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Anne Burrell's mac and cheese delivers that perfect balance of a crispy golden crust and gooey cheddar rivers that make every bite irresistible. This recipe transforms simple ingredients into a restaurant-quality dish with her signature roux method and carefully selected cheese blend.
The secret lies in the technique—slow cooking the roux to develop deep flavor while maintaining that velvety texture.
What sets this apart is the attention to detail: a proper cheese sauce that never breaks, a crispy breadcrumb topping that adds texture, and the right balance of sharp cheddar for that classic tang.
Unlike many recipes, this one doesn’t rely on shortcuts—just time and patience to create something truly special. The result? Mac and cheese that’s rich, indulgent, and worth every bite.
The process is straightforward but requires precision: cooking the pasta al dente, building the roux properly, and ensuring the cheese melts smoothly into a luscious sauce. The crispy topping isn’t just for show—it’s what elevates this dish from ordinary to extraordinary.
Whether you're feeding a crowd or treating yourself, this recipe delivers every time. Serve it as a main course with a simple green salad or roasted vegetables, or turn it into a hearty side dish for your favorite proteins.
The key is in the execution—follow these steps, and you’ll have mac and cheese that rivals your favorite restaurant. Let’s get started!
Ingredients for anne burrell mac and cheese
Six ingredients transform into restaurant-quality mac and cheese with Anne Burrell's signature crispy crust and gooey cheddar rivers.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Dry, medium or jumbo size |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | For roux, spooned and leveled |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Medium Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Whole Milk 🥛 | 2 cups | Whole milk for creaminess |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Yellow Mustard 🍯 | 1 tbsp | For tangy depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, for topping |
| Garlic Powder 🧄 | ½ tsp | For topping seasoning |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
The cheeses are non-negotiable here. Sharp white cheddar brings that signature tang, while medium cheddar adds creaminess. Block cheese is a must—pre-shredded has anti-caking agents that make the sauce grainy. Grab these from the cheese counter at Whole Foods or your local specialty grocer; they'll grate it fresh for you. The pasta? Elbow macaroni is ideal—medium or jumbo size holds up to the sauce better than small shapes. If you're cooking for a crowd, Costco sells pre-shredded cheese in bulk, but I still recommend grating your own for the best texture. The butter should be cold and cubed when you start the roux—this prevents it from cooking too fast and burning.
No sharp cheddar? Extra sharp cheddar at half the amount works in a pinch, but the flavor won't be quite the same. Running out of milk? Half-and-half or light cream will give you a richer sauce, but the texture will be slightly heavier. The mustard is crucial—it cuts through the richness and adds depth. Dijon mustard can replace yellow mustard if that's what you have. For the topping, Panko plus Parmesan is the golden standard, but regular breadcrumbs with extra Parm work too. If you're feeling fancy, toast the breadcrumbs in butter first for extra crunch. The garlic powder is optional but adds a nice aromatic note—skip it if you're not a fan of garlic flavor in your topping.
This reheats beautifully—just cover with foil and warm in the oven at 350°F for 15-20 minutes. The topping stays crispy if you reheat it covered, then broil for 2 minutes at the end. Keeps in the fridge for 4-5 days, though I find it's best within the first two. For leftovers, portion into individual containers with the crispy topping on top—it stays crunchy longer that way. Freezes well for up to 3 months, though the topping may lose some crispness when thawed. If you're making this ahead, assemble everything except the topping, refrigerate overnight, then bake with the topping the next day for maximum crispiness.
Why You'll Love This Recipe
- No-Fuss Stovetop: I swear by this method—just melt butter, whisk in flour, add milk, and let it thicken. No roux mistakes, no lumps, and honestly? Even my college-dorm version turned out perfect.
- Two-Cheese Magic: Sharp white cheddar for that bright, tangy bite and medium cheddar for creamy richness. The combo melts into a blanket of flavor that’s dangerously hard to stop eating.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Pack it cold for a crispy, cheesy lunch or reheat it for a quick dinner—my kids still beg for it after school, no lie.
