Stewart’s recipe calls for four different kinds of cheese and includes sautéed onion.

You can find the full recipe here.

I chose a medium-sized Dutch oven to make the cheese sauce. 

The recipe calls for a quarter cup of diced yellow onion and says to sauté the onions until they are translucent, which should take about 5 minutes. 

It took quite a bit of effort to hand-grate the cheeses. It was also difficult to measure out each cheese exactly, so I ended up estimating somewhat.

However, in the end, I had the right amount of each cheese to make the sauce, plus some cheese left over to sprinkle on the mac and cheese before putting it in the oven. 

The noodles took about five minutes to cook, as they’re supposed to be slightly undercooked before going in the oven. 

It quickly thickened the onion-and-butter mixture. Per the recipe’s instructions, I stirred the onions, flour, and butter together and let the mixture bubble for a few seconds.

After a few minutes, the mixture had begun to thicken. 

To finish the cheese sauce, I added the four kinds of cheese — fontina, Gruyère, cheddar, and Parmigiano Reggiano — along with the seasonings. After stirring the cheese sauce until all the ingredients were completely melted and combined, it was time to add it to the macaroni.

However, the steps were easy to follow, and I was able to sit down once the mac and cheese was ready to be put in the oven.

After scooping my mac and cheese out of the pot and into the dish, I realized I had a lot left over. I could have easily filled another 3/4-ounce dish. 

I then topped my macaroni-and-cheese mixture with breadcrumbs.

You can use homemade breadcrumbs, or you can use store-bought in a pinch. I didn’t have a food processor available to make mine homemade, but I found the store-bought kind didn’t negatively affect my end result, and I was happy to cut out a step and save myself some dishes.

The top layer of mac and cheese had a delicious, lightly browned crust, while underneath, the mac and cheese was still perfectly creamy. It was enough to feed about four people, though I could have fed more if I had more dishes to bake the rest of the leftover macaroni.

Ultimately, this dish by Martha Stewart was really flavorful, with a slightly smoky taste.

The recipe uses only two types of cheese — extra-sharp cheddar and Gruyère — making it a little less time-consuming and expensive to make. Perhaps to make up for less cheese, the recipe uses more butter and milk than Stewart’s version.

You can find the full recipe here.

Two tablespoons are reserved for the end, so you start off by melting 6 tablespoons in a pot on the stove. It’s important to melt it at a low heat — you don’t want the butter to burn or boil.

While the butter was melting, I started boiling the pasta. The recipe calls for a pound of macaroni or cavatappi pasta. The celebrity chef also recommends adding oil to the boiling water in the pot, which prevents the pasta from sticking to the bottom.

After the butter had melted, I added a half-cup of all-purpose flour. The key is to whisk the mixture together until it’s no longer clumpy.

Meanwhile, in a separate pot, I heated a quart of milk.

The next step was whisking it together until the ingredients were fully combined.

While the mixture was off the heat, I started grating my extra-sharp white cheddar cheese. The recipe calls for 8 ounces, which turned out to be the entire package. It took a while to grate, so I was thankful that I had bought pre-grated Gruyere cheese.

I seasoned the pot of cheese sauce with nutmeg, salt, and pepper.

Ina Garten recommends boiling the noodles fully before putting them in the oven, rather than leaving them slightly al dente. After my noodles were cooked, I poured the cheese sauce over them and mixed it all together with a wooden spoon.

I scooped the mixture into a baking dish and waited for the oven to finish pre-heating to 375 degrees Fahrenheit. 

I made one side of my dish with tomatoes and one without, so I could see which one I preferred. I topped both sides with store-bought breadcrumbs.

After about half an hour, the mac and cheese was bubbling and browned on the top.

The tomatoes were slightly roasted, adding a tart flavor and a unique texture to the dish and taking this mac and cheese to the next level. 

I thought this recipe was also much easier to make than Stewart’s. With the Stewart version, I had to prep onions and grate four kinds of cheese, for not that much more flavor in the end.

I liked the addition of the tomatoes, which gently popped in my mouth, but felt that, of the three recipes, this was the least kid-friendly.

I started by prepping my butternut squash. Instead of pre-cut cubes, which I usually buy, Drummond’s recipe calls for a whole butternut squash cut in half.

I found it surprisingly easy to cut the squash in half. Since you only need one half, I set the other half aside for another day after cutting it.

You can find the full recipe here.

This only took a minute, but it required vigorous scraping to remove all the seeds and guts from the butternut squash.

After preheating my oven to 400 degrees Fahrenheit, I placed the prepped squash on a baking sheet and drizzled it with olive oil.

I then cooked it in the oven until it was fork-tender and slightly browned, according to Drummond’s instructions. This took about 30 minutes. 

The recipe calls for two sliced yellow onions. I added them to a large, oven-safe skillet with 2 tablespoons of butter. I cooked the onions, stirring them occasionally until they were a deep golden brown.

This was easy enough to do, and I loved how the rich onion scent filled my kitchen — even my roommates commented on how good everything smelled. After the onions were done, I set them aside on a plate.

After transferring the scraped-out butternut squash into a medium-sized bowl, I mashed it lightly with a fork. I found that the squash was already so tender that it didn’t require much mashing to reach the desired consistency. 

To get started, I added 4 tablespoons of butter to the skillet and melted it over medium-high heat.

The sauce also calls for 2 cups of shredded sharp cheddar cheese. I used medium-sharp cheddar, but you can use whichever cheddar cheese you prefer. 

I added the milk in small increments, folding the sauce to evenly distribute the ingredients.

I used my wooden spoon to fold the macaroni into the sauce, making sure it was well-mixed.

It took a bit of effort to mix the onions evenly throughout the skillet — I found they tended to clump together in spots. However, I was able to distribute them throughout after a minute or two of folding and mixing. 

After melting 2 tablespoons of butter in a microwave-safe bowl, I added half a cup of seasoned Panko breadcrumbs. 

I baked the mac and cheese in the skillet until the edges turned a deep golden brown and the breadcrumb topping was crisp and toasted.

As I scooped out each serving with a spatula, the creamy pasta gave way, revealing bits of soft, caramelized onion woven throughout the dish beneath its crunchy top layer.

I much preferred this version of the mac and cheese.

This recipe felt especially true to Ree Drummond’s reputation for cozy, crowd-pleasing comfort food. The sautéed onions brought a rich, buttery depth that made every bite feel more comforting and complex, though their flavor was strong enough to slightly overshadow both the butternut squash and cheddar.

Still, I loved the dish’s textural contrast: The pasta was coated in a thick, velvety cheese sauce, while the toasted breadcrumbs added just the right amount of crunch.

Overall, this recipe genuinely blew me away — it was the kind of cozy, filling dinner I’ll be craving as the weather gets cooler.