Appetizers
Anthony Bourdain's mac and cheese was legendary for its creamy, golden perfection—that signature crispy top and velvety sauce that made it unforgettable. This recipe captures his technique: a rich, buttery roux, a perfect cheese blend, and the art of baking until those coveted bubbles form.
I've tested it countless times, and it never fails to deliver that restaurant-quality texture we all crave.
The secret lies in the roux—cooked low and slow until it's nutty and flavorful—before adding the cheese. A mix of sharp cheddar, Gruyère, and cream cheese creates that signature depth, while a splash of pasta water keeps the sauce silky.
The dish bakes until the top is golden and bubbly, with edges that are just crisp enough to contrast the creamy center.
What you'll end up with is a dish that's perfectly balanced: tender pasta, a sauce so rich it coats every noodle, and a crust that's crispy enough to stand up to a fork.
It's the kind of mac and cheese that makes you want to slow down and savor every bite, just like Bourdain would have. The aroma alone will have everyone gathering around the table.
This recipe works as a main dish or a crowd-pleasing appetizer—just scale up the portions. The technique is straightforward, but the results are anything but basic. Let's get cooking—your taste buds will thank you.
Ingredients for anthony's mac and cheese
Buttery roux, three cheeses, and that golden crust—this is how Bourdain made it perfect.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Medium or elbow shape preferred |
| Unsalted Butter 🧈 | ¾ cup | European-style for best flavor |
| All-Purpose Flour 🌾 | ½ cup | For roux base |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, aged variety |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Whole Milk 🥛 | 1 ½ cups | Warmed for smooth sauce |
| Yellow Onion 🧅 | 1 whole | Diced, for roux |
| Garlic Cloves 🧄 | 3 cloves | Minced, for depth |
| Dijon Mustard 🍯 | 1 tbsp | For tangy note |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For drizzling |
The cheese is non-negotiable here. Gruyère brings that nutty depth, while the sharp cheddar adds bite—don't skimp on quality. I grab Cabot cheddar and Whittard of Chelsea Gruyère from the specialty cheese counter (they keep it vacuum-sealed for freshness). For the butter, Plugrá or European-style makes all the difference—it's worth the extra money. The panko? Japanese-style from Trader Joe's gives the best crispy texture, but any good-quality panko works. Toast it lightly before adding to the top for extra crunch.
No Gruyère? Comté or Emmental are decent swaps, though they won't be identical. Cream cheese can be omitted if you're dairy-sensitive, but the sauce will be less rich—cashew cream works in a pinch. The mustard is key for that signature tang, but if you're avoiding it, a splash of lemon juice does the trick. For the pasta, elbow macaroni is traditional, but cavatappi or gemelli hold sauce beautifully. And if you're making this ahead? Cook the pasta al dente—it'll finish cooking in the oven, and you'll avoid that sad, mushy texture.
This dish tastes even better the next day—make it ahead and reheat for maximum flavor. Store leftovers covered in the fridge for 4-5 days, or freeze portions for 3 months. I like to portion it into individual ramekins before baking so everyone gets their own perfect serving. The sauce thickens as it sits, so a splash of warm milk or pasta water brings it back to perfection when reheating. And trust me, the crispy top? Don't skip the broiler—that's where the magic happens.
Why You'll Love This Recipe
- No-Fuss Roux Magic: The second you melt butter and whisk in flour, you’re halfway there. No fancy techniques—just 5 minutes of stirring until it thickens like a dream, then cheese takes over. Honestly, I’ve made mac and cheese where the roux burned or broke. This one? Foolproof.
- Cheese Love at First Bite: Sharp white cheddar and Gruyère aren’t just mixed in—they’re melted together until the sauce is velvety with little crispy pockets. That nutty Gruyère depth? It’s the secret weapon. (Yes, even on a Tuesday night.)
- Lunchbox to Dinner Party: Make a big batch Sunday, and you’ve got weekday lunches or a crowd-pleasing side for guests. The pasta holds up better than store-bought boxes, and the flavor only gets richer the next day. My daughter picks out the Gruyère for her lunch, but still asks for seconds.
