Salads
This Anthony's Macaroni and Cheese recipe delivers the signature triple-cream sauce and crispy breadcrumb topping you crave—just like the brand, but made fresh at home. The secret lies in slow-cooked roux and layers of melted cheddar, creating that signature velvety texture that clings to every noodle.
I’ve perfected the baking technique to ensure the breadcrumbs stay perfectly golden while the cheese stays rich and bubbly.
What sets this recipe apart is the foolproof layering method: al dente pasta topped with creamy cheese sauce, then finished with crispy breadcrumbs that add texture and depth. No soggy tops here—the high-heat bake ensures every bite delivers that satisfying crunch.
The dish bakes in just 25 minutes at 375°F, making it ideal for weeknight dinners or holiday gatherings.
The result is a restaurant-quality casserole that’s creamy, cheesy, and impossibly crispy on top—no shortcuts, just pure comfort food perfection. Serve with steamed broccoli or garlic bread for the full experience. Ready to make this classic even better? Let’s get started.
Pro tip: For extra richness, use a mix of sharp cheddar and Gruyère cheese. The blend adds nutty depth that takes this dish to the next level. Trust me, your taste buds will thank you.
Ingredients for anthony's macaroni and cheese
Sixteen ingredients for restaurant-quality mac and cheese with triple-cream sauce and crispy breadcrumb perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 2 cups | Uncooked, al dente preferred |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, adds nutty depth |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ¼ cup | For creamy roux base |
| Whole Milk 🥛 | 2 cups | Full-fat for richness |
| Heavy Cream 🥛 | ½ cup | For ultra-creamy texture |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Granulated Garlic 🧄 | 1 tbsp | Enhances flavor deeply |
| Dried Mustard 🌶️ | ½ tsp | Adds subtle tang |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Freshly Grated Parmesan Cheese 🧀 | ¼ cup | For extra umami |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For baking dish coating |
The cheese blend makes all the difference. Sharp white cheddar delivers that signature tang, while Gruyère adds nutty depth—trust me, the blend is worth the extra effort. Grab a block of each and shred it yourself; pre-shredded gets clumpy. For the best quality, check the deli section at Whole Foods or Wegmans, where they often carry imported Gruyère. If you're short on time, Kraft sharp cheddar works in a pinch, but the flavor won't be as complex. The butter should be cold and cubed—Plugrá is my go-to for its high milkfat content, but any good-quality unsalted butter works.
No Gruyère? Add an extra 0.5 cup of sharp cheddar and a pinch of nutmeg for depth. Swapping out the heavy cream? Full-fat Greek yogurt at half the amount works surprisingly well. The panko breadcrumbs are non-negotiable for crispiness—Trader Joe's sells it in bulk for a great price. Want extra crunch? Toss in 1 tbsp crushed cornflakes with the panko. For the roux, keep the heat low and stir constantly to avoid burning; patience here prevents a grainy sauce. If you're nervous about the roux, make a white sauce first by melting butter, whisking in flour, then slowly adding milk—it's foolproof.
This dish reheats beautifully—just cover with foil and bake at 350°F for 15-20 minutes until bubbly. For make-ahead prep, assemble the casserole (without baking) up to 24 hours ahead; cover and refrigerate. Bake straight from the fridge, adding 5-10 extra minutes to the baking time. The breadcrumbs stay crispy for up to 3 days if stored in an airtight container. Portion into individual servings for easy lunches—just reheat covered with a damp paper towel to prevent drying. Freezes beautifully for up to 3 months; thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this recipe is the kind of dish that makes you question why you ever bought pre-shredded cheese. Just elbow macaroni, sharp cheddar, Gruyère, butter, and flour—no fancy gadgets, no measuring cups with questionable markings. My kids think I’m a genius, and honestly? So do I.
- Creamy Crispy Perfection: Between us, the secret’s in that roux—melting butter with flour until it’s golden, then blooming it with milk until it’s velvety. Add the cheeses? That’s when the magic happens. The top gets toasty while the bottom stays rich, and my husband always steals the last bite because “it’s the best part.”
- Weeknight Hero: I make this when I’m exhausted and need something on the table fast. Toss the cooked pasta into the cheese sauce, bake it, and boom—dinner’s done. Even if I forget to thaw the Gruyère (it melts anyway), it’s still spot-on. My roommate’s favorite, and she’s the pickiest eater I know.
