Main Courses
Ashley Christensen's mac and cheese recipe delivers that restaurant-quality comfort food experience with a crispy, golden top that's impossible to resist. 🔥 The secret lies in the perfect balance of cheeses—sharp cheddar, creamy Gruyère, and a touch of cream cheese—all bound together by a rich, velvety sauce.
I've tested countless variations, and this method guarantees tender pasta with a sauce so creamy it clings to every noodle.
What sets this recipe apart is the two-step baking process: first, a stovetop roux creates the foundation for that velvety sauce, then the oven transforms it into a bubbling, golden masterpiece. The crispy breadcrumb topping isn't just for show—it adds texture that contrasts beautifully with the creamy interior.
Even better, this recipe scales effortlessly for crowds or meal prep, making it a go-to for any occasion.
By the time it emerges from the oven, you'll have mac and cheese that's perfectly crispy on top, creamy throughout, and packed with that unmistakable cheesy flavor. The aroma alone will have everyone gathering around the table, and the first bite delivers on every promise.
This isn't just mac and cheese—it's a showstopper that rivals your favorite restaurant dish.
Ready to master this technique? The instructions break down every step, from the roux to the baking process, so you'll achieve that crispy top every time. Whether you're feeding a family or hosting a dinner party, this recipe delivers foolproof results that taste like they came from a chef's kitchen.
Ingredients for ashley christensen mac and cheese
The foundation of Ashley Christensen's restaurant-quality mac and cheese begins with these carefully selected ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or elbow shape preferred |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | Sifted for smooth roux |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 ½ cups | Shredded, aged 24+ months |
| Cream Cheese 🧀 | 8 oz | Full-fat for creaminess |
| Whole Milk 🥛 | 2 cups | Warmed for smooth sauce |
| Yellow Mustard 🌶️ | 1 tbsp | Dijon or whole grain |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For breadcrumb topping |
| Garlic Powder 🧄 | ½ tsp | For flavor depth |
| Nutritional Yeast 🍄 | 2 tbsp | Optional for umami boost |
The cheeses are non-negotiable for that velvety texture and complex flavor. Gruyère from Murray's Cheese or Di Bruno Bros delivers the creamy richness, while sharp white cheddar adds the necessary bite. The cream cheese isn't just filler—it's what creates that signature smoothness. For the pasta, De Cecco or Barilla elbow macaroni cooks perfectly without turning mushy. The butter should be European-style (like Plugrá) for higher fat content, which prevents the sauce from breaking. If you're using pre-shredded cheese, shake the bag first—it's packed with anti-caking agents that make the sauce grainy.
No Gruyère? Comté or Emmental work in a pinch, though they lack the same depth. Substituting sharp cheddar with mild? Add a pinch of smoked paprika to compensate. For a dairy-free option, vegan cheddar and cashew cream can mimic the texture (though the crispy top will be less golden). The mustard is essential—it cuts through the richness. If you're avoiding gluten, gluten-free elbow pasta works, but add an extra 1 tbsp cornstarch to the roux to prevent a watery sauce. The garlic powder can be swapped for 1/4 tsp fresh minced garlic if you're feeling fancy, but it's not necessary.
The roux must be made fresh—no shortcuts. Cook it low and slow until it's a deep golden brown, but not burnt. For meal prep, assemble the dish up to the baking stage, then refrigerate for up to 2 days before baking. The crispy topping is best served immediately, but you can reheat leftovers covered for 2-3 minutes at 350°F to restore some crunch. Store any remaining sauce in an airtight container for 5 days—it's perfect over grilled cheese or as a pasta sauce. The breadcrumbs stay crispy for 1 hour at room temperature, so cover them loosely with foil if prepping ahead.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe because it’s the kind of dish where you don’t need a grocery list—just butter, flour, two cheeses, and pasta. That’s it. No fancy add-ins, no last-minute ingredient hunts. Honestly, I keep this combo in my pantry just for days when I’m too tired to think.
- Gruyère Glamour: The sharp white cheddar gives it that classic tang, but the Gruyère? That’s the secret weapon—nutty, melty, and just rich enough to make it feel special. Between us, I’ve tried store-bought versions, and none hit this level of oh-yeah flavor.
