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Anne Burrell's mac and cheese recipe delivers the kind of restaurant-quality dish that transforms a simple weeknight dinner into something truly special. The secret lies in that perfect balance of creamy, melty cheese and a crispy, golden crust that's impossible to resist. I've recreated her signature technique—layered with hidden bacon bits—that adds depth without overwhelming the dish, making every bite richer than the last.
What makes this recipe stand out is the two-stage cooking process: first, a velvety cheese sauce simmers until silky smooth, then it's topped with a crispy breadcrumb-cheese crust that bakes to a perfect golden brown.
The bacon, cooked until crispy and crumbled into the sauce, adds a smoky element that elevates the entire dish. This isn't just mac and cheese—it's a showstopper that looks as impressive as it tastes.
The result is a dish with crispy edges that shatter with every bite, a creamy center that melts on your tongue, and layers of flavor from the cheese, bacon, and perfectly cooked pasta.
The presentation is elegant yet approachable, making it ideal for everything from casual family dinners to dinner parties. Once you try this version, you'll never go back to the basic boxed kind.
Ready in about 45 minutes, this recipe is designed to impress without requiring advanced skills. The key is patience—letting the cheese sauce develop its rich flavor and the crust achieve that perfect crispiness.
Serve with a simple green salad or roasted vegetables to balance the richness, and prepare to be asked for seconds (or thirds). Let's get cooking!
Ingredients for anne burrell mac and cheese
Crispy crust, creamy sauce, and smoky bacon bits make this mac and cheese restaurant-worthy.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry, uncooked pasta |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| Sharp Cheddar Cheese 🧀 | 4 oz | Shredded, aged variety |
| Monterey Jack Cheese 🧀 | 4 oz | Shredded, mild flavor |
| Parmesan Cheese 🧀 | 1 cup | Freshly grated, block |
| Unsalted Butter 🧈 | 6 tbsp | Cold, cubed for crust |
| All-Purpose Flour 🌾 | ½ cup | For crispy crust |
| Panko Breadcrumbs 🍞 | ½ cup | Extra-crispy variety |
| Thick-Cut Bacon 🥓 | 6 oz | Cooked crispy, crumbled |
| Yellow Onion 🧅 | 1 whole | Diced, for flavor base |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat |
The cheeses are non-negotiable here—sharp cheddar for that signature bite and Monterey Jack for meltability. Grab a wedge of Parmigiano-Reggiano from the deli counter for that authentic umami punch. Whole Foods or any good grocery store has pre-shredded, but I always grate my own from a block. The bacon? Thick-cut is key—it crisps up perfectly and adds that smoky depth. If you're feeling fancy, grab applewood-smoked bacon at Costco or your local butcher shop.
No sharp cheddar? Pepper jack at half the amount gives you a similar kick. Running low on heavy cream? Full-fat coconut milk works in a pinch, though it'll be slightly lighter. The onion and garlic are flavor anchors—don't skip them, but you can use frozen chopped onions if that's what's in your freezer. For the crust, panko plus a splash of milk makes it extra crispy. And if you're out of cayenne, a pinch of red pepper flakes does the trick. The pasta? Elbow macaroni is classic, but any short shape works—just make sure it's dry when you add it to the sauce.
This reheats beautifully—just cover with foil and warm in the oven for 10-15 minutes. Keeps for 4-5 days in the fridge, though honestly it's even better the next day as the flavors meld. For meal prep, I portion it into individual baking dishes so I can just pop them in the oven when I'm ready to eat. The crust gets crispy again every time, which is the magic of this recipe. Freeze portions for up to 3 months—just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no strainers, no extra bowls, just dump, stir, and melt. The elbow macaroni cooks right in the creamy cheese sauce, so cleanup is just a quick wipe-down of one pan. Honestly, I make this when I’m too tired to do anything else, and it still tastes like I slaved over it.
- Cheese Overload: Between the sharp cheddar and Monterey Jack, this mac is ridiculously rich without being heavy. The blend of cheeses gives it that perfect tangy-smooth balance, and the heavy cream makes it velvety—like a hug in a bowl. I’ll be real: I’ve reheated leftovers and still crave it.
- Potluck Hero: This is my go-to for gatherings because it travels well and disappears fast. The elbow pasta holds up better than noodles, and the cheesy sauce stays creamy even when reheated. Between us, I’ve brought this to holiday dinners, book club meetups, and even my mom’s house—no one’s ever complained.
