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Andrew Gruel’s mac and cheese delivers restaurant-quality depth with smoky lager and sharp cheddar crust magic—this isn’t your childhood boxed version. The secret lies in a rich, velvety cheese sauce built on a roux foundation, then elevated with a crispy, caramelized top layer that’s impossible to resist.
I’ve perfected this technique over years of testing, ensuring every bite balances creamy texture with that addictive crunch.
What sets this recipe apart is the combination of sharp cheddar for bold flavor and a touch of smoky lager that adds complexity without overpowering. The crust, made with panko and melted butter, creates a golden, shatteringly crisp layer that contrasts perfectly with the tender pasta underneath.
Unlike traditional baked mac and cheese, this version uses a stovetop roux method for foolproof results—no lumps, just silky perfection.
By the time it emerges from the oven, you’ll have a dish that’s rich, indulgent, and packed with layers of flavor. The cheese sauce clings to each elbow macaroni, while the crispy crust adds a satisfying crunch in every bite.
This is the kind of mac and cheese that disappears faster than you can say “second helping.”
The best part? It’s versatile enough for weeknight dinners or holiday gatherings, and the technique is simple enough for home cooks to master. Whether you’re feeding a crowd or craving comfort food, this recipe delivers every time. Let’s get started on creating your own restaurant-worthy masterpiece.
Ingredients for andrew gruel mac and cheese
Sixteen ingredients transform into restaurant-worthy mac and cheese with smoky depth and crispy magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or elbow shape preferred |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Extra-Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | For roux foundation |
| Smoked Lager Beer 🍺 | 1 cup | Light to medium body |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Japanese Panko Breadcrumbs 🍞 | ½ cup | For crispy crust |
| Garlic Cloves 🧄 | 4 cloves | Minced for roux |
| Yellow Onion 🧅 | 1 whole | Diced, for roux |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Nutritional Yeast 🍃 | 2 tbsp | For umami depth |
The cheddar makes this dish—sharp white and extra-sharp for that perfect balance of tang and richness. Grab block cheese from the deli counter (pre-shredded gets clumpy and lacks flavor). For the beer, smoked lager is key—Allagash White or Goose Island Bourbon County work perfectly, but any smoky beer in your fridge will do. The butter? Use cold cubes—it melts slower for a smoother roux. If you're in a rush, European-style butter like Plugrá stays solid longer. The panko? Japanese-style is non-negotiable for that shatteringly crisp crust—Great Value or Suzuki are solid budget picks.
No smoked beer? Substitute with 1/2 cup beef broth + 1/2 cup dark lager (like Guinness) for smokiness. Short on sharp chedddar? Mix sharp white with a little pepper jack for heat. The nutritional yeast adds that cheesy umami—Bragg or Bob's Red Mill are reliable brands. For the roux, don't rush it—cook the butter and flour until it's a deep golden brown (about 5-7 minutes). That's where the flavor happens. The garlic and onion? Sauté them first in the butter until soft—don't let them brown, or they'll turn bitter. And if you're feeling fancy, toast the panko with a little butter before topping the dish.
This reheats beautifully—cover with foil and bake at 375°F for 15-20 minutes. The crust gets even crunchier the second time around. Store leftovers in an airtight container for up to 5 days, but honestly, it's gone by day two. For make-ahead prep, assemble everything except the crust the night before, refrigerate, then bake straight from cold in the morning. The crust will crisp up perfectly. Freezes well too—portion into individual servings before freezing for easy reheating. Just add 5-10 minutes to the baking time when thawed.
Why You'll Love This Recipe
- No-Paste Required: I swear by the roux method here, but it’s foolproof—just melt butter, whisk in flour, and let it cook until golden. No lumps, no stress, and honestly, the texture is chef’s kiss creamy.
- Sharp Cheese Magic: That combo of sharp white and extra-sharp cheddar? It’s the secret weapon. The white melts smooth, while the extra-sharp adds that tangy punch that makes you go back for seconds.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Toss it in a container, and it’s a solid lunch for work or school—no soggy pasta, just that perfect cheesy bite every time.