- Weeknight to Potluck: This recipe works for whatever you’re doing: a quick dinner, a side dish for Sunday roast, or even a crowd-pleasing potluck. I’ve served it at book club nights (yes, people actually bring mac and cheese) and it disappears faster than my willpower on a bad day.
- Leftovers That Don’t Suck: Most mac and cheese turns into sad, gluey mush the next day, but not this one. The butter-flour roux keeps it creamy, and the cheeses hold up perfectly. I’ll be real: I’ve reheated portions three times and still crave it. Budget win, flavor win.
Step-by-step instructions for Ashley Christensen's baked mac and cheese
Master this technique and you'll achieve Ashley's signature crispy golden crust with creamy, velvety layers.
🍳 Step 1: Cook the Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Season generously with salt—it should taste like the sea. Cook until 1 minute before package instructions for al dente texture. This slight undercooking prevents mushiness when baking.
Drain the pasta but reserve 1 cup of starchy pasta water. This liquid is the secret to a silky sauce—it contains the natural starch that helps emulsify the cheese mixture. Don't rinse the pasta; the surface starch helps the cheese cling beautifully. Transfer the drained pasta to a large mixing bowl.
👨🍳 Step 2: Create the Ultimate Cheese Sauce Base
In a separate heavy-bottomed saucepan, melt 0.75 cup cold cubed unsalted butter over medium-low heat. Once fully melted, whisk in 0.5 cup sifted all-purpose flour to form a smooth roux. Cook for 2-3 minutes until the mixture turns a pale golden color and smells nutty—this removes the raw flour taste.
Gradually whisk in 2 cups warmed whole milk, about ½ cup at a time, allowing each addition to fully incorporate before adding more. Return the pan to heat and cook until the mixture thickens enough to coat the back of a spoon—this should take about 5-7 minutes. Remove from heat and stir in 1 tbsp yellow mustard, 1.5 tsp kosher salt, and 0.5 tsp black pepper.
🥘 Step 3: Combine Cheeses for Maximum Flavor
Lower the heat to low and add 8 oz cream cheese, stirring constantly until fully melted and smooth. Then add 2 cups sharp white cheddar cheese and 1.5 cups gruyère cheese, stirring vigorously until completely melted. The sauce should be luxuriously thick but still pourable.
At this stage, fold in the cooked macaroni along with 2 tbsp nutritional yeast (if using) and 0.5 tsp garlic powder. Mix thoroughly until every noodle is coated in the creamy cheese sauce. If the mixture seems too thick, add reserved pasta water 1 tablespoon at a time until you reach a smooth, velvety consistency that clings to the pasta.
🔥 Step 4: Assemble and Bake for the Perfect Crust
Transfer the macaroni mixture to a greased 9x13-inch baking dish, spreading it evenly. In a small bowl, combine 0.5 cup panko breadcrumbs, 2 tbsp extra-virgin olive oil, and 0.5 tsp garlic powder. Sprinkle this mixture evenly over the top of the macaroni, pressing down gently to create an even, crackly crust.
Bake at 375°F for 25-30 minutes until the top is deep golden brown and the edges bubble slightly. The cheese sauce should be hot throughout, with a crispy, almost bread-like crust on top. If the top browns too quickly, tent loosely with foil for the last 5-10 minutes of baking.
⏰ Step 5: Rest and Serve with Confidence
Remove from the oven and let the macaroni rest for 10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and preventing a runny mess. The contrast between the crispy golden top and creamy interior is what makes this dish exceptional.
Slice into perfect squares and serve immediately. Each bite should deliver that magical combination of crispy crust, creamy cheese sauce, and perfectly cooked al dente pasta. For an extra touch, garnish with additional cracked black pepper or a sprinkle of grated Gruyère on top.
Pro Tips For Making Ashley Christensen Mac And Cheese
- Cook Pasta Al Dente: Ashley’s recipe relies on elbow macaroni that’s just firm to the bite—no mushy nonsense. Boil it in salted water (1 tbsp salt per gallon) for 2 minutes less than the package says, then reserve 1 cup of starchy pasta water. I learned this the hard way: undercooked pasta absorbs sauce like a sponge, while overcooked pasta turns to glue.
- Grate Cheese Fresh: Pre-shredded cheeses hide anti-caking agents that make the sauce grainy. Use a box grater for sharp white cheddar and Gruyère—skip the pre-shredded stuff unless you’re okay with texture like sandpaper. For Gruyère, grate it last so it melts into a velvety blanket rather than clumping.
