Au Bon Pain Mac and Cheese Recipe: Crispy Breadcrumb Crown Over Gooey Cheddar Rivers

This Au Bon Pain mac and cheese recipe delivers the same restaurant-quality experience you crave at home, with its signature crispy breadcrumb crown and rivers of gooey cheddar. 💛 The secret lies in a slow-simmered cheese sauce built on a rich roux, creating that perfect balance of tangy sharpness and velvety smoothness.

I've perfected this technique over years of testing, ensuring every bite matches the iconic flavor profile that made Au Bon Pain famous.

The process starts with perfectly cooked elbow macaroni, then transforms into a decadent cheese sauce using sharp cheddar, cream, and butter. What sets this apart is the optional baking step—just 10 minutes under the broiler—that creates that golden, crispy breadcrumb topping while keeping the cheese underneath gloriously melty.

The sauce clings to every noodle, creating that irresistible pull-apart texture.

By the time you're done, you'll have a dish that's rich, indulgent, and impossible to resist—just like the original. The crispy crown contrasts beautifully with the creamy cheese, while the tangy flavor profile makes it more than just comfort food.

This is the kind of mac and cheese that turns ordinary weeknights into special occasions.

Serve it as a main course with a side salad or garlic bread, or make it the star of your holiday table. The recipe scales perfectly for crowds, and leftovers reheat beautifully. Let's create this iconic dish at home!

Ingredients for au bon pain mac and cheese

Six ingredients transform into restaurant-quality mac and cheese with crispy crown and gooey rivers of cheddar.

The cheddar makes or breaks this—sharp, aged white cheddar is non-negotiable. Kraft Singles won't cut it; you need the real stuff. I grab mine from Whole Foods or the deli section at Wegmans—they keep it wrapped in those vacuum-sealed bags. For the breadcrumbs, Panko gives that perfect crispy texture—don't use the fine stuff. The butter and cream should be cold when you start, or your roux will turn into soup. Trust me on this: room-temperature dairy ruins the sauce.

No sharp cheddar? Monterey Jack or pepper jack in a pinch, but it won't be the same. Running out of heavy cream? Half-and-half works at 1:1 ratio, but the sauce will be lighter. The garlic and onion powders are optional but add depth—skip them if you're short on time. For the breadcrumb topping, add a pinch of paprika if you want that golden color without extra effort. The olive oil in the breadcrumb mix is key—it helps create that crispy crown. If you're making this ahead, skip the baking step until serving—you can assemble everything and broil it later.

This reheats beautifully—just add a splash of milk to loosen the sauce. Keeps for 4-5 days in the fridge, freezes for 3 months. For parties, double the breadcrumb topping—it disappears fast. I always make a big batch and portion it into glass baking dishes so I can reheat individual servings. The leftovers? Even better the next day as the flavors meld together. Store the breadcrumbs separately if you're prepping ahead—they stay crispy that way.

Step-by-step instructions for crispy breadcrumb mac and cheese

This method delivers the perfect balance of creamy, cheesy goodness with a golden, crunchy topping that'll make you feel like you're eating at Au Bon Pain.

Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. I like to add 1 tablespoon of salt (on top of the 1.5 tsp we'll use later) to make the water taste like the ocean—this prevents bland pasta. Cook until 1 minute before the package instructions say al dente, then drain and set aside.

Here's the thing—undercooking the pasta by a minute ensures it finishes cooking in the oven without turning mushy. You want it firm enough to hold its shape but still tender enough to melt in your mouth. Reserve ½ cup of the pasta water before draining—this starchy liquid is our secret weapon for ultra-smooth sauce later.

In a large Dutch oven, melt 0.75 cup unsalted butter over medium heat until it foams. Whisk in 0.25 cup all-purpose flour to form a roux, cooking for 1-2 minutes until it turns a pale golden color. This is your flavor foundation—don't rush it or you'll get a raw flour taste.

Slowly pour in 1.5 cups heavy cream and 0.5 cup warmed whole milk while whisking constantly to prevent lumps. Add 0.5 tsp garlic powder, 0.5 tsp onion powder, 1.5 tsp salt, and 0.5 tsp black pepper. Bring to a gentle simmer for 3-4 minutes until slightly thickened. Then stir in 2 cups shredded sharp white cheddar cheese until completely melted and smooth.