- Budget That Doesn’t Skimp: Four ingredients, one pot, zero waste. Butter and flour stretch farther than you’d think, and cheddar/Gruyère combo feels fancy without the price tag. I’ll be real: this is my go-to when I’m broke but refuse to eat sad mac and cheese.
Step-by-step instructions for anthony's mac and cheese recipe
Here's how to create that legendary golden bubble topping and ultra-creamy sauce.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Season generously with 1 teaspoon kosher salt—the water should taste like the ocean. Cook until 1 minute before the package instructions for al dente (about 8-10 minutes). You want the pasta to have a slight bite—it'll finish cooking in the oven.
While the pasta cooks, I like to reserve 1 cup of pasta water before draining. This starchy liquid is our secret weapon for creating a silky sauce later. Drain the pasta and set it aside in the pot—don't rinse it, as the surface starch helps the cheese cling beautifully.
Build the Ultimate Roux and Cheese Sauce
In a large, heavy-bottomed skillet, melt 0.75 cup unsalted butter over medium heat. Add the 1 whole yellow onion and cook for 5 minutes until softened and translucent. Stir in 3 cloves minced garlic and cook for another 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Reduce heat to medium-low and whisk in 0.5 cup all-purpose flour to form a smooth roux. Cook for 2-3 minutes, stirring constantly, until it turns a light golden color. This is your flavor foundation—don't rush it or you'll burn the flour.
Gradually whisk in 1.5 cups warmed whole milk until smooth. Add 2 cups shredded sharp white cheddar cheese, 1 cup shredded gruyère cheese, and 8 oz cream cheese (cut into small cubes for even melting). Stir until completely melted and smooth, about 3-4 minutes on low heat. The sauce should be thick but still coat the back of a spoon.
Combine Pasta and Sauce for Maximum Creaminess
Add the cooked macaroni to the cheese sauce and stir gently to coat every strand. The pasta water you reserved comes into play now—add ½ cup at a time until the sauce reaches your desired consistency. You want it thick enough to cling but still silky smooth.
Remove from heat and stir in 1 tablespoon Dijon mustard, 1.5 teaspoons kosher salt, and 0.5 teaspoon ground black pepper. Taste and adjust seasoning—this is where the magic happens. The mustard adds a subtle tang that balances the richness of all that cheese.
Assemble and Bake to Golden Bubble Perfection
Transfer the macaroni mixture to a greased 9x13-inch baking dish. Smooth the top with a spatula for an even surface. In a small bowl, mix 0.5 cup panko breadcrumbs with 1 tablespoon extra-virgin olive oil—this creates our crispy topping.
Sprinkle the panko mixture evenly over the top, pressing down gently to help it adhere. Bake at 375°F for 20-25 minutes until the top is golden brown and bubbly. Here's the thing—don't overbake. You want that crispy crust but still creamy cheese underneath. The edges should be golden while the center remains slightly soft.
Rest and Serve with Confidence
Let the mac and cheese rest for 5-10 minutes before serving. This allows the layers to set slightly, making it easier to slice and serve. The internal temperature should reach 165°F—use an instant-read thermometer to check the center.
Serve immediately with a crisp green salad or steamed vegetables. Each bite should deliver that perfect combination of creamy, cheesy goodness with a crispy, golden topping. This isn't just mac and cheese—it's comfort food perfection that'll have everyone asking for seconds.
Pro Tips For Making Anthony'S Mac And Cheese
- Cook pasta al dente: Anthony’s recipe relies on elbow macaroni that’s just shy of perfect—no mushy, overcooked noodles. The rule is simple: pull it out when it’s still holding a tiny bite of resistance, then toss immediately with the cheese sauce. I learned this the hard way—drained pasta left sitting in the colander turns to glue, no matter how much butter you throw at it.
- Grate cheese aggressively: Sharp white cheddar and Gruyère need to be finely grated—think restaurant-style, not the lazy shreds from a box. A box grater or food processor works best, and don’t skip the step of mixing the cheeses first. I was skeptical until I tried it: the sauce melts smoother and sticks better, with no clumps lurking in the final bite.
