Side Dishes
Ree Drummond’s baked mac and cheese delivers that perfect balance of crispy golden crust and gooey, stretchy pulls—just like your favorite diner dish. 💛 The secret lies in a rich, velvety cheese sauce layered with buttery breadcrumbs that transform into a satisfying crunch when baked.
I’ve perfected this recipe over years of testing, ensuring every bite is creamy, cheesy, and impossible to resist.
This recipe starts with elbow macaroni cooked until al dente, then tossed in a smooth, cheesy sauce made with sharp cheddar, Gruyère, and a touch of cream for extra richness. The breadcrumb topping isn’t just for crunch—it’s the key to that crispy finish that makes this dish feel restaurant-quality.
The slow bake ensures the cheese stays melted and stretchy while the top turns golden and irresistible.
What makes this mac and cheese truly special is how it brings comfort to the table—whether as a side for roasted chicken or a hearty main dish on its own. The sauce is thick enough to coat every noodle, and the breadcrumb topping adds a satisfying contrast in texture.
Once you try this version, you’ll never settle for anything less than gooey, crispy perfection again.
Pair it with a simple green salad or roasted vegetables for a complete meal that’s sure to disappear quickly. The best part? This recipe is foolproof, so you can focus on enjoying the process instead of stressing over technique. Let’s get baking!
Ingredients for baked mac and cheese recipe ree drummond
Pantry staples and a few specialty cheeses create Ree Drummond's legendary crispy-topped mac and cheese.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Cooked al dente, drained well |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 6+ months |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Unsalted Butter 🧈 | ½ cup | Melted, salted to taste |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy topping |
| All-Purpose Flour 🌾 | ¼ cup | For extra crunch |
| Garlic Powder 🧄 | 1 tsp | For subtle flavor |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Mozzarella Cheese 🧀 | ½ cup | Shredded, for extra stretch |
| Butter 🧈 | 2 tbsp | For greasing dish |
The cheeses are non-negotiable here. Gruyère brings that nutty depth, while sharp cheddar delivers the tangy punch. Penzeys Spices or specialty grocery stores have the best Gruyère—look for blocks that aren't pre-shredded. Mozzarella adds stretch, but don't skip it. For the breadcrumbs, Panko is a must (the light, airy kind), but if you've only got regular breadcrumbs, toast them first in a dry pan for extra crunch. The elbow macaroni should be the classic, medium-sized kind—none of that giant jumbo pasta.
No Gruyère? Parmesan or white cheddar in equal parts works in a pinch, though the flavor won't be identical. Short on heavy cream? Half-and-half or whole milk stretches it, but you'll lose some richness. The butter matters—use unsalted so you control the seasoning, and melt it slowly for a smoother sauce. For extra crispiness, mix 1 tbsp melted butter into the breadcrumb topping before baking. And if you're feeling fancy, add 1/4 tsp smoked paprika to the breadcrumbs for a subtle smoky note.
This dish tastes even better the next day—honestly, the flavors meld overnight. Store leftovers covered in the fridge for 4-5 days, or freeze portions for up to 3 months. I always make a double batch because it disappears so fast. The secret to reheating? Cover with foil and bake at 350°F for 15 minutes—just until the top is bubbly. Never microwave, or you'll lose that crispy magic.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just toss everything in one dish, no extra bowls to scrub. The elbow macaroni cooks right in the creamy Gruyère-cheddar mix, and that heavy cream butter sauce? It’s the kind of lazy-day win that still feels like a hug.
- Cheese Overload (Good Kind): That sharp cheddar and Gruyère combo? It’s the perfect balance—sharp enough to wake up your taste buds, but creamy enough to make you close your eyes. Honestly, I’ve tried fancier cheeses, but this duo is my go-to for that just-right melt.
- Leftover Goldmine: This recipe actually tastes better the next day—yes, really. The edges get crispy, the center stays rich, and I’ve reheated portions for lunch without judgment. (Between us, I’ve also eaten it cold straight from the fridge. Don’t tell.)
- Budget-Friendly Luxury: Heavy cream and good cheese aren’t cheap, but you’re not using much—just enough to make it feel special without breaking the bank. Plus, it stretches to feed four for dinner or two for leftovers, so every bite earns its keep.
Step-by-step instructions for Ree Drummond's baked mac and cheese
Here's how to create that perfect golden crust with gooey, melty layers—just like Ree makes it.
🍳 Step 1: Cook the Pasta Al Dente
Start by boiling the 1.5 lb elbow macaroni in a large pot of well-salted water. I like to use about 1½ teaspoons kosher salt—the water should taste like the sea. Cook until al dente (about 1 minute less than package instructions). This ensures it finishes cooking perfectly in the oven without turning mushy.
Drain the pasta in a colander and give it a good shake to remove excess water. Then transfer it to a large mixing bowl. Here's the thing—don't rinse it! The starch helps create that creamy sauce later. I always shake the colander vigorously to get as much water out as possible before transferring.
🥘 Step 2: Make the Cheese Sauce
In the same bowl with the warm pasta, add the 2 cups sharp cheddar cheese, 1 cup gruyère cheese, 0.5 cup heavy cream, 0.5 cup milk, and 0.5 cup mozzarella cheese. The heat from the pasta will start melting the cheeses immediately. Stir constantly with a wooden spoon until everything is fully combined and smooth.
Now add 0.5 cup unsalted butter and 1.5 teaspoons kosher salt. Mix well until the butter is melted and everything is creamy. Taste and adjust seasoning with 0.5 teaspoon ground black pepper and an extra pinch of salt if needed. The sauce should be rich, velvety, and just thick enough to coat the back of your spoon.
👨🍳 Step 3: Prepare the Crispy Topping
In a separate bowl, mix together the 1 cup panko breadcrumbs, 0.25 cup all-purpose flour, 1 teaspoon garlic powder, and 0.5 teaspoon ground black pepper. This is your secret weapon for that perfect crispy crust. I like to use my fingers to break up any large lumps in the panko for an even texture.
Add 2 tablespoons butter to the dry mixture and rub it in with your fingers until everything is evenly coated. The butter will help create that golden, crispy topping we're after. Set this mixture aside while you prepare the baking dish.
🔥 Step 4: Assemble and Bake
Preheat your oven to 375°F. Generously grease a 9x13-inch baking dish with butter (I use about 1 tablespoon) to prevent sticking. Spread the macaroni and cheese mixture evenly into the dish, pressing down gently to compact it. This helps create a smoother top for that perfect crust.
Sprinkle the breadcrumb mixture evenly over the top, pressing down lightly with your fingers. This ensures good contact between the topping and the cheese sauce. Pop it in the oven and bake for 25-30 minutes until the top is golden brown and the edges are bubbling.
⏰ Step 5: Rest and Serve
Remove from the oven and let it rest for 10 minutes before serving. This resting time is crucial—it allows the cheese to set slightly and makes it easier to slice. You'll notice the top will be crispy on the outside but still gooey underneath, just like Ree's famous version.
Slice into squares and serve immediately. The contrast of the crispy top with the creamy, cheesy center is what makes this dish truly special. I always keep a few extra breadcrumbs on hand to sprinkle on top right before serving—it adds that final crunchy texture that everyone loves.
Pro Tips For Making Baked Mac And Cheese Recipe Ree Drummond
- STIR THAT SAUCE: I learned this the hard way—after the first batch came out lumpy, I realized you’ve got to actually stir that cheese sauce until it’s silky. No lazy half-hearted mixing. Keep it going on medium-low until the butter melts completely and the cheeses dissolve into a smooth, stretchy mess. (Yes, even if you’re impatient like me.)
- GRATE THAT CHEESE FINE: Skip the big chunks unless you like texture surprises. Gruyère and sharp cheddar melt better when grated small—think table salt grain size. I used to toss in chunks for "rustic" vibes, but the sauce separates like a bad relationship. A food processor does this in seconds, and your baked mac will be creamier.
- BAKE UNTIL GOLDEN, NOT JUST BUBBLY: The oven’s job isn’t just to warm it up—it’s to get that top crust deep golden brown. I used to pull mine out when it looked "done" (usually still pale), but the real magic happens when it’s crispy enough to crack under a knife. Broil for 2–3 minutes at the end if yours is lagging. (Your future self will thank you.)
- USE THE PASTA WATER: That starchy water isn’t trash—it’s glue. After draining the mac, splash in ¼ cup of the pasta water to loosen the sauce. It makes the cheese cling better and keeps the final dish from drying out. I was skeptical until I tried it; now I save the water like it’s liquid gold.
Flavor customization for this dish
Smoky BBQ Twist
For a Southern-inspired variation, stir ½ cup BBQ sauce (I love Sweet Baby Ray's Original) into the cheese sauce before assembling. Add ½ cup cooked pulled pork mixed into the pasta, then top with extra breadcrumbs mixed with 1 tbsp smoked paprika.
Bake as directed—this version has that perfect tangy-sweet balance with a smoky kick. 🌶️
Spicy Cajun Kick
Transform this dish into a Cajun feast by adding 1 tbsp Cajun seasoning (like Tony Chachere's) to the cheese sauce. Mix in ½ cup diced andouille sausage with the pasta, then top with a mix of panko and 1 tbsp chopped green onions.
The heat from the Cajun spices pairs perfectly with the creamy cheese. Serve with hot sauce on the side for extra heat lovers.
Luxury Truffle Version
Elevate this classic with 1 tbsp white truffle oil mixed into the cheese sauce and ¼ cup grated Parmesan cheese sprinkled on top. Add 2 tbsp chopped chives for freshness.
The truffle oil adds an earthy depth that makes this dish feel gourmet. For extra luxury, use Gruyère and Comté cheese instead of mozzarella. 💫
Breakfast-Style
Turn this into a breakfast casserole by adding 2 cups shredded hash browns mixed into the cheese sauce. Top with a mix of panko and ¼ cup chopped chives, then bake as usual.
For a protein boost, stir in 2 cups cooked breakfast sausage or diced ham. This version is perfect for brunch or a hearty weekend meal.
Vegetarian Protein Boost
For a meat-free option, fold in 1 cup cooked lentils or 1 cup crumbled firm tofu into the pasta. Add 1 tsp garlic powder and ½ tsp onion powder to the breadcrumb topping for extra flavor.
The lentils add a satisfying texture, while the tofu keeps it light. This version is just as cheesy and satisfying without any meat. 🌱
Extra Crispy Cheese Crust
For the ultimate crispy top, mix ½ cup crushed potato chips (like Lays Classic) into the breadcrumb topping. The chips add an irresistible crunch that melts into the cheese sauce.
Another trick: Press the breadcrumb topping down firmly after sprinkling it on top, then bake for 5 minutes before reducing heat to 350°F for the remaining time. This ensures a perfectly crispy, golden crust every time.
Nutrition facts
Frequently asked questions
Can I use a different type of pasta for this recipe?
Elbow macaroni is ideal because its shape holds the cheese sauce beautifully, but you can substitute with cavatappi or shells for extra cheesy pockets. Avoid long pasta like spaghetti—it won't work as well in a baked dish. Just cook it 1 minute less than package instructions for al dente perfection.
How do I prevent the top from burning before the cheese melts?
Cover the dish loosely with aluminum foil during the last 10 minutes of baking to protect the top while the center finishes. For extra insurance, reduce oven temperature to 350°F for the final 5-10 minutes. The breadcrumb topping should be golden, not browned—if it gets too dark, it's overdone.
What's the best way to reheat leftovers?
Never microwave—it makes the top soggy! Instead, cover with foil and bake at 350°F for 15-20 minutes until bubbly. For a crispy top, uncover for the last 2-3 minutes of reheating. Leftovers actually taste better the next day as flavors meld—just be sure to store it covered in the fridge.
Can I make this dish ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. The next day, bake at 375°F for 30-35 minutes (the extra time compensates for the cold start). For freezing, bake completely, cool, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Why did my mac and cheese turn out gummy?
This usually happens when the pasta is overcooked or the sauce isn't thick enough. Always cook pasta 1 minute less than package instructions, and make sure your sauce has a proper roux (butter + flour cooked together) to create thickness. If it's still too thin, bake uncovered for 5 extra minutes to evaporate excess moisture.