Appetizers
Anthony’s mac and cheese recipe isn’t just comfort food—it’s a masterclass in texture and flavor, with crispy breadcrumbs and gooey, pull-apart cheese. The secret lies in the technique: baking the cheese sauce until it sets into a golden, stretchy crust while keeping the interior creamy. I’ve perfected this version after countless test batches, and the results are worth every minute of effort.
This recipe delivers exactly what Bourdain’s did: a rich, velvety sauce with a crispy exterior that holds together like a dream. The key steps are browning the butter, making a proper roux, and letting the cheese melt slowly before baking.
No shortcuts here—just restaurant-quality mac and cheese that tastes like it came from a Michelin-starred kitchen.
The final dish has that signature crispy top layer that shatters slightly when you pull it out of the oven, while the inside remains tender and cheesy. It’s the kind of mac and cheese that makes people pause mid-bite, amazed at how good homemade can taste.
Serve it with a simple green salad or crusty bread to soak up every last bit of that golden sauce.
Whether you’re feeding a crowd or treating yourself, this recipe is a game-changer. The technique is straightforward once you understand the science behind it—no fancy equipment, just patience and attention to detail. Let’s get started on making the best mac and cheese you’ve ever tasted.
Ingredients for anthony's mac and cheese
These 15 ingredients transform into restaurant-quality mac and cheese with crispy pulls and golden breadcrumbs.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or jumbo size preferred |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for browning |
| All-Purpose Flour 🌾 | ¼ cup | For roux, measure precisely |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Freshly grated, block preferred |
| Medium Cheddar Cheese 🧀 | 1 cup | Freshly grated, block preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Freshly grated, block preferred |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for creaminess |
| Whole Milk 🥛 | ½ cup | Warmed for smooth sauce |
| Panko Breadcrumbs 🍞 | ¾ cup | For crispy topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, for topping |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor depth |
| Yellow Onion 🧅 | 1 whole | Finely diced, for roux |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Mustard Powder 🌶️ | ½ tsp | For subtle tang |
The cheeses are non-negotiable here. Block cheddar is a must—pre-shredded gets clumpy and lacks flavor. I grab mine from Whole Foods or Trader Joe's where they keep the blocks fresh and cold. Monterey Jack adds creaminess, while Parmesan on top brings that salty, umami punch. For the breadcrumbs, Panko is your best bet—it stays crispy even after baking. The garlic and onion are the flavor base, so don't skimp on mincing them finely. Freshly grated cheese makes all the difference, so invest the extra 30 seconds to do it yourself.
No sharp cheddar? Extra sharp cheddar at half the amount works in a pinch, but the flavor won't be identical. Running out of Monterey Jack? Gruyère or fontina are excellent substitutes—they melt beautifully. The mustard powder is crucial for that subtle tang, but if you're out, Dijon mustard at 1/4 teaspoon does the trick. For the breadcrumb topping, you can mix in crushed cornflakes for extra crunch if needed. The roux is where the magic happens—don't rush it. Cook it until it's a deep golden color, but don't let it brown or it'll taste bitter.
This dish reheats beautifully—just cover with foil and warm in the oven for 10-15 minutes. Keeps in the fridge for 4-5 days, though it's best enjoyed fresh. For freezing, assemble the dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. The breadcrumb topping will crisp up again when reheated, so don't skip that final step in the oven. Portion into individual servings before freezing for easy meals later.
Why You'll Love This Recipe
- 20-Minute Magic: The roux forms in one pan—no separate saucepot, no extra bowls. I melt butter, whisk in flour, and let the cheese melt right into it while the pasta cooks. That’s it. No stress, no mess.
- Cheese Overload (Good Kind): Sharp white cheddar’s tang cuts through the medium cheddar’s creaminess—exactly how mac and cheese should be. The texture? Silky sauce clinging to each elbow, with just enough crispness from the flour-butter base.
- Leftover Heaven: This reheats like a dream—actually better the next day. I swear, the flavors meld overnight, and it’s my go-to for lazy lunches or quick dinners when I’m too tired to cook.
- Budget-Buster Win: Pasta, butter, flour, and cheddar? All pantry staples that won’t break the bank. Plus, the recipe stretches easily—double it for a crowd or halve it for two, and you’re still saving money.
Step-by-step instructions for anthony's mac and cheese
Follow this method for rich, creamy cheese pulls with a perfectly crispy breadcrumb topping.
Cook the Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Season generously with 1.5 teaspoons kosher salt—the water should taste like the sea. Cook until 1 minute before the package directions specify for al dente. This slight undercooking ensures the pasta remains tender when baked.
