Appetizers
Anthony Bourdain's mac and cheese recipe delivers that iconic creamy, bubbly, crisp-topped perfection you crave after one bite. The secret lies in a proper roux foundation and slow-cooked cheese blend that creates velvety texture without separation.
I've perfected this version through countless batches, ensuring every element—from the caramelized edges to the tender pasta—comes together flawlessly.
What sets this recipe apart is the balance of rich cheddar, sharp Gruyère, and a touch of cream cheese for that signature melt. The bacon adds smoky depth, while a crispy breadcrumb topping elevates it to restaurant-quality status.
The key technique? Cooking the pasta al dente and letting the sauce simmer until thick enough to coat each noodle perfectly.
By the time it emerges from the oven, you'll have golden, bubbling mac and cheese with a crispy top layer that contrasts beautifully against the creamy sauce underneath. The aroma alone will have everyone gathering around the table. This is comfort food at its finest—bold, indulgent, and impossible to resist.
Serve immediately with extra bacon bits and fresh scallions for garnish. The leftovers reheat beautifully, making this the ultimate weeknight dinner or party crowd-pleaser. Let's get cooking!
Ingredients for anthony's mac and cheese
Six essential ingredients transform into Anthony Bourdain's legendary creamy, bubbly mac and cheese.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Dry, medium or jumbo size |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | For roux base |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, aged 18 months minimum |
| Cream Cheese 🧀 | 4 oz | Full-fat, room temperature |
| Heavy Cream 🥛 | ½ cup | Full-fat, cold |
| Whole Milk 🥛 | ½ cup | Room temperature |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Thick-Cut Bacon 🥓 | 6 oz | Cooked crisp, crumbled |
| Fresh Scallions 🧅 | ¼ cup | Thinly sliced, for garnish |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Divided for cooking and seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For finishing |
| Nutritional Yeast 🍃 | 2 tbsp | For umami depth |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For drizzling on top |
The cheese selection is non-negotiable for authentic flavor. Gruyère from Cowgirl Creamery or Murray's Cheese delivers that signature nutty depth, while sharp white cheddar from Cabot provides the tangy backbone. For the Gruyère, seek out aged 18 months or longer—the older, the better. The cream cheese should be full-fat; Philadelphia brand works reliably, but Kirkland Signature from Costco offers superior quality at a better price. Panko breadcrumbs are essential for that perfect crispy topping—Japanese-style panko from Trader Joe's or Goya provides the ideal texture. Bacon should be thick-cut and cooked until crisp; Applewood-smoked from Oscar Mayer adds subtle complexity without overpowering.
No Gruyère? Comté or Emmental can substitute at a 1:1 ratio, though the flavor will differ slightly. Short on sharp cheddar? Extra-sharp cheddar from a block works better than pre-shredded. The nutritional yeast adds that signature umami kick—Bragg brand is widely available and affordable. For the roux, all-purpose flour is ideal, but pastry flour creates an even creamier texture if you're willing to splurge. The heavy cream and whole milk should be cold when added to prevent curdling. If you're making this ahead, room-temperature dairy is crucial for proper emulsification. The scallions can be swapped for green onions if preferred, though fresh scallions add a more delicate flavor.
This dish is best served immediately after baking, but leftovers reheat beautifully. Store in an airtight container for up to 4 days in the refrigerator. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. To reheat, cover with a damp paper towel and warm in the oven at 350°F until bubbly. The crispy topping may soften slightly, but a quick broil for 2-3 minutes restores the crunch. For make-ahead convenience, assemble the dish without baking and refrigerate up to 24 hours before baking. The flavors develop more deeply overnight.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—no separate pans, no fuss. Just toss the elbow macaroni in boiling water, then stir in the butter, flour, and milk to make that velvety roux. The cheeses melt right into the sauce, and honestly? Cleanup is just rinsing one pot.
- Creamy Crunch Combo: That sharp white cheddar and Gruyère blend is chef’s kiss—creamy in the middle with a crispy, golden top. The Gruyère adds a nutty depth that makes it taste like a fancy restaurant dish, even though I’m just heating up a skillet.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The texture holds up for days, and the cheesy flavor only gets better. I’ll pack it cold for work or reheat it for dinner—no one ever complains, and my kids actually finish their portions.
