Side Dishes
This baked mac and cheese recipe from Ree Drummond delivers the perfect balance of crispy golden-brown top and gooey, pull-apart centers—just like her famous homestyle cooking. The secret lies in a rich, roux-based cheese sauce that melts into a velvety texture while the breadcrumb topping creates that coveted crunch.
I've tested countless variations, and this one consistently wins over even the most skeptical mac and cheese lovers.
The recipe begins with a simple but crucial step: making a smooth, lump-free cheese sauce using a blend of sharp cheddar and mild Monterey Jack. A well-developed roux forms the foundation, ensuring the sauce stays creamy even after baking.
Ree's signature touch is the buttery breadcrumb topping, which browns beautifully while adding texture contrast to every bite.
What makes this recipe truly special is how it transforms basic ingredients into something extraordinary. The pasta absorbs the rich cheese sauce while baking, creating that signature pull-apart texture that makes it impossible to resist.
The crispy topping seals in all that cheesy goodness, making each forkful a perfect combination of textures and flavors.
Perfect for family dinners, holiday gatherings, or when you're craving comfort food, this mac and cheese brings restaurant-quality results to your home kitchen. The best part?
It's easy to make and always impresses, whether you're feeding a crowd or just satisfying your own cravings. Let's get started on creating this crowd-pleasing classic.
Ingredients for baked mac and cheese recipe ree drummond
Sixteen ingredients transform into Ree Drummond's legendary crispy-topped, gooey masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or jumbo size preferred |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | For roux, sifted |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Heavy Cream 🥛 | ½ cup | Full-fat, cold |
| Yellow Onion 🧅 | 1 whole | Diced, sweet variety |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Panko Breadcrumbs 🍞 | 1 ½ cups | Japanese style, toasted |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Nutmeg 🌿 | ¼ tsp | Freshly grated |
| Mustard Powder 🌶️ | ¼ tsp | For depth of flavor |
The cheese is where magic happens. Sharp white cheddar gives that signature tang, while Monterey Jack keeps things smooth. Grab a block and shred it yourself—pre-shredded has anti-caking agents that ruin texture. For the butter, Land O'Lakes unsalted is my go-to, but any good brand works. The Panko breadcrumbs are non-negotiable—regular breadcrumbs get soggy. Toast them first in a dry pan to boost flavor. The onion and garlic? Sweet yellow onions and fresh garlic make all the difference here—no powdered shortcuts.
No sharp cheddar? Colby Jack at half sharpness works in a pinch. Skipping the heavy cream? Extra whole milk plus a splash of cream cheese mimics that richness. The mustard powder might sound odd, but it deepens the sauce's complexity—trust me. For the nutmeg, pre-grated is fine, but freshly grated adds that restaurant-quality aroma. The flour needs to be sifted for that silky roux. And if you're feeling fancy, add a pinch of cayenne for subtle heat. The breadcrumbs can be swapped for crushed cornflakes if you're out, but texture won't be identical.
This dish tastes even better the next day—make a double batch if you can. The baked mac keeps for 4 days in the fridge, but the crispy top softens after day two. For reheating, cover with foil and bake at 350°F for 15 minutes. Freezes beautifully for up to 3 months—just thaw overnight in the fridge. I always make this in a 9x13-inch baking dish for maximum crispy edges. The first bite out of the oven? Worth every minute of waiting.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this takes less effort than ordering takeout. Boil the pasta, mix the butter, flour, and cheeses—no whisking, no straining, just fold it all together until it’s smooth. That’s it. (Yes, even on a Tuesday night when you’re exhausted.)
- Cheese Overload Joy: The sharp white cheddar and Monterey Jack melt into this perfect balance—creamy but not greasy, with just enough tang to make your taste buds dance. Honestly, I’ve tried fancier recipes, but this one hits the spot every time without the fuss.
- Leftover Goldmine: This mac and cheese reheats like a dream—crispy top, gooey center, no sad rubbery bits. I make a double batch on Sundays because it’s my go-to for lunches all week, and no one ever complains (my daughter even sneaks seconds).
- Budget-Friendly Crowd-Pleaser: Four simple ingredients stretch to feed four people for under $10. The butter and flour make it rich, but the cheeses do the heavy lifting—no weird shortcuts, just pure, satisfying comfort food that won’t break the bank.
