Side Dishes
This baked mac and cheese recipe by Ree Drummond delivers the ultimate comfort food experience—crispy golden edges, a creamy, melty center, and that signature cheesy pull you can’t resist. ✨ The secret lies in her signature blend of sharp cheddar and nutty Gruyère, baked to perfection with a buttery breadcrumb topping that adds irresistible crunch.
What sets this recipe apart is the balance of textures: tender pasta coated in a velvety cheese sauce, topped with a crispy, golden crust that holds up to every bite. Ree’s method ensures the cheese stays rich and gooey while the edges achieve that coveted crunch—no soggy tops here.
The best part? It’s foolproof, making it perfect for weeknight dinners or holiday gatherings.
By the time it emerges from the oven, you’ll have a restaurant-quality dish that’s creamy, cheesy, and downright addictive. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect mix of textures—crispy, creamy, and melty all at once.
This is the kind of mac and cheese that turns a simple side into the star of the meal.
Serve it alongside a fresh green salad or warm cornbread for the ultimate comfort food spread. The leftovers reheat beautifully, too—just a quick broil to restore that crispy top. Let’s get baking!
Ingredients for baked mac and cheese recipe ree drummond
Six ingredients make this mac and cheese restaurant-quality—crispy edges, melty center, cheesy perfection every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Dry, medium or short elbow |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, aged 6+ months |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for sauce |
| Whole Milk 🥛 | ½ cup | Warmed for smooth sauce |
| All-Purpose Flour 🌾 | ¼ cup | For velvety texture |
| Yellow Onion 🧅 | 1 whole | Finely diced, sweet variety |
| Garlic Cloves 🧄 | 3 cloves | Minced, aromatic |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For breadcrumb crispiness |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Mustard Powder 🌶️ | ½ tsp | Brightens flavor |
| Nutmeg 🌿 | ¼ tsp | Freshly grated |
The cheeses are non-negotiable here. Sharp white cheddar from Whittier Farms or Cabot gives that signature tang, while Gruyère from Cowgirl Creamery adds nutty depth. Both should be aged—check the packaging for dates. For the pasta, De Cecco or Barilla elbows hold up best to baking. The secret weapon? Warming the milk before mixing—it dissolves the cheese perfectly without lumps. Pro tip: Shred your own cheese—pre-shredded has anti-caking agents that make the sauce grainy.
No Gruyère? Parmesan or sharp provolone works in a pinch, though the flavor won't be identical. Running out of heavy cream? Half-and-half plus a splash of cream cheese keeps it rich. The mustard powder is crucial—it cuts through the richness and adds brightness. Penzeys or McCormick are reliable brands. For the breadcrumbs, Panko is a must—it stays crispy while regular breadcrumbs turn soggy. Want extra crunch? Toss the breadcrumbs with grated Parmesan before topping. The nutmeg? Freshly grated makes all the difference—pre-ground tastes like dust.
This reheats like a dream—just 5 minutes at 375°F with a sprinkle of milk to revive the crisp. Store leftovers covered in the fridge for 4-5 days, but honestly? It disappears faster than that. For meal prep, bake two-thirds of the recipe—freeze half in individual portions. When reheating from frozen, add 10 minutes and cover tightly with foil. The crispy top is worth the extra minute of broiling—just 2-3 minutes at the end restores that golden crust.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just toss everything in one dish, bake, and walk away. No strainers, no extra pots, no mess. The elbow macaroni soaks up that Gruyère-and-cheddar cream sauce while the butter topping turns golden in the oven. Honestly, I’ve made this while answering emails. It’s that unfussy.
- Creamy Crisp Perfection: That sharp white cheddar and Gruyère combo? Rich but not heavy, with a crispy top that shatters like a dream. The heavy cream makes it silky, but the butter finish seals the deal—salty, golden, and impossible to resist. Between us, I’ve seen grown men fight over the last bite.
- Weeknight Workhorse: Serve it as a side for steak night, a main for lazy Sundays, or even a potluck winner. Leftovers? Even better reheated—just add a splash of cream to keep it luscious. My kids ask for it after school, and my husband makes me save half for his lunch. It’s my secret weapon for “what’s for dinner?” panic.
- Budget-Friendly Luxury: Gruyère’s fancy, but a little goes a long way—this recipe stretches it without skimping on flavor. Sharp cheddar’s affordable, and elbow mac is cheap enough to not stress over. Plus, it feeds four for under $10. I’ll be real: this is the kind of comfort food that makes you feel like you’re splurging, even when you’re not.
Step-by-step instructions for baked mac and cheese with crispy top
Here's how to create Ree Drummond's legendary mac and cheese with that perfect crispy crust and ultra-creamy interior.
🍳 Step 1: Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of salted water to a rolling boil and add the 1.5 lb elbow macaroni. Stir immediately to prevent sticking. Cook for 11-13 minutes until the pasta is al dente—it should have a slight bite in the center when you test a piece. Drain the pasta in a colander and return it to the pot.
Here's the thing—don't rinse the pasta. Those starchy strands are essential for binding the cheese sauce later. As you drain, reserve 1 cup of pasta water in a measuring cup. This liquid is pure gold for adjusting sauce consistency.
👨🍳 Step 2: Build the Ultimate Cheese Sauce
In a large skillet, melt the 0.5 cup unsalted butter over medium heat. Add the 1 whole finely diced yellow onion and cook for 5 minutes until softened but not browned. Stir in the 3 minced garlic cloves and cook for 30 seconds until fragrant—don't let it burn!
Reduce heat to medium-low and sprinkle in the 0.25 cup all-purpose flour, stirring constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the 1 cup heavy cream and 0.5 cup warmed whole milk, letting the mixture thicken to a velvety consistency. Remove from heat and stir in the 2 cups shredded sharp white cheddar cheese and 1 cup shredded gruyère cheese until completely melted and smooth.
🥘 Step 3: Combine Pasta and Sauce for Maximum Cheesiness
Add the drained pasta to the cheese sauce and toss vigorously with tongs or a wooden spoon until every strand is fully coated. The sauce should look glossy and cling to the pasta. If it's too thick, add reserved pasta water 1 tablespoon at a time until it reaches a pudding-like consistency that coats the back of a spoon.
Season generously with 1.5 tsp diamond crystal kosher salt, 0.5 tsp freshly ground black pepper, 0.5 tsp mustard powder, and 0.25 tsp freshly grated nutmeg. The mustard powder brightens the flavor while the nutmeg adds that classic mac and cheese depth. Taste and adjust seasoning—this is where the magic happens!
🔥 Step 4: Assemble and Bake for Crispy Perfection
Transfer the macaroni mixture to a 9x13-inch baking dish, spreading it evenly. In a small bowl, mix the 0.5 cup panko breadcrumbs with 2 tbsp extra-virgin olive oil until evenly coated. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down gently with your fingers to ensure good contact.
Bake at 375°F for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The key is patience—don't open the oven door early or you'll lose that crispy crust. For the last 2 minutes, broil on high if needed to achieve maximum crispiness.
⏰ Step 5: Rest and Serve with Confidence
Remove from the oven and let the mac and cheese rest for 10 minutes before serving. This resting period allows the layers to set slightly and makes slicing much easier. The crispy topping will firm up as it cools, creating that perfect textural contrast with the creamy interior.
Slice into 6 generous portions and serve immediately. Each bite should deliver that irresistible combination of crispy breadcrumb topping, creamy cheese sauce, and perfectly al dente pasta. Trust me, this is the mac and cheese your taste buds have been craving!
Pro Tips For Making Baked Mac And Cheese Recipe Ree Drummond
- Preheat Like It’s Serious: Your oven needs to hit 375°F before the mac hits the pan—no exceptions. I used to slide the dish in cold, and the cheese would steam instead of brown. Give it 10 minutes to wake up, or you’ll end up with sad, pale mac.
- Grate Cheese Like a Pro: Sharp white cheddar and Gruyère need to be finely grated—no big chunks hiding in your sauce. Use the small holes of a box grater (or pulse in a food processor), then toss the cheese with a splash of heavy cream to melt it into a silky sauce. Trust me, your texture will thank you.
- Drain Mac, Then Toss Dry: Yes, the recipe says to drain the pasta, but don’t skip the towel step. Pat those elbows dry with a kitchen towel—even just a few seconds of shaking them in the colander helps. Wet noodles make the sauce watery, and we’re going for creamy, not soggy.
- Skip the Crowd in the Pan: Packing the baking dish too tight means uneven baking and a crust that’s crispy in spots, sad in others. Spread the mac in a single layer first, then mix in the cheese sauce—this guarantees a golden top and melty center. (I know, it looks messy, but it works.)
Pro cooking tips for perfect results
Cheese Melting Secrets
Low-and-slow heat is key for perfectly melted cheese. Start by warming your milk to 110°F—this helps dissolve the cheese without lumps. When adding the 2 cups sharp cheddar and 1 cup Gruyère, remove the pan from heat completely.
The residual heat will melt the cheese gradually, creating a velvety texture. Stir constantly for 2-3 minutes until completely smooth. 🧀
Pasta Water Magic
Never skip reserving pasta water—it’s the secret weapon for adjusting consistency. The starch in the water acts as a natural thickener and helps bind the sauce. If your mixture feels too thick after combining with pasta, add reserved water 1 tablespoon at a time until it reaches a pudding-like consistency.
This ensures every bite stays creamy, not dry. 💡
Crispy Top Hacks
For that perfect golden crust, press the breadcrumb topping down firmly before baking. Use a 9x13-inch baking dish (not glass—metal conducts heat better) and bake at 375°F for 20-25 minutes.
For extra crispiness, broil for the last 2 minutes. Pro tip: Spritz the breadcrumbs with a tiny bit of olive oil before pressing them down—this guarantees maximum crunch. 🔥
Oven Temp Control
Your oven’s accuracy matters more than you think. Preheat for 15 minutes and use an oven thermometer to confirm it’s truly at 375°F. Many home ovens run 25°F hotter or colder than set.
If your mac and cheese isn’t browning enough, increase the temp to 390°F for the last 5 minutes. Consistency is everything—don’t peek at the dish while baking! 🌡️
Seasoning Balance
The mustard powder and nutmeg are non-negotiable for depth. Start with 0.5 tsp mustard powder and 0.25 tsp freshly grated nutmeg, then taste and adjust. Too bland? Add a pinch more salt or a dash of cayenne.
Too sharp? A splash of warm milk mellows the flavors. Trust your palate—this is where homemade mac and cheese shines. 💫
Resting Matters
Let your baked mac and cheese rest for 10 minutes before slicing—this is when the magic happens. The cheese sets slightly, the breadcrumbs firm up, and the layers hold together perfectly.
Skipping this step leads to messy, runny slices. Use this time to set the table or prep sides—it’s worth the wait! ⏰
Nutrition facts
Frequently asked questions
Why does Ree Drummond's recipe use both cheddar and Gruyère?
The combination creates the perfect balance of flavors and textures. Sharp cheddar provides that classic tangy taste we love in mac and cheese, while Gruyère adds a nutty depth that makes the sauce richer and more complex. Together they create a velvety texture that's impossible to resist.
Can I make this recipe ahead of time?
This mac and cheese actually tastes better the next day. Assemble the dish and refrigerate it uncovered for 1-2 hours before baking. The cheese will firm up slightly, making it easier to slice and serve. For leftovers, reheat covered at 350°F for 15-20 minutes, then broil for 2 minutes to restore crispiness.
What's the best way to prevent a soggy breadcrumb topping?
Press the breadcrumbs down firmly before baking and avoid opening the oven door during the first 20 minutes of baking. For extra insurance, sprinkle a tiny bit of cornstarch over the breadcrumbs before pressing them down. Also, make sure your baking dish is metal—not glass—since metal conducts heat better and helps create that perfect crispy crust.
Can I substitute other cheeses if I don't have Gruyère?
Yes! For a similar flavor profile, try Parmesan (for nutty depth) or sharp provolone (for extra meltiness). If you want something milder, Monterey Jack works well. Just remember that Gruyère's unique flavor is what makes this recipe special—any substitute will change the taste slightly.
How do I know when the mac and cheese is perfectly cooked?
Look for three key signs: the top should be deep golden brown with crispy edges, the cheese should be fully melted with no lumps, and the edges should be bubbling. The internal temperature should reach 165°F. Most importantly, the breadcrumb topping should be crispy—if it's still soft, broil for 1-2 minutes at the end.