- Budget Comfort: A box of elbow macaroni and a bag of cheddar won’t break the bank, but the flavor? It feels like a fancy dinner. I stretch it into multiple meals—sometimes as-is, sometimes with crispy bacon on top—and it’s always a hit. Plus, the leftovers taste just as good the next day, which is basically a win-win.
Step-by-step instructions for anne Burrell's mac and cheese
This mac and cheese delivers that perfect balance of creamy, cheesy goodness with a golden, crispy crust you can't resist.
Cook the Bacon and Sauté the Aromatics
Start by cooking the 6 oz thick-cut bacon in a large skillet over medium heat until it's deep golden brown and crispy. I like to break it into chunks as it cooks for easier crumbling later. Once crisp, transfer the bacon to a paper towel-lined plate and drain all but 2 tablespoons of the bacon fat in the skillet.
In the same skillet, add the diced yellow onion and cook for 5 minutes until softened and translucent. Add the 3 minced garlic cloves and cook for another 30 seconds until fragrant—don't let it brown or it'll turn bitter. Here's the thing—this step builds the flavor foundation for the entire dish, so don't rush it. If the onions stick, just add a splash of water and scrape up those browned bits (they're packed with flavor).
Make the Creamy Cheese Sauce
In a large pot, bring 6 cups of water to a rolling boil and add 1.5 teaspoons kosher salt. Cook the 12 oz elbow macaroni until al dente (about 1 minute less than package directions). Drain the pasta, reserving ½ cup of the starchy pasta water—this is liquid gold for adjusting the sauce consistency later.
While the pasta cooks, melt 6 tablespoons unsalted butter in the skillet with the onion and garlic over medium heat. Whisk in ½ cup all-purpose flour and cook for 1-2 minutes until it forms a smooth paste and smells nutty. Slowly whisk in the 1 cup heavy cream and 1 cup whole milk, bringing the mixture to a gentle simmer. Here's where it gets good—reduce heat to low and stir in the 4 oz sharp cheddar cheese, 4 oz monterey jack cheese, and 1 cup freshly grated parmesan cheese until completely melted and smooth.
Combine and Prepare for Baking
Add the cooked pasta to the cheese sauce and stir gently to coat. Fold in the crumbled bacon and season with ½ teaspoon ground black pepper and ¼ teaspoon cayenne pepper. Taste and adjust seasoning—this is your chance to make it perfect. The sauce should be thick enough to coat the back of a spoon but still silky smooth.
Transfer the mac and cheese to a 9x13-inch baking dish and spread it out evenly. The reason we use this size dish is to create that perfect ratio of surface area to volume—it helps develop that crispy crust without drying out the center. Preheat your oven to 375°F while you prepare the topping.
Create the Crispy Cheese Crust
In a small bowl, mix together the ½ cup panko breadcrumbs, remaining 2 tablespoons bacon fat from earlier, and 1 teaspoon kosher salt. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down gently so it sticks. Here's the moment that matters: pop the baking dish in the preheated oven and bake for 20-25 minutes until the top is deep golden brown and the edges are bubbling.
Watch closely in the last 5 minutes—you want that crust to be crispy but not burnt. If it's browning too quickly, tent it loosely with foil. The internal temperature should reach 165°F at its hottest point. When you pull it out, you'll see that gorgeous contrast—creamy, cheesy goodness with a crispy, golden crust that's almost too pretty to eat (but who are we kidding?).
Rest and Serve
Let the mac and cheese rest for 5-10 minutes before serving. This resting time is crucial—it allows the cheese to set slightly and makes it easier to slice. The crust will stay crispy while the center remains creamy and delicious.
Slice into squares and serve immediately. Each bite should deliver that perfect combination of creamy cheese sauce, smoky bacon bits, and that irresistible crispy crust. This dish is even better the next day when the flavors have had time to meld together—just reheat covered in the oven to maintain that crispy texture.
Pro Tips For Making Anne Burrell Mac And Cheese
- COOK PASTA AL DENTE: I used to overcook the elbows thinking they’d soften more in the cheese sauce—wrong. Pull them at 1 minute less than package time (usually 7-8 minutes total), then finish in the sauce. They’ll absorb flavor like sponges without turning mushy.
- GRATE CHEESE FRESH: Pre-shredded cheese has anti-caking agents that make the sauce grainy. Instead, buy blocks of sharp cheddar and Monterey Jack, grate them yourself, and toss with 1 tablespoon flour per cup to absorb moisture. Your sauce will be silky, not sandy.
