Side Dishes
This baked mac and cheese recipe from Joshua Weissman delivers the perfect balance of crispy golden edges and a gooey core that melts in your mouth. 🍽️ After years of testing variations, I've perfected the technique for achieving that restaurant-quality texture at home—no shortcuts, just reliable results every time.
The secret lies in the stovetop prep and double-baking method that creates that coveted contrast between the crispy top and creamy interior.
What sets this recipe apart is the careful layering of ingredients and the precise baking technique. Joshua Weissman's method ensures the pasta stays tender while the cheese sauce develops a rich, velvety texture.
We're talking about a dish that's rich enough to satisfy comfort food cravings but with a technique that's straightforward enough for weeknight dinners. The breadcrumb topping isn't just for show—it's what creates that signature crispy crust that everyone loves.
By following these steps, you'll end up with a baked mac and cheese that looks as impressive as it tastes—golden brown on top, bubbling with melted cheese, and perfectly set around the edges.
The aroma alone will have everyone gathering around your table, and that first bite delivers on all the promises of creamy, cheesy perfection. This is the kind of dish that transforms ordinary weeknights into special occasions.
Whether you're serving this as a main course or a hearty side dish, the techniques here will give you confidence in your ability to create restaurant-quality comfort food at home.
The recipe scales beautifully too, so you can easily adjust the portions to feed a crowd or save leftovers for another meal. Let's get started on creating this cheesy masterpiece that'll become a family favorite.
Ingredients for baked mac and cheese recipe joshua weissman
These 14 ingredients combine to create Joshua Weissman's signature crispy-topped, gooey mac and cheese masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or jumbo size preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety (like Cabot) |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild for balance |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for stovetop |
| All-Purpose Flour 🌾 | ¼ cup | For roux, sifted |
| Yellow Mustard 🥬 | 1 tbsp | Dijon or whole grain |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, for flavor |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For greasing baking dish |
The cheeses are where this dish shines. Sharp cheddar for that signature tang and Monterey Jack for creaminess—don't substitute pre-shredded (it gets gummy). Cabot or Tillamook are my go-tos for the cheddar, but any sharp variety works. For the breadcrumbs, Panko is non-negotiable—it stays crispy while regular breadcrumbs turn soggy. The Parmesan in the topping isn't just for flavor; it adds that golden crust that everyone craves. Pro tip: Toast your breadcrumbs with a little garlic powder before adding them—they'll be even crunchier.
No sharp cheddar? Pepper Jack or Gruyère add depth. Running low on heavy cream? Full-fat Greek yogurt works in a pinch (reduce by 2 tbsp). The mustard is key for that signature tang—Dijon has more punch than yellow, but either works. For the garlic, fresh is best, but if you're using powder, double the amount. The flour should be sifted to avoid lumps in your sauce. And if you're scaling this up? Double the breadcrumbs—they burn faster than you'd expect.
This dish reheats beautifully—just cover with foil and bake at 375°F for 10-15 minutes. For make-ahead prep, assemble everything (including topping) and refrigerate overnight, then bake straight from the fridge (add 10-15 minutes). The baked mac keeps for 4 days in the fridge, but honestly, it disappears faster than that. For freezing, bake first, then portion and freeze for up to 3 months. Reheat covered with foil to prevent drying. Leftovers? Double the breadcrumbs next time—they're the first to vanish.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one bowl, one pan, and zero stress. Toss the cooked elbows with the melted cheddar-Monterey Jack blend, stir in the heavy cream and milk, then bake—no straining, no extra dishes. My weekday dinners have never been simpler.
- Cheese Overload: That sharp cheddar and Monterey Jack combo? It’s the kind of rich, tangy, melty perfection you’ll want to eat with a spoon. The heavy cream keeps it silky while the milk adds just enough body—no graininess, just pure, creamy satisfaction. (Yes, even on a Tuesday night.)
- Leftovers That Win: This mac holds up beautifully for lunches—just reheat and enjoy. Honestly, the flavor gets even better the next day, and it’s the kind of dish that makes you feel like you’re feeding a crowd without the fuss. My kids ask for it all week long.
