B Smith Macaroni and Cheese Recipe: Crispy Breadcrumb Crown Over Melty Cheddar

B Smith’s macaroni and cheese delivers that perfect balance: a golden, crispy breadcrumb crown over a pool of bubbling, melty cheddar. This recipe captures the soul of comfort food—creamy, rich, and impossible to resist—while staying true to the classic technique that makes it legendary. The secret lies in the sauce: slow-cooked until velvety, then baked until the top transforms into a shatteringly crispy shell that holds every bite together.

What sets this version apart is the two-step baking process: first, the macaroni cooks in the sauce until tender, then the dish bakes until the breadcrumb topping turns golden and crisp. No shortcuts here—just layers of flavor and texture that turn a simple weeknight dinner into something extraordinary.

The result? A dish that’s equal parts indulgent and satisfying, with a sauce so rich it clings to every noodle and a crust that’s worth the wait.

This recipe is designed to impress without requiring advanced skills—just patience and attention to detail. The cheese sauce starts with a simple roux, but the magic happens when it simmers low and slow, developing depth and richness.

By the time it’s done, you’ll have a macaroni and cheese that’s restaurant-quality at home, with that signature crispy crown that makes every forkful unforgettable.

Serve it with a side of steamed green beans or a simple salad to balance the richness, or enjoy it as-is—because sometimes, comfort food deserves to be the star. Let’s get cooking.

Ingredients for b smith macaroni and cheese

Sixteen ingredients transform into restaurant-quality mac and cheese with a signature crispy crown.

The cheese selection makes all the difference here. Sharp white cheddar from Wisconsin or Vermont delivers that signature tang, while extra-sharp adds complexity. Look for blocks labeled with aging periods—6+ months is ideal. If you can't find aged cheddar, Parmigiano-Reggiano mixed in at the end adds umami depth. The butter should be cold and cubed when making the roux to prevent burning. For the breadcrumbs, Panko is non-negotiable—it stays crispy while regular breadcrumbs get soggy. Buy it in small quantities since it loses crispness quickly once opened.

No sharp cheddar? Gruyère or aged Gouda work beautifully as substitutes, though the flavor profile shifts slightly. The heavy cream can be swapped for half-and-half if you prefer a lighter texture, but trust me on the full-fat version for that velvety sauce. For the breadcrumb topping, crushed cornbread or Ritz crackers add interesting textures if you're feeling adventurous. The mustard powder is optional but recommended—it rounds out the flavors without overpowering. If you're making this ahead, prepare the sauce first and refrigerate it separately from the cooked macaroni to prevent sogginess.

This dish reheats beautifully—350°F for 20-25 minutes until bubbly and golden. The breadcrumb topping benefits from a final broil for 2-3 minutes before serving to achieve maximum crispness. Store leftovers in an airtight container for 4-5 days in the fridge, though I rarely have any left that long. For freezing, assemble the dish completely (including the breadcrumb topping), cover tightly, and bake straight from frozen at 375°F for 45-50 minutes. The sauce thickens slightly upon reheating, so adding a splash of milk helps restore creaminess.

Step-by-step instructions for b Smith macaroni and cheese

Master the perfect balance of creamy cheese sauce and crispy breadcrumb crown with these precise techniques.

Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. I always use a large Dutch oven for even cooking and plenty of room to stir. Add 1.5 tsp Diamond Crystal kosher salt to the boiling water—it should taste like the sea when fully dissolved. Cook the pasta for 1 minute less than the package instructions specify, aiming for al dente texture. You want the pasta to have a slight bite when bitten, as it'll finish cooking in the cheese sauce.

Before draining, reserve 1 cup of pasta water in a measuring cup. This starchy liquid is essential for creating a silky sauce later. Drain the pasta in a colander and return it immediately to the pot. I keep the pot over low heat to prevent the pasta from cooling while I prepare the cheese sauce.

In a separate large saucepan, melt 0.5 cup unsalted butter over medium heat until it's completely liquid but not browned. Add 0.5 cup all-purpose flour all at once and whisk vigorously for 2-3 minutes until the mixture forms a smooth, pale roux. This step is crucial—if the roux darkens, it'll develop a bitter flavor. Watch closely and keep whisking until it reaches the consistency of wet sand.

Slowly pour in 1 cup warmed whole milk and 1 cup heavy cream, whisking constantly to prevent lumps from forming. Add 2 cups sharp white cheddar cheese and 1 cup extra-sharp white cheddar cheese, stirring until fully melted and the mixture becomes smooth and creamy. Remove the pan from heat and stir in 0.5 tsp freshly ground black pepper and 0.5 tsp dried mustard powder. The sauce should be thick enough to coat the back of a spoon but still flow smoothly.

Add the cooked elbow macaroni to the cheese sauce and stir gently to coat each piece evenly. If the sauce appears too thick, add pasta water 1 tablespoon at a time until it reaches a velvety consistency that clings beautifully to the pasta. The goal is a sauce that's rich but not gluey, with a luxurious mouthfeel. Taste and adjust seasoning with additional kosher salt if needed—remember, the cheddar is already quite salty.

Transfer the macaroni and cheese to a 9x13-inch baking dish, spreading it evenly into a single layer. The even distribution ensures the breadcrumb topping crisps uniformly. Cover the dish with aluminum foil and bake at 350°F for 20 minutes, allowing the flavors to meld and the pasta to absorb the sauce completely.

While the macaroni and cheese bakes, prepare the breadcrumb topping. In a small bowl, combine 1 cup panko breadcrumbs, 2 tbsp extra-virgin olive oil, 2 minced garlic cloves, and an additional 0.5 tsp kosher salt. Mix until the breadcrumbs are evenly coated and the garlic is distributed throughout. The olive oil is key here—it ensures a golden, crispy topping rather than a soggy one.

After the initial 20-minute bake, remove the dish from the oven and spread the breadcrumb mixture evenly over the top, pressing down gently with the back of a spoon. Return the dish to the oven and bake for an additional 10-12 minutes until the breadcrumbs are deep golden brown and crispy. The cheese should be bubbling underneath, creating a perfect contrast between the creamy interior and crispy exterior.

Let the macaroni and cheese rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and serve. The breadcrumb crown will maintain its crispiness during this time, providing that satisfying textural contrast with every bite.

Garnish each serving with 0.25 cup chopped fresh parsley just before serving. The parsley adds a bright, fresh note that cuts through the richness of the cheese. Serve immediately with a simple green salad or crusty bread to complement the dish. The combination of creamy, cheesy pasta with a crispy breadcrumb crown is what makes this macaroni and cheese truly special—each component perfectly balanced and executed.

Wine and beer pairings for these flavors

Rich Red Wine Pairings

For this decadent mac and cheese, I always reach for a medium-bodied red wine like California Zinfandel or Rhône-style Syrah. The fruit-forward flavors—think blackberry, plum, and a touch of spice—mirror the dish's creamy richness while the wine's acidity cuts through the fat.

A 2018 Los Carneros Pinot Noir from Sonoma is my go-to; its bright cherry notes and silky texture make every bite feel luxurious. 🍷

Crisp White Wine Balance

If you prefer white, opt for an oaked Chardonnay with subtle vanilla and citrus undertones to complement the cheddar's sharpness. I love a Sonoma Coast Chardonnay with 12-18 months in barrel—just enough oak to add depth without overpowering.