- Pantry Staple: Butter, flour, milk, and cheddar? That’s it. No specialty ingredients, no last-minute grocery runs. I’ve made this on a whim with whatever was in the fridge, and it’s always a win.
Step-by-step instructions for Anne Burrell's mac and cheese
This method delivers the perfect balance of crispy golden crust and ultra-creamy cheddar rivers.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 pounds of elbow macaroni. Season the water generously with salt—it should taste like the ocean. Cook the pasta for 1 minute less than the package instructions specify for al dente texture. You want the pasta to be firm to the bite when drained, as it will continue cooking in the oven.
While the pasta cooks, I like to reserve 1 cup of pasta water before draining. This starchy liquid is essential for creating a silky sauce later. Drain the pasta in a colander and return it to the pot to prevent drying out. The pasta should be hot when you're ready to combine it with the cheese sauce.
Prepare the Creamy Cheese Sauce
In a large Dutch oven or heavy pot, melt ½ cup of cold, cubed unsalted butter over medium heat. Once the butter has completely melted and begins to foam, whisk in ½ cup of all-purpose flour to create a roux. Cook the roux for 2-3 minutes, stirring constantly, until it turns a light golden color and smells nutty—this ensures proper thickening of the sauce.
Slowly pour in 2 cups of whole milk while whisking vigorously to prevent lumps from forming. Add ½ cup of heavy cream and 1 tablespoon of yellow mustard, then stir in 2 cups of shredded sharp white cheddar cheese and 1.5 cups of shredded medium cheddar cheese. Cook the mixture over medium-low heat for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon. Season with 1.5 teaspoons of salt and ½ teaspoon of freshly ground black pepper.
Combine Pasta and Sauce
Add the drained, hot pasta to the cheese sauce and stir gently to coat every strand evenly. The mixture should be thick and creamy, with the cheese melted completely. If the sauce appears too thick, add ¼ cup of reserved pasta water to loosen it to your desired consistency. This step is crucial for achieving that signature Anne Burrell texture—creamy yet not watery, with pockets of melted cheese.
Transfer the pasta mixture to a 9x13-inch baking dish, spreading it out evenly. The dish should be about ¾ full—this ensures proper browning of the crust. For best results, use a greased baking dish or one coated with a thin layer of butter to prevent sticking.
Create the Crispy Topping
In a small bowl, combine 1 cup of panko breadcrumbs, ¼ cup of freshly grated parmesan cheese, ½ teaspoon of garlic powder, and 1 tablespoon of dried parsley. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down gently to ensure it adheres to the surface. This topping is what creates that coveted crispy crust that contrasts beautifully with the creamy interior.
Bake the mac and cheese uncovered at 375°F for 20-25 minutes, until the top is deep golden brown and the edges are bubbling. The cheese should be fully melted with visible rivers forming on the surface. If the topping isn't brown enough after 20 minutes, increase the oven temperature to 400°F and broil for 1-2 minutes, watching closely to avoid burning.
Rest and Serve
Remove the mac and cheese from the oven and let it rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and serve. The dish should be bubbly with a crispy, golden-brown crust that contrasts perfectly with the creamy, cheesy interior.
Garnish with an additional sprinkle of dried parsley if desired. Serve immediately while the cheese is still warm and gooey. For the best experience, pair with a simple green salad or crusty bread to soak up any remaining sauce.
Pro Tips For Making Anne Burrell Mac And Cheese
- Cook Pasta Al Dente: DESCRIPTION:
- Melt Cheese Slowly: DESCRIPTION:
- Skip the Pre-Shredded Cheese: DESCRIPTION:
- Reserve Starchy Water: DESCRIPTION:
Troubleshooting perfect results
Sauce Too Thick?
If your cheese sauce thickens too much and becomes grainy, don’t panic! The fix is simple: whisk in reserved pasta water (about ¼ cup at a time) until you reach a smooth, creamy consistency. This starchy liquid helps emulsify the sauce without thinning it too much.