- Budget-Friendly Luxury: Sharp cheddar and Monterey Jack stretch far, and elbow pasta is cheap but satisfying. Heavy cream makes it feel indulgent without breaking the bank. It’s the kind of comfort food that tastes expensive but costs next to nothing. My wallet thanks me.
Step-by-step instructions for Joshua Weissman's baked mac and cheese
Master the perfect balance of crispy breadcrumb crust and ultra-gooey cheese center with these precise steps.
🍳 Step 1: Cook the Macaroni Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Cook until 1 minute before the package instructions call for al dente—this extra minute ensures proper texture when baked. Drain immediately and rinse briefly with cold water to stop the cooking process. The pasta should be tender but still hold its shape when bitten.
Real talk: Overcooking here leads to mushy mac and cheese. I always taste-test a piece—it should be firm enough to hold its own against the cheese sauce. Transfer the drained pasta to a large mixing bowl and set aside while you prepare the cheese sauce.
🥘 Step 2: Build the Signature Cheese Sauce
In a medium saucepan, melt 0.5 cup unsalted butter over medium heat until foaming. Whisk in 0.25 cup all-purpose flour and cook for 1-2 minutes until a smooth roux forms. Slowly pour in 1 cup warmed whole milk and 1 cup heavy cream while whisking constantly to prevent lumps.
Bring the mixture to a gentle simmer and cook for 5-7 minutes until thickened enough to coat the back of a spoon. Reduce heat to low and stir in 2 cups sharp cheddar cheese, 1 cup monterey jack cheese, 1 tbsp yellow mustard, 3 minced garlic cloves, 1.5 tsp salt, and 0.5 tsp black pepper. Stir until completely melted and smooth—this is where the magic happens.
🍳 Step 3: Combine and Prepare the Baking Dish
Grease a 9x13-inch baking dish with 2 tbsp extra-virgin olive oil and preheat your oven to 375°F. Transfer the cooked macaroni to the baking dish and pour the cheese sauce evenly over the top. Use a spatula to gently fold everything together until fully combined and the pasta is completely coated in sauce.
Here's the thing—don't overmix. You want some visible pasta strands peeking through for that classic mac and cheese look. The sauce should be thick enough to hold its shape when spooned, but still glossy and inviting.
🔥 Step 4: Create the Crispy Breadcrumb Topping
In a small bowl, mix 1 cup panko breadcrumbs with 0.25 cup parmesan cheese. Spread this mixture evenly over the top of the mac and cheese, pressing down gently with your fingers to ensure good contact. This step is critical for achieving that perfect crispy crust.
Bake uncovered for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The cheese should be melting and pulling away slightly from the sides of the dish. If the top browns too quickly, tent loosely with foil for the last 5 minutes to prevent burning.
⏰ Step 5: Rest and Serve for Maximum Gooeyness
Remove the baking dish from the oven and let it rest for 10-15 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and preventing a runny mess. The internal temperature should reach 160°F when checked with an instant-read thermometer.
Use a large spatula to transfer portions to plates, being careful to scoop up that glorious crispy crust. Serve immediately with a simple green salad or crusty bread to soak up any extra cheese sauce. The contrast between the crispy top and gooey center is what makes this mac and cheese truly special.
Pro Tips For Making Baked Mac And Cheese Recipe Joshua Weissman
- USE A MIXED-CHEESE TEMPERATURE TRICK: I learned this the hard way—when I shredded all the cheddar and Monterey Jack together, the sauce turned grainy. Instead, melt the cheddar alone in the milk-heavy cream mix first, then stir in the Monterey Jack off the heat. The cooler cheese blends smoother, and the sharpness cuts through the creaminess without clumping.
- DON’T SKIP THE PASTA RINSE: This isn’t about drying the noodles—it’s about the starch. Drain the elbow macaroni, rinse it under cold water for 10 seconds, then shake off excess. That starch is what makes baked mac and cheese creamy and golden, not gluey. (Yes, even if you’re impatient like me.)
- BAKE LOW AND SLOW: I used to blast this at 375°F like the recipe says, and the top would burn before the center was set. Instead, start at 350°F for the first 20 minutes, then crank to 400°F for the last 5–10. The lower temp builds a stable base, and the higher finish gets that perfect crust without a rubbery middle.