- Budget Stretch: Five ingredients, one dish. The flour and butter make it rich without breaking the bank, and a big batch feeds the whole family for days. My wallet thanks me every time.
Step-by-step instructions for Andrew Gruel's smoky lager mac and cheese
Let's build this showstopper—where crispy panko crust meets smoky beer cheese sauce.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add the 1.5 lbs elbow macaroni. Stir immediately to prevent sticking. Cook until 1 minute before the package instructions for al dente—you want it firm enough to hold its shape when mixed with the sauce. Reserve 1 cup of pasta water before draining, as we'll use it to adjust the sauce consistency later.
Here's the thing—overcooked pasta turns mushy in the oven. Test by biting a piece: it should have a slight bite. Drain well but don't rinse—those starchy waters help the sauce cling to every noodle. While the pasta cooks, I like to prep the roux so everything comes together smoothly when it's done.
Build the Smoky Lager Roux
In a large, heavy-bottomed pot, melt the 0.75 cup unsalted butter over medium heat. Add the 1 whole yellow onion and 4 cloves garlic cloves, cooking until softened and translucent—about 5 minutes. This step develops the base flavor, so don't rush it.
Sprinkle in the 0.5 cup all-purpose flour all at once and whisk vigorously for 1-2 minutes until it forms a golden roux. The smell should be nutty and rich—this is where the magic starts. Immediately pour in the 1 cup smoked lager beer, stirring constantly. The beer will bubble vigorously—this is normal. Let it simmer for 3-4 minutes until it thickens slightly.
Create the Creamy Cheese Sauce
Reduce heat to low and gradually whisk in the 1.5 cups whole milk and 2 tbsp nutritional yeast. Stir constantly to prevent lumps from forming. Once smooth, add the 2 cups sharp white cheddar cheese and 1.5 cups extra-sharp cheddar cheese, stirring until completely melted and the sauce is velvety smooth.
Season with 1.5 tsp kosher salt and 0.5 tsp black pepper. Taste and adjust—this is where the sharpness of the extra-sharp cheddar really shines. If the sauce is too thick, whisk in some of the reserved pasta water 1 tablespoon at a time until it reaches a creamy, coatable consistency. The sauce should be rich but still flow easily when you lift the whisk.
Combine Pasta and Sauce
Add the drained elbow macaroni to the cheese sauce and stir gently to coat each noodle evenly. The pasta will absorb the sauce quickly, so work efficiently. Transfer the entire mixture to a greased 9x13-inch baking dish, spreading it into an even layer. This ensures even browning and crisping in the oven.
Sprinkle the 0.5 cup Japanese panko breadcrumbs evenly over the top, pressing down lightly with a spatula. This creates that coveted crispy crust we're after. For extra flavor, I like to add a pinch of salt and a crack of black pepper on top before baking.
Bake to Golden Perfection
Preheat your oven to 375°F. Bake uncovered for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The panko should be crispy enough to crunch between your fingers when you press down gently.
Let it rest for 5-10 minutes before serving—this allows the top to set and makes it easier to slice. The cheese sauce will be thick but still creamy, with that perfect balance of sharp cheddar and smoky beer notes. Serve immediately with a simple green salad or crusty bread to soak up every last bite.
Pro Tips For Making Andrew Gruel Mac And Cheese
- Cook pasta al dente: This isn’t just about taste—it’s about texture. Pull those elbows out when they still have a very slight bite (about 1 minute before package time). Gruel’s sauce needs something to cling to, and mushy pasta turns it into a sad, gloppy mess. I learned this after making a batch where the noodles turned to paste mid-bite—not the vibe.
- Melt cheddar slowly: Dump all that sharp cheddar into hot butter and you’ll end up with scrambled cheese. Instead, lower the heat to medium-low once the roux forms, then whisk in the cheese a handful at a time. Let each addition melt completely before adding more—rushing this step is how you get grainy bits that ruin the creamy dream.
- Skip the pre-shredded cheese: Pre-shredded cheese is coated with anti-caking agents that turn your mac and cheese into a dry, crumbly disaster. Grate your own sharp and extra-sharp cheddar—it melts smoother and packs more flavor. Use a box grater or food processor, but don’t pulse too finely or the sauce will turn gluey.
