Ashley Christensen's Mac and Cheese Recipe: Crispy Biscuit Top, Gooey Cheddar Rivers

Ashley Christensen's mac and cheese recipe delivers the perfect balance of crispy biscuit topping and gooey cheddar rivers—just like the kind you'd find at a Southern comfort food restaurant. This recipe transforms simple ingredients into a dish that feels indulgent yet remains approachable for home cooks. The secret lies in a rich, velvety cheese sauce and a golden, crunchy topping that holds up beautifully.

The process starts with al dente pasta, then builds to a creamy cheese sauce made from a perfect roux and a blend of sharp cheddar, Gruyère, and cream cheese for depth. A buttery biscuit topping, mixed with cracker crumbs, ensures that first satisfying crunch.

Every bite combines tender pasta, melty cheese, and that irresistible texture contrast—exactly what makes this mac and cheese a standout.

What sets this apart is the attention to detail: the sauce never breaks, the biscuit topping stays crispy, and the cheddar rivers stretch effortlessly. It’s the kind of dish that feels like a hug in food form—comforting, rich, and impossible to resist.

Whether you're feeding a crowd or treating yourself, this recipe delivers restaurant-quality results at home.

Ready in about 45 minutes, this mac and cheese is perfect for weeknight dinners or special occasions. Pair it with a crisp green salad or steamed vegetables for a balanced meal.

The key to success? Patience during the baking process and a hot oven to achieve that perfect golden crust. Let’s get cooking!

Ingredients for ashley christensen mac and cheese

Six servings of comfort food magic—crispy, creamy, and packed with Southern charm.

The cheeses are non-negotiable here. Sharp cheddar for that signature tang, Gruyère for nutty depth, and cream cheese to keep the sauce velvety. Grab the best cheddar you can find—the sharper, the better. For Gruyère, Whole Foods or specialty cheese shops have great options. The cracker crumbs? Ritz is the classic, but Triscuits work too if you prefer a nuttier crunch. And trust me on the full-fat cream cheese—it makes all the difference in that rich, stretchy sauce.

No sharp cheddar? Monterey Jack at half the amount gets you close, though it won’t be as bold. Out of Gruyère? Parmesan works in a pinch—just reduce to 0.5 cup. The cracker crumbs can be swapped for panko or crushed cornflakes if you’re feeling adventurous. For the roux, butter and flour are non-negotiable—this is where the magic happens. No butter? Olive oil in a bind, but it’ll taste different. And if you’re watching the calories, light cream cheese works, though the sauce won’t be quite as luscious.

This mac and cheese tastes even better the next day—leftovers reheat beautifully. Store in an airtight container for up to 5 days in the fridge or freeze for 3 months. For the crispy topping, bake it separately if you’re prepping ahead—just pop it under the broiler for 2-3 minutes before serving. And if you’re feeding a crowd, double the topping. You can’t have too much of that golden crunch!

Step-by-step instructions for ashley Christensen's mac and cheese

Here's how to make this showstopper with perfect texture and that legendary crispy topping.

Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Season generously with salt—it should taste like seawater. Cook for 1 minute less than the package directions for al dente texture, then drain immediately. I like to give it a quick rinse under cold water to stop the cooking process completely. This prevents the pasta from becoming mushy when mixed with the hot cheese sauce later.

Don't skip the al dente step—overcooked pasta will turn gummy when combined with the creamy cheese mixture. You want each bite to have that satisfying bite, not a mushy mouthfeel. Set the drained pasta aside while you prepare the sauce.

In a large Dutch oven, melt 0.75 cup unsalted butter over medium heat. Once melted, whisk in 0.25 cup all-purpose flour to form a roux. Cook for 2-3 minutes, stirring constantly, until it turns a light golden color and smells nutty—that's your signal it's ready.

Slowly whisk in 2 cups warm whole milk and 0.5 cup heavy cream, adding just a splash at a time at first. Let the mixture thicken slightly before adding more. Once fully incorporated, reduce heat to low and add 2 cups shredded sharp cheddar cheese, 0.75 cup shredded Gruyère cheese, and 8 oz cream cheese. Stir until completely melted and smooth, about 5 minutes. You want the sauce to be velvety with no lumps—this is where the magic happens.

