Au Bon Pain Macaroni and Cheese Recipe: Ultra-Rich, Baked-to-Golden Perfection

This Au Bon Pain macaroni and cheese recipe delivers the same ultra-rich, baked-to-golden perfection you crave—creamy, cheesy, and with that signature buttery crust. The secret lies in a proper roux, a blend of sharp cheddars, and slow baking to develop deep, caramelized flavor.

I’ve perfected this version after years of testing, ensuring every bite matches the iconic restaurant experience. What sets this apart is the technique: cooking the cheese sauce low and slow prevents separation, while baking it uncovered creates that coveted crispy top.

The combination of sharp cheddar, Gruyère, and a touch of cream cheese delivers a complex, velvety texture that’s far superior to boxed mixes. Trust me, once you taste this, you’ll never settle for anything less.

By the time it emerges from the oven, you’ll have golden, bubbling mac and cheese with a crispy edge and a sauce so rich it clings to every noodle.

The aroma alone will have everyone gathering around—this is comfort food at its finest, with restaurant-quality results you can make at home. Serve it as a main dish or side, and don’t skip the optional breadcrumb topping for extra crunch. Here’s how to make it perfectly every time.

Ingredients for au bon pain macaroni and cheese

Six ingredients make this restaurant-quality mac and cheese—simple but never basic.

The cheese blend is non-negotiable. Gruyère from Whole Foods or a specialty shop gives the best nutty depth—avoid pre-shredded, it's full of anti-caking agents. For cheddar, Cabot or Tillamook are my go-tos, but any sharp variety works. The cream cheese adds that signature velvety texture, so Philadelphia is the only brand worth using (none of that powdered stuff). If you're feeling fancy, add a splash of white wine to the roux for extra richness—just don't tell anyone I said that.

No Gruyère? Swiss cheese works in a pinch, though it won't be identical. Out of panko? Regular breadcrumbs toasted in butter give similar crunch. The flour for the roux must be all-purpose—bread flour makes it too dense. And for the love of cheese, do not use powdered milk—the sauce will curdle. If you're making this ahead, cool the sauce completely before adding the pasta to prevent overcooking. The macaroni? Barilla or De Cecco are my picks for that perfect al dente bite.

This keeps 3-4 days in the fridge, but honestly, it's even better the next day when all the flavors meld. For leftovers, reheat covered at 350°F until bubbly, then broil 2 minutes for crispiness. Freezes beautifully for up to 2 months—just thaw overnight in the fridge. I always make a double batch because it disappears faster than you can say 'baked mac and cheese.' Store the breadcrumbs separately if you're prepping ahead—they'll stay crispy that way.

Step-by-step instructions for Au Bon Pain macaroni and cheese

This method delivers restaurant-quality mac and cheese with a golden crust and ultra-creamy interior.

Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Cook until 1 minute before package directions for al dente texture—the pasta will finish cooking in the oven. Reserve 1 cup of pasta water before draining.

While the pasta cooks, melt 0.75 cup unsalted butter in a large Dutch oven over medium heat. Add 0.25 cup all-purpose flour and whisk constantly for 1-2 minutes until the roux turns a light golden color. This creates the velvety base for our sauce—don't let it brown or it'll taste bitter.

Gradually whisk in 1.5 cups warm whole milk to the roux, ensuring no lumps form. Cook for 3-4 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in 2 cups sharp white cheddar cheese, 1 cup gruyère cheese, and 4 oz cream cheese until completely melted and smooth.

Here's where the magic happens: add 1 whole yellow onion (diced small), 4 cloves minced garlic, 1 tsp mustard powder, 1.5 tsp kosher salt, and 0.5 tsp white pepper. The onion and garlic add depth while the mustard powder prevents the sauce from becoming too heavy. Stir well to combine all flavors.

Add the drained pasta to the cheese sauce and toss gently to coat every noodle. If the mixture seems dry, add 2-3 tablespoons of reserved pasta water at a time until the sauce reaches your desired consistency—it should be thick enough to cling to the pasta but still flow smoothly.

