheese, and UNCOOKED noodles!!! Made the full recipe hoping for leftovers, but our dinner party of 5 adults and a toddler took the whole thing down. Mine dried all out and was very disappointing on the second day. This is delicious. I also have to say that your recipes always work. An easy one and a fancy one, I cannot believe how much cheese is in this!! Next time I will pop it directly into the oven to see how it differs. I have made this at least once/twice a year for the past ??? I have never liked M & C until I tried this recipe for a party. Usually I replace the gruyere with raclette because we like the flavour; it’s also a melty cheese so it works really well. Thanks for sharing this fantastic recipe. I have a bounty of farm share on my kitchen counter right now and need to use it. Oh yes. Thank you! It’s going to be a hit, I just know it! Everyone I know absolutely LOVES it!! I often divide the 18 oz grated cheddar into 9 oz of cheddar and 9oz monterey jack, with excellent feedback. Only changes I made were to add 1 tsp of nutmeg, 1 tsp of black pepper, and a bit of white truffle oil. I do make three alterations: First I sub half the cheese with Three Alarm Colby Jack Cheese from Sam’s Club (it has jalapeno, chipotle & habanero). Nice combination. The best part is the equal parts of those YUMMY bread crumbs on each serving … Please excuse me I’m pretty sure the leftovers need immediate attention. Set the breadcrumbs aside. Thank you so much for this recipe! I made this for dinner tonight and it was the mac and cheese from my dreams (I think I’m in love). . OHMYGOD it is so good. Are the ingredients listed for the single or double batch? Otherwise, it was great!! It looked awesome. What is wrong with you people – now you have me wanting to buy lobster to make this mac and cheese again. Parmesan, and 9 oz. Now I can’t wait for my Smitten Kitchen cookbook to arrive in the mail in time for Thanksgiving! I made it for a potluck and it was a huge hit, gone in five minutes. Everyone loved it. As a result,my boyfriend officially thinks that I’m the best thing that’s ever happened now that fed him this delicious dish. Think I could add cauliflower to this? Note: There are three macaroni-and-cheese recipes on this site and this is not an accident. Do you think I could sub gluten free bread or gf breadcrumbs and gluten free pasta or would it totally ruin it? One quick question from those who’ve tried and loved it–would I be able to make it an hour or two ahead of time and bake it when I’m ready? So good I didn’t even bake it! The thought of canned milk is kind of yucky to me, but the payoff is worth it–the ability to have the taste of higher quality cheese with a silky smooth, chunk-free sauce. Planning on making this for my daughter’s back-to-school dinner tonight. The guy at the deli counter accidentally gave me horseradish cheddar instead of sharp, and boy did it ever work out great! You evil evil thing! We make it with smoked gruyere which is an entirely new level of amazing! So so good! Such a crowd pleaser but indeed it does make big portions!! Used the 3.5 quart casserole. We ranked 77 jars in blind taste test for National Peanut Butter Day, Searching for the perfect frozen pizza? Making for one and don’t want too many delicious leftovers to tempt me. How long can it keep in the fridge if it was assembled but not yet baked? Oh, and it didn’t taste half-bad either. I made this last night for 4 people….and only had a little left over….we kept going in for more and more and then some more. I made a half recipe of this with whole wheat elbows and sauteed spinach for the toddler this week, so the numbers have been recently rechecked. It doesn’t hurt to have a second pair of hands available as well. I have gone through all the comments here about the same amount of times. Be sure to use the Gruyiere as it makes the cheese more silky and melts so nicely. I would like to make this for my 18-month-old, mac and cheese loving son. 4 tablespoons (.5 stick) unsalted butter, plus more for casserole I gave this recipe to my caterer for a 1980’s themed reception, it was the perfect way to dress up mac and cheese – everyone loved it!! So delicious!!!!!!! I recommend it! This looks all kinds of delicious! Good God delicious. Well, that’s Martha for you . Everybody loved it and there were no leftovers at all. This ensures that the cheese sauce is cool before you add the pasta (it will prevent the pasta from overcooking). Slight variations include adding 1/2 cup yellow onions and 2-3 clipped cloves of garlic to the 6TBL butter when making the roux. Martha’s macaroni and cheese is the only recipe I’ve used for the last 20 years. Thank you Martha and thank you Deb! It could be my imagination, but I felt like this resulted in the final product being less creamy than when I tasted it right after mixing the noodles and cheese. Patricia — Will update with full weights but I used here and have in the past a bread that’s fairly standard for sandwich stuff and clocks in at 1.5 ounces or 43 grams per slice, so 9 ounces or 258 grams should be about the same. I made roughly 1/4 of the recipe (perfect for 3 nice dinner portions with a veg side) and ended up using mostly swiss for the sauce, which gave it a mild flavor but still nice and