B Smith Macaroni and Cheese Recipe: Triple-Cheese Crispy-Top Magic

This B Smith Macaroni and Cheese recipe delivers the crispy-top magic that makes every bite irresistible. The secret lies in a triple-cheese blend baked until golden and bubbling, with a buttery breadcrumb crust that adds texture and depth.

I’ve perfected this version over years of testing, ensuring it’s rich, creamy, and foolproof—no soggy bottoms or bland flavors here.

The recipe starts with elbow macaroni cooked to al dente perfection, then tossed in a velvety cheese sauce made from sharp cheddar, Gruyère, and cream cheese. The sauce is thickened just right so it clings to each noodle, while the crispy breadcrumb topping adds a satisfying crunch.

Baking at the right temperature is key—too high, and it burns; too low, and it stays soft.

What you’ll end up with is a dish that’s restaurant-quality at home: tender pasta enveloped in a luscious cheese sauce, topped with a golden, crackly crust that’s impossible to resist.

The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect balance of creamy, cheesy, and crispy.

Serve this mac and cheese as a main dish with a side salad or steamed vegetables, or turn it into a hearty casserole by adding cooked chicken or broccoli. The leftovers reheat beautifully, making it ideal for meal prep. Let’s get cooking—this is comfort food at its finest.

Ingredients for b smith macaroni and cheese

Sixteen ingredients for restaurant-quality mac and cheese with crispy-top perfection.

The cheeses are non-negotiable here. Sharp white cheddar brings the tang, Gruyère adds nutty depth, and cream cheese ensures that velvety texture. Whole Foods or specialty cheese shops carry the best aged cheddar, but any high-quality sharp cheddar works. Gruyère should be freshly grated—pre-shredded gets clumpy and lacks flavor. For the breadcrumbs, Panko is your best bet; it stays crispy even after baking. If you can't find it, regular breadcrumbs toasted in the oven first will work in a pinch.

No sharp cheddar? Extra-sharp white cheddar at half the amount works, though it'll be less tangy. Substituting Gruyère with Comté or Emmental keeps the nutty profile. For a dairy-free option, vegan cheddar and cashew cream can mimic the texture (though the crispy top won't be as golden). The milk can be swapped for half-and-half for extra richness, or even unsweetened almond milk if you're watching fat content. The garlic powder in the breadcrumb mix can be omitted if you prefer a milder flavor, but I promise the extra depth is worth it.

This dish reheats beautifully—just cover with foil and bake at 350°F until bubbly. Store leftovers in an airtight container for up to 5 days in the fridge. For meal prep, assemble the casserole but skip the baking step; bake straight from the fridge at 375°F for 25-30 minutes to avoid sogginess. The crispy top is best eaten fresh, but the creamy goodness underneath stays delicious for days. Freeze unbaked portions for up to 3 months—just add 5-10 minutes to the baking time when reheating.

Step-by-step instructions for triple-cheese crispy-top macaroni and cheese

Here's the method that delivers perfect texture and that coveted crispy breadcrumb topping every time.

Bring a large pot of water to a rolling boil and add 1.5 pounds of elbow macaroni. Salt the water generously—it should taste like the sea. Cook the pasta until it's 1 minute shy of the package directions for al dente. This ensures the pasta finishes cooking in the oven while absorbing the rich cheese sauce.

Drain the pasta thoroughly in a colander, shaking it gently to remove excess water. Transfer the drained macaroni to a large mixing bowl and set aside. The pasta should be hot but not steaming when you add it to the cheese mixture—this helps create a smooth, creamy sauce without breaking the pasta.

In a separate large skillet, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour to create a roux. Cook for 1-2 minutes until the mixture turns a light golden color and smells nutty—this removes the raw flour taste.

Slowly whisk in 1.5 cups of milk, 1 cup of heavy whipping cream, and 8 ounces of cream cheese. Stir constantly until the sauce thickens to a velvety consistency, about 3-4 minutes. Remove from heat and add 1.5 cups of shredded sharp white cheddar cheese and 1 cup of shredded gruyère cheese. Stir until completely melted and smooth.