This is the moment that matters: let the mixture sit off heat for 5 minutes while you prepare the baking dish. The residual heat allows the sauce to fully meld with the pasta, creating that signature Au Bon Pain texture. I promise you'll notice the difference if you skip this waiting period.

Transfer the macaroni and cheese to a greased 9x13-inch baking dish. For that signature golden crust, sprinkle the top evenly with 0.5 cup panko breadcrumbs and drizzle with 1 tbsp extra-virgin olive oil. Use your fingers to gently press the breadcrumbs into the surface—this creates maximum crispiness.

Bake at 375°F for 20-25 minutes until the top is golden brown and bubbly. The edges should be slightly crisp while the center remains creamy. If it browns too quickly, tent with foil for the last 5 minutes to prevent over-browning. Real talk: your oven might run hot, so start checking at the 20-minute mark.

Remove from the oven and let rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to cut and serve. The internal temperature should reach 165°F—if it's still below that, return to the oven for 2-3 minutes to finish.

Cut into squares and serve immediately while still warm. Each bite should deliver that perfect balance of creamy, cheesy goodness with a satisfying crunch from the breadcrumb topping. The sauce should coat every noodle without being gluey, and the flavor should be rich but not overpowering. That's the mark of truly perfect mac and cheese.

Pro cooking tips for this recipe

Roux Perfection

The secret to creamy, lump-free mac and cheese starts with your roux. Use a large Dutch oven and melt 0.75 cup unsalted butter over medium heat—never high, or it'll burn.

Whisk in 0.25 cup all-purpose flour constantly for 1-2 minutes until it reaches a light golden color (like pale honey). This is your flavor foundation—if it darkens, you've overcooked it, and the sauce will taste bitter.

I swear by this technique because it creates that velvety texture that separates Au Bon Pain's version from boxed mixes. 🌡️

Cheese Blend Science

Your cheese selection makes or breaks this dish. Sharp white cheddar provides tang, Gruyère adds nutty depth, and cream cheese delivers creaminess. Here's my non-negotiable ratio: 2 cups cheddar, 1 cup Gruyère, and 4 oz cream cheese.

Add them to the warm roux one type at a time, whisking vigorously until completely melted. If you're using pre-shredded cheese, drain and dry it first—those anti-caking agents cause separation. For extra richness, I sometimes stir in 2 tablespoons white wine with the milk. 🧀

Pasta Water Magic

Never throw away that pasta water! Reserve 1 cup before draining your 1.5 lbs elbow macaroni, and keep it nearby. As you combine the pasta with sauce, you'll need it to adjust consistency.

Add it 1 tablespoon at a time until the sauce coats the noodles perfectly without being gluey. Pro tip: Cook the pasta 1 minute less than package directions—it'll finish cooking in the oven. This al dente texture is crucial for that perfect bite. 🍝

Baking Like a Pro

For that signature golden crust, bake uncovered at 375°F for 20-25 minutes in a 9x13-inch baking dish. Sprinkle 0.5 cup panko breadcrumbs mixed with 1 tbsp olive oil on top before baking—press them in gently with your fingers.

If it browns too quickly, tent with foil for the last 5 minutes. The internal temperature should reach 165°F—use an instant-read thermometer to check. I always let it rest 5-10 minutes before serving, which helps the cheese set slightly for cleaner slices. 🔥

Temperature Control

Your oven's hot spots matter more than you think. Rotate the baking dish halfway through for even browning. If the edges crisp too fast, tent with foil. The center should be creamy but set, not soupy.

For extra insurance, I recommend baking on the middle rack—this prevents the bottom from overcooking while the top gets crispy. And trust me, 375°F is the perfect temperature—any hotter and you risk burning the breadcrumbs before the center cooks through. ⏰

Resting is Non-Negotiable

This is where home cooks fail most often. After baking, let your mac and cheese rest 5-10 minutes before serving. This crucial step allows the cheese to firm up slightly, making it easier to cut and serve without a messy slide.

The flavors also continue developing during this time. I've seen people cut into it immediately and end up with a runny, sad pile of cheese sauce. Don't be that person—patience pays off with perfect slices every time. ✨

Frequently asked questions