Drain the pasta in a colander and immediately rinse under cold water for 10 seconds to stop the cooking process. Shake off any excess water and return the pasta to the pot. Toss with 1 tablespoon unsalted butter (from the total 0.75 cup) to prevent sticking. The pasta should be completely dry when you move to the next step.
Build the Roux and Cheese Sauce
In a large, heavy-bottomed skillet, melt the remaining 0.625 cup unsalted butter (from the total 0.75 cup) over medium heat. Add the 1 whole yellow onion, finely diced, and cook for 5-6 minutes until translucent and just beginning to caramelize. Add the 4 cloves minced garlic and cook for 30 seconds until fragrant.
Lower the heat to medium-low and whisk in the 0.25 cup all-purpose flour to form a smooth roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns a pale golden color and smells nutty. This is your flavor foundation—don't rush it or the roux will taste raw.
Gradually whisk in the 0.5 cup warmed whole milk and 0.5 cup heavy whipping cream, ensuring no lumps form. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the 0.5 teaspoon mustard powder for that signature tang.
Combine Cheeses and Pasta
Add the 1.5 cups sharp white cheddar cheese, 1 cup medium cheddar cheese, and 1 cup monterey jack cheese to the sauce. Stir over low heat for 2-3 minutes until completely melted and smooth. The cheese should create a thick, velvety sauce with no graininess.
Transfer the cheese mixture to the pot with the cooked pasta. Gently fold everything together until the pasta is fully coated and the cheese sauce is evenly distributed. Taste and adjust seasoning with additional kosher salt or ground black pepper if needed. The mixture should be rich but not overly salty.
Assemble and Bake for Cheese Pulls
Preheat your oven to 375°F. Grease a 9x13-inch baking dish generously with butter or oil. Spread the macaroni and cheese mixture evenly into the dish, creating a flat, even layer. This ensures even baking and perfect cheese pulls.
In a small bowl, combine the 0.75 cup panko breadcrumbs and 0.25 cup parmesan cheese. Sprinkle this mixture evenly over the top of the macaroni and cheese, pressing down lightly to help it adhere. The breadcrumbs will create that coveted crispy topping while the parmesan adds depth of flavor.
Bake Until Golden and Pull-Apart
Bake 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 baking dish in thick, gooey strands—this is what makes this recipe special. If the top isn't browning quickly enough, broil for 1-2 minutes at the end, watching closely to avoid burning.
Remove from the oven and let rest for 5 minutes before serving. This resting time allows the cheese to set slightly, making it easier to cut and serve. The result should be a creamy, cheesy interior with a perfectly crispy breadcrumb topping that everyone will love.
Pro Tips For Making Anthony'S Mac And Cheese
- Cook Pasta Al Dente: DESCRIPTION:
- Grate Cheese Fresh: DESCRIPTION:
- Bloom the Roux Low: DESCRIPTION:
- Add Milk Slowly: DESCRIPTION:
Make-ahead tips for leftovers
Prep Ahead for Perfection
I always prep the roux and cheese sauce the day before—it deepens the flavor and saves time. Cook the sauce as directed, then let it cool completely in the fridge. Store it in an airtight container for up to 3 days.
When ready to bake, simply reheat the sauce gently in a saucepan over low heat until smooth, then proceed with the pasta and baking steps. This method ensures your mac and cheese stays creamy and doesn't dry out. 💫
Pasta Prep Shortcut
Cook the elbow macaroni a day ahead and store it in the fridge in a lightly oiled container to prevent sticking. When ready to assemble, drain, rinse, and toss with 1 tablespoon butter to keep it dry.
This step saves you from last-minute pasta chaos and ensures perfect texture. I’ve found that pre-cooked pasta absorbs the cheese sauce better, making every bite richer. ✨
Freezer-Friendly Assembly
For a true make-ahead masterpiece, assemble the dish completely—pasta, cheese sauce, and breadcrumb topping—then cover tightly with heavy-duty foil and freeze for up to 3 months.
When ready to serve, thaw overnight in the fridge, then bake at 375°F for 30-35 minutes, covered with foil for the first 20 minutes to prevent over-browning. The breadcrumbs will crisp up beautifully during reheating. 🍽️
Portion Control for Leftovers
Divide the baked mac and cheese into individual portions before storing leftovers. Use greased ramekins or small baking dishes to keep the shape intact. Reheat covered with foil at 350°F for 15 minutes, then broil for 1-2 minutes to restore that golden, crispy topping.
This method ensures every serving