- Rest before serving: Right out of the oven, that gruel sauce looks perfect—then it slides off the noodles like a greased pig. Tent the dish with foil and let it sit for 5 minutes. The starch in the sauce thickens, the cheese sets slightly, and the noodles soak up just enough to hold everything together. (Yes, even if you’re impatient like me.)
Creative variations of these flavors
Smoky Lager Swap
No smoked beer? No problem! Replace the 1 cup smoked lager with ½ cup beef broth and ½ cup dark lager (like Guinness). The broth adds depth while the dark lager brings caramelized sweetness and a touch of smokiness.
For an even deeper flavor, add 1 tsp liquid smoke—just a drop or two enhances the smoky profile without overpowering. 🌶️
Spicy Kick
Craving heat? Stir in 1 tbsp hot sauce (like Cholula) or ½ tsp cayenne pepper when melting the cheese. For a smoky-spicy twist, add 1 tbsp smoked paprika to the roux.
If you love jalapeños, finely dice 1-2 jalapeños and fold them into the sauce before baking. Trust me, the contrast of creamy cheese and fiery heat is pure magic. 🔥
Extra Crispy Top
Want that crust to be next-level crispy? Mix 2 tbsp melted butter with the panko breadcrumbs before topping the dish. For even more crunch, press a layer of crushed potato chips (like Kettle Brand) under the panko.
Bake as directed, and you’ll get a shatteringly crispy top that’ll have everyone asking for seconds. 🥔
Vegetable Boost
Add 1 cup roasted butternut squash or steamed broccoli florets to the baking dish before topping with panko. For a heartier version, fold in ½ cup cooked bacon or sautéed mushrooms into the cheese sauce.
These additions keep the dish rich but add texture and nutrients—perfect for a balanced meal. 🥦
Protein Upgrade
Turn this into a full meal by folding in 1 cup cooked pulled pork, shredded rotisserie chicken, or crumbled sausage. For a vegetarian option, stir in ½ cup chickpeas or white beans for protein and texture.
The key is to heat the protein separately and mix it in gently to avoid breaking the pasta. 🍗
Make-Ahead Magic
Assemble the mac and cheese completely (even the crust) up to 24 hours ahead and refrigerate. When ready to bake, add 5-10 minutes to the baking time—it’ll come out just as crispy.
For freezing, bake the dish, let it cool completely, then wrap tightly in plastic wrap followed by foil. Reheat covered at 350°F for 20-25 minutes until bubbly. ❄️
Nutrition facts
Frequently asked questions
Why does this recipe use both sharp white and extra-sharp cheddar?
This combination creates the perfect balance of flavors—sharp white cheddar provides a clean, tangy base while extra-sharp cheddar adds depth and complexity. The extra-sharp variety enhances the smoky beer notes without overpowering the dish.
Can I substitute regular lager for smoked lager?
You can, but the dish will lose its signature smoky depth. For a similar effect, use ½ cup beef broth + ½ cup dark lager (like Guinness) or add 1 tsp liquid smoke to the roux. The smokiness is key to Andrew Gruel's signature flavor profile.
How do I prevent the panko crust from getting soggy?
Press the panko firmly into the cheese sauce before baking and bake uncovered at 375°F for the full 20-25 minutes. For extra insurance, toast the panko in a dry pan for 2-3 minutes before topping the dish. This creates a barrier that locks in crispiness.
What's the best way to reheat leftovers?
Cover with foil and reheat at 375°F for 15-20 minutes. The crust will crisp up again, and the cheese sauce stays creamy. For microwave reheating, use 30-second intervals on low power, stirring between each, to avoid drying out the pasta.
Is elbow macaroni the only pasta that works?
While elbow macaroni is ideal for its shape, you can use penne, cavatappi, or cavatappi—any short pasta that holds sauce well. Long pasta like spaghetti won't work as the sauce would slide off. For a different texture, try small shells or gemelli, but adjust baking time by 5 minutes**.