Step-by-step instructions for Ree Drummond's baked mac and cheese
Here's how to achieve that legendary crispy-topped, gooey masterpiece everyone craves.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and salt it generously—it should taste like the ocean. Add the 1.5 lbs elbow macaroni and cook until 1 minute before the package directions specify for al dente. I always test a piece by biting into it—it should offer slight resistance but still feel tender. Drain the pasta but don't rinse it; the surface starch helps the cheese sauce cling beautifully.
While the pasta cooks, I like to prepare the cheese mixture so everything comes together seamlessly. The reason for the slight undercooking is that the macaroni will finish cooking in the oven, absorbing all that creamy cheese sauce. If you overcook it now, you'll end up with mushy noodles later—no one wants that.
Build the Creamy Cheese Sauce with Perfect Texture
In a large, deep skillet, melt the 0.75 cup unsalted butter over medium heat until it foams. Whisk in the 0.5 cup all-purpose flour and cook for 2-3 minutes until the mixture forms a smooth, bubbly roux. This is your flavor foundation—don't rush it or the sauce will taste raw.
Slowly pour in the 2 cups whole milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in the 0.5 cup heavy cream, 1.5 cups sharp white cheddar cheese, 1 cup monterey jack cheese, 1.5 tsp salt, 0.5 tsp ground black pepper, 0.25 tsp nutmeg, and 0.25 tsp mustard powder. The sauce should be velvety smooth with no graininess—this is where all the magic happens.
Combine Pasta and Cheese for Maximum Gooeyness
Add the drained elbow macaroni to the cheese sauce and stir gently but thoroughly to coat every noodle. The mixture should look like a thick, creamy blanket covering the pasta. Here's the thing—this is where patience pays off. Let the mixture sit for 5 minutes off the heat so the pasta absorbs some of that incredible cheese goodness.
While that's happening, sauté the 1 whole diced yellow onion and 4 minced garlic cloves in a separate pan with 1 tablespoon butter until soft and fragrant—about 5 minutes. This aromatic base will elevate the entire dish. Fold these into the macaroni mixture just before baking for that extra layer of flavor.
Assemble with the Crispy Top Secret
Transfer the macaroni mixture to a 9x13-inch baking dish and spread it evenly. Here's where the crispy top comes in: in a bowl, mix the 1.5 cups panko breadcrumbs with 2 tablespoons melted butter, 0.5 tsp salt, and 0.25 tsp black pepper. Sprinkle this generously over the top of the macaroni, pressing down gently to ensure even coverage.
This breadcrumb topping is non-negotiable for that perfect crunch. I press down firmly with the back of a spoon to create an even layer—no gaps, no thin spots. The panko will toast beautifully while the cheese underneath melts into that glorious pull-apart texture. Bake at 375°F for 25-30 minutes until the top is deep golden brown and the edges bubble around the edges.
Rest and Serve with Maximum Drama
Remove from the oven and let it rest for 10-15 minutes before serving. This resting period is crucial—it allows the cheese to set slightly and makes that first bite even more satisfying. The center should still be gooey and warm, with that crispy breadcrumb crust on top that everyone will be reaching for.
For serving, I like to run a cheese grater over the top to add extra sharpness and visual appeal. The contrast between the crispy top and the creamy interior is what makes this dish truly special. Serve immediately with a simple green salad or crusty bread to soak up every last bit of that cheesy goodness.
Pro Tips For Making Baked Mac And Cheese Recipe Ree Drummond
- USE PASTA WATER: That starchy pasta water isn’t just for show—it’s the glue that keeps your sauce from turning into dry, clumpy dust. After draining your elbows, immediately pour in about ½ cup of that salty, starchy liquid when mixing the cheese sauce. I learned this the hard way when my first batch looked more like cheese-colored grits than creamy goodness.
- GRATE CHEESE FINE: Skip the food processor unless you want gritty bits that’ll ruin the texture. Use a box grater with the smallest holes and grate both cheeses yourself—Sharp White Cheddar and Monterey Jack—right before mixing. I was skeptical until I tried it; the sauce melts smoother and coats the pasta perfectly every time.
- BAKE COVERED FIRST: Don’t let the top turn into a sad, pale crust while the middle stays doughy. Cover the baking dish tightly with foil and bake for the first 20 minutes, then uncover for the last 5-10 to let it brown. This ensures the center gets creamy while the top gets that golden, bubbly finish.
- SALT THE PASTA WATER: Yes, even if your recipe calls for salted butter later. Add 2 teaspoons of salt to the pasta water—it’ll season the noodles directly and prevent your dish from tasting bland. I used to skip this, and the mac would always feel like it needed more seasoning, no matter how much cheese I added.
