Martha Stewart Mac and Cheese Recipe With Gruyere: Ultra Creamy Baked Indulgence

This baked mac and cheese delivers ultra creamy results with a golden, bubbling crust that’s impossible to resist. I developed this method after testing countless variations, focusing on the perfect cheese blend.

The secret lies in the combination of sharp cheddar and nutty Gruyère, which melt into a velvety sauce that coats every noodle. A splash of milk and a touch of mustard powder deepen the flavor, while the breadcrumb topping adds a satisfying crunch.

Baked at high heat, the dish emerges with a creamy interior and a perfectly browned top. The Gruyère adds a sophisticated depth that elevates this classic comfort food to new heights.

Serve it straight from the oven for maximum impact. This is mac and cheese at its finest.

Ingredients for Martha Stewart Mac and Cheese Recipe with Gruyere

Pantry staples and a few good cheeses create this ultra creamy baked delight.

The cheeses are non-negotiable here. Sharp cheddar and Gruyère melt into that signature velvety texture—pre-shredded won’t cut it (the anti-caking agents mess with the sauce). Whole Foods has great Gruyère if your regular store doesn’t. For the milk, whole gives the creamiest result, but 2% works in a pinch. The mustard powder might seem odd, but it’s the secret weapon for depth.

No Gruyère? Fontina or Monterey Jack are decent stand-ins. Out of mustard powder? Dijon mustard at half the amount gets you close. Panko not available? Regular breadcrumbs work, but toast them in butter first for crunch. If you’re going gluten-free, swap the flour for cornstarch (same amount) and use GF pasta. The cayenne is totally optional—skip it if you’re sensitive to heat.

Assemble right before baking for the best texture. Leftovers keep 4-5 days in the fridge (reheat in the microwave with a splash of milk). Freezes well for 3 months—just thaw overnight before reheating. The breadcrumb topping softens when stored, but a quick broil revives it perfectly.

Step-by-Step Instructions for Martha Stewart Mac and Cheese With Gruyere

Here’s the method. Straightforward, tested, delivers that ultra creamy texture every time.

Step 1: Cook the Elbow Macaroni Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook for 1 minute less than the package instructions specify. You want it just shy of tender because it’ll finish cooking in the oven later.

Drain the macaroni in a colander but don’t rinse it—the starch on the surface helps the cheese sauce cling better. Give it a quick shake to remove excess water, then set aside. This step prevents mushy pasta in the final dish.

Step 2: Make the Roux and Infuse the Milk

In a large saucepan, melt the 4 tbsp Unsalted Butter over medium heat. When it starts to foam, whisk in the 0.25 cup All-Purpose Flour to form a smooth paste. Cook for 1-2 minutes until the mixture turns a light golden color and smells nutty—this is your roux.

Slowly pour in the 3 cups Whole Milk while whisking constantly to prevent lumps. Add the 1 tsp Mustard Powder, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for 5-7 minutes, stirring frequently, until the mixture thickens enough to coat the back of a spoon.

Step 3: Create the Ultra Creamy Cheese Sauce

Reduce the heat to low and add the 2 cups Sharp Cheddar Cheese and 2 cups Gruyère Cheese gradually, about ½ cup at a time, whisking until each addition is fully melted before adding more. This slow incorporation ensures a smooth, lump-free sauce.

Once all the cheese is melted, taste and adjust seasoning if needed. The sauce should be velvety and thick. I like to add the 0.5 tsp Garlic Powder and 0.125 tsp Pinch of Cayenne Pepper at this stage for extra depth and a subtle kick.

Step 4: Combine and Top for Baking

Add the cooked elbow macaroni to the cheese sauce and stir until every piece is thoroughly coated. Transfer the mixture to a greased 9×13-inch baking dish (or similar size) and spread it out evenly.

In a small bowl, melt 1 tbsp of the unsalted butter and mix it with the 1 cup Panko Breadcrumbs. Sprinkle this buttery breadcrumb mixture evenly over the macaroni. This topping will become golden and crispy in the oven.

Step 5: Bake to Perfection

Preheat your oven to 375°F. Bake the mac and cheese uncovered for 20-25 minutes until the top is golden brown and the edges are bubbling. You want to see that beautiful crispy crust forming on top.

Let it rest for 5 minutes after removing from the oven—this allows the sauce to thicken slightly and makes serving easier. The final dish should have a creamy interior with a crispy, golden topping that provides a perfect contrast in every bite.

Regional Styles of This Dish

New England Style

In Boston, we often add 1 cup cooked lobster meat to this dish for a luxurious twist. The sweetness of the lobster pairs beautifully with the nutty Gruyère. I learned this from a local chef at a North End Italian restaurant.

Southern Comfort

Down South, they might mix in ½ cup pimento cheese for extra tang. The sharp cheddar in pimento cheese complements the Gruyère perfectly. I tested this version in my tiny kitchen and it was a hit.

French Onion Twist

For a French-inspired version, caramelize 2 large onions and layer them between the pasta and sauce. The sweet, deep flavor of the onions elevates the dish to new heights. 💪

Midwest Casserole

In the Midwest, they often add 1 cup crushed Ritz crackers to the topping for extra crunch. This creates a buttery, crispy layer that’s hard to resist. I prefer panko, but Ritz crackers work well too.

Southwest Kick

Add 1 diced jalapeño and 1 tsp cumin to the cheese sauce for a Southwestern flair. The heat from the jalapeño balances the creaminess of the dish. I like to top it with fresh cilantro after baking. 🌶️

Italian Influence

For an Italian touch, stir in ½ cup ricotta cheese before baking. This adds a light, creamy texture that complements the Gruyère. I also like to add a sprinkle of Parmesan to the breadcrumb topping.

Frequently Asked Questions