Testing Martha Stewart's and Ina Garten's Baked Mac and Cheese for Thanksgiving

With Thanksgiving fast approaching, a rich and creamy baked mac and cheese could be the spotlight of your meal.

Esteemed chefs Martha Stewart and Ina Garten have their own takes on this classic dish. I decided to evaluate which one deserves a spot at your Thanksgiving spread. Although their recipes share similarities, each comes with its unique advantages in flavor and cost.

Martha Stewart's Rich and Creamy Mac and Cheese Experience

Stewart's recipe differentiates itself by incorporating four distinct cheeses and sautéed onions, enriching its taste.

It starts with melting a few tablespoons of unsalted butter, a sepia-hued pot ready for the cheese concoction.

The recipe includes sautéing a quarter cup of finely chopped yellow onion, filling the space with a delicious aroma.

Creating the Flavorful Base

As the onions became translucent over approximately five minutes, I embarked on the tedious job of grating various kinds of cheeses—fontina, Gruyère, cheddar, and Parmigiano-Reggiano.

After blending them with a creamy sauce, cooked macaroni—undercooked to al dente—is introduced to the mix.

Sauce Perfection

The thickened concoction from butter and flour receives a generous pour of three cups whole milk, morphing into a velvety base.

Infusing all cheeses and carefully selected seasonings completed the cheese sauce, which impeccably enveloped the pasta.

Baking and Finishing Touches

Spread in a baking dish, the mac and cheese gets a crust of breadcrumbs. A half-hour in the oven transforms it into a golden, bubbling masterpiece, enough for four feasts.

Ina Garten's Simpler, Yet Equally Lovable Recipe

Garten's take calls for minimal ingredients, primarily sharp cheddar and Gruyere, needing fewer steps and costing less.

To start, six tablespoons of unsalted butter are gently melted—a prelude to integrating a hefty measure of flour.

Crafting the Sauce

Quart of milk and cheese are mixed, forming a sauce rich in texture with a hint of spice from cayenne.

Preparation and Baking

Garten suggests boiling noodle thoroughly before mixing them with the enriched sauce. Her rendition gains a unique character with roasted tomato slices added before baking.

Choosing a Winner

While Martha Stewart's variant revels in more cheeses, Garten's dish stands with simplicity and cost-efficiency. The addition of tomatoes introduces an adult twist, harmonizing with Thanksgiving's delights.

If tasked to choose, I'd gravitate towards Garten’s version for its ease and perfect pairing with festive treats—even without the tomatoes, it's delightful.