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This B Smith macaroni and cheese recipe delivers the ultimate comfort food experience with its signature crispy breadcrumb topping and velvety cheese sauce. 💛 The secret lies in a proper roux foundation that creates a rich, creamy sauce without lumps, while the high-heat baking transforms the top into golden, crunchy perfection that contrasts beautifully with tender noodles.
What sets this recipe apart is the balance of traditional techniques with modern convenience. You'll start with a classic roux-based cheese sauce that develops depth through slow cooking, then build those signature cheese rivers by adding extra cheese before baking.
The crispy breadcrumb topping adds texture that makes every bite satisfying, while the buttery noodles provide the perfect base.
By following this method, you'll achieve restaurant-quality mac and cheese with perfectly crispy edges, creamy sauce that coats every noodle, and those coveted cheese rivers that ooze with melted goodness. The aroma alone will have everyone gathering around the table, and the first bite delivers the ultimate comfort food experience.
This recipe serves 6-8 and takes about 45 minutes from start to finish, making it perfect for family dinners or holiday gatherings. The technique is straightforward but requires attention to detail during the baking phase to achieve that perfect crispy top while keeping the interior creamy.
Ingredients for b smith macaroni and cheese
Eight essential ingredients transform into restaurant-quality mac and cheese with crispy edges and creamy rivers.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or extra-large size preferred |
| Unsalted Butter 🧈 | ½ cup | Cut into small cubes, cold |
| All-Purpose Flour 🌾 | ½ cup | For perfect roux foundation |
| Whole Milk 🥛 | 3 cups | Whole milk for creamiest sauce |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety |
| Monterey Jack Cheese 🧀 | 1 ½ cups | Shredded, mild complement |
| Extra-Sharp White Cheddar 🧀 | 1 cup | For signature cheese rivers |
| Panko Breadcrumbs 🍞 | ¾ cup | For crispy golden topping |
| Dry Breadcrumbs 🍞 | ¼ cup | Extra for texture contrast |
| Garlic Powder 🧄 | 1 tsp | For subtle depth of flavor |
| Dried Mustard 🌶️ | ½ tsp | Enhances cheesy flavor |
| Salt 🧂 | 1 ½ tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
The cheeses make or break this dish. Sharp cheddar gives that signature tang, while Monterey Jack keeps it smooth. Whole Foods or Kroger carry great pre-shredded options, but grating your own makes a difference—those little cheese rivers won't form as well. For the extra-sharp white cheddar, look for Kraft 2 Year Aged at any grocery store. The breadcrumbs? Panko is non-negotiable—it stays crispy while dry breadcrumbs just get soggy. Pro tip: Toast your panko in the oven at 350°F for 5 minutes before adding to the top layer.
No panko? Crushed cornflakes work in a pinch, though the texture won't be identical. Running short on sharp cheddar? Extra-sharp white cheddar at half the amount does the trick. The milk should be whole—2% or skim won't give you that velvety texture. For the roux, butter and flour are your best friends—don't rush this step. Cook it low and slow until it's a deep golden color, or you'll end up with a floury mess. The macaroni? Medium or extra-large size holds up best to the creamy sauce without getting mushy.
This dish tastes even better the next day—honestly, the cheese rivers get more dramatic after resting. Store leftovers in the fridge for up to 4 days, but reheat gently in the microwave with a splash of milk to keep it creamy. For the crispy topping, bake at 425°F for 10-12 minutes until golden and bubbly. If you're prepping ahead, assemble everything up to the baking step, then cover and refrigerate for up to 24 hours before baking. The aroma alone will have everyone rushing to the table.
Why You'll Love This Recipe
- Here’s what sold me: that golden, buttery crust on top while the middle stays velvety. Sharp chedddar melts into something richer than takeout, and the elbow macaroni? It soaks up every last bit. (Yes, even on a Tuesday night.)
- One-Pot Magic: I swear by this recipe because it’s literally one pot, one saucepan, and done. No strainers clogging, no extra bowls—just melt butter, whisk flour, add milk, and let that cheddar shine. My sink stays clean, and my sanity does too.
- Cheesy Crispy Edge: Here’s what sold me: that golden, buttery crust on top while the middle stays velvety. Sharp chedddar melts into something richer than takeout, and the elbow macaroni? It soaks up every last bit. (Yes, even on a Tuesday night.)
