Anna Mae's Mac and Cheese Recipe: Baked Cheese Pulls With Crispy Top

This Anna Mae's mac n cheese recipe delivers the ultimate comfort food experience—creamy, velvety cheese pulls with a golden, crispy top that's impossible to resist. 🔥 The secret lies in a rich, roux-based sauce that transforms ordinary elbow macaroni into a decadent, baked masterpiece.

I've perfected this version over years of testing, ensuring every bite delivers that perfect balance of cheesy pull and crispy texture. The foundation starts with a classic cheese sauce—equal parts butter, flour, and milk creating a velvety base before adding sharp cheddar and cream for depth.

The magic happens when it bakes, developing that signature crispy top while keeping the interior gooey and rich. This isn't just mac and cheese; it's a foolproof method that transforms a simple dish into restaurant-quality comfort food.

By the time it emerges from the oven, you'll have a bubbling, golden casserole with cheese that pulls in long, creamy strands and a top so crispy it could stand up on its own.

The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect harmony of textures—crispy, creamy, and cheesy all at once. Pair it with classic sides like green beans or cornbread for a complete meal that feels like a hug in food form.

Whether you're feeding a crowd or treating yourself, this recipe delivers restaurant-quality results with minimal effort. Let's get started on creating your new favorite comfort dish.

Ingredients for anna mae's mac n cheese

These 14 ingredients transform ordinary mac and cheese into a restaurant-worthy masterpiece.

The cheese is non-negotiable here. Sharp cheddar is the star—none of that pre-shredded stuff (it's full of anti-caking agents). Grab a block from the deli counter and shred it yourself. For the Parmesan, Parmigiano-Reggiano is ideal, but any good-quality Parm works. The butter? European-style if you can find it—it has more flavor. If you're in a rush, Land O'Lakes European Style is my go-to. And that garlic? Fresh, never jarred. The difference is night and day.

No sharp cheddar? Pepper Jack or Gruyère add great depth. Running low on heavy cream? Half-and-half works in a pinch, but it won't be as rich. The mustard is key—skip it and you lose that signature tang. Dijon mustard works too if you're feeling fancy. For the breadcrumbs, Panko is a must—it stays crispy. No Panko? Regular breadcrumbs toasted in the oven for 5 minutes first. And if you're watching calories, you can cut the heavy cream to 2 tbsp and add 2 tbsp of milk instead—trust me, no one will notice.

This dish is all about timing. Cook the pasta just al dente—it'll finish cooking in the oven. The sauce keeps for 3 days in the fridge, but it's even better the next day. For the crispy topping, toast the breadcrumbs with olive oil for 3 minutes before sprinkling—it makes all the difference. Leftovers? Reheat covered at 350°F for 15 minutes—the crispy top will soften, but it's still delicious. Freezes beautifully too—just add 5 minutes of reheating time.

Step-by-step instructions for Anna Mae's mac and cheese

Here's how to make this legendary cheesy, crispy-topped mac and cheese that pulls perfectly every time.

Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Cook until 1 minute before the package instructions for al dente—you want it to finish cooking in the oven. Drain and set aside, reserving 1 cup of the pasta water.

This step is crucial—I've found that slightly undercooking the pasta ensures it absorbs the cheese sauce perfectly without becoming mushy. The reserved pasta water also helps create that signature creamy texture later. Don't rinse the pasta, as the starch helps the sauce cling beautifully.

In a large Dutch oven, melt 0.75 cup cold unsalted butter over medium heat until foaming. Whisk in 0.75 cup all-purpose flour and cook for 1-2 minutes until golden brown—this creates that rich roux flavor that makes all the difference.

Slowly whisk in 3 cups whole milk and 0.5 cup heavy whipping cream until smooth. Add 2 cups sharp cheddar cheese, 0.5 cup parmesan cheese, 3 minced garlic cloves, 1 tbsp yellow mustard, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp paprika. Stir constantly until the cheese melts completely and the sauce thickens to a velvety consistency.

If the sauce gets too thick, add some of that reserved pasta water 1 tablespoon at a time until it reaches a perfect coating consistency—it should be thick enough to coat the back of a spoon but still flow smoothly.

Add the cooked macaroni to the cheese sauce and stir until every noodle is fully coated. The mixture should look like a thick, creamy blanket of cheesy goodness. Transfer everything to a greased 9x13-inch baking dish and spread it out evenly.

Here's the secret to those legendary cheese pulls: cover the top with a layer of 0.25 cup panko breadcrumbs mixed with 1 tbsp extra-virgin olive oil. Press down gently but firmly—this creates the perfect crispy crust that everyone goes crazy for.

Preheat your oven to 375°F and bake the mac and cheese for 25-30 minutes until the top is deep golden brown and the edges are bubbling. The cheese should be pulling away from the sides of the dish in those iconic strings.

I know it's tempting to peek, but resist! Every time you open the oven, you lose heat and steam, which can prevent that perfect crispy top. When you see those beautiful golden-brown bubbles and the cheese is pulling dramatically, it's ready.

Remove from the oven and let it rest for 5-10 minutes before serving. This resting time is crucial—it allows the cheese to set slightly and makes those cheese pulls even more dramatic when you cut into it.

Serve immediately with a sprinkle of extra black pepper and a side of garlic bread. The contrast of the crispy, cheesy top with the creamy, cheesy interior is what makes this mac and cheese legendary. Trust me, once you try it this way, you'll never go back to regular mac and cheese!

Perfect pairings for these flavors

Classic Side Pairings

No mac and cheese meal is complete without green beans almondine—their crisp-tender texture and nutty flavor provide the perfect contrast to the creamy richness.

Sauté 1 lb fresh green beans in 2 tablespoons butter with 2 minced garlic cloves and 1 tablespoon slivered almonds for 5 minutes until bright green. A squeeze of lemon brightens the dish even more. 🥗

Southern Comfort Additions

For a true comfort food spread, serve with homemade cornbread—its sweet, crumbly texture soaks up the cheesy sauce beautifully. Use 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and 1 cup buttermilk for the perfect batch.

A drizzle of honey butter takes it to the next level. 🍞

Protein Boosters

Add crispy bacon or smoked sausage for extra protein and depth. Cook 6 slices bacon until crispy, then crumble over the top before baking. For a smoky twist, try Andouille sausage—sauté ½ lb until browned and mix it into the cheese sauce.

The fat from the meat enhances the sauce's richness. 🥓

Crunchy Toppings

Before baking, sprinkle the breadcrumb topping with 2 tablespoons grated Parmesan and ½ teaspoon smoked paprika for extra flavor. For a fun twist, mix in 1 tablespoon chopped chives or crushed potato chips (like Kettle Brand) for a salty crunch. The options are endless! 🌶️

Beverage Pairings

A cold sweet tea with a hint of lemon is the ultimate Southern pairing—its Southern charm complements the dish perfectly. For something lighter, try a crisp white wine like Sauvignon Blanc or a hoppy IPA for beer lovers. The carbonation cuts through the richness beautifully. 🍹

Make-Ahead Sides

Prep roasted Brussels sprouts or buttery dinner rolls ahead of time to save effort. Toss 1 lb Brussels sprouts with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper, then roast at 425°F for 20 minutes.

Warm the rolls in the oven just before serving for freshness. ⏰

Frequently asked questions