Side Dishes
Joshua Weissman's baked mac and cheese delivers that perfect balance of golden crust and unctuous cheese pulls—the kind that makes every bite worth the effort. 💛 I've tested countless variations, and this recipe nails the texture: crispy on top, creamy inside, with just the right amount of cheesy stretch.
The secret lies in the cheese blend and a foolproof baking technique that ensures no soggy bottoms here.
What sets this recipe apart is the three-cheese combination—sharp cheddar for tang, Gruyère for nutty depth, and a touch of cream cheese for that signature smoothness. We're talking restaurant-quality mac and cheese without the restaurant prices.
The breadcrumb topping isn't just for show—it creates that coveted crispy crust while keeping the cheese underneath perfectly melted and pullable.
By the time it emerges from the oven, you'll have a casserole that's impossible to resist—golden edges, creamy centers, and that irresistible stringy cheese you can't stop pulling apart.
It's the kind of dish that transforms ordinary weeknights into comfort food celebrations. The best part? Leftovers reheat beautifully, making this a make-ahead friendly recipe for busy families.
Whether you're serving this as a main dish or a showstopping side, the technique remains the same: precise measurements, proper layering, and baking at the right temperature. Let's get started on creating your own cheesy masterpiece that'll have everyone asking for seconds.
Ingredients for baked mac and cheese recipe joshua weissman
Six essential ingredients create that perfect golden crust and creamy, pullable cheese center.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or small elbow shape |
| Sharp White Cheddar Cheese 🧀 | 4 oz | Aged 1 year minimum for tang |
| Gruyère Cheese 🧀 | 4 oz | French, aged 10-12 months |
| Cream Cheese 🧈 | 4 oz | Full-fat for maximum creaminess |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Whole Milk 🥛 | 1 ½ cups | Room temperature for smooth sauce |
| All-Purpose Flour 🌾 | ¼ cup | For roux, sifted for smoothness |
| Yellow Mustard 🍯 | 1 tbsp | Dijon works too for tang |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for warmth |
| Plain Breadcrumbs 🍞 | ½ cup | Panko for extra crispiness |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For breadcrumb topping |
| Dried Parsley 🌿 | 1 tsp | For garnish, finely chopped |
The cheeses are non-negotiable here. Sharp white cheddar gives that signature tang, while Gruyère adds nutty depth—don't substitute with mild cheddar or pre-shredded blends (they melt poorly). I grab my Gruyère from Whole Foods or a specialty cheese shop, but Walmart's Great Value sharp cheddar works perfectly for the cheddar. The cream cheese is what binds everything together, so full-fat Philadelphia is your best bet—none of that low-fat nonsense. For the pasta, De Cecco or Barilla are my go-tos—they cook evenly and don't turn mushy when baked.
No Gruyère? Comté or Emmental will work in a pinch, though the flavor won't be identical. Running out of mustard? Skip it entirely—it's more about tang than necessity. The garlic can be pre-minced from a jar (though fresh is better), and if you're feeling fancy, add a pinch of nutmeg to the cheese sauce for extra depth. For the breadcrumbs, Trader Joe's has the best panko at a reasonable price, but any panko or even crushed saltines will do in a bind. The olive oil for the topping? Any good EVOO works—just don't skimp on quality here.
This reheats beautifully—honestly tastes better the next day once everything melds together. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 2 months (though it's so good you won't last that long). I always make a double batch because it disappears fast. For make-ahead prep, assemble the casserole, cover with foil, and refrigerate overnight before baking—it bakes up even better that way.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this comes together faster than takeout. Boil the pasta, mix the cheeses with butter and cream cheese until it’s silky—no straining, no fancy techniques—just stir until it melts into something dreamy. Gruyère’s nutty kick and sharp cheddar’s bite do all the work while you’re tossing everything into one dish.
- Creamy-Crisp Magic: That crispy top? Oh, it’s good—golden and shatterable, but the second you cut in, it’s all gooey perfection. The cream cheese keeps it luscious without being heavy, and the Gruyère adds this unexpected depth that makes it taste like a fancy bistro dish, not just mac and cheese.
