Au Bon Pain Macaroni and Cheese Recipe: Breadcrumb-Crusted Crispy Top With Ooey-Gooey Centers

Au Bon Pain's macaroni and cheese delivers that perfect balance of crispy breadcrumb crust and gooey, creamy centers—something I've been chasing for years. The secret lies in the sauce: a rich blend of cheddar, Gruyère, and cream cheese melted into a velvety consistency that clings to every noodle.

This isn't just comfort food; it's a restaurant-quality dish you can make at home with simple techniques and a few key ingredients.

The process starts with al dente pasta tossed in the cheese sauce while still hot, ensuring maximum flavor absorption. Then comes the magic: a buttery breadcrumb topping that gets golden and crispy in the oven while the cheese underneath stays gloriously molten.

I've tested countless variations, and this method consistently delivers that signature Au Bon Pain texture—crispy on top, creamy inside, with no dry or watery spots in sight.

What makes this recipe truly special is how it transforms basic ingredients into something extraordinary. The combination of sharp cheddar for flavor, Gruyère for nuttiness, and cream cheese for creaminess creates a sauce that's rich but not heavy.

When baked, the breadcrumbs develop a satisfying crunch that contrasts beautifully with the soft, cheesy pasta beneath. It's the kind of dish that makes weeknight dinners feel like a special occasion.

Perfect for feeding a crowd or meal prepping, this macaroni and cheese reheats beautifully while maintaining that crispy-top, creamy-center texture. Garnish with fresh parsley or extra cheese if you like, but honestly, the breadcrumb crust and gooey centers speak for themselves. Let's get cooking—your taste buds will thank you.

Ingredients for au bon pain macaroni and cheese

Sixteen essential ingredients transform into Au Bon Pain's signature crispy-top, creamy-center mac and cheese.

The cheeses are non-negotiable here. Sharp cheddar brings the tang, while Gruyère adds that signature nutty depth—don't substitute with mild cheddar. Whole milk keeps the sauce velvety without curdling. I grab my cheeses at Whole Foods or the specialty cheese counter at Trader Joe's; their pre-shredded options are convenient but packed with anti-caking agents that ruin texture. For the breadcrumbs, Panko is a must—it's lighter than regular breadcrumbs and toasts to perfect golden crispness. If you're feeling fancy, toast the breadcrumbs with a pinch of garlic powder before adding butter for extra flavor punch. The pasta? Elbow macaroni holds sauce best, but any short pasta shape works.

No sharp cheddar? Extra-sharp white cheddar or Pepper Jack at half the amount adds heat. Gruyère unavailable? Comté or Emmental work in a pinch, though the flavor won't be identical. The cream cheese is crucial—Neufchâtel is even creamier if you can find it. For the milk, half-and-half adds richness, but whole milk keeps things balanced. The flour is just for thickening; if your sauce needs it, whisk in 1 tbsp at a time until smooth. And that parsley? Fresh if you've got it, dried at one-third the amount if you don't—just don't skip it entirely. The breadcrumb topping is where the magic happens, so don't skimp on the butter. Brown butter adds a nutty aroma that pairs perfectly with the Gruyère.

This reheats like a dream—just cover with foil and warm in the oven for 15-20 minutes at 350°F. The breadcrumb crust stays crispy, and the cheese underneath melts to perfection. For meal prep, assemble the dish in a baking dish, refrigerate, then bake straight from cold for 25-30 minutes. Store leftovers covered for 4-5 days in the fridge, though honestly, it's so good I rarely have any. Freezing? Not recommended—the breadcrumbs get soggy. If you must, freeze the assembled casserole without baking first, then bake straight from frozen for 40-45 minutes covered, then 5 minutes uncovered to crisp the topping.

Step-by-step instructions for breadcrumb-crusted macaroni and cheese

Here's how to create that iconic Au Bon Pain texture—crispy golden breadcrumb crust with molten cheese centers.

Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Stir once to prevent sticking, then cook for 8-9 minutes until the pasta is al dente—it should have a slight bite in the center when you test it. Drain immediately and transfer to a large mixing bowl.

Don't rinse the pasta—those surface starches are essential for binding the cheese sauce. I like to shock the pasta with cold water for 30 seconds right after draining to stop the cooking process completely. This prevents the pasta from turning mushy when we mix in the hot cheese sauce later.

In a separate saucepan, melt 0.5 cup unsalted butter over medium-low heat. Whisk in 2 tbsp all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth paste. Slowly pour in 1.5 cups warmed whole milk while whisking continuously to prevent lumps.

Add 2 cups sharp cheddar cheese, 1 cup gruyère cheese, and 8 oz cream cheese all at once. Stir constantly over low heat until completely melted and smooth—about 5-7 minutes. The sauce should be velvety with no graininess. If it thickens too much, whisk in 1-2 tablespoons of pasta water to reach a pourable consistency.

Pour the melted cheese sauce over the cooked elbow macaroni in the mixing bowl. Stir vigorously with a wooden spoon until every strand is fully coated and the cheese has melted completely. The mixture should look glossy and well-combined with no dry pasta spots.

Season immediately with 1.5 tsp kosher salt, 0.5 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Taste and adjust seasoning—this is where you'll notice if the cheese blend needs more salt or pepper. The sauce should be rich but balanced, not overpowering.

Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish. Use a rubber spatula to spread it evenly into an even layer. In a small bowl, combine 1.5 cups panko breadcrumbs with 1 tbsp melted butter. Sprinkle this mixture evenly over the top of the macaroni and cheese.

Press down gently but firmly on the breadcrumbs to ensure good contact with the cheese—this creates that signature crispy crust. The reason we use panko instead of regular breadcrumbs is its light, airy texture that toasts beautifully while maintaining crunch. Don't skip pressing; this is what guarantees that satisfying crunch with every bite.

Preheat your oven to 375°F. Bake the macaroni and cheese for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The breadcrumb crust should be crispy enough to stand up to a spoon.

For the ultimate test, insert a toothpick into the center—it should come out clean with no wet cheese clinging to it. If the top browns too quickly but the center isn't fully set, tent loosely with aluminum foil for the last 5 minutes of baking. Let it rest for 10 minutes before serving to allow the cheese to set slightly and the crust to firm up.

Just before serving, sprinkle the top with 0.25 cup chopped fresh parsley for a pop of color and freshness. The contrast between the crispy golden crust and the creamy cheese centers is what makes this dish so special. Serve warm with a side of steamed vegetables or a simple green salad.

This macaroni and cheese delivers exactly what Au Bon Pain does best—a perfect balance of textures where every bite has that satisfying crunch followed by gooey, melty cheese. The secret lies in that crispy breadcrumb topping and the proper cheese blend that creates that signature ooey-gooey center.

Health benefits of this dish

Creamy Comfort

This macaroni and cheese is a protein-packed comfort food that delivers 18 grams of protein per serving—thanks to the Gruyère and cheddar blend—making it perfect for muscle recovery or a satisfying meal.

The cream cheese adds richness without excess fat, creating a velvety texture that's easier to digest than heavy béchamel-based dishes. 💪

Calcium Powerhouse

With three types of cheese, this recipe delivers a calcium bomb—each serving provides about 50% of your daily needs. The Gruyère contributes calcium and phosphorus, while the sharp cheddar adds vitamin A for immune support.

For extra calcium, serve with a side of steamed broccoli or a glass of fortified almond milk.

Balanced Carbs

The elbow macaroni provides complex carbohydrates for sustained energy, while the butter and milk add healthy fats that help slow digestion. This combo prevents blood sugar spikes, making it a better choice than refined pasta dishes.

For a lighter option, swap half the elbow macaroni for chickpea pasta—it keeps the same texture while boosting fiber.

Rich in B Vitamins

The whole milk and butter in the sauce contribute B vitamins, particularly B12 and riboflavin, which support energy metabolism and brain function. The cream cheese adds choline, a nutrient crucial for liver health and cell membrane production.

This makes it a surprisingly nutrient-dense comfort food—great for busy weeknights when you still want to eat well. ✨

Customizable for Dietary Needs

While this recipe is not naturally gluten-free, you can easily adapt it by using gluten-free elbow macaroni and ensuring your breadcrumbs are certified GF. For lactose-sensitive eaters, substitute the milk with lactose-free milk or unsweetened almond milk, though the texture will be slightly lighter.

The cheese sauce remains rich and satisfying while accommodating dietary restrictions. 🌱

Portion Control Made Easy

This recipe serves 6, with each portion providing about 450 calories—perfect for a balanced meal. The high-protein cheese sauce helps keep you full longer, reducing cravings for snacks later.

For a lighter version, reduce the butter by 1 tablespoon and use low-fat milk without sacrificing flavor. The breadcrumb topping can also be made with whole-grain panko for added fiber. 💡

Frequently asked questions