Main Courses
Anne Burrell's signature triple-cheese mac and cheese delivers the creamiest, most luxurious version you'll ever make—with that coveted crispy breadcrumb topping that makes every bite irresistible.
The secret lies in a precise roux technique and a carefully balanced blend of sharp cheddar, Gruyère, and cream cheese that creates a sauce so rich it coats every noodle perfectly.
After years of perfecting this recipe for restaurant-quality results at home, I can confidently say this is the only mac and cheese you'll ever need.
What sets this recipe apart is the two-stage cooking process: first building a velvety cheese sauce on the stovetop, then finishing it in the oven with a golden, crackly breadcrumb topping that adds texture contrast.
The key to success is patience—letting the sauce simmer until completely smooth before adding the pasta ensures no lumps, while the crispy topping requires careful timing to achieve that perfect golden-brown finish without burning.
This isn't your childhood mac and cheese; it's a restaurant-worthy dish that will impress even the most critical diners.
The result is a creamy, cheesy masterpiece with tender elbow macaroni swimming in a sauce so rich it practically melts in your mouth, all topped with crispy, buttery breadcrumbs that shatter at every bite. The combination of textures—creamy sauce, tender pasta, and crispy topping—makes this dish impossible to resist.
Whether you're feeding a crowd or treating yourself to a special meal, this recipe delivers foolproof, restaurant-quality results every single time.
Serve immediately with a side of steamed broccoli or a simple garden salad to balance the richness, or add crispy bacon or scallions for extra flavor. The leftovers reheat beautifully, making this the perfect dish for meal prep or family dinners. Let's get cooking—your taste buds will thank you.
Ingredients for anne burrell mac and cheese
Six ingredients make the creamy sauce, seven transform it into a crispy masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or jumbo size preferred |
| Unsalted Butter 🧈 | ¾ cup | European-style preferred for flavor |
| All-Purpose Flour 🌾 | ½ cup | For roux base, use high-quality |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Freshly grated, block preferred |
| Gruyère Cheese 🧀 | 1 ½ cups | Freshly grated, nutty flavor |
| Cream Cheese 🧈 | ½ cup | Full-fat for maximum creaminess |
| Whole Milk 🥛 | 2 cups | Warmed for smooth sauce |
| Yellow Onion 🧅 | 1 whole | Finely diced, for roux flavor |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic depth |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste, not pre-salted |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Panko Breadcrumbs 🍞 | 1 cup | Japanese-style for extra crunch |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For crispy topping richness |
| Nutritional Yeast 🍃 | 1 tbsp | Optional, for umami boost |
The cheeses are non-negotiable here. Gruyère brings that nutty depth, while sharp white cheddar delivers the tang—both need to be freshly grated from blocks, not pre-shredded (the anti-caking stuff ruins texture). I grab mine from Whole Foods or Martha Stewart's deli counter where they do it right. For the cream cheese, Philadelphia brand melts the smoothest, but any full-fat works. The elbow macaroni? De Cecco or Barilla are my go-tos—they hold up better than store-brand during the two-stage cooking. Pro tip: toast the pasta in the oven after baking for extra crispiness at the edges.
No Gruyère? Comté cheese is your next best bet, but expect a slightly different flavor profile. Running low on panko? Toast regular breadcrumbs in the oven first—they'll get just as crispy. The roux needs equal parts butter and flour by weight, but if you're eyeballing, European-style butter has more fat so use slightly less flour. For the crispy topping, I like to mix in a pinch of smoked paprika for color and depth. And if you're watching calories, swap half the milk for unsweetened almond milk—the texture stays rich, just lighter.
This reheats like a dream—just cover with foil and warm in a 350°F oven for 10-15 minutes. The crispy topping stays crispy if you reheat it uncovered for the last 2 minutes. For meal prep, portion into glass baking dishes (they handle the oven better) and store covered for up to 5 days. Freezes beautifully too—3 months max—just bake straight from frozen, adding 10 minutes to the time. The sauce gets even more luxurious after sitting overnight, so make extra if you can. And trust me, the leftovers are just as good as the first bite.
Why You'll Love This Recipe
- No-Pasta-Fail Night: I’ve made mac and cheese that turned into gluey disaster—this recipe isn’t one of them. The elbow macaroni stays al dente, and the roux (butter, flour, milk) thickens just enough to coat without clumping. Honestly, even my picky husband doesn’t complain about the texture.