creamy (pre-shredded, though not recommended because of the filler that keeps it from clumping, worked out fine). The crispy outer shell broke open during cooking, allowing the cheese to spill out. And I cannot wait to tear in to the leftovers I brought for lunch. . You get plenty of gooey cheese. Knock on wood…. Our thoughts: These crunchy shells get so hard and some “exploded” in the oven, leaving a small puddle of watery, salty cheese and a hollow shell. Anyone got any ideas why? I made this for my brother’s going away party and it was an absolute hit! Box says: We took our signature soft pretzel and packed it with delicious, creamy cheddar cheese. Our thoughts: Despite the cauliflower crust and the three-cheese billing, this one sailed wide right and tasted more like a Totino’s pizza roll. To my great frustration, neither my husband nor my sons like cheese. It makes SO MUCH. thx for posting this! Used a combination of pepper jack and cheddar, subbed oregano for nutmeg, and used cream in place of some of the milk. You’re right, it is ohmysoyummy. I used whole wheat pasta and bread (and 1% milk) to try to make this a bit more healthy. Breakfast Promo Save $3 instantly when you spend $10 on select Breakfast Items Pete and Gerry's Organic Extra Large Eggs, dozen, $4.49 -$1 off Pete & Gerry's Organic Egg Products (sign up) printable (makes it … It still tasted great as leftovers, but the creaminess isn’t the same after coming out of the oven for the very first time, so keep that in mind! Good golly, you have a beeyooootiful site. I have catered funeral and wedding receptions and made this for them all – it is always a huge hit! bread topping right before I popped it in the oven. Earn free rewards just by scanning your grocery receipts. For a still-delicious-but-slightly-less-indulgent variant, I subbed in a pound of broccoli florets for half a pound of pasta. Hi, Help! Use good cheese! I just made this last week and I was less than enchanted with it. Although I love all of the recipes that you post, I think this might actually be the one that I’ve made more than all of the others (except maybe your chocolate chip cookies, actually, and the caramel brownies). Do you recommend freezing it BEFORE baking or AFTER baking? Box says: Now your favorite cheese ball is available in the freezer aisle! :D. Deb- wanted to add that you have me on an ingredients measuring kick! If I want to make components before hand, I usually par cook the noodles per directions and pop in a ziploc, make the cheese sauce and cover it up. I dont think I have ever made Mac and cheese before, (at least from scratch anyway)! I’ve made this for Thanksgiving years running now, and I always prep parts before hand. :), I am in the midst of making this delectable dish right now…… BUT, I am not eating it until tomorrow, Thanksgiving! Thank you! Also…for those who had cheese questions, perhaps I can inform you a little, as I work in a deli. I added 2 diced roasted poblanos, and a couple chopped chilies in adobo. NEVER omit the cayenne. I fish out the bay leaves and the garlic before I add the cheeses and rest of the ingredients. Huge. And it truly is the best mac and cheese recipe. Also, I just used panko bread crumbs on the top, though I’m sure the bread would taste good as well. the Gruyere and White Cheddar are what makes this so special and the “loads of sauce” problem people seem to be struggling with IS INDEED what makes it lovely when re-heated and creamy beyond your dreamy when fresh out of the oven. Below is a breakout of all the cheese apps they ate. 2 1/4 cups (about 9 ounces) grated sharp white cheddar cheese Also a tip to reheat: if you are reheating a single portion in a bowl or a plate, cover it with a WET paper towel while you microwave (not soaking, you’ll squeeze the access out). I will totally make this again! Anyway, my dad is coming in town this week and is obsessed with Gouda cheese. SO wanting this for dinner now! Mmm, I seem to have forgotten to make this over the winter. If you want to do it any earlier, just freeze it and then thaw it overnight in the fridge before baking. I made this last night and it is truly delicious. I know, this isn’t right. Maybe fridge for 1 day or so to defrost, then rewarm at 300 or 350. Don’t think it would be a problem at all. Would love to hear how you’ve done it! I have never seen anything disappear so fast in all my life! i hate all these baked macaroni dishes (i refuse to call them mac & cheese) where you end up with essentially oiled macaroni and some stringy cheese on top. 4 dollars and 98 cents $4.98 For cheeses that have only a few months difference it is very difficult to tell. Adding in last 30 seconds or so to the boiling pasta. We don’t eat much white bread, so I picked up some rolls from the bakery clearance rack. If frozen, what’s the cook time? When my son moved to Florida about 10 years ago, he found that out! Once warmed in the oven, the shell is crispy and the cheddar is rich and chewy -- even in the smallest of curds. I just hope it does reheat well and will be just as good tomorrow! 