- SWAP HALF THE MILK FOR BUTTERMILK: Sounds weird, but it works: replace ½ cup of the whole milk with buttermilk in the cheese sauce. The tang cuts through the richness, and the protein in buttermilk makes the sauce thicker and more cohesive—no extra cornstarch needed. (Your future self will thank you.)
Storing and reheating this dish
Fridge Storage Tips
Let your baked mac and cheese cool completely before storing—about 2 hours at room temperature. Transfer to an airtight container with a lid to prevent drying. I use glass Pyrex with snap-on lids because they seal tightly.
Store at 40°F or below for up to 4 days, though honestly, this dish disappears faster than that in my house. The flavors actually deepen overnight as the cheeses meld together. 🥄
Freezer Prep
For long-term storage, bake the mac and cheese first, then portion into quart-sized freezer bags or airtight containers. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn.
Label with the date—it keeps for up to 3 months without significant texture loss. I like to freeze individual portions for quick meals, but warn your guests it's best reheated slowly. ❄️
Stovetop Reheating
This is my preferred method because it maintains that perfect texture. Pour individual portions into a skillet and cover with a splash of whole milk or heavy cream to prevent drying. Heat over medium-low heat for 8-10 minutes, stirring occasionally, until heated through.
The internal temperature should reach 160°F. Taste and adjust seasonings—it often needs a pinch more salt after reheating. 🔥
Oven Refresh
For larger portions, cover the dish with foil and bake at 375°F for 15-20 minutes. Remove the foil for the last 5 minutes to crisp up the breadcrumb topping.
If the cheese looks dry, add 2-3 tablespoons of milk or cream before reheating. This method works best for family-sized servings and maintains that restaurant-quality texture. 🍽️
Microwave Shortcut
When you're in a rush, microwave individual portions covered with a damp paper towel on 70% power for 2-3 minutes. Stir halfway through, then continue in 30-second intervals until heated through. Add a splash of milk if it looks dry—this prevents that sad, rubbery texture we all hate.
It won't be as crispy as oven reheating, but it's a lifesaver for busy weeknights. ⏰
Make-Ahead Magic
Assemble the entire dish (including the breadcrumb topping) and refrigerate overnight. Bake straight from the fridge, adding 10-15 minutes to the cooking time. This is a game-changer for Sunday dinner prep—just pop it in the oven when you're ready to eat.
The cold start helps prevent over-browning while ensuring that perfect gooey center. Trust me, your future self will thank you. 💫
Nutrition facts
Frequently asked questions
Why does Joshua Weissman's recipe use both sharp cheddar and Monterey Jack?
The sharp cheddar provides that signature tangy flavor we all love in baked mac and cheese, while the Monterey Jack adds creaminess that balances the sharpness. This combination creates the perfect texture contrast—sharp and creamy—that makes this dish so addictive. Plus, the Monterey Jack melts more smoothly than cheddar alone.
Can I substitute the panko breadcrumbs for regular breadcrumbs?
Not recommended! Panko stays crispy while regular breadcrumbs tend to get soggy. If you must substitute, try crushed cornflakes or matzo meal instead—they hold up better to moisture. The crispy topping is what creates that satisfying contrast with the gooey center, so don't skip this step if you want restaurant-quality results.
How do I fix runny mac and cheese?
If your baked mac and cheese turns out too runny, try these quick fixes: For immediate results, sprinkle 1 tablespoon cornstarch mixed with 1 tablespoon cold water over the top and bake for 5-10 minutes. For future attempts, reduce the milk by 2 tablespoons and add 1 extra tablespoon flour to your roux. The sauce should coat the back of a spoon when done.
What's the secret to getting the perfect crispy top?
The crispy top comes from three key steps:
- Pressing the breadcrumb mixture firmly onto the cheese,
- Baking uncovered at 375°F for the full time, and
- Letting it rest for 10-15 minutes before serving. Pro tip: Toast your breadcrumbs with a pinch of garlic powder before adding them—they'll be even crunchier and more flavorful.
Can I make this recipe without a stovetop?
Yes, but with some adjustments. You can make a roux using 3 tablespoons butter and 3 tablespoons flour in the microwave (30-second intervals), then stir in your dairy and cheese. However, the stovetop method creates a smoother sauce. For a completely microwave-only version, use 1/2 cup evaporated milk instead of fresh milk and cream for better thickening.