I’ve found that sharp white cheddar can make the sauce thicker faster, so if you’re using extra sharp, reduce the cooking time by 1-2 minutes to prevent clumping. 💫
Cheese Not Melting?
If your cheese isn’t melting smoothly, it’s likely because the sauce isn’t hot enough or you’re using pre-shredded cheese. Block cheese is a must—it melts better and avoids anti-caking agents that make the sauce grainy.
To fix it, place the pot over low heat and stir gently, adding 1-2 tablespoons of milk at a time until the cheese fully melts. Avoid high heat—it can cause the sauce to separate. For extra insurance, whisk in ½ teaspoon of Dijon mustard to help emulsify the cheese. 🧀
Topping Too Soft?
A soggy topping ruins the perfect crispy crust. To prevent this, press the breadcrumb mixture firmly onto the mac and cheese before baking. For extra crunch, toast the panko in a dry skillet over medium heat for 2-3 minutes before adding it to the dish.
If your topping still feels soft after baking, broil for 1-2 minutes at 400°F right before serving—just watch closely to avoid burning. 🍞
Pasta Too Dry?
If your pasta ends up dry and clumpy, it’s likely because it cooled too much before mixing with the sauce. Keep the drained pasta in the pot over low heat while you prepare the cheese sauce.
For extra moisture, add 2-3 tablespoons of reserved pasta water when combining the pasta and sauce. If the pasta is already dry, stir in 1-2 tablespoons of milk or heavy cream to restore creaminess. 🍝
Burnt Roux?
A burnt roux will ruin the entire dish, so keep an eye on it! Cook the roux over medium heat and stir constantly for 2-3 minutes until it turns a light golden color.
If it darkens too quickly, remove the pot from heat and let it cool slightly before continuing. For a foolproof method, melt the butter first, then whisk in the flour and reduce the heat to medium-low to control the cooking process. 🔥
Bubbles but No Crust?
If your mac and cheese is bubbly but the topping isn’t crispy, the issue is likely underbaking or too much moisture. Ensure your baking dish is greased or buttered to prevent sticking, and bake at 375°F for the full 20-25 minutes.
If the topping still won’t crisp, try baking it at 400°F for 10 minutes before adding the breadcrumbs, then top and bake for an additional 5-7 minutes. For extra insurance, sprinkle 1 tablespoon of melted butter over the topping before baking. ✨
Nutrition facts
Frequently asked questions
What makes Anne Burrell's mac and cheese different from other recipes?
The key differences lie in her roux technique and cheese blend. She uses a light golden roux cooked slowly for deep flavor, plus a mix of sharp white cheddar and medium cheddar for that signature tangy-creamy balance. The crispy panko-parmesan topping and mustard in the sauce create the signature texture contrast that sets it apart.
Can I make this recipe without sharp white cheddar?
Yes, but the flavor won't be identical. Substitute with extra sharp cheddar at half the amount (1 cup) or use 2 cups of medium cheddar plus ½ teaspoon of white wine vinegar to mimic the tang. For best results, use block cheese that you grate yourself—pre-shredded contains anti-caking agents that make the sauce grainy.
How do I get the crispy crust without burning it?
Press the panko-parmesan topping firmly onto the mac and cheese before baking. For extra insurance, bake at 375°F for 20 minutes, then broil for just 1-2 minutes at the end—watch closely to avoid burning. A buttered baking dish also helps create that perfect golden crust.
Can I make this ahead of time?
Assemble everything except the topping, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add the topping and bake as directed. For best results, bake from cold—this helps the crust crisp properly. Leftovers keep well in the fridge for 4-5 days.
Why does my cheese sauce get grainy?
Graininess usually happens from pre-shredded cheese or overcooking the sauce. Always use block cheese and cook the sauce over medium-low heat until just thickened. If it gets grainy, whisk in 1-2 tablespoons of milk to smooth it out. The mustard in the recipe helps prevent separation.