1/4 teaspoon freshly ground black pepper I sometimes top it with panko mixed with melted butter rather than cubed bread. I also agree with Deb that it takes longer than 30 minutes in the oven. It is worth the time and money spent. Today I also added about 1/3 c. pickeled jalapenos to it for a little change. I’ve made this so many times I could put it together blindfolded! This has easily become my go to mac and cheese recipe, thank you! We’re just weeks from bathing suit season and this here is no friend to lycra. I got too hungry to wait to bake it so I just microwaved a portion (to further cook the noodles with the sauce) to eat right away. But I found that the extra cheese wasn’t necessary for me (I was surprised). You really have to under cook the pasta; then when you bake it the pasta finishes cooking in the sauce and soaks up the extra moisture. I bought Gruyere for the first time to make this but it was really expensive so would there be any penalty in just using good ol’ parmesan next time? How does it handle that kind of wait time? I’ll even do dishes some nights. There is none better. And the serving spoon. i just felt my arteries harden reading that recipe…. OMG that is the very best Mac and Cheese I’ve ever tasted. Martha Stewart is a greedy, lying CRIMINAL and has more money than any hundred people would ever need. I find this dish to be very simple. Do you have the fondue dip made or just cubes of cheese? Can I make this a day in advance and refrigerate, then cook the next day? Absolutely delicious, with a salad, this is going to make a great lunch every day this week. There was more than enough left over. The spices really make it delicious. Thank you Deb, I have followed you for quite a few years and you are my go to when looking for a new recipe. OMG! Plenty of rich bready crust surrounds a nice sizable bite of mozzarella. Just made this to take to friends who recently brought their new baby home from the hospital. To those asking about less expensive cheese – I’ve done this recipe many times, with many cheese combos, and it always seems to turn out well! I’m going to have to switch to this creamy style recipe or bake smaller batches. Oh jeez, did you really have to? Warm the milk in a medium saucepan over medium heat. Amazing! Buy it at Giant Eagle $5.99 | Buy it on Instacart $7.49 | Buy it at Walmart $4.98, Calories 290 | Fat 15g | Cholesterol 25mg | Sodium 640mg | Carbs 30g | Protein 10g, First ingredient: Part-skim mozzarella cheese. (Yes, there is vegan mac and cheese with nutritional yeast which actually isn’t terrible, but it’s not nearly the same). You can always make the bechamel (flour, butter, milk) and stir in the cheese you have until it melts and bake the pasta with it. need to try this recipe! I am determined to change their mind at T’Giving tomorrow! I really need to stop reading it in bed because now I’m hungry and I have no mac and cheese to eat. What we have leftover is a load of prepared fondue. =) and so did i! Way prefer this to Alton Brown’s macaroni and cheese with panko crumbs. Firstly, this looks so amazing! Also, I love your website and read it all the time to get ideas. I haven’t made the breadcrumbs from scratch, I just get store-bought. It was The Best Mac and Cheese I Have Ever Had. But then I had a bathtub full of Mac n cheese. Reminiscent of a stuffed pizza crust. That said, if you’re going on a plane, definitely frozen for ease. Mac-n-cheese has brought me forth from the lurking shadows. – however, I was completely overwhelmed by the cheesiness of the dish. Was searching for the perfect Mac & cheese recipe since we have returned from US and finally yesterday I got it!! (It sprung back to full size after a few minutes in the oven.) Macaroni and cheese is a good Southern dish, I so have to make this. With the crumbs on top. All in all, this recipe was a good starting point for me (a beginner cook) to customize the way I like my mac. no one can resist! It’s a LOT of crumbs and will seem very wrong but will taste very right. Also: Your son is adorable, but I can’t trust someone who doesn’t like cheese. Bathing suit season is already here in Charleston, I am already up the creek on this one. ), and five cheeses, but oh my goodness. It was the answer to every macaroni & cheese recipe I’ve ever dreamt about. Savory, melty and versatile -- and dare we say comforting -- they are a crowd pleaser for all ages, including the kiddos. Everyone loves it and asks for the recipe. Made it for Christmas dinner and the volume lends itself to tasty lunches during the week. Thanks for your help! I DIDN’T HAVE GRUYERE SO I THREW IN CREAM CHEESE OF ALL THINGS AND IT WAS SO GOOD. The 2nd go around I added crumbled up crispy bacon on top . to 1/2 teaspoon and that’s the next batch. The pepper/nutmeg/cayenne combo was perfect. I made this recipe for our family beach vacation! Would the cheese sauce hold up on its own? I’m obviously overexcited by all this because I feel the need to keep emphasizing key words. Oh MY GAH. This was amazing! The Easiest Baked Mac-and-Cheese is the … This looks amazing! I want to thank you – I never would have tried to make this – and would have bumped along on every-day mac & cheese – probably frozen. Really wonderful recipe. Amazingly perfect! OMG! I used panko sauteed with butter and mixed with grated asiago and a dash of cayenne for my topping. it. Breath taken away by photos and excitement. 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