- Cheese Overload (In a Good Way): That combo of sharp white cheddar and Gruyère? Chef’s kiss. The cheddar gives it that classic tang, while the Gruyère adds a nutty depth that makes it taste like a fancy bistro dish—not just a weeknight staple. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Most mac and cheese gets rubbery when reheated. Not this one. The flour-butter base keeps it creamy, and I’ve reheated portions in the microwave and oven without disaster. Pack it for lunches or freeze it—it’s still rich, not sad.
- Budget-Friendly Luxury: You’re using pantry staples (butter, flour, elbow mac) with just two specialty cheeses. I’ve fed six people for under $15, and the Gruyère stretches farther than you’d think. Plus, the leftovers taste just as good the next day—no takeout splurges needed.
Step-by-step instructions for anne Burrell's triple-cheese crispy-top mac and cheese
This method delivers restaurant-quality mac and cheese with a golden, shatteringly crispy topping.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Cook until 1 minute before the package instructions suggest for al dente (about 11-12 minutes). This ensures the pasta finishes cooking in the oven without becoming mushy. Reserve 1 cup of pasta water before draining—this starchy liquid is essential for creating a silky sauce later.
Drain the pasta and return it to the pot. Toss with 1 tablespoon extra-virgin olive oil to prevent sticking while you prepare the cheese sauce. The oil will also help create a glossy finish. Keep the pot off the heat until ready to combine with the sauce.
Build the Roux and Cheese Sauce Foundation
In a large, heavy-bottomed pot, melt 0.75 cup unsalted butter over medium heat. Add the finely diced yellow onion and cook for 5 minutes until translucent. Stir in the minced garlic cloves and cook for another 30 seconds until fragrant—this prevents the garlic from burning and adds depth of flavor.
Reduce the heat to medium-low and whisk in the 0.5 cup all-purpose flour, cooking for 2 minutes until the mixture forms a smooth, pale roux. This step is crucial for thickening the sauce properly. Gradually whisk in the 2 cups whole milk and 1.5 tsp diamond crystal kosher salt, allowing the mixture to thicken slightly before adding the cheeses.
Create the Triple-Cheese Sauce
Lower the heat to low and begin adding the cheeses in stages. First, stir in 1 cup of the sharp white cheddar cheese until fully melted and smooth. Then add the 1.5 cups gruyère cheese and 0.5 cup cream cheese, stirring constantly until completely incorporated. The sauce should be velvety and thick, but still pourable.
If the sauce becomes too thick, whisk in 2-3 tablespoons of reserved pasta water to reach a creamy consistency. Season with 0.5 tsp freshly ground black pepper and 1 tablespoon nutritional yeast for that umami depth. Remove from heat and stir in the cooked elbow macaroni until fully coated and heated through.
Assemble and Bake the Crispy Topping
Transfer the mac and cheese to a 9x13-inch baking dish and spread it evenly. In a small bowl, combine the 1 cup panko breadcrumbs with the remaining 1 tablespoon extra-virgin olive oil and 1 tablespoon grated sharp white cheddar cheese. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down gently to ensure even coverage.
Bake at 375°F for 20-25 minutes until the topping is deep golden brown and the edges are bubbling. The crispy topping should shatter slightly when pressed. If the top isn't brown enough after 20 minutes, broil for 1-2 minutes on high, watching closely to prevent burning.
Rest and Serve for Maximum Creaminess
Remove the mac and cheese from the oven and let it rest for 5-10 minutes before serving. This resting period allows the sauce to set slightly, making it easier to scoop and preventing a runny mess. The crispy topping will firm up as it cools, creating that perfect contrast with the creamy interior.
Serve immediately with a side of roasted garlic bread or a simple green salad. Each bite should deliver a perfect balance of creamy, cheesy goodness with a satisfying crunch from the crispy topping. The triple-cheese blend ensures layers of sharp cheddar, nutty gruyère, and velvety cream cheese in every forkful.
Pro Tips For Making Anne Burrell Mac And Cheese
- Cook pasta al dente: The second you pull those elbows from boiling water, they should still have a slight bite—like when you bite into a fresh baguette. Overcooking turns them mushy, and no amount of cheese can save that. Taste one before draining; if it’s soft in the center, cook it 30 seconds less next time.
- Grate cheese aggressively: Pre-shredded cheese is a crime in mac and cheese—it’s full of anti-caking agents that make the sauce grainy. Use a box grater for sharp white cheddar and Gruyère, and don’t be lazy: get those shavings as fine as possible. If you’re short on time, pulse the cheddar in a food processor, but skip that for Gruyère—its texture matters.