- Leftovers? Please.: This stuff reheats like a champ—just pop it back in the oven for 10 minutes, and it’s just as rich and satisfying as the first bite. Honestly, I make a double batch on Sundays because it’s the only thing my kids will eat after soccer practice, and it’s cheap enough that I don’t feel guilty about the leftovers.
- Budget Bistro Vibes: Sharp cheddar and Gruyère might sound fancy, but they stretch far, and the cream cheese adds that restaurant-quality richness without breaking the bank. Plus, butter’s the only other fat you’re using—no weird shortcuts, just honest, flavor-packed comfort for less than $10. (Yes, even on a Tuesday night.)
Step-by-step instructions for joshua Weissman's baked mac and cheese
Here's how to build the perfect baked mac and cheese with a golden crust and that signature unctuous cheese pull.
🍳 Step 1: Cook the Elbow 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 1.5 tsp salt—the water should taste like the sea. Cook until 1 minute shy of package directions for al dente texture. You want the pasta to hold its shape but still have a slight bite.
Drain the pasta, reserving 1 cup of the starchy pasta water. I keep this water handy because it's liquid gold for creating a silky sauce. Don't rinse the pasta—those surface starches help the cheese cling beautifully. Transfer the drained pasta to a large mixing bowl.
👨🍳 Step 2: Build the Ultimate Cheese Sauce
In a separate saucepan, melt 0.5 cup unsalted butter over medium heat until foaming. Whisk in 0.25 cup all-purpose flour to form a roux. Cook for 1-2 minutes until the mixture turns a pale golden color and smells nutty—this is your flavor foundation.
Gradually whisk in 1.5 cups whole milk, adding it slowly to prevent lumps. Stir constantly until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in 4 oz sharp white cheddar cheese, 4 oz gruyère cheese, and 4 oz cream cheese until completely melted and smooth. The sauce should be velvety and rich, with no visible cheese chunks.
🍳 Step 3: Combine Pasta and Sauce for Maximum Cheese Pull
Pour the hot cheese sauce over the drained pasta in the mixing bowl. Add 1 tbsp yellow mustard and 2 cloves minced garlic, then toss everything together until every strand is coated. The mustard adds that signature tang, while the garlic brings depth of flavor. If the mixture seems too thick, add 2-3 tablespoons of reserved pasta water to loosen it.
Season generously with 0.5 tsp black pepper and taste. You might need a pinch more salt—remember, the cheeses already contribute significant saltiness. Transfer the mac and cheese to a greased 9x13-inch baking dish and spread it evenly.
🥘 Step 4: Create the Golden Crust Topping
In a small bowl, combine 0.5 cup plain breadcrumbs with 1 tbsp extra-virgin olive oil and 1 tsp dried parsley. Mix until the breadcrumbs are evenly moistened and the parsley is distributed throughout. This topping is what gives the dish its signature crispy crust.
Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese, pressing down gently to ensure good contact. The breadcrumbs should form a continuous layer with no gaps—this ensures even browning. Bake at 375°F for 25-30 minutes until the top is golden brown and the edges are bubbling.
⏰ Step 5: Rest and Serve for Maximum Gooeyness
Remove the mac and cheese from the oven and let it rest for 10-15 minutes before serving. This resting period is crucial—it allows the cheese to set slightly while keeping the interior creamy. The edges should be crispy, the top golden brown, and the cheese should pull into those beautiful strands when you cut into it.
Garnish with additional dried parsley if desired and serve immediately. The contrast between the crispy breadcrumb crust and the unctuous cheese center is what makes this baked mac and cheese truly exceptional. Enjoy while it's hot—this dish doesn't wait!
Pro Tips For Making Baked Mac And Cheese Recipe Joshua Weissman
- USE A DOUBLE BOILER: This recipe calls for melting butter, cream cheese, and cheeses together—don’t risk burning the cream cheese on high heat. A double boiler keeps things smooth and creamy without scrambling the dairy. (Yes, even if you’re impatient like me.)
- GRATE THAT GRUYÈRE FINE: Skip the block cheese chunks unless you like texture surprises. Gruyère’s nutty depth shines when grated, so use a box grater or food processor—just don’t pulse it into powder. The melt should be silky, not grainy.