- Leftovers? Better Than Day One: Here’s what sold me—the flavor deepens overnight. The next day, I reheat it in the oven until the edges are golden again, and it’s even richer. I freeze half the batch too; just add milk to loosen it up, and it’s like I made it fresh. My budget and my freezer both thank me.
Step-by-step instructions for anthony's macaroni and cheese
This method delivers a velvety triple-cream sauce with a crispy breadcrumb topping every time.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of salted water to a rolling boil. Add the 2 cups of elbow macaroni and cook until 1 minute before the package instructions for al dente. This ensures the pasta finishes cooking in the oven while absorbing the rich cheese sauce. Reserve 1 cup of pasta water before draining—this starchy liquid is essential for creating a silky sauce.
Drain the pasta and return it to the pot. Toss with 1 tablespoon of extra-virgin olive oil to prevent sticking and coat evenly. The oil also helps distribute heat more evenly when we bake the macaroni and cheese later. Keep the pot covered until ready to combine with the cheese sauce.
Create the Triple-Cream Cheese Sauce
In a medium saucepan, melt the ½ cup of unsalted butter over medium-low heat. Once fully melted, whisk in the ¼ cup of all-purpose flour to form a roux. Cook for 2-3 minutes until the mixture turns a pale golden color and smells nutty—this removes the raw flour taste and creates a flavorful base.
Gradually whisk in the 2 cups of whole milk and ½ cup of heavy cream, ensuring no lumps form. Bring to a gentle simmer and cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the 2 cups of shredded sharp white cheddar cheese and 1 cup of shredded gruyère cheese until completely melted and smooth.
Combine Pasta and Cheese Sauce
Transfer the cooked elbow macaroni to a large mixing bowl. Pour the melted cheese sauce over the pasta and fold gently until fully coated. Stir in the 1 tablespoon of granulated garlic, ½ teaspoon of dried mustard, 1½ teaspoons of kosher salt, and ½ teaspoon of black pepper. The garlic and mustard add depth while balancing the richness of the cheese.
If the mixture seems too thick, add 2-3 tablespoons of reserved pasta water to reach your desired consistency. The sauce should be creamy but still coat the pasta evenly. Taste and adjust seasoning—this is your chance to perfect the balance before baking.
Assemble and Bake for Crispy Topping
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with a bit of olive oil to prevent sticking. Transfer the macaroni and cheese mixture to the prepared dish and spread it evenly. Sprinkle the ½ cup of panko breadcrumbs evenly over the top, pressing down gently to ensure they adhere.
Bake for 20-25 minutes until the top is golden brown and the edges bubble slightly. The breadcrumbs should be crispy while the cheese underneath remains creamy. If the top browns too quickly, tent loosely with foil for the last 5 minutes of baking to prevent over-browning.
Finish with Parmesan and Rest
Remove the baking dish from the oven and sprinkle the ¼ cup of freshly grated parmesan cheese evenly over the top. Let the macaroni and cheese rest for 5-10 minutes before serving. This resting period allows the breadcrumbs to crisp further and the sauce to set slightly, making it easier to slice and serve.
The final result should be a creamy, triple-layered macaroni and cheese with a perfectly crispy breadcrumb topping that contrasts beautifully with the rich cheese sauce. Serve immediately while the breadcrumbs are at their crispest and the cheese is still warm and gooey.
Pro Tips For Making Anthony'S Macaroni And Cheese
- Pre-shred your cheeses: Gruyère and sharp cheddar lose moisture when grated fresh—so grab a box grater or food processor and do this before you start. I used to melt pre-shredded cheese and end up with a gluey, watery sauce. Freshly shredded cheese melts smoother and gives you that perfect, velvety texture.
- Cook pasta al dente, then shock it: Elbow macaroni should be just firm when bitten—about 1 minute less than the package says. Immediately drain into a cold water bath to stop cooking. This prevents the pasta from turning mushy when mixed into the cheese sauce later. (I learned this after serving a sad, limp mac and cheese to my kids.)
- Whisk butter and flour first: Heat the butter until it’s foamy but not browned, then whisk in the flour for 1-2 minutes. This creates a proper roux—no lumps, no raw flour taste. Skip this, and you’ll end up with a grainy, uneven sauce. (Yes, even if you’re in a hurry.)