Add the drained elbow macaroni to the cheese sauce and stir gently to coat each piece evenly. Cook for an additional 3-4 minutes on low heat, stirring occasionally. This lets the pasta absorb the sauce without breaking apart. Taste and adjust seasoning with 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder—this is where you build the flavor foundation.

The sauce should be thick enough to coat the back of a spoon but still flow smoothly. If it's too thick, add a splash of warm milk to loosen it. Here's the thing—don't rush this step. The longer you let the flavors meld, the richer and more cohesive the final dish will be.

In a medium bowl, combine 1.5 cups crushed Ritz crackers, 1.5 tbsp baking powder, and 0.5 tsp salt. Add 1 whole egg and mix until just combined—you want a crumbly texture, not a dough. The mixture should hold together when pressed but still be loose enough to sprinkle.

Here's my pro tip: I like to press the topping mixture into a thin, even layer over the mac and cheese. This ensures maximum crispiness and even browning. Spread it out gently with the back of a spoon, making sure to cover the entire surface completely.

Transfer the Dutch oven to a preheated 375°F oven and bake for 20-25 minutes until the topping is deep golden brown and bubbly. The edges should be crispy while the center remains gooey—this is the perfect balance. If it browns too quickly, tent loosely with foil to prevent burning.

Let it rest for 5 minutes before serving. This resting time allows the flavors to settle and the topping to set properly. The result should be a creamy, cheesy masterpiece with a crispy, crackly topping that's impossible to resist. Serve immediately while it's hot and bubbly—everyone at the table will be begging for seconds!

Wine and beer pairings for this dish

Rich Red Wine

This mac and cheese pairs beautifully with bold red wines that complement its creamy, cheesy richness. A Cabernet Sauvignon from Napa Valley—like Louis M. Martini—works perfectly, offering dark fruit and tannins that stand up to the sharp cheddar.

The wine’s acidity cuts through the fat, cleansing your palate between bites. 🍷

For a lighter option, try a Syrah from Washington State. The peppery notes in Chateau Ste. Michelle enhance the mac and cheese’s savory depth while keeping the meal balanced. Both wines bring out the dish’s umami without overpowering the creamy sauce.

Crisp White Wine

If you prefer white wine, a Chardonnay with enough body to match the dish is ideal. A buttery, oaked Chardonnay from California—like Kendall-Jackson—adds a luxurious touch that pairs well with the Gruyère’s nutty undertones. The wine’s creaminess mirrors the mac and cheese’s texture, creating a harmonious match.

For a brighter contrast, opt for a Sauvignon Blanc with citrus notes, such as Kim Crawford from New Zealand. The zesty acidity refreshes your palate, balancing the dish’s richness. This pairing works especially well if you’ve added a touch of garlic or black pepper to the recipe.

Beer Pairings

A hoppy IPA like Dogfish Head 60 Minute IPA cuts through the richness of the cheese sauce beautifully. The citrusy and piney flavors in the beer complement the sharp cheddar, while the carbonation cleanses the palate. It’s a bold but refreshing match for this indulgent dish.

For a lighter beer option, a Belgian Witbier such as Hoegaarden adds a crisp, slightly spicy contrast. The coriander notes in the beer enhance the garlic powder in the mac and cheese, creating a delightful interplay of flavors. Serve it chilled for the best experience.

Non-Alcoholic Options

If alcohol isn’t your thing, a sparkling apple cider like Martinelli’s adds a festive touch while balancing the dish’s richness. The effervescence and slight tartness refresh your palate, making each bite feel lighter. It’s a great choice for family gatherings or casual dinners.

For a more savory option, try a ginger beer like Brew Dr. Brown’s. The spicy kick complements the black pepper in the mac and cheese, while the ginger’s warmth enhances the dish’s comforting qualities. Serve it over ice for a refreshing contrast to the creamy texture.

Frequently asked questions