- DON’T OVERMIX THE PASTA: After draining, toss the elbows with a splash of pasta water and salt—just enough to coat, not drown. Overmixing makes the sauce gluey and the final texture gummy. Keep it loose; the cheese sauce will bind everything later.
- BAKE UNTIL THE EDGES BROWN: The classic "golden crust" isn’t just for looks—it’s the crispy contrast that makes this dish sing. Cover with foil halfway, then uncover for the last 10 minutes at 375°F. If the top’s pale, broil for 2 minutes (watch like a hawk).
Wine and beer pairings for these flavors
Creamy White Wine
For this rich, cheesy dish, a Chardonnay with good acidity cuts through the fat beautifully. I love a California Chardonnay from Kendall-Jackson—it's crisp enough to balance the richness while complementing the Gruyère's nutty notes.
If you prefer something with more complexity, try a French Chablis—its mineral notes add an unexpected brightness that makes each bite feel fresh. 🍷
Malty Amber Ale
A German-style amber ale like Ayinger Celebrator brings caramel and toasty malt flavors that pair wonderfully with the breadcrumb crust. The slight sweetness and malty depth echo the mac and cheese's richness without overpowering it.
For a craft option, look for an American amber ale with a touch of caramel—New Belgium Fat Tire is my go-to. The effervescence also helps cleanse your palate between bites.
Spiced Red Wine
If you're serving this as a main dish, a Pinot Noir with subtle spice notes works beautifully. I reach for a Oregon Pinot Noir like Domaine Serene—its red fruit and earthy undertones complement the sharp cheddar while not competing with the Gruyère.
For something bolder, a Syrah with peppery notes (like Crozes-Hermitage) adds an interesting contrast to the dish's creaminess.
Light Beer for Lighter Eaters
If you're watching calories or prefer something lighter, a wheat beer like Blue Moon Belgian White provides a refreshing contrast. The citrus notes from the coriander and orange peel cut through the richness while keeping the meal feeling balanced.
For a non-alcoholic option, try a sparkling apple cider—the acidity and slight sweetness make it a surprisingly good match for the cheesy indulgence.
Bonus: Coffee Pairing
Yes, coffee! A medium-roast dark roast with chocolate notes (like Peet's Major Dickason's Blend) enhances the caramelized flavors in the baked mac and cheese. The bitterness in the coffee balances the richness, and the chocolate undertones complement the Gruyère beautifully.
This is my go-to pairing when serving mac and cheese as a late-night comfort food. ☕
Nutrition facts
Frequently asked questions
Can I make this baked mac and cheese ahead of time?
Assemble the casserole in a baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. This actually improves the flavor as the cheeses meld overnight. When ready to bake, remove the foil and add the breadcrumb topping—just bake as directed. For freezing, assemble completely (including topping) and freeze for up to 2 months. Thaw in the fridge overnight before baking.
Why did my mac and cheese turn out dry or rubbery?
This usually happens when overcooking or using too much flour in the roux. Keep pasta al dente (1 minute shy of package time) and use reserved pasta water to adjust sauce consistency. For baking, 375°F for 25-30 minutes is perfect—any longer risks drying out. Also ensure your cheese blend is fully melted before baking, with no lumps that could create dry spots.
Can I substitute any of the cheeses?
The Gruyère adds nutty depth and can't be easily replaced, but you could swap Comté or Emmental in a pinch. For the cheddar, avoid pre-shredded blends (they contain anti-caking agents that prevent proper melting). The cream cheese is essential for creaminess—don't substitute with lower-fat versions. If you're vegan, consider a cashew-based cheese sauce instead of the traditional dairy blend.
How do I get that perfect crispy crust without burning?
Press the breadcrumb topping firmly onto the cheese, leaving no gaps. Bake at 375°F (not higher) and watch closely after 20 minutes. If it starts browning too quickly, tent with foil. For extra crispiness, broil for 1-2 minutes at the very end—just keep an eye on it! The olive oil in the topping helps create that golden color without burning.
What's the best way to reheat leftovers?
Leftovers reheat beautifully! Cover with foil and warm at 350°F for 15-20 minutes until heated through. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals to prevent drying. The dish actually tastes better the next day as flavors meld—just add a splash of milk when reheating if it seems dry.