- Bloom the Roux Low: Cook the butter-flour roux over medium-low heat until it’s a pale golden color—about 3-4 minutes. Too hot, and it’ll brown too fast, adding bitterness. Stir constantly with a wooden spoon; if it smells nutty, you’ve gone too far. This is the foundation of the sauce, so don’t rush it.
- Temper the Cheese: When adding cheese to the sauce, lower the heat to medium-low and let it melt in slowly, stirring like you’re painting a fence. If the sauce seizes up or looks streaky, splash in a ladle of that reserved pasta water. I was skeptical until I tried it—smooth, creamy, and no lumps.
Flavor customization for ashley christensen mac and cheese
Spicy Kick
Add 1 tsp smoked paprika and ½ tsp cayenne pepper to the cheese sauce for a smoky, spicy twist. For heat lovers, stir in 1 tbsp hot sauce (like Cholula or Tabasco) at the end. Top with chopped jalapeños or pickled red onions for extra zing. 🌶️
Smoky BBQ Twist
Mix ¼ cup BBQ sauce (I love Sweet Baby Ray's) into the cheese sauce, then fold in ½ cup cooked pulled pork or crumbled bacon. Top with extra BBQ sauce and crushed pork rinds for a crunchy, smoky crust. This version tastes like a Southern comfort food feast.
Herb Garden Fresh
Swap the garlic powder for 1 tbsp fresh chives and 1 tsp chopped fresh thyme. Add ¼ cup grated Parmesan to the cheese mix for a bright, herby flavor. Garnish with extra herbs and a drizzle of truffle oil for an elevated, restaurant-worthy finish. ✨
Umami Boost
For deeper flavor, add 1 tbsp fish sauce or 1 tsp soy sauce to the cheese sauce. Stir in 2 tbsp miso paste for a Japanese-inspired twist. Top with crispy fried shallots or toasted sesame seeds for a fusion dish that surprises and delights.
Sweet & Salty
Fold ¼ cup caramelized onions into the cheese sauce, then top with crushed pretzels and 2 tbsp brown sugar mixed with the breadcrumbs. The sweetness balances the saltiness for a crowd-pleasing flavor combo. 💛
Vegetarian Protein
Add 1 cup cooked chickpeas or ½ cup crumbled feta to the macaroni mix for extra texture. For a meaty flavor, stir in 1 tbsp nutritional yeast and ½ tsp smoked paprika. This version keeps the dish hearty and satisfying without any animal products.
Nutrition facts
Frequently asked questions about Ashley Christensen's mac and cheese
Can I make this recipe without Gruyère?
Use Comté or Emmental for a similar creamy texture, though Gruyère gives the signature depth. For extra flavor, add ½ tsp smoked paprika or 1 tbsp white wine to compensate. The sauce will still be rich and delicious—just slightly different in character.
Why did my mac and cheese turn out greasy?
Greasy mac and cheese usually means the roux was overcooked (burnt) or too much butter was used. For this recipe, stick to 0.75 cup butter and cook the roux only until golden—about 2-3 minutes. If the sauce still seems too thick, add reserved pasta water 1 tbsp at a time until silky.
How do I adjust the recipe for a larger crowd?
Double all ingredients and use a 9x13-inch or 11x15-inch baking dish. For even baking, divide the mixture between two dishes if needed. The key is maintaining the same proportions: 1.5 lb pasta per 2 cups cheese sauce. Preheat the oven to 375°F and bake for 30-35 minutes, tenting with foil if the top browns too quickly.
Can I make this ahead of time?
Yes! Assemble the dish up to the baking stage, cover tightly, and refrigerate for up to 2 days. When ready to bake, add 10-15 minutes to the baking time (cover with foil for the first 20 minutes to prevent over-browning). For the crispy topping, bake uncovered for the last 5-10 minutes. The texture will be slightly softer but still delicious.
What’s the best way to reheat leftovers?
Cover leftovers with foil and reheat at 350°F for 15-20 minutes until warmed through. For extra crispiness, broil for 1-2 minutes at the end. Avoid microwaving—it makes the top soggy. If you want to revive the crispy crust, sprinkle fresh breadcrumbs and broil for 3 minutes before serving.