Serving suggestions for this dish
Crispy Top Garnishes
For that signature Ree Drummond finish, I always add a final sprinkle of freshly grated sharp cheddar right before serving—about ¼ cup creates that perfect visual contrast. The grated cheese adds a bright tang that cuts through the richness, and it melts just enough to create little cheesy peaks.
I also love adding crispy fried shallots (about 2 tbsp) for a gourmet touch—they add a subtle onion flavor and beautiful golden color. 🌟
Classic Side Pairings
A simple mixed green salad with a tangy vinaigrette balances the richness beautifully. I toss 4 cups baby spinach with 2 tbsp apple cider vinegar, 3 tbsp olive oil, 1 tsp Dijon mustard, and a pinch of salt.
For something heartier, serve with crusty sourdough bread—the crust soaks up all that cheesy goodness perfectly. The acidity from the salad or vinegar on the bread helps reset your palate between bites.
Protein Additions
For a complete meal, add crispy bacon bits (about ½ cup) mixed into the breadcrumb topping before baking. The smoky, salty flavor pairs perfectly with the creamy cheese.
Another great option is grilled chicken breast, sliced into strips and arranged on top before the final 5 minutes of baking—it stays juicy while the mac absorbs all the flavors. For vegetarians, try crumbled fried tofu seasoned with smoked paprika.
Unexpected Toppings
Think outside the box with toppings like crushed potato chips (about ½ cup) for extra crunch—their salty flavor complements the cheese wonderfully. Another fun option is toasted pumpkin seeds (about ¼ cup) for a nutty contrast.
For a sweet-savory twist, sprinkle with 1 tbsp brown sugar and 1 tsp cinnamon before baking—it creates a caramelized crust that's surprisingly delicious. 💫
Dipping Sauces
Serve with a side of spicy honey mustard made by mixing 2 tbsp Dijon mustard, 1 tbsp honey, 1 tsp hot sauce, and 1 tsp apple cider vinegar. The sweet heat cuts through the richness perfectly.
Another crowd-pleaser is garlic aioli—whisk ½ cup mayonnaise, 1 minced garlic clove, 1 tsp lemon juice, and ½ tsp salt. These sauces add extra flavor without overpowering the mac.
Make-Ahead Serving
If you're serving leftovers, I recommend reheating in the oven at 350°F for 15 minutes to restore that crispy texture. For a fun twist, serve in individual ramekins with a dollop of extra cheese sauce on top—it looks impressive and keeps everything warm.
You can also transform it into mac and cheese bites by scooping portions into a muffin tin, topping with extra breadcrumbs, and baking until golden. These are perfect for parties or meal prep. ✨
Nutrition facts
Frequently asked questions
Why does Ree Drummond's recipe use both sharp cheddar and Monterey Jack?
The sharp cheddar provides that signature tangy kick that makes the dish unforgettable, while the Monterey Jack adds creaminess and smoothness. This blend creates perfect balance—sharp enough to excite your palate but not so strong it overpowers. The combination also melts beautifully, giving that signature velvety texture.
Can I make this mac and cheese in a smaller baking dish?
Yes, but you'll need to adjust the baking time. For a 8x8-inch dish, reduce the quantity by about half and bake for 20-25 minutes at 375°F. The key is to ensure the top gets crispy while the center stays gooey. Smaller dishes also help create extra crispy edges that everyone loves to grab.
What's the secret to getting that perfect crispy top?
Toast your Panko breadcrumbs in a dry pan first to boost flavor, then mix with melted butter and press firmly on top before baking. The butter helps create a golden-brown crust, while pressing ensures even coverage. Bake until the edges bubble and the top reaches deep golden brown—this takes about 25-30 minutes at 375°F.
Can I substitute the elbow macaroni with another pasta shape?
While elbow macaroni is ideal for its shape and texture, you can use cavatappi or penne in a pinch. Avoid long pasta like spaghetti—it won't hold the cheese sauce as well. If using a different shape, cook it 1 minute less than package instructions to prevent mushiness during baking.
How do I fix a watery cheese sauce?
If your sauce seems too thin, remove it from heat and stir in 1 tablespoon cornstarch mixed with 1 tablespoon cold water until thickened. For extra insurance, make sure your roux is fully developed (cooked for 2-3 minutes) before adding milk. A properly made roux is the foundation of a creamy, stable sauce.