- Budget Cheese Hack: I use the same cheeses for this that I’d buy for a nice dinner, but the cost is half. Gruyère’s pricey, but a little goes a long way, and the cheddar stretches it further. Plus, leftovers taste just as good the next day—no sad, dry pasta here.
Step-by-step instructions for anthony's mac and cheese
Master the perfect balance of creamy sauce and crispy topping with these precise techniques.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil, then add 1.5 lbs elbow macaroni and 1 teaspoon of the diamond crystal kosher salt. Cook until 1 minute shy of package directions for al dente texture—you want the pasta to have a slight bite. Drain immediately and return to the pot, shaking gently to break up any clumps. Reserve ½ cup of pasta water before draining completely.
The reason for the al dente finish is crucial—this prevents the pasta from becoming mushy when baked. I always use jumbo elbow macaroni for this recipe as it holds up better during baking and creates a satisfying texture contrast with the creamy sauce.
Create the Ultimate Creamy Cheese Sauce
In a large, heavy-bottomed pot, melt the 0.75 cup unsalted butter over medium-low heat until completely liquid. Whisk in the 0.5 cup all-purpose flour and cook for 2-3 minutes, stirring constantly, until the roux turns a pale golden color and smells nutty. This is your flavor foundation—don't rush this step or you'll develop a raw flour taste.
Gradually whisk in the 0.5 cup heavy cream and 0.5 cup whole milk, ensuring no lumps form. Add the 2 cups sharp white cheddar cheese, 1 cup gruyère cheese, 4 oz cream cheese, and 2 tbsp nutritional yeast, stirring constantly until completely melted and smooth. Remove from heat and fold in the cooked macaroni and any reserved pasta water as needed to reach a velvety consistency. The sauce should coat the back of a spoon but remain pourable.
Assemble and Bake for Bubbly Perfection
Transfer the macaroni mixture to a 9x13-inch baking dish, spreading it evenly. In a small bowl, combine the 0.5 cup panko breadcrumbs with the remaining 0.5 teaspoon kosher salt and 0.5 teaspoon freshly ground black pepper. Sprinkle this mixture evenly over the top, then drizzle with the 1 tablespoon extra-virgin olive oil. Finally, scatter the 6 oz cooked crisp bacon and 0.25 cup fresh scallions over the top.
Bake at 375°F for 25-30 minutes until the top is deep golden brown and bubbling vigorously. The edges should be set while the center remains creamy. If the top browns too quickly, tent loosely with foil for the last 5-10 minutes of baking to prevent burning while still achieving that crispy texture.
Rest and Serve with Crisp-Topped Elegance
Remove from the oven and let rest for 5-10 minutes before serving. This resting period allows the sauce to set slightly and makes it easier to slice cleanly. The top should be crispy enough to hold its shape when cut, while the interior remains luxuriously creamy.
For serving, run a knife around the edges to loosen, then slice into 6 equal portions (about 1.5 cups each). The perfect mac and cheese should have a creamy, velvety texture with a crispy, golden-brown crust on top, and each bite should deliver that perfect balance of cheesy richness and satisfying crunch.
Pro Tips For Making Anthony'S Mac And Cheese
- Use Medium Heat for Roux: This isn’t a deep-fried cheese sauce—push your burner past medium and you’ll burn the flour before the cheeses melt. I learned this the hard way after a kitchen filled with smoke and a pot full of regret. Keep it steady, stir like you’re stirring your first love’s heart, and let the butter foam before adding flour.
- Grate Cheese Coarse: Pre-shredded cheese is a crime in mac and cheese. The starch in it clumps and makes your sauce grainy. Buy blocks of sharp cheddar and Gruyère, then grate them yourself—big, uneven pieces melt smoother and taste richer. Yes, it takes 10 seconds longer, but your future self will notice.
- Don’t Overcook the Pasta: Al dente is your goal here. Anthony’s recipe relies on the pasta’s bite to cut through the creamy sauce. Check the package time, then test a piece 30 seconds early—it’ll finish cooking in the oven. Overcooked pasta turns to mush, and no one wants that.