- LOW AND SLOW SAUCE: Anne Burrell’s recipe relies on a roux, and rushing it here is a recipe for disaster. Keep the heat at a steady simmer (not a boil) while whisking constantly—even for just 5 minutes. Scorched roux = bitter sauce, and that’s a flavor train wreck no one wants.
- STIR IN THE CREAM LAST: Heavy cream and milk go in after the cheese melts completely, not before. If you add them too early, the sauce will split or turn greasy. Wait until the cheese is fully dissolved and the roux is smooth, then whisk in the dairy while off the heat. The sauce will be velvety, not broken.
Serving suggestions for leftovers
Crispy Crust Perfection
Serve this mac and cheese immediately after baking to showcase that golden, shatteringly crispy crust—it's the star of the dish! Use a sharp chef's knife to cut into 1-inch squares, letting the contrast of textures shine.
I like to serve it on a wooden cutting board for rustic appeal, then transfer to individual plates for that restaurant-worthy presentation. 🥘
Balancing Richness
Pair with light, fresh sides to cut through the richness. A simple arugula salad with lemon vinaigrette (toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp lemon juice, and ½ tsp salt) adds a peppery contrast.
For heartier options, roasted Brussels sprouts with balsamic glaze or sautéed green beans with garlic and almonds work beautifully. 🥗
Beverage Pairings
Complement the dish with a crisp white wine like Chardonnay (I love a California Sauvignon Blanc for its citrus notes) or a light lager such as Peroni.
For non-alcoholic options, sparkling apple cider or iced hibiscus tea adds a refreshing contrast to the richness. Avoid heavy reds—they’ll overpower the delicate cheese flavors. 🍷
Garnish Like a Pro
Elevate the dish with fresh garnishes before serving. A sprinkle of chopped chives or crispy fried shallots adds color and crunch. For extra flair, drizzle with hot honey or truffle oil (just ½ tsp) right before plating.
These finishing touches make the dish look as impressive as it tastes. ✨
Make-Ahead Magic
This mac and cheese reheats beautifully—cover with foil and warm in a 350°F oven for 10-15 minutes to restore that crispy crust. For meal prep, assemble the dish without the topping, refrigerate, then bake topped with breadcrumbs when ready to serve.
The flavors deepen overnight, making it even more delicious the next day. ⏰
Kid-Friendly Twist
For picky eaters, serve the mac and cheese in mini muffin tins—bake as directed, then pop out the individual portions. The crispy edges and creamy centers make it irresistible for kids (and adults!). You can also mix in shredded chicken or diced apples for extra appeal. 🧒
Nutrition facts
Frequently asked questions
Why does Anne Burrell's recipe use both sharp cheddar and Monterey Jack?
The sharp cheddar adds that signature tangy bite that makes the dish stand out, while the Monterey Jack brings creaminess and meltability. This cheese combo creates the perfect balance of flavor and texture—sharp cheddar gives complexity, and Monterey Jack ensures the sauce stays luscious. The recipe calls for both because they complement each other so well!
Can I make this mac and cheese without bacon?
If you're vegetarian or just prefer to skip the bacon, you can replace it with crispy fried shallots or smoked gouda cheese (about 2 oz) for a similar smoky depth. The bacon adds a special touch, but this dish still shines without it. Just reduce the salt slightly since bacon is salty.
How do I get the crust extra crispy like in the photos?
The secret is in the panko breadcrumbs and bacon fat topping. Mix the breadcrumbs with 2 tbsp bacon fat (not butter) and press them firmly onto the cheese sauce before baking. For extra crispiness, bake at 375°F for 20-25 minutes until golden brown, and avoid opening the oven door during baking to prevent steam from softening the crust.
What if my mac and cheese turns out too runny?
If the sauce is too thin, simply stir in 1-2 tablespoons of cornstarch mixed with 1 tablespoon cold water and heat gently until thickened. You can also remove the dish from the oven 2-3 minutes early and let it sit uncovered for 5 minutes to thicken slightly. The reserved pasta water helps adjust consistency, but if you used too much, the crust may not form properly.
Can I use a different pasta shape?
While elbow macaroni is traditional, you can use other short shapes like shells or penne—just make sure they're cooked al dente to avoid a mushy texture. Avoid long pasta like spaghetti, as it won't hold together well in the baking dish. If using shells, stir them gently to prevent breaking during baking.