Add the cooked macaroni to the cheese sauce and stir gently to coat every noodle. If the sauce looks too thick, add 2-3 tablespoons of the reserved pasta water to loosen it. The sauce should be creamy but still cling to the pasta—not watery. Taste and adjust seasoning if needed—I usually add a pinch more salt at this stage.

Transfer the entire mixture to a greased 9x13-inch baking dish. I like to use a rubber spatula to scrape up every last bit from the Dutch oven. Spread it out evenly—this ensures the breadcrumb topping cooks uniformly and creates that perfect golden crust.

In a small bowl, mix together 0.75 cup plain breadcrumbs, 0.25 cup freshly grated parmesan cheese, 2 tbsp extra-virgin olive oil, and an extra pinch of salt and pepper. The breadcrumbs should look moist but not wet—if they're too dry, add a teaspoon of milk to help them bind. This topping is what makes this recipe special.

Sprinkle the breadcrumb mixture evenly over the mac and cheese, pressing down gently with your fingers. This ensures good contact with the sauce so it gets properly crispy. Don't worry if it looks like too much—it'll crisp up beautifully in the oven.

Preheat your oven to 375°F while you prepare the mac and cheese. Bake uncovered for 20-25 minutes until the top is deep golden brown and the edges are bubbling. You'll know it's ready when the breadcrumbs look crispy and the cheese underneath is melted and bubbly.

Let it rest for 5-10 minutes before serving—this gives the cheese time to set slightly and makes it easier to scoop. The contrast of the creamy, cheesy interior with that crispy, golden top is what makes this mac and cheese truly special. Serve with a side of garlic bread to soak up any extra cheesy goodness!

Wine and beer pairings for these flavors

Rich Red Wine

A bold Cabernet Sauvignon from Napa Valley is my go-to pairing for this decadent mac and cheese. The wine's dark fruit notes and tannic structure stand up to the rich cheddar while its acidity cuts through the creaminess.

I love a 2018 Robert Mondavi Reserve—it has just enough oak to complement the breadcrumb topping without overpowering the dish. 🍷

For a lighter option, try a Merlot with 12-14% alcohol—its softer tannins and plum flavors create a smoother pairing. Avoid heavy Syrahs or bold Zinfandels; they can clash with the delicate tanginess of the cheese sauce.

Chill your wine slightly (about 60°F) to enhance its freshness against the warm dish.

Creamy White Wine

If you prefer white wine, a Chardonnay with oaky notes works beautifully. Look for one from California's Sonoma Coast—the buttery texture mirrors the mac and cheese's richness while the citrus undertones provide balance. I reach for a Kendall-Jackson Vintner's Reserve when I want that perfect harmony. 🥂

Avoid overly crisp whites like Sauvignon Blanc—they lack the body to complement the dish. Instead, opt for a Chardonnay with 13-14% alcohol and noticeable vanilla or caramel notes from oak aging. Serve it slightly cooler than room temperature (55-58°F) to highlight its freshness.

Craft Beer Pairings

For beer lovers, a Belgian-style witbier like Hoegaarden is a fantastic match. The corianander and citrus notes cut through the richness while the light body doesn't overwhelm the dish. I also enjoy a hazy IPA with juicy hop flavors—the tropical fruit notes complement the sharp cheddar beautifully. 🍺

Avoid heavy stouts or dark ales; their strong flavors can compete with the mac and cheese. Instead, try a session IPA or Belgian ale with 5-6% ABV—they provide enough carbonation to cleanse your palate between bites.

Serve beers at their ideal drinking temperature (45-50°F for lagers, 50-55°F for ales).

Non-Alcoholic Options

Don't drink alcohol? A sparkling apple cider like Martinelli's adds a festive touch while its tartness balances the dish's richness. For something more sophisticated, try a sparkling white grape juice—the bubbles and slight sweetness create a refreshing contrast. 🍎

Herbal teas like hibiscus iced tea (chilled) also work well—their bright acidity complements the creamy texture. Avoid flat sodas; their sweetness can clash with the sharp cheddar. For a savory option, serve with sparkling water infused with lemon and mint to refresh your palate between bites.

Frequently asked questions