Martha Stewart has been a household name in America for decades now, teaching us all how to live a more stylish and graceful life. But of all the things Martha has shared with the world, her recipes are considered her greatest contributions, as showcased by a recent article from Food52. On October 12th, 2021, Martha released her 99th cookbook, Martha Stewart’s Fruit Desserts: 100+ Delicious Ways to Savor the Best of Every Season, making it time for all of us to revisit her delicious recipes. While some may prefer her one pan pasta (described below), we honestly have to put her macaroni and cheese at the top of our list.

There are a few favorites that you can easily turn to time and time again. One of her most popular recipes of all time is One-Pan Pasta, a dish as simple as it sounds that can be prepared in less than 10 minutes, but packs serious flavor. The recipe calls for cooking spaghetti, cherry tomatoes, garlic, basil, and onions all in one large pot, and it is not only delicious, but beautiful both while it’s being prepared and when you’re serving it. Perhaps this recipe is also a favorite because of its ability to provide what feels like an elevated meal on days when pouring away in the kitchen for a long time doesn’t work for your schedule. Martha also relies on kitchen appliance favorites that we all use on busy days like the Instant Pot and slow-cooker for recipes that sound complicated, but are doable and delicious, such as Vietnamese-Style Chicken Soup and Italian-Braised Pork. Whether you’re tackling a complex recipe, or looking for a more stylish version of a classic, Martha never fails to provide. Here is her luxurious take on a classic dish, macaroni and cheese, that comes out perfect every single time.

Ingredients:

• 8 tablespoons (1 stick) unsalted butter, plus more for dish
• 6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste
• 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
• 2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
• 1 pound elbow macaroni (or other small pasta shape)

1. Heat your oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter (alternately, melt butter in the microwave). Pour butter into bowl with bread, and toss. Set breadcrumbs aside. Pull out 1 1/2 cups of grated cheddar, and 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and reserve.
2. Fill a large pot with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Set aside.
3. In a medium saucepan set over medium heat, heat milk. In the same pot you used for boiling the pasta, melt remaining 6 tablespoons butter over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
4. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
5. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Stir reserved macaroni into the cheese sauce.
6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. If after 30 minutes, it’s not browned to your liking, broil the topping rather than leaving it in the oven, which may cause the pasta to overcook and sauce to dry out. Transfer dish to a wire rack to cool 5 minutes; serve hot and enjoy!

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