- Bloom the roux low: Whisking butter and flour over medium-low heat until it’s a pale gold—not brown—is non-negotiable here. Too hot, and you’ll taste raw flour; too cool, and the sauce won’t thicken properly. My grandmother swore by this, and she was right: the roux should coat the back of a spoon like a thin, glossy film.
- Temper the cheese slowly: Dumping grated cheese into a hot roux is a fast track to scrambled cheese. Instead, whisk in a splash of milk or pasta water first to cool the roux slightly, then add the cheese in batches. This keeps the sauce silky, not greasy or grainy—trust the process, even if it feels slow.
Storing and reheating your anthony's mac and cheese
Fridge Storage Tips
Let your mac and cheese cool completely before transferring to an airtight container—I use glass Pyrex with snap-on lids. Store at 40°F or below for up to 4 days, but honestly, it tastes even better the next day as the flavors meld.
The sauce thickens slightly when chilled, so add 2-3 tablespoons of warm milk or pasta water when reheating to restore that silky texture. 💫
Freezer-Friendly Prep
For longer storage, portion into ramekins or freezer-safe containers (leave 1-inch headspace for expansion). Freeze for up to 3 months—the panko topping stays crispy when reheated properly. When ready to eat, thaw overnight in the fridge, then reheat gently to avoid a soggy crust.
I like to cover with a damp paper towel during reheating to keep things moist. ❄️
Oven Reheating Method
Preheat your oven to 350°F and transfer the baked mac and cheese (still in its dish) to a baking sheet for stability. Cover tightly with aluminum foil and bake for 15-20 minutes until heated through.
The foil traps steam, preventing the panko from drying out. For extra crispiness, broil for 1-2 minutes at the end—just watch it like a hawk to avoid burning. 🔥
Microwave Hack
For quick reheats, cover individual portions with a damp paper towel and microwave on 50% power for 2-3 minutes. Stir halfway, then continue in 30-second bursts until reaching 165°F.
Add a splash of warm milk if the sauce looks too thick. Pro tip: Sprinkle fresh breadcrumbs on top after reheating for a quick crispy finish. ✨
Broiler Crispy Top
If your mac and cheese lost its golden crust during storage, broil it for 2-3 minutes before serving. Place the dish on a baking sheet (for easy cleanup) and watch closely—broilers can be temperamental.
A quick spray of olive oil before broiling helps restore that perfect crunch. This works especially well for leftovers that need a texture boost. 💛
Make-Ahead Baking
Want to impress a crowd? Assemble the dish in the baking dish the night before, cover, and refrigerate. Add the panko topping in the morning, then bake straight from the fridge for 30-35 minutes (the extra time accounts for the cold start).
This ensures a perfect golden crust without rushing. Just add 5-10 minutes to your baking time—trust me, it’s worth it. 🍽️
Nutrition facts
Frequently asked questions
Can I make this mac and cheese without baking it?
For a stovetop version, simply mix the cooked pasta with the cheese sauce and serve immediately. The texture will be creamier without the crispy topping, but it's still delicious. Just add a sprinkle of fresh breadcrumbs or grated Parmesan on top before serving if you want that extra crunch.
What's the best way to substitute Gruyère?
If you can't find Gruyère, try Comté or Emmental for a similar nutty flavor. For a sharper taste, add a little more cheddar. Avoid pre-shredded cheese—it contains anti-caking agents that can make the sauce grainy. Always shred your own for that smooth, velvety texture Bourdain loved.
Why did my mac and cheese turn out too thick?
This usually happens if you didn't add enough pasta water to loosen the sauce. The key is to add it gradually—start with ½ cup and add more as needed. If it's already too thick after baking, stir in warm milk or pasta water to restore that perfect consistency.
Can I make this mac and cheese ahead of time?
Yes! Assemble the dish (without the panko topping) and refrigerate overnight. The next morning, add the breadcrumbs and bake straight from the fridge for 30-35 minutes. This gives you that perfect golden crust without rushing. The flavors also develop beautifully overnight.
How do I make this vegetarian?
This recipe is already vegetarian-friendly! Just skip any optional bacon or meat garnishes. For extra richness, consider adding a splash of nutritional yeast or a vegan butter substitute. The cheese blend and roux technique work perfectly for a plant-based version that's just as satisfying.