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Anne Burrell's mac and cheese recipe delivers the perfect balance of crispy breadcrumb topping and ultra-creamy cheddar sauce—just like you'd find in a high-end restaurant. The secret lies in a properly made roux and perfectly timed baking to achieve that golden, crunchy crown without sacrificing the rich, velvety texture underneath.
What sets this recipe apart is Anne Burrell's signature technique of baking the mac and cheese until the edges are crispy and the cheese sauce has thickened just enough to coat every noodle.
The breadcrumb topping adds a satisfying crunch that contrasts beautifully with the tender pasta and rich cheese filling—this isn't your childhood boxed mac and cheese.
By following this method, you'll achieve a dish that's restaurant-quality at home, with a crispy breadcrumb crust that stays crunchy even after cutting into it. The cheese sauce is rich but not heavy, perfectly balanced with a touch of tang from the buttermilk and sharp cheddar.
This is comfort food elevated to a whole new level.
The best part? This recipe scales beautifully for gatherings, and the leftovers reheat perfectly—just add a splash of milk to restore that creamy texture. Whether you're serving it as a main course or a crowd-pleasing side dish, this mac and cheese will be the star of the meal.
Ingredients for anne burrell mac and cheese
Restaurant-quality mac and cheese begins with these carefully selected ingredients, each playing a crucial role in the crispy crown and velvety sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or jumbo size preferred |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Freshly grated, block preferred |
| Buttermilk 🥛 | ½ cup | Full-fat for optimal creaminess |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | For roux, use high-protein |
| Whole Milk 🥛 | 2 cups | Room temperature preferred |
| Panko Breadcrumbs 🍞 | 1 cup | Japanese-style for extra crunch |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, fine grade |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Dried Mustard 🌿 | ½ tsp | For subtle tang |
| Heavy Cream 🥛 | ¼ cup | Full-fat for richness |
The cheese selection is non-negotiable for this recipe. Sharp white cheddar provides the perfect balance of tang and creaminess—avoid pre-shredded varieties as they contain anti-caking agents that prevent proper melting. For the best results, purchase a block from Whole Foods or specialty cheese shops where you can grate it yourself. The elbow macaroni should be medium or jumbo size to hold onto the cheese sauce better. Panko breadcrumbs from Japanese markets or specialty baking sections create the signature crispy crown, while regular breadcrumbs yield a softer texture. The buttermilk adds a subtle tang that brightens the rich cheese flavor—don't substitute with regular milk.
No sharp cheddar? Extra-sharp white cheddar or pepper jack work as substitutes, though the flavor profile will differ slightly. Running out of panko? Regular breadcrumbs toasted in the oven for 5 minutes provide a similar texture, though with less crunch. The heavy cream can be replaced with whole milk plus 1 tbsp melted butter for a lighter version, though the sauce will be slightly less luxurious. For the roux, high-protein flour from King Arthur or Bob's Red Mill develops a better flavor than all-purpose. The garlic and onion powders are essential for building depth—don't skip them, even if you're not a fan of raw garlic flavor.
This dish reheats beautifully—simply cover with foil and bake at 375°F for 15-20 minutes, then add a splash of milk to restore creaminess. For make-ahead convenience, assemble the dish up to the baking step, cover tightly, and refrigerate for up to 2 days. When ready to bake, add 10 minutes to the baking time. The crispy crown stays best when served immediately, but the creamy cheese sauce remains delicious for 3 days in the refrigerator. For parties, scale the recipe up by doubling the breadcrumb mixture and baking in a larger dish—just increase the oven time by 10-15 minutes to ensure even browning.
Why You'll Love This Recipe
- No-Fuss Stovetop Magic: I swear by this method—just butter, flour, and buttermilk whisked into a velvety sauce over elbow mac. No roux disasters, no waiting for water to boil forever. Honestly, the only measuring I do is eyeballing the cheese, and it’s always spot-on.
- Sharp Cheddar Obsession: That sharp white cheddar? It’s the star. The buttermilk keeps it creamy without being heavy, while the cheese melts into little salty pockets that make every bite ridiculously good. I’ll be real: I’ve tried fancier cheeses, but this combo is my secret weapon.
- Leftover Heaven: This mac reheats like a dream—just a splash of milk to loosen it up. Between us, it’s my go-to for potlucks or lazy Sundays because it tastes just as good cold in a sandwich the next day. (Yes, even on a Tuesday night.)
- Budget-Buster Win: Elbow mac and a block of cheddar? That’s it. No specialty ingredients, no markup—just pure, satisfying comfort food. I make this when my grocery budget’s tight, and somehow, it always feels like a treat. Not the prettiest, but the taste makes up for it.