- Add cheese in stages: Start with half the cheddar, stir until melted, then add the Gruyère. The sharp cheddar needs more heat to fully dissolve, while the Gruyère can scorch if dumped in all at once. If it looks too thick, a splash of pasta water fixes it—but don’t overdo it. (I’ve ruined a batch by rushing this step.)
Regional styles of this dish
Southern Comfort Style
In the South, mac and cheese gets a smoky, spicy twist. Add ½ teaspoon smoked paprika and ¼ teaspoon cayenne pepper to the cheese sauce for subtle heat. Top with crumbled bacon bits and green onions before baking.
This version pairs perfectly with collard greens or cornbread. For extra richness, stir in 2 ounces of cream cheese with the Gruyère. 🌶️
New England Clam Chowder Twist
New England cooks love to blend mac and cheese with seafood flavors. Stir ½ cup chopped clams or chopped canned clams into the cheese sauce, then fold in ½ cup cooked diced ham and ¼ cup chopped celery.
Top with extra breadcrumbs and bake as directed. Serve with a side of crusty sourdough. The briny clams cut through the richness beautifully. 🍲
Buffalo Chicken Fusion
For a spicy kick, mix ½ cup buffalo sauce with the cheese sauce and stir in 1 cup cooked shredded chicken breast. Top with crumbled blue cheese and extra breadcrumbs before baking.
The tangy heat balances the creamy cheese perfectly. Serve with celery sticks and ranch dressing for dipping. This version is a crowd-pleaser at game day gatherings. 🔥
Italian-Inspired Baked Ziti
Transform this dish into a baked ziti by adding ½ cup marinara sauce to the cheese sauce and swapping elbow macaroni for penne pasta. Stir in ½ cup diced Italian sausage and ¼ cup chopped sun-dried tomatoes before baking.
Top with extra breadcrumbs and a sprinkle of grated Parmesan. The Italian flavors elevate this comfort food classic. 🍝
Breakfast Mac and Cheese
Make it a brunch star by adding 2 eggs to the cheese sauce before baking. Stir in ½ cup cooked breakfast sausage and ¼ cup chopped chives.
Top with extra breadcrumbs and bake until golden. Serve with a side of turkey bacon or fresh fruit. This version is perfect for lazy weekend mornings. 🍳
Vegetarian Stuffed Bell Peppers
For a lighter take, use the cheese sauce to stuff 4 halved bell peppers instead of baking in a dish. Mix in 1 cup cooked quinoa and ½ cup chopped spinach before stuffing.
Top with breadcrumbs and bake at 375°F for 25 minutes. This vegetarian version is packed with color and nutrients while keeping the creamy goodness. 🌱
Nutrition facts
Frequently asked questions
Can I use pre-shredded cheese instead of block cheese?
Pre-shredded cheese works in a pinch, but block cheese is ideal for this recipe. Pre-shredded contains anti-caking agents that can make the sauce grainy. If you must use it, remove as much excess starch as possible by rinsing the cheese in a fine-mesh strainer. For best results, always shred your own cheese using a box grater.
Why did my breadcrumbs turn soggy instead of crispy? Soggy breadcrumbs usually mean the dish wasn't baked long enough or the oven temperature wasn't high enough.
Can I make this recipe ahead of time?
Yes! Assemble the casserole (without baking) up to 24 hours ahead and refrigerate. When ready to bake, add 5-10 extra minutes to the baking time. For the crispy topping, sprinkle fresh breadcrumbs on top right before baking. The breadcrumbs stay crispy for up to 3 days if stored in an airtight container.
What's the best way to reheat leftovers?
Cover with foil and reheat at 350°F for 15-20 minutes until bubbly. For extra crispiness, broil for 1-2 minutes at the end. Avoid microwaving—it makes the breadcrumbs soggy. If reheating from frozen, add 10-15 extra minutes to the baking time.
Can I substitute the Gruyère cheese?
If you can't find Gruyère, use extra sharp cheddar or add ½ teaspoon of nutmeg for depth. For a dairy-free option, try vegan cheddar or cashew cream (blend soaked cashews with water). The nutty flavor is key to balancing the richness.