Food & Cooking Recipes Ingredients Pasta and Grains Test Kitchen's Favorite Mac and Cheese Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 1, 2020 Rate PRINT Share Prep Time: 30 mins Total Time: 30 mins Yield: 6 to 8 Serves Our ultimate mac and cheese relies on three different kinds of cheese -- American, cheddar, and Parmesan. For easier grating, put the block of cheese in the freezer for five minutes first. Ingredients 1 pound short pasta, such as elbow macaroni, cavatappi, or rigatoni Kosher salt and freshly ground pepper 3 tablespoons butter ¼ cup flour 2 teaspoons mustard powder 3 cups warm whole milk, warmed 1 cup (4 ounces) finely chopped American cheese 2 cups (8 ounces) grated sharp cheddar 1 cup (2 ounces) grated Parmesan Directions Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water. Return empty pot to medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine. Slowly whisk in milk. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes. Reduce heat to low and add cheese in 3 batches, starting with American. Follow with cheddar and Parmesan. Whisk to fully combine after adding each cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pasta, stir to coat, and serve. Armando Rafael Cook's Notes As mac and cheese cools, the sauce tightens and loses some of its creaminess. But if you don't serve it right away, no worries -- just place the pot over a low flame, and stir in reserved pasta water, a few tablespoons at a time, to loosen the sauce without diluting the rich flavor. Originally appeared: Martha Stewart Living, March 2017 Rate It PRINT