- Leftover Goldmine: I make this on Sunday and eat it all week—it reheats like a dream. The sauce clings to the pasta, no sogginess, and it’s still ridiculously good cold in a lunchbox. My kids fight over the leftovers, and I don’t even pretend to care.
Step-by-step instructions for crispy-topped macaroni and cheese
Here's how to nail that perfect cheesy melt with a golden, crunchy crust—every time.
🍳 Step 1: Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni along with 1.5 tsp salt. Stir immediately to prevent sticking. Cook until 1 minute before the package instructions call for al dente—this ensures the noodles finish cooking in the oven. Drain the pasta in a colander, but don't rinse it! The residual starch helps the cheese sauce cling beautifully.
Here's the thing—I always taste a small piece of the drained pasta. It should have a slight bite to it, like when you bite into a fresh baguette. If it's mushy, cook it a little longer. This step makes all the difference for that perfect texture.
🥘 Step 2: Make the Creamy Cheese Sauce from Scratch
In a large, heavy-bottomed pot, melt 0.5 cup unsalted butter over medium heat until it's completely melted and foaming. Add 0.5 cup all-purpose flour all at once and whisk vigorously for 1-2 minutes until you have a smooth, pale roux. This is your flavor foundation—don't rush it, or you'll get a floury taste.
Slowly pour in 3 cups whole milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring often, until it thickens enough to coat the back of a spoon. Now it's time for the cheese party—reduce heat to low and gradually add 2 cups sharp cheddar cheese, 1.5 cups monterey jack cheese, and 1 cup extra-sharp white cheddar, stirring until fully melted and smooth. Season with 0.5 tsp dried mustard and 0.5 tsp black pepper.
🍽️ Step 3: Combine Pasta and Sauce for Maximum Cheesiness
Add the drained elbow macaroni to the cheese sauce and stir gently to coat every noodle. The sauce should look glossy and enveloping—this is where the magic happens. Taste and adjust seasoning if needed, adding more salt if the cheese isn't salty enough. Transfer the entire mixture to a 9x13-inch baking dish and spread it out evenly.
This is the moment that matters: press down gently on the macaroni with a spatula to help the sauce settle and create those beautiful cheese rivers when it bakes. The more you work it, the more dramatic those melted cheese streaks will be when it comes out of the oven.
🔥 Step 4: Create the Crispy Breadcrumb Topping
In a small bowl, mix together 0.75 cup panko breadcrumbs, 0.25 cup dry breadcrumbs, 1 tsp garlic powder, and any extra salt if needed. Sprinkle this mixture evenly over the top of the macaroni and cheese, pressing down lightly so it sticks. This topping is what gives B Smith's version that signature crispy contrast—don't skip it!
Pop the baking dish into a preheated 375°F oven and bake for 20-25 minutes. You'll know it's done when the top is deep golden brown and the cheese rivers are bubbling and pulling away slightly from the edges. If it browns too quickly, tent it loosely with foil for the last 5 minutes to prevent burning.
⏰ Step 5: Rest and Serve for Maximum Indulgence
Let the macaroni and cheese rest for 5-10 minutes before serving. This resting time is crucial—it allows the sauce to set slightly and makes slicing much easier. The crispy topping will stay crunchy while the cheesy goodness underneath remains creamy and gooey.
Slice into perfect squares and serve immediately. That crispy breadcrumb topping should give way to molten cheese with every bite, while the al dente noodles hold their shape beautifully. Real talk: this dish is even better the next day, so make extra if you can—it reheats wonderfully!
Pro Tips For Making B Smith Macaroni And Cheese
- STIR CONSTANTLY AT FIRST: The first 3 minutes of cooking the roux are where flavor and texture get locked in. I used to glance away for 10 seconds—big mistake. Keep that wooden spoon moving until the butter stops foaming and the flour disappears completely. That’s when the real magic starts.
- GRATE CHEESE FINE: Sharp cheddar loses its edge when it clumps. Pulse it in a food processor for 10 seconds or grate it yourself—no big chunks. I learned this the hard way when I grabbed pre-shredded cheese (salt added, texture ruined). Freshly grated makes all the difference.
