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Comfort-Food Hors d'Oeuvres


Macaroni and cheese becomes an elegant passed appetizer when served in dainty ramekins. Our version features sharp white cheddar and Gruyere.

  • Yield: Makes 84 one-ounce servings

Photography: Annie Schlechter

Source: Martha Stewart Weddings, Winter 2005


  • 1/2 cup unsalted butter, plus more for ramekin
  • 6 slices good-quality white bread, crusts trimmed, torn into cubes
  • 5 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cayenne pepper
  • 4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
  • 2 cups (about 8 ounces) grated Gruyere cheese
  • Salt and pepper, to taste
  • 1 pound elbow macaroni, cooked 2 to 3 minutes less than package


  1. Preheat oven to 375 degrees. Butter 84 one-ounce ramekins. In a small pan over medium heat, melt 2 tablespoons butter; toss with bread in a medium bowl.
  2. Heat milk over medium heat until just steaming. Melt remaining butter in a deep skillet over medium heat. When butter bubbles, stir in flour; cook, stirring, 1 minute. Whisking constantly, slowly pour in hot milk, bring to a boil, and cook until thick enough to coat back of spoon.
  3. Remove from heat. Stir in nutmeg, cayenne, 3 cups cheddar, 1 1/2 cups Gruyere, salt, and pepper. Stir in macaroni.
  4. Pour into ramekins. Sprinkle with remaining cheeses and breadcrumbs. Bake until browned, about 30 minutes.

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