Pour the hot cheese sauce over the hot macaroni in the mixing bowl. Using a wooden spoon or spatula, gently fold the pasta and sauce together until every strand is coated. Season with 1.5 teaspoons of kosher salt and 0.5 teaspoon of freshly ground black pepper. Taste and adjust seasoning if needed—this is where the magic happens.

Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish. Spread it evenly into a single layer, pressing down gently to compact the pasta. This ensures even baking and that crispy topping we're after. Preheat your oven to 375°F while you prepare the breadcrumb topping.

In a small bowl, combine 1 cup of panko breadcrumbs, 2 tablespoons of melted unsalted butter, 0.5 teaspoon of garlic powder, 0.25 cup of freshly grated parmesan cheese, 0.5 teaspoon of black pepper, and an additional 0.5 teaspoon of kosher salt. Mix until the breadcrumbs are evenly coated and the butter is fully incorporated.

Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese, pressing down very lightly with the back of a spoon to help it adhere. This creates the perfect crispy texture that contrasts beautifully with the creamy cheese filling underneath.

Place the baking dish in the preheated 375°F oven and bake for 20-25 minutes, until the top is deep golden brown and the edges are bubbling. The breadcrumbs should be crispy to the touch, and the cheese should be fully melted and bubbly underneath.

Remove from the oven and let rest for 5 minutes before serving. This resting time allows the cheese to set slightly, making it easier to slice and serve. Cut into squares and enjoy immediately while the breadcrumbs are still crispy and the cheese is hot and creamy.

Wine and beer pairings for b smith macaroni and cheese

White Wine Pairings

A crisp, dry white wine cuts through the richness of this mac and cheese beautifully. I love pairing it with a Chardonnay from California—specifically a Meiomi or La Crema—because their buttery notes complement the creamy sauce without overpowering it.

The slight acidity helps cleanse your palate between bites of the rich, cheesy pasta. 🍷

For something lighter, try a Sauvignon Blanc from New Zealand like Kim Crawford or Oyster Bay. The citrus and herbal notes provide a refreshing contrast to the triple-cheese blend, making each bite feel balanced and vibrant.

If you prefer a more aromatic option, a Viognier from California or France adds floral complexity that pairs wonderfully with the nutty Gruyère.

Red Wine Pairings

If you prefer red wine, go for something light and fruity like a Pinot Noir from Oregon or Burgundy. The Domaine Serene or La Crema Pinot Noir options are perfect—their bright acidity and red fruit flavors stand up to the richness without clashing.

The earthy undertones in these wines also complement the Gruyère beautifully. 🍇

Avoid heavy reds like Cabernet Sauvignon or Syrah, as their tannins and bold flavors can overpower the delicate cheese sauce. Instead, opt for a Gamay from Beaujolais, like a Beaujolais-Villages or Fleurie. The lighter body and juicy berry notes make it an unexpected but delightful match.

Beer Pairings

For beer lovers, a Belgian Witbier like Hoegaarden or Stella Artois is a fantastic choice. The citrusy notes and effervescence cut through the creaminess, while the subtle spice from coriander adds a nice contrast.

I also love pairing this dish with a light lager like Peroni or Corona—the crisp, clean finish balances the richness perfectly. 🍺

If you prefer something with a bit more body, try a honey wheat beer like Blue Moon or Allagash White. The sweetness in these beers enhances the caramelized notes from the crispy breadcrumb topping, creating a harmonious flavor profile.

For a bolder option, a pilsner like Pilsner Urquell provides a crisp, refreshing contrast that keeps the meal feeling light.

Non-Alcoholic Options

Don’t drink alcohol? No problem! A sparkling apple cider like Martinelli’s or Woodchuck Hard Cider adds a festive touch with its crisp acidity and fruity notes. For something even lighter, try a ginger beer like Feather’s—the spicy kick balances the richness of the cheese. 🍎

A vanilla chai latte with a splash of oat milk is another unexpected but delicious pairing. The warm spices complement the savory flavors, while the creamy texture mirrors the mac and cheese itself.

If you prefer something more refreshing, a cucumber-mint infused water with a squeeze of lemon keeps the meal feeling light and balanced.

Frequently asked questions