- SALT THE PASTA WATER: The pasta absorbs flavor from the water, and if you skip the salt, your mac and cheese will taste bland no matter how much cheese you add. Use 1.5 tablespoons of salt per 4 quarts of water—yes, even if you’re using unsalted butter later. Trust me, your taste buds will notice.
- BAKE UNTIL GOLDEN: The moment you pull it from the oven should be when the top is deep golden, not just "bubbly." I used to pull it too soon, thinking it was done—wrong. Broil for 1-2 minutes at the end if needed. That crust is what turns good mac and cheese into unforgettable.
Make-ahead tips for leftovers
Prep Ahead Strategy
Assemble the entire mac and cheese up to the baking step and refrigerate it overnight for even better flavor development. The cheeses meld more deeply, and the crust gets extra crispy when baked fresh.
I always prep the night before—just cover the baking dish tightly with plastic wrap and store it in the fridge. 💫
Freezer-Friendly Method
For longer storage, freeze the assembled dish (before baking) in a freezer-safe baking dish for up to 3 months. When ready to bake, thaw it in the fridge overnight, then bake as directed.
The texture remains creamy, though the crust won’t be as crispy as fresh-baked. Add an extra 5 minutes to baking time if needed.
Baking Day Timeline
On baking day, let the refrigerated dish sit at room temperature for 30-45 minutes before baking. This prevents temperature shock in the oven, helping the crust crisp evenly.
Preheat your oven to 375°F while the dish comes to temperature—this ensures a consistent bake. Trust me, this small step makes a huge difference in texture.
Reheating Leftovers
Reheat individual portions in the microwave with a splash of milk or water to restore creaminess. Cover with a damp paper towel and heat in 30-second intervals, stirring between each, until warmed through.
For oven reheating, cover with foil and bake at 350°F for 15-20 minutes until bubbly. The crispy topping may soften slightly, but the cheesy goodness stays intact. ✨
Make-Ahead Serving Tips
If serving at a party, assemble the dish in individual ramekins for easy transport. Bake each ramekin separately at 400°F for 15 minutes—they’ll stay hot longer and the crust will crisp beautifully.
For a crowd, double the recipe and use two 9x13-inch dishes to ensure even baking and perfect cheese rivers.
Crispy Top Hack
For an extra-crispy topping, broil the baked mac and cheese for 1-2 minutes at the very end. Watch it closely to avoid burning! I also like to sprinkle an extra 1 tbsp melted butter over the breadcrumbs before baking—this adds richness and helps the crust brown faster.
The result? A restaurant-quality finish that’ll impress everyone. 🔥
Nutrition facts
Frequently asked questions
Why does this recipe use both sharp cheddar and Monterey Jack?
The sharp cheddar provides that signature tangy bite that makes this mac and cheese special, while the Monterey Jack adds creaminess and smoothness. Together, they create a balanced flavor profile where the sharpness isn't overwhelming but still noticeable. The extra-sharp white cheddar at the end creates those signature cheese rivers when baked.
Can I make this mac and cheese without baking it?
Yes! If you prefer a stovetop version, cook the pasta and sauce as directed, then stir in the breadcrumb mixture at the very end. Heat through gently for 2-3 minutes until the breadcrumbs are toasted. The texture will be creamier without the crispy topping, but still delicious. For best results, add a splash of milk to keep it smooth.
What's the secret to getting those perfect cheese rivers?
Pressing the macaroni down firmly in the baking dish before adding the breadcrumb topping is key! This helps the cheese melt in dramatic streaks when baked. Also, using extra-sharp white cheddar at the end (not just regular cheddar) creates more pronounced rivers. Bake at 375°F until the cheese starts pulling away slightly from the edges.
How do I prevent the breadcrumb topping from getting soggy?
Toast your panko breadcrumbs in the oven at 350°F for 5 minutes before adding them to the top. Also, press them down firmly so they make direct contact with the cheese sauce. For extra insurance, add a thin layer of dry breadcrumbs between the panko and cheese to create a moisture barrier. Bake at the recommended temperature without tenting with foil.
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 as substitutes. Avoid long pasta like spaghetti or linguine as they won't hold the sauce as well. If using a different shape, you may need to adjust cooking times slightly—always taste test for al dente texture before mixing with the sauce.