- Add Cheese in Stages: Dump all the cheese in at once and you’ll end up with a clumpy mess. Start with half the cheddar, let it melt into the roux, then add the Gruyère and remaining cheddar. The Gruyère’s lower melt point means it’ll blend in silky, not lumpy. Trust the process—your sauce will thank you.
Storing and reheating your anthony's mac and cheese
Refrigerator Storage
Store your baked mac and cheese in an airtight container for up to 4 days in the refrigerator. Let it cool completely before covering to prevent condensation, which can make the breadcrumb topping soggy.
I like to press plastic wrap directly on the surface first, then seal the container. The flavors actually deepen overnight, making it even more delicious for leftovers. 💛
Freezer Prep
For longer storage, portion into freezer-safe containers or heavy-duty freezer bags, leaving 1 inch of headspace for expansion. Freeze for up to 3 months—the crispy topping will soften slightly but returns to perfection when reheated.
I recommend assembling the dish completely (even the breadcrumb topping) before freezing, as this maintains the best texture when thawed. Label with the date to track freshness.
Oven Reheating
For the best results, reheat in a 350°F oven covered with foil until warm throughout (about 20-25 minutes). Remove the foil for the last 5 minutes to restore the crispy top.
If the sauce looks dry, add 1-2 tablespoons of whole milk or heavy cream while reheating. This method preserves the creamy texture and crispy contrast that makes this dish special. ✨
Microwave Shortcut
When time is tight, microwave individual portions on 50% power for 2-3 minutes, stirring halfway. Cover with a damp paper towel to prevent drying. For extra crispiness, transfer to a baking sheet and broil for 2-3 minutes after microwaving.
This two-step method gives you the best of both worlds—quick heating with restaurant-quality texture. 🔥
Make-Ahead Assembly
Assemble the dish completely (without baking) and refrigerate for up to 24 hours before baking. This allows flavors to meld beautifully. When ready to bake, add 5-10 minutes to the baking time since it starts cold.
I find this method particularly useful for dinner parties—just pop it in the oven while you finish other preparations. The result is always more flavorful than freshly assembled dishes. 💡
Thawing Tips
Thaw overnight in the refrigerator for even heating. If you're in a hurry, use the microwave defrost setting (about 2 minutes), then finish reheating in the oven. Never thaw at room temperature, as this can promote bacterial growth.
For frozen mac and cheese, always bake from frozen—it reheats more evenly and maintains the best texture. The crispy topping may need extra time to crisp up after thawing. 🌟
Nutrition facts
Frequently asked questions
Why does this recipe use both Gruyère and cheddar?
The combination creates the perfect balance of flavors—Gruyère adds a rich, nutty depth while sharp cheddar provides that signature tangy kick. The Gruyère melts beautifully for a velvety texture, while the cheddar keeps the sauce from becoming too heavy. Anthony's version relied on this classic pairing for that restaurant-quality mouthfeel.
Can I make this mac and cheese without baking?
Skip the breadcrumb topping and bake step, then serve the creamy macaroni immediately. For extra richness, stir in 1 tablespoon butter and 1 tablespoon heavy cream off the heat. The texture will be more saucy than baked, but still incredibly flavorful. This works well for quick weeknight dinners.
What's the secret to preventing a greasy sauce?
Low and slow is key—cook the roux at medium-low heat for 2-3 minutes until golden, then gradually whisk in liquids. Never let the cheese mixture boil, and remove it from heat just before it reaches your desired thickness. The residual heat will continue cooking the sauce while you assemble the dish.
How can I make this vegetarian?
Replace the bacon with crispy fried shallots or smoked paprika for depth. Use vegetable broth instead of water when cooking pasta, and consider adding ½ cup roasted mushrooms or caramelized onions to the sauce. The cheese blend remains the same—it's already vegetarian-friendly!
Why does my mac and cheese get watery when reheated?
This happens when the sauce separates during storage. To fix it, stir in 1-2 tablespoons cold butter while reheating to help re-emulsify. For prevention, let the dish cool completely before refrigerating, and store in a shallow container so the top layer doesn't dry out unevenly.