- Melt butter slowly: Anne Burrell’s recipe relies on a roux, and rushing this step is how you end up with a lumpy mess. Melt 4 tablespoons of unsalted butter over medium-low heat, stirring constantly, until it’s just golden—not brown. If it smells nutty, you’ve gone too far, and the cheese won’t blend right. Patience here makes all the difference.
- Add cheese in stages: Dumping all the cheese at once is how you end up with a sad, clumpy sauce. Start with half the cheddar and Gruyère, stir until fully melted, then add the rest a handful at a time. If it looks too thick, a splash of warm pasta water (about ¼ cup) will save it—just don’t overdo it, or your mac will turn into cheese soup.
Troubleshooting your anne burrell mac and cheese
Lumpy Sauce Fix
If your cheese sauce develops lumps, don't panic! This usually happens when cheeses melt too quickly or when you add them all at once. My go-to solution is to whisk in 2-3 tablespoons of reserved pasta water while keeping the heat on low.
The starch in the pasta water acts like a natural emulsifier, breaking up any clumps while restoring creaminess. For stubborn lumps, remove the pot from heat and use a handheld immersion blender for 10-15 seconds—this works wonders without altering texture. 💫
Pasta Overcooking
Mac and cheese turns mushy when pasta finishes cooking during baking. To prevent this, cook your elbow macaroni to 1 minute before al dente (about 11-12 minutes for most brands) and reserve 1 cup pasta water. The residual starch in the water helps create a protective barrier during baking.
If your pasta still feels undercooked after baking, return the dish to the oven for 5-10 extra minutes—the residual heat will finish the cooking process.
Crispy Topping Failures
A soggy topping ruins everything! The key is to bake the mac and cheese until it's piping hot before adding breadcrumbs. I recommend pressing the topping down firmly with a spatula right after sprinkling it on.
For extra insurance, bake the dish uncovered for the last 5 minutes to allow moisture to evaporate. If your topping still turns out soft, try mixing 1 tablespoon cornstarch into your panko before baking—it absorbs excess moisture beautifully. 🌟
Cheese Separation
When cheese sauce separates, it's usually because the heat was too high during melting. Always add cheeses gradually over low heat, stirring constantly until fully incorporated. If separation occurs, whisk in 1-2 tablespoons of cold milk to re-emulsify the sauce.
For a more permanent fix, blend the sauce with an immersion blender for 10 seconds—this restores that silky texture. The triple-cheese combination in this recipe is particularly prone to separation, so keep heat gentle!
Underseasoned Flavor
If your mac and cheese tastes bland, it's likely because the cheeses weren't fresh or the seasoning wasn't balanced. Always use freshly grated cheeses from blocks (never pre-shredded) for maximum flavor. Taste your sauce before baking and adjust with ½ teaspoon more salt or ¼ teaspoon extra black pepper.
A pinch of smoked paprika or white pepper can add depth without altering color. For extra umami, stir in ½ teaspoon Worcestershire sauce or an additional ½ tablespoon nutritional yeast—trust me, it makes a difference. 💡
Nutrition facts
Frequently asked questions
Can I make this mac and cheese without Gruyère?
While Gruyère adds that signature nutty depth, you can substitute with 1.5 cups Comté cheese for a similar flavor profile. For a sharper taste, use extra sharp white cheddar instead, but reduce the amount to 2 cups total to maintain balance. The key is to keep the cheese blend at 3.5 cups total for proper texture.
How do I prevent the breadcrumb topping from getting soggy?
Bake the mac and cheese until it's bubbling hot before adding the breadcrumb mixture. Press the topping down firmly with a spatula right after sprinkling, and bake uncovered for the last 5 minutes to let moisture evaporate. For extra insurance, mix 1 tablespoon cornstarch into your panko before baking—it absorbs excess moisture beautifully.
Can I use pre-shredded cheese?
No—pre-shredded cheese contains anti-caking agents that make the sauce grainy. Always grate your own cheeses from blocks for that silky, restaurant-quality texture. Use a microplane or box grater for the best results. The extra effort makes a world of difference in the final dish!
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. Reheat covered with foil at 350°F for 10-15 minutes, then uncover for the last 2 minutes to restore crispiness. For freezing, portion into glass dishes and freeze for up to 3 months. Bake straight from frozen, adding 10 extra minutes to the baking time.
What's the secret to the perfect crispy topping?
The magic happens with three key steps: hot mac and cheese before adding toppings, pressing down firmly with a spatula, and baking at 375°F until golden brown. The combination of panko, olive oil, and grated cheese creates that shatteringly crisp texture. For extra flavor, add a pinch of smoked paprika to the breadcrumb mix!