Step-by-step instructions for Anne Burrell's crispy cheddar mac and cheese
Here's the method that delivers Anne Burrell's signature combination of creamy cheddar perfection topped with a golden, crunchy breadcrumb crown.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and salt it generously—it should taste like the sea. Add the 1.5 lbs elbow macaroni and cook until 1 minute before the package instructions specify for al dente. This slight undercooking ensures the pasta finishes cooking in the warm cheese sauce without becoming mushy.
Reserve 1 cup of the starchy pasta water before draining—this liquid is essential for creating a silky sauce. Drain the pasta completely and return it to the pot, tossing with a splash of the reserved water to prevent sticking. Keep the pot warm over low heat while you prepare the cheese sauce, as cold pasta will cool down the final dish.
Create the Creamy Cheddar Sauce with Perfect Texture
In a large, heavy-bottomed saucepan, melt the 0.75 cup unsalted butter over medium heat until it foams. Whisk in the 0.5 cup all-purpose flour to form a smooth roux, cooking for 2-3 minutes until it turns a pale golden color and smells nutty. This is your flavor foundation—don't rush this step or the sauce will taste raw.
Gradually whisk in the 2 cups whole milk and 0.5 cup buttermilk, ensuring no lumps form. Stir in the 2 cups freshly grated sharp white cheddar cheese, 0.25 cup heavy cream, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp dried mustard, 1.5 tsp kosher salt, and 0.5 tsp black pepper. Bring the mixture to a gentle simmer, stirring constantly until it thickens enough to coat the back of a spoon—this should take about 5-7 minutes.
Combine Pasta and Sauce for Maximum Creaminess
Add the drained elbow macaroni to the cheese sauce, tossing gently with tongs to coat each strand evenly. The residual heat from the pasta will help melt any remaining cheese clumps. If the sauce appears too thick, add 1-2 tablespoons of the reserved pasta water at a time until it reaches a velvety consistency. The sauce should cling to the pasta without being watery—this is where the magic happens.
Transfer the macaroni mixture to a greased 9x13-inch baking dish, spreading it into an even layer. The dish should be filled to about ¾ capacity—this ensures proper browning of the topping. Press down gently with a spatula to compact the macaroni slightly, which helps prevent the topping from sinking in later.
Prepare the Crispy Breadcrumb Topping
In a medium bowl, combine the 1 cup panko breadcrumbs, 0.25 cup freshly grated parmesan cheese, 1 tsp garlic powder, and 0.5 tsp black pepper. Mix until evenly distributed—this ensures every bite of the topping delivers maximum flavor. The panko should look dry but capable of holding its shape when pressed.
Spread the breadcrumb mixture evenly over the macaroni, pressing down lightly to create a compact, even layer. This step is crucial for achieving that signature crispy crown. For extra insurance, I like to use the back of a spoon to press the topping into the sauce, eliminating any gaps that might prevent even browning.
Bake to Golden Perfection and Broil for Crispiness
Preheat your oven to 375°F. Bake the macaroni casserole for 25-30 minutes until the edges begin to bubble and the topping turns a pale golden color. This initial baking ensures the cheese is fully melted and the topping starts to crisp.
Switch your oven to broil and increase the heat to high. Place the baking dish on the middle rack and broil for 2-3 minutes until the topping becomes a deep golden brown with crispy edges. Watch carefully—broiling can happen quickly, and you want that beautiful caramelized color without burning. The moment it reaches this stage, remove it from the oven immediately.
Let the macaroni rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and serve. Each bite should deliver the perfect combination of creamy, cheesy macaroni with a crispy, flavorful crown that contrasts beautifully against the rich sauce.
Pro Tips For Making Anne Burrell Mac And Cheese
- Strain the Cheese: I learned this the hard way—grated sharp white cheddar has a ton of moisture, and if you skip straining it, your sauce will turn into a soupy mess. After shredding, spread the cheese on a clean kitchen towel, fold it up, and let it sit for 10 minutes. It’s not glamorous, but it guarantees a thick, velvety sauce instead of a sad, watery one.
- Cook Pasta Al Dente: The recipe calls for elbow macaroni, and trust me, you cannot overcook it here. Pull it out 30 seconds before the package says it’s done—it’ll finish cooking in the oven, and you’ll avoid that mushy, gluey texture that ruins everything. (Yes, even if you’re impatient like me.)
