Martha Stewart's Mac and Cheese Has a Surprise Ingredient I Didn't Expect

Martha Stewart knows her way around traditional American cooking, so I’m not surprised that she has an arsenal of macaroni and cheese recipes in her library. But what was surprising: a new-to-me method that I just had to try.

So, what made Martha's recipe stand out among the others? It's all in the topping— chunky, buttery, and golden—unlike any mac and cheese I've tried. It added something special to a classic favorite.

Never one to underwhelm you, Martha uses three cheeses in this version of mac and cheese: sharp white cheddar, Gruyère, and Pecorino Romano. Somehow it's not overly cheesy; I love the way they tasted together, and I was glad there was more than one type in this generous sauce.

How to Make Martha Stewart’s Macaroni and Cheese

This recipe is classic Martha: A mix of simple, delicious ingredients that are elevated without a lot of trouble. For the best version of this recipe, make sure to start with high-quality cheeses.

First, make the topping by melting 2 tablespoons of butter in a saucepan. Remove it from the heat and add large, torn pieces of white bread, tossing until coated. Next, boil and drain the noodles—cook a few minutes less than the package instructions because they’ll continue to soften when the dish bakes.

Now for the sauce: Add milk to a small saucepan over low heat to keep it warm (don’t let it simmer or boil). In a larger saucepan, melt butter, whisk in flour, and cook until it's slightly browned and smells toasty. Slowly pour in the warmed milk, whisking until thickened (be sure to scrape the flour from the bottom of the pan). Stir in spices and most of the cheeses; once smooth, fold in the drained noodles.

Transfer the macaroni and cheese into a casserole dish, top with the remaining cheese, scatter the bread cubes on top, then bake at 375°F for a half hour, until the cheese is bubbling and slightly browned.

This recipe makes a ton of macaroni and cheese, which is great for parties or big dinners. That being said, it’s also very easy to scale the recipe down for a smaller dinner or a side dish. When I made this, I cut it in half—and it still fed our household for two days.