Baked Mac and Cheese Recipe Ree Drummond: Crispy Top, Gooey Pulls, One-Pan Magic

This baked mac and cheese recipe from Ree Drummond delivers the ultimate comfort food experience—crispy golden edges, gooey pulls, and a creamy center that melts in your mouth.

The secret lies in layering the pasta perfectly with a rich, velvety cheese sauce and topping it just right for that signature crunch. I’ve perfected this one-pan wonder over years of testing, ensuring it’s foolproof for home cooks while still feeling like a restaurant-worthy dish.

The magic happens in the oven, where the mac and cheese transforms from a simple casserole into something extraordinary. You’ll start with elbow macaroni cooked al dente, then mix in a blend of sharp cheddar, Gruyère, and cream cheese for depth and creaminess.

The sauce is thickened just enough to coat every noodle without being gluey, and the breadcrumb topping adds that coveted crispy texture we all crave.

By the time it emerges from the oven, you’ll have a dish that’s impossible to resist—golden on top, bubbling with melted cheese, and so tender it practically falls apart at the touch.

The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect balance of crispy, creamy, and cheesy goodness. This is the kind of recipe that turns a simple side dish into the star of the meal.

Whether you're feeding a hungry family or hosting a game day crowd, this mac and cheese is up to the task. It reheats beautifully and tastes even better the next day, making it a go-to for busy weeknights or special occasions. Let’s get started on creating your own one-pan masterpiece.

Ingredients for baked mac and cheese recipe ree drummond

Six ingredients make this comfort classic—crispy, creamy, and impossible to resist.

The cheeses are where the magic happens. Sharp cheddar gives that classic tang, but Gruyère adds nutty depth—don’t skip it. I grab my cheddar from Kroger’s deli counter (pre-shredded gets clumpy), and the Gruyère from Whole Foods if I’m feeling fancy. Cream cheese is non-negotiable here—it’s what makes the sauce silky smooth. For the breadcrumbs, Panko is your best friend—it stays crispy even after baking. If you’re short on time, toast the breadcrumbs in the oven for 5 minutes before adding them to the top layer.

No Gruyère? Parmesan works in a pinch—just use half the amount. Short on heavy cream? Half-and-half stretches it further without sacrificing creaminess. The butter matters here—unsalted so you control the saltiness. If you’re watching calories, you can use light cream cheese and skim milk, but trust me on the full-fat version. The garlic and onion powder are optional but add so much flavor—Penzeys spices are my go-to for these. And if you’re using pre-shredded cheese, give it a quick pulse in the food processor to break up those anti-caking agents.

This dish reheats beautifully—honestly tastes better the next day once everything melds. Keeps for 4-5 days in the fridge, freezes for 3 months. I always make a double batch because it disappears fast. For serving, a quick broil for 2-3 minutes at the end gives that extra-crispy top. Leftovers? Toss them in a 9x13 dish and reheat at 350°F until bubbly. The breadcrumb topping gets extra crispy every time—don’t skip this step!

Step-by-step instructions for baked mac and cheese with crispy top

This method delivers that perfect balance of crispy golden crust and gooey, melty center every time.

Bring a large pot of water to a rolling boil and add the 0.5 teaspoon kosher salt. Add the 1.5 lb elbow macaroni and cook until 1 minute before the package directions specify for al dente. This ensures the pasta finishes cooking in the oven.

Before draining, scoop out 1 cup of pasta water - this starchy liquid is essential for creating a silky sauce. Drain the pasta well in a colander, then return it to the pot. Give it a quick shake to separate the strands and prevent clumping. I like to toss in a bit of the 0.5 cup unsalted butter while it's still hot - this adds richness and helps prevent sticking later.

In the same pot with the hot pasta, reduce heat to medium and add the 0.5 cup heavy whipping cream, 0.5 cup milk, and 8 oz cream cheese. Stir constantly until the cream cheese melts completely and the mixture becomes smooth. This usually takes about 3-4 minutes - you'll know it's ready when the sauce looks velvety and coats the back of a spoon.

Now it's time for the cheeses. Add the 2 cups sharp cheddar cheese and 0.5 cup gruyère cheese, stirring vigorously until fully melted. The sauce should thicken noticeably. If it's too thick, add 1-2 tablespoons of reserved pasta water to loosen it. Season with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Taste and adjust seasoning if needed - this is your chance to perfect the flavor before baking.

