Anne Burrell's Mac and Cheese Recipe: Baked Cheese Sauce With Crispy Breadcrumbs

Anne Burrell's mac and cheese recipe delivers that perfect balance of creamy, cheesy goodness with a crispy breadcrumb topping that's impossible to resist. This baked version transforms simple ingredients into a restaurant-quality dish that's rich, velvety, and utterly satisfying.

I've tested countless variations, and this one stands out for its foolproof technique that ensures the cheese sauce stays perfectly smooth while developing deep, caramelized flavors in the oven.

The secret lies in the sauce—starting with a proper roux to create a stable base that holds the cheese without separating, even when reheated. Anne Burrell's method incorporates sharp cheddar for tangy depth, Gruyère for nutty richness, and a touch of cream cheese to achieve that signature velvety texture.

The breadcrumb topping isn't just for crunch; it adds another layer of flavor that contrasts beautifully with the creamy interior.

What you'll end up with is a golden-brown casserole with a crispy, buttery topping that shatters at every bite, revealing the creamiest mac and cheese underneath. The sauce clings to each elbow macaroni perfectly, creating that irresistible pull-apart texture.

This recipe is designed to impress—whether you're feeding a crowd or treating yourself to a comforting weeknight dinner.

Ready in about 45 minutes, this mac and cheese delivers restaurant-quality results with minimal effort. The best part? Leftovers reheat beautifully, making it perfect for meal prep. Here's everything you need to make it just like Anne Burrell would—creamy, crispy, and completely irresistible.

Ingredients for anne burrell mac and cheese

Sixteen ingredients transform into Anne Burrell's legendary creamy, crispy masterpiece—restaurant quality at home.

The cheeses are non-negotiable. Sharp white cheddar brings that tangy bite, while aged Gruyère adds nutty depth—don't substitute with mild cheddar. Whole Foods or specialty cheese shops carry the best shredded options, but block cheese is always superior. For the Gruyère, look for Comté or Beaufort if you want to splurge. The cream cheese? Full-fat only (trust me on this)—it's what gives that signature velvety texture. Pro tip: shred your own cheddar and Gruyère using the large holes on a box grater for consistent texture.

No sharp cheddar? Extra-sharp white cheddar at half the amount works in a pinch, but the flavor won't be identical. Substituting Gruyère? Parmigiano-Reggiano adds umami, though it lacks the same melt. The mustard is essential—it cuts through the richness and adds subtle tang. For the breadcrumbs, Panko from Trader Joe's is my go-to (it's lighter than regular breadcrumbs), but any high-quality panko will do. Want extra crispiness? Mix in 1 tbsp cornstarch with the breadcrumbs before topping. The olive oil for the topping should be high-quality extra-virgin—none of that cheap cooking oil nonsense.

This reheats like a dream—honestly better the next day as flavors meld. Store in an airtight container for up to 5 days in the fridge, or freeze portions for 3 months. I always make a double batch because it disappears fast. For meal prep, portion into individual baking dishes before baking—just pop them in the oven when ready to serve. The topping stays crispy if you reheat covered with foil for 5 minutes, then uncovered for 2-3 minutes to crisp up. Leftovers? Perfect for quick lunches or a cheesy snack—just microwave until bubbly.

Step-by-step instructions for Anne Burrell's mac and cheese

Here's how to achieve that signature crispy topping and velvety sauce—just like Anne Burrell makes it.

Bring a large pot of water to a rolling boil and add the 1.5 lb elbow macaroni. Season generously with salt—it should taste like the ocean. Cook until 1 minute before the package instructions for al dente (the pasta should have a slight bite). Drain thoroughly, reserving 1 cup of pasta water, and return the drained pasta to the pot.

I always keep the pasta in the pot after draining—it prevents sticking when I add the cheese sauce later. The reserved pasta water is your secret weapon; it helps create that ultra-smooth sauce when needed. Don't skip this step, even if it seems like too much trouble.

In a large, heavy-bottomed pot, melt the 0.75 cup unsalted butter over medium heat. Once fully melted, whisk in the 0.5 cup all-purpose flour to form a smooth roux. Cook for 2-3 minutes, stirring constantly, until it turns a pale golden color and smells nutty.

