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Emeril Lagasse's macaroni and cheese recipe delivers that restaurant-quality comfort food experience with a crispy breadcrumb crown and velvety cheddar swirls. I've perfected this technique over years of testing, ensuring the sauce never breaks and the crust stays perfectly golden.
The key lies in the roux foundation and proper baking method—no shortcuts here, just reliable results every time.
What makes this recipe stand out is the balance between rich, creamy sauce and that satisfying crunch from the breadcrumb topping. We're talking about a dish that starts with a simple stovetop method but transforms into something extraordinary when baked to perfection.
The secret? Cooking the pasta al dente, building the sauce slowly, and topping it just right before the final bake.
By the time you pull this mac and cheese from the oven, you'll have a dish that looks as impressive as it tastes—golden, bubbling, and topped with crispy breadcrumbs that shatter at every bite.
The cheddar sauce clings to each noodle, creating silky swirls that melt in your mouth. This is comfort food at its finest, perfect for family dinners or special occasions.
Serve it as a main dish with a simple green salad or as a decadent side alongside roasted meats. The beauty of this recipe is its versatility—it adapts to any meal while delivering that classic, satisfying mac and cheese experience you crave.
Let's get started on creating this timeless dish in your own kitchen.
Ingredients for emeril's macaroni and cheese
Pantry staples meet restaurant magic—just 13 ingredients for Emeril's legendary mac and cheese.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Cooked al dente, drained |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | For roux foundation |
| Sharp Cheddar Cheese 🧀 | 3 cups | Shredded, aged 6+ months |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, fine |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy crown |
| Butter (for topping) 🧈 | 2 tbsp | Melted, for binding |
| Garlic Powder 🧄 | 1 tsp | For extra flavor |
| Dried Mustard 🌶️ | ½ tsp | Deepens cheddar flavor |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For drizzling |
The cheddar is non-negotiable here. Sharp, aged cheddar (think Jarlsberg or Babybel if you're shopping) gives that perfect melt. I grab mine from the cheese counter at Whole Foods—look for blocks labeled '6+ months aged'. The Parmesan? Freshly grated from a wedge makes all the difference. No pre-shredded stuff here—it gets gummy. For the pasta, elbow macaroni is classic, but any short shape works. Just cook it al dente—it'll finish cooking in the oven. And that butter? Cold cubes make the roux foolproof.
No sharp cheddar? Monterey Jack or pepper jack in a pinch, but it won't have that same depth. Ran out of panko? Toasted breadcrumbs from stale sourdough work—just pulse them in a food processor for extra crunch. The dried mustard might be hard to find—substitute 1/4 tsp Dijon mustard if you've got it. For the milk, whole milk is key—skim won't give that same creamy result. And if you're feeling fancy, add a splash of heavy cream at the end for extra richness. The garlic powder is optional but worth it—it cuts through the cheddar's sharpness beautifully.
This keeps 4-5 days in the fridge, but honestly? It's even better the next day when everything melds. For the crispy crown, assemble it right before baking—don't mix the breadcrumbs into the sauce or they'll get soggy. Freezes beautifully too—just bake straight from frozen, adding 5-10 minutes to the time. I always make a double batch. The leftovers reheat perfectly in the microwave with a splash of milk to restore creaminess.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this list—just pasta, butter, flour, sharp cheddar, and milk. That’s it. No fancy add-ins, no stress. The roux builds all the flavor, and the cheddar? It melts into that perfect, stretchy, gooey blanket over the noodles.
- Crowd-Pleaser Guarantee: Between us, this is the one dish I make when my family’s over. Picky eaters included. The rich, cheesy sauce is hard to resist, and the crispy top? My nephew licks his plate clean every time. (Yes, even on a Tuesday night.)
- Weeknight Workhorse: I double the batch and freeze half—because who has time to cook twice? Reheats beautifully, whether it’s for lunch the next day or a last-minute dinner. The roux keeps it creamy, so no soggy pasta here.
- Budget Cheat Code: Sharp cheddar makes all the difference, but it’s still cheaper than takeout. A pound of cheese and a bag of pasta stretch for four servings, and I’ve never once regretted the cost. Honestly, it’s my go-to when I’m broke but still want to feel fancy.
Step-by-step instructions for Emeril's macaroni and cheese
Here's how to make this legendary dish with a crispy breadcrumb crown and ultra-creamy cheddar sauce.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add the 12 oz elbow macaroni. Cook until it's al dente - about 1 minute less than package directions. You want it to have a slight bite when you taste it. Drain the pasta in a colander and give it a quick rinse under cold water to stop the cooking process. Shake off any excess water and set aside.
Don't overcook the pasta - it'll finish cooking in the oven. I like to taste test it right out of the pot to make sure it's perfect. The pasta should be tender but still have a bit of resistance when you bite into it. This ensures it holds up well when mixed with the cheese sauce later on.
Make the Velvety Cheese Sauce
In a large saucepan, melt the 0.5 cup unsalted butter over medium heat. Once melted, whisk in the 0.5 cup all-purpose flour to create a roux. Cook for 2-3 minutes, stirring constantly, until it turns a light golden color and smells nutty - this is your flavor foundation.
Slowly pour in the 2 cups whole milk, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in the 3 cups sharp cheddar cheese and 0.5 cup parmesan cheese until completely melted and smooth.
Combine Pasta and Sauce
Add the drained elbow macaroni to the cheese sauce and stir until every noodle is fully coated. The sauce should cling to the pasta beautifully. Season with 1 tsp garlic powder, 0.5 tsp dried mustard, 1.5 tsp salt, and 0.5 tsp black pepper, mixing well to distribute the flavors evenly.
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish. Spread it out evenly - you want a smooth, even surface for that perfect crispy crown. Preheat your oven to 375°F while you prepare the topping.
Create the Crispy Breadcrumb Crown
In a small bowl, mix together the 0.5 cup panko breadcrumbs, 2 tbsp melted butter (for topping), and a pinch of salt. The breadcrumbs should look moist but not wet - they should hold together when pressed. Spread this mixture evenly over the top of the macaroni and cheese, pressing down gently to create an even layer.
Drizzle the 1 tbsp extra-virgin olive oil evenly over the breadcrumb topping. This helps create that beautiful golden-brown crust we're after. Pop the dish into the preheated oven and bake for 20-25 minutes until the top is deep golden brown and the edges are bubbling.
Serve Immediately for Maximum Crispiness
Remove the macaroni and cheese from the oven and let it rest for 2-3 minutes before serving. The breadcrumb topping should be crispy on the outside while the cheese underneath remains creamy and warm. Use a spatula to lift the dish carefully - the crust will be delicate right after baking.
Serve immediately while the breadcrumbs are at their crispiest. Each bite should deliver that perfect contrast of textures - creamy, cheesy pasta with a satisfying crunch on top. The secret to this dish is in the timing - serving it right after baking ensures that crispy crown stays perfect.
Pro Tips For Making Emeril'S Macaroni And Cheese
- Melt Cheese Slowly: Dump all the cheddar at once and you’ll end up with lumps instead of silkiness. Instead, add the cheese in batches—first the sharp cheddar cut into small cubes, then let it melt completely before stirring in the rest. Watch the sauce like a hawk; if it starts to seize up, whisk in a splash of warm milk to break it down.
- Toast the Flour: I used to just toss flour into the butter without thinking—big mistake. Cook the flour in the butter for 1-2 minutes until it’s golden and smells nutty. This step builds flavor and prevents that raw flour taste that ruins an otherwise perfect sauce. (Yes, even if you’re impatient like me.)
- Salt the Pasta Water: The pasta water is your secret weapon here. Salt it aggressively—like, "I can taste it from across the kitchen" levels—because you’ll be using some of it to thin the cheese sauce later. Weak pasta water means weak flavor, and nobody wants that.
- Use a Mix of Cheeses: Emeril’s recipe calls for sharp cheddar, but I’ve found that adding ¼ cup of a milder, creamier cheese—like Monterey Jack or pepper jack—balances the heat and adds richness without overpowering. The sauce becomes smoother, and the flavor profile deepens. (Trust me, your taste buds will notice.)
Storing and reheating this recipe
Fridge Storage Tips
Let your mac and cheese cool completely before transferring to an airtight container—I use glass Pyrex with snap-on lids for best results. Store at 40°F or below for up to 4-5 days, but honestly?
The flavors deepen overnight as the spices meld. The breadcrumb topping stays crispier longer if you press plastic wrap directly against it before sealing. 🧊
Freezer Prep
This dish freezes beautifully for up to 3 months with minimal texture loss. Assemble it exactly as directed, then wrap tightly in heavy-duty aluminum foil before placing in a freezer bag.
Leave 1 inch headspace for expansion—trust me, you don't want cheese sauce explosions. Thaw overnight in the fridge before reheating. ❄️
Stovetop Reheating
For the creamiest results, transfer portions to a saucepan and add 2-3 tablespoons of milk to prevent drying. Heat over medium-low for 5-7 minutes, stirring frequently, until bubbly. The breadcrumb crown will soften—it's normal! Cover with a lid for the last 2 minutes to restore moisture. 🔥
Microwave Rescue
When I'm in a rush, I microwave individual portions covered with a damp paper towel on 50% power for 2-3 minutes. Stir, then continue in 30-second bursts until reaching 165°F.
Add a splash of milk if it looks dry—this prevents that sad, rubbery texture. The breadcrumbs will soften, but the cheese stays luscious. ⚡
Oven Refresh
For restaurant-quality results, transfer the cooled mac and cheese to a baking dish, cover with foil, and bake at 350°F for 15-20 minutes. Remove the foil for the last 5 minutes to crisp the breadcrumbs.
This method restores that golden crown while keeping the cheese perfectly creamy. Perfect for when you've got company! 💫
Leftovers Hack
I always make a double batch—leftovers reheat perfectly for lunches. For extra flavor, sprinkle crushed pepper flakes or smoked paprika on top before reheating. The breadcrumbs will get crispy again if you broil for 2-3 minutes at the end.
Pro tip: Keep a small container of extra breadcrumbs in the fridge to sprinkle on reheated portions for instant crunch. 💡
Nutrition facts
Frequently asked questions
Why does Emeril's recipe use a roux for the cheese sauce?
The roux creates a silky, velvety texture that clings perfectly to the pasta. The slow cooking process develops a nutty flavor while thickening the sauce without lumps. Skipping it often leads to a grainy or watery consistency—this method ensures that rich, creamy mouthfeel everyone loves.
Can I make this mac and cheese ahead of time?
Assemble it completely, cover tightly, and refrigerate for up to 2 days. For the best texture, bake straight from the fridge—just add 5-10 minutes to the baking time. The breadcrumb topping will crisp up beautifully when reheated properly.
What's the secret to getting crispy breadcrumbs?
Press the panko mixture firmly onto the cheese sauce and drizzle with olive oil before baking. The oil helps create a golden crust, while pressing ensures even coverage. Bake at 375°F for 20-25 minutes—don't peek! Opening the oven too soon lets steam escape, making the topping soggy.
Can I substitute sharp cheddar with another cheese?
For best results, stick with sharp cheddar—it has the perfect melt and flavor. In a pinch, you could use Monterey Jack (milder) or Gruyère (nuttier), but the texture and taste won't be identical. Pre-shredded cheese contains anti-caking agents that make the sauce grainy, so always grate your own.
How do I fix a broken or watery cheese sauce?
If the sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold milk and stir it in while heating. For a broken sauce, whisk in 1 tablespoon cold butter and 1 tablespoon flour to smooth it out. Both fixes work best when the sauce is warm but not boiling.