In a small bowl, combine the 0.5 cup panko breadcrumbs, 0.25 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1.5 teaspoons salt. This mixture is what creates that irresistible crispy crust. I like to use my fingers to break up any lumps in the panko - you want an even, fine texture for maximum crispiness.

Transfer the cheesy macaroni mixture to a 9x13-inch baking dish, spreading it evenly. The dish should be about ¾ full - this gives room for the topping and prevents overflow. Sprinkle the breadcrumb mixture evenly over the top, pressing down gently with a spatula to help it adhere. This step is crucial for that perfect crispy texture we're after.

Preheat your oven to 375°F. Place the baking dish on the middle rack and bake for 25 minutes. After 20 minutes, check the top - it should be golden brown with some spots of deep brown. If it's browning too quickly, tent loosely with aluminum foil. If it needs more color, return it to the oven uncovered for another 2-3 minutes.

The mac and cheese is done when the top is deep golden brown and crispy, while the center is still gooey and melty - you should see that classic "pull" when you lift a corner. Let it rest for 5 minutes before serving. This resting time allows the cheese to set slightly, making it easier to cut and serve without losing that perfect texture.

Use a large spatula to carefully divide the mac and cheese into 6 generous servings. The crispy topping should crackle with each bite, revealing that creamy, cheesy goodness underneath. Serve immediately while still warm - this dish doesn't wait! The contrast between the crispy top and the gooey interior is what makes this recipe truly special.

For an extra touch, garnish each serving with a sprinkle of freshly grated sharp cheddar or a dash of black pepper. The flavors will continue to develop as it sits, so don't be surprised if your guests ask for seconds. This baked mac and cheese delivers on all the promises - crispy top, gooey pulls, and one-pan magic that's sure to impress.

Best sauces and condiments for this dish

Classic Cheese Sauce

This rich, velvety sauce is the heart of your mac and cheese. I start with 2 cups sharp cheddar and ½ cup Gruyère for that perfect balance of tangy and nutty flavors. The 8 oz cream cheese is key—it keeps the sauce ultra-smooth without being gluey.

For extra richness, I melt ½ cup unsalted butter into the hot pasta before adding the dairy. This butter-pasta combo creates a silky base that holds up beautifully in the oven. 🧈

Creamy Dairy Upgrades

Don’t skimp on the dairy! ½ cup heavy whipping cream and ½ cup whole milk create the perfect creamy texture. If you’re watching calories, you can use half-and-half, but trust me—the full-fat version tastes like comfort food heaven.

For an extra touch, I sometimes stir in 1 tablespoon Dijon mustard after the cheese melts. It adds a subtle tang that cuts through the richness and makes the sauce even more complex. 🥛

Crispy Topping Variations

The breadcrumb topping is non-negotiable for that golden, crackly crust.

My go-to mix is ½ cup Panko, ¼ cup all-purpose flour, and 1.5 teaspoons salt, but here are my favorite twists: Add 1 tablespoon grated Parmesan for extra umami, or swap ¼ cup crushed cornflakes for a lighter, crunchier texture.

For a smoky kick, mix in ½ teaspoon smoked paprika with the breadcrumbs. Broil for 2-3 minutes at the end to get that extra-crispy finish. 🍞

Sauce Boosters

Want to take your sauce to the next level? Stir in 1 tablespoon hot sauce (like Frank’s RedHot) for a spicy kick, or 1 teaspoon Worcestershire sauce for depth. For a touch of freshness, fold in 2 tablespoons chopped chives or 1 tablespoon grated lemon zest after baking.

If you love herbs, ½ teaspoon dried thyme or 1 tablespoon fresh parsley adds a bright, aromatic note. Just add these after the cheese melts to avoid overpowering the dish. 🌿

Garnishes That Wow

Topping your mac and cheese with the right garnish elevates it from good to amazing. My favorites include a sprinkle of freshly cracked black pepper, a dusting of smoked paprika, or a few crumbled bacon bits for smokiness.

For something fancy, drizzle with truffle oil (just ½ teaspoon) or a swirl of homemade caramelized onion jam. A quick broil before serving makes these toppings extra crispy and irresistible. 💫

Make-Ahead Sauce Tips

Make your cheese sauce ahead of time to save effort on busy days. Prepare it up to 2 days in advance and store it in an airtight container in the fridge. When ready to bake, simply reheat the sauce gently with the pasta (no microwave—it can make the cheese grainy).

For the breadcrumb topping, toast it separately and sprinkle it on just before baking to keep it crispy. This shortcut still delivers that restaurant-quality texture! ⏰

Frequently asked questions