This is where the magic begins. Gradually whisk in the 2 cups warm whole milk and the 1 tbsp yellow mustard, letting the mixture come to a gentle simmer. Stir in the 2 cups sharp white cheddar cheese, 1 cup gruyère cheese, and 8 oz cream cheese, one type at a time, until fully melted and smooth. The sauce should be thick but still pourable—if it looks too stiff, whisk in 2-3 tablespoons of that reserved pasta water.

Add the cooked elbow macaroni to the cheese sauce and stir gently but thoroughly to coat every strand. Season with 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder, mixing well. Taste and adjust seasoning—this is your chance to make it perfect. Transfer the mixture to a 9x13-inch baking dish, spreading it evenly.

Here's the thing—don't worry if it looks a little thick. The sauce will become even more luxurious as it bakes. I like to give it a final stir to ensure no dry spots remain. The cheese should be fully melted with no lumps, and the sauce should coat the back of a spoon.

In a small bowl, mix the 1 cup panko breadcrumbs with the 2 tbsp extra-virgin olive oil and 0.25 cup freshly grated parmesan cheese. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down gently to help it adhere. The goal is to create an even, golden crust—this is what makes Anne Burrell's version so special.

I press down gently with the back of a spoon to ensure the breadcrumbs stick. This step is non-negotiable for that perfect crunch. If you're feeling fancy, you can even sprinkle a pinch of extra black pepper or garlic powder on top for added flavor.

Preheat your oven to 375°F. Bake the mac and cheese for 20-25 minutes, until the top is deep golden brown and the edges are bubbling. The sauce should be fully set but still creamy—if it looks too dry, tent it with foil for the last 5 minutes of baking.

This is the moment that matters: the top should be crispy enough to crunch but still hold together when you cut into it. If it's browning too quickly, cover it with foil to prevent burning. Once done, let it rest for 5-10 minutes before serving—this allows the sauce to set slightly and makes it easier to cut clean slices. Serve immediately with a side of crusty bread or a simple green salad.

Serving suggestions for anne burrell mac and cheese

Crusty Bread Pairings

This mac and cheese pairs perfectly with a crusty baguette or sourdough loaf from your local bakery—I love Boudin Bakery or Duane Reade's fresh loaves. The bread soaks up any extra sauce beautifully, creating a satisfying contrast to the creamy dish.

For a gourmet touch, try a rosemary-infused focaccia or a garlic bread with a buttery, crispy crust. 🥖

Fresh Green Salads

A simple arugula salad with lemon vinaigrette cuts through the richness of the mac and cheese. Toss 4 cups baby arugula with 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, and a pinch of flaky sea salt.

Add ¼ cup toasted walnuts and ¼ cup crumbled feta for texture and tang. Alternatively, a shaved Brussels sprouts salad with apple slices and balsamic glaze adds a crisp, slightly sweet contrast.

Roasted Vegetable Sides

Roasted baby carrots or broccoli with a sprinkle of smoked paprika and olive oil add color and nutrition to your plate.

Toss 2 lbs baby carrots with 1 tbsp olive oil, ½ tsp smoked paprika, ½ tsp garlic powder, and roast at 400°F for 20 minutes until tender and slightly caramelized.

For a heartier option, try roasted cauliflower steaks with a drizzle of tahini sauce—the nutty flavor complements the cheesy dish beautifully.

Protein Add-Ons

For a more balanced meal, add grilled chicken breast or smoked sausage. Slice 1 lb grilled chicken into strips and arrange it alongside the mac and cheese for a protein boost.

If you love sausage, try Italian sweet sausage or spicy andouille, sliced and pan-seared until crispy. The smoky flavors pair wonderfully with the creamy cheese sauce. 🍗

Dessert Pairings

End your meal with something light but satisfying, like vanilla bean ice cream or chocolate-dipped strawberries. A scoop of homemade vanilla ice cream with a sprinkle of crushed peppermint adds a refreshing finish.

For a decadent option, serve warm chocolate chip cookies—the buttery, chewy texture contrasts perfectly with the rich mac and cheese. A simple espresso or chamomile tea helps cleanse the palate afterward.

Beverage Pairings

A crisp white wine like Sauvignon Blanc or Chardonnay complements the creamy, cheesy flavors. For a non-alcoholic option, a sparkling apple cider or iced hibiscus tea adds a refreshing contrast.

If you prefer beer, a light lager or wheat beer (like Peroni or Blue Moon) works well—just avoid heavy stouts that might overpower the dish. 🍷

Frequently asked questions