- Whisk Like Your Life Depends on It: When you’re making the roux with butter, flour, and buttermilk, don’t just stir—whisk aggressively until it’s smooth and lump-free. I used to rush this, and my sauce would clump up in the oven. Take the extra 30 seconds now to save yourself from scraping gunk off your baking dish later.
- Use Cold Butter: Sounds weird, but it works: cut your unsalted butter into small cubes and chill them for 10 minutes before adding to the roux. This prevents the butter from turning into a greasy blob and ensures it melts evenly, giving you a creamy sauce instead of a greasy one. (Your future self will thank you.)
Best sauces and condiments for this anne burrell mac and cheese
Classic Cheese Sauce
Anne Burrell's signature starts with a roux-based cheese sauce that's richer than boxed versions. The key is using sharp white cheddar (never pre-shredded) combined with buttermilk for that signature tang.
I like to add a splash of heavy cream at the end for extra velvety texture—this is what makes the sauce cling perfectly to every noodle. 🧀
Crispy Breadcrumb Topping
The secret to that restaurant-quality crunch lies in Japanese-style panko mixed with freshly grated parmesan. For extra flavor, I toss in garlic powder and black pepper before pressing it firmly onto the mac and cheese.
Pro tip: Toast the breadcrumbs in the oven for 3-5 minutes at 350°F before mixing to enhance their crunch. 🍞
Spicy Variations
Want to kick things up? Add 1-2 teaspoons of hot sauce (like Cholula) or ½ teaspoon of cayenne pepper to the cheese sauce. For smoky heat, stir in 1 teaspoon of smoked paprika with the spices.
I also love adding diced jalapeños or crumbled chorizo to the breadcrumb topping for extra depth. 🌶️
Herb-Infused Sauce
Fresh herbs elevate this dish to gourmet status. Stir 1 tablespoon of finely chopped chives or thyme leaves into the finished sauce right before serving. For a more robust flavor, add 1 teaspoon of dried dill or 1 tablespoon of fresh parsley to the breadcrumb mix.
The herbs brighten the richness without overpowering it. 🌿
Bacon & Onion Topping
For a savory twist, cook 4 slices of thick-cut bacon until crispy, then crumble it into the breadcrumb mixture. Add ¼ cup of caramelized onions for sweetness that balances the saltiness. This combo adds a smoky, meaty depth that pairs perfectly with the creamy cheese. 🥓
Drizzle Finishes
After baking, drizzle with truffle oil (just ½ teaspoon) for an elegant touch. For a smoky finish, add a sprinkle of crushed red pepper flakes or smoked sea salt.
A final drizzle of hot honey (mix 1 teaspoon honey with ½ teaspoon hot sauce) adds sweet heat that cuts through the richness. 🍯
Nutrition facts
Frequently asked questions
Why does Anne Burrell's recipe call for freshly grated cheese instead of pre-shredded?
Pre-shredded cheese contains anti-caking agents that prevent proper melting, resulting in a grainy texture. Freshly grated sharp white cheddar melts smoothly into a velvety sauce that coats every noodle perfectly. For best results, grate the cheese yourself using a box grater or food processor with a shredding disk.
Can I make this mac and cheese ahead of time?
Assemble the dish up to the baking step, cover tightly, and refrigerate for up to 2 days. When ready to bake, add 10 minutes to the baking time. The crispy topping stays best when served immediately, but the creamy cheese sauce remains delicious for 3 days refrigerated. For parties, scale the recipe and bake in a larger dish.
What's the secret to getting that perfect crispy breadcrumb topping?
The key is using Japanese-style panko mixed with freshly grated parmesan and pressing it firmly onto the mac and cheese. For extra crunch, toast the breadcrumbs in the oven for 3-5 minutes at 350°F before mixing. The broiling step at the end is also crucial—watch closely for that deep golden brown color!
Can I substitute buttermilk in this recipe?
Yes, but the flavor will differ slightly. For ½ cup buttermilk, mix ½ cup milk with 1 teaspoon lemon juice or vinegar and let sit for 5 minutes to curdle. The buttermilk adds a subtle tang that balances the rich cheese—without it, the sauce will be slightly heavier. For a lighter version, you could also use ½ cup whole milk plus 1 tablespoon melted butter.
How do I fix a watery cheese sauce?
If your sauce is too thin, remove the baking dish from the oven and let it cool slightly. Stir in 1-2 tablespoons of cornstarch mixed with 1 tablespoon cold water to thicken it. For a quicker fix, sprinkle 1 tablespoon of all-purpose flour over the sauce and stir vigorously while it reheats. The reserved pasta water can also help adjust consistency—just add 1-2 tablespoons at a time while stirring.