Au Bon Pain Macaroni and Cheese Recipe: Baked to Golden Crust, Creamy Centers

Au Bon Pain's macaroni and cheese delivers that signature creamy, baked perfection you crave—where every bite balances rich, velvety sauce with a crispy breadcrumb crust.

This isn't your childhood casserole; it's a restaurant-quality dish with a slow-simmered cheese sauce that clings to al dente pasta, then develops that golden, crackly top. I've recreated their technique exactly, so you get the same luxurious texture without the $12 price tag.

The secret lies in three key steps: cooking the pasta al dente (it finishes baking in the oven), building the cheese sauce with a proper roux (butter and flour cooked until nutty), and letting it simmer low and slow to develop depth.

Sharp cheddar forms the base, but a touch of Gruyère adds that signature Au Bon Pain nuttiness. The breadcrumb topping isn't just for show—it creates that signature crunch that contrasts perfectly with the creamy interior.

What you'll end up with is a dish that looks as impressive as it tastes: a deep, golden casserole with a crackly crust that gives way to creamy, cheesy layers. The sauce coats every pasta strand, while the breadcrumbs add texture that keeps each bite exciting.

This is comfort food elevated—rich enough for a special occasion but simple enough for a weeknight dinner. The best part? Leftovers reheat beautifully, making it perfect for meal prep.

Serve with a simple green salad or crusty bread to soak up every last bit of that creamy sauce. Ready in about 45 minutes, this recipe delivers restaurant-quality results without the wait. Let's get started on recreating that iconic Au Bon Pain flavor at home.

Ingredients for au bon pain macaroni and cheese

Here's what you need to recreate that iconic Au Bon Pain creamy, crispy macaroni and cheese at home.

The cheeses are non-negotiable for that signature Au Bon Pain flavor. Sharp white cheddar gives the tangy base, while Gruyère adds that nutty depth you crave. Grab aged cheddar (6+ months) from the deli counter—it melts smoother than pre-shredded. For Gruyère, Whittard of Chelsea or any specialty cheese shop has the good stuff. Panko breadcrumbs are a must for that signature crunch—Trader Joe's sells them in bulk, which saves money for future recipes. The butter needs to be cold when making the roux, so pull it out of the fridge just before you start.

No sharp cheddar? Extra sharp cheddar at half the amount works in a pinch, but the flavor won't be quite the same. Substituting Gruyère? Comté cheese has a similar profile. Running low on heavy cream? Whole milk plus 1 tbsp melted butter keeps the sauce rich. The mustard adds that subtle tang—if you're sensitive to flavors, start with just 1/2 tbsp and adjust. For the breadcrumbs, crushed cornflakes add a different texture but work in a bind. The key is getting the roux golden brown before adding milk—don't rush this step or the sauce will taste raw.

This reheats beautifully—honestly better the next day once the flavors meld. Store leftovers covered in the fridge for 4-5 days, or freeze portions for 3 months. I like to portion it into individual containers so I can grab a single serving for lunch. For meal prep, assemble the casserole but skip baking it—just add the breadcrumb topping and bake straight from the fridge when ready. The breadcrumbs will crisp up perfectly without over-browning.

Step-by-step instructions for Au Bon Pain macaroni and cheese

Here's how to create that iconic golden crust and velvety cheese sauce—just like the bakery version.

Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Season generously with salt—it should taste like the ocean. Cook until just 1 minute before the package directions specify for al dente (about 9-10 minutes). This ensures the pasta finishes cooking in the oven while absorbing the rich cheese sauce.

Drain the pasta and immediately rinse under cold water for 10 seconds to stop the cooking process. Shake off any excess water and transfer to a large bowl. I like to toss the hot pasta with 1 tablespoon yellow mustard right away—this adds that signature tangy depth you find in the bakery version. Let it cool slightly while you prepare the cheese sauce.

In a medium saucepan, melt ½ cup unsalted butter over medium heat until it foams. Whisk in ¼ cup all-purpose flour and cook for 1-2 minutes until the mixture turns a pale golden color—this is your roux. Here's the thing: don't walk away. A roux burns faster than you think, and that means a grainy sauce instead of silky perfection.

Gradually whisk in 1½ cups warmed whole milk and ¼ cup heavy cream, letting each addition cook for 30 seconds before adding more. Once fully incorporated, reduce heat to low and stir in 2 cups sharp white cheddar cheese and ½ cup gruyère cheese. Keep stirring until the cheese melts completely and the sauce thickens to a creamy consistency—about 5-7 minutes. Taste and adjust seasoning with 1½ teaspoons kosher salt and ½ teaspoon ground black pepper.

Pour the creamy cheese sauce over the macaroni in the bowl and gently fold everything together until the pasta is fully coated. The sauce should cling beautifully to each noodle. If the mixture looks too thick, add 2-3 tablespoons of the pasta water to loosen it slightly. This step is where the magic happens—you're creating that signature baked mac and cheese texture.

Transfer the pasta mixture to a greased 9x9-inch baking dish. Here's a pro tip: use a rubber spatula to spread it evenly and create a smooth surface. This makes for a more even bake and that perfect golden crust we're after. Sprinkle the top with ½ cup panko breadcrumbs mixed with 1 tablespoon extra-virgin olive oil—this will give you that crispy, buttery topping that's the hallmark of Au Bon Pain's version.

Preheat your oven to 375°F. Place the baking dish on the middle rack and bake for 20-25 minutes until the top is deep golden brown and the edges are bubbling. Here's where patience pays off—don't open the oven door early to check. Every time you peek, you risk losing heat and ending up with a pale, sad crust instead of that beautiful golden brown we want.

When the top is perfectly crispy and the cheese underneath is bubbling hot, remove from the oven. Let it rest for 5 minutes before serving—this allows the cheese to set slightly and makes for easier slicing. The crust should be crisp enough to stand up to a knife, while the inside remains creamy and gooey. Serve immediately with a side of garlic bread or a simple green salad to balance the richness.

Creative variations of this au bon pain macaroni and cheese

Spicy Cajun Kick

Transform this dish into a Cajun-inspired version by adding 1 tbsp Cajun seasoning (like Tony Chachere's) to the cheese sauce and ½ tsp smoked paprika> to the breadcrumb topping. For extra heat, fold in ¼ cup cooked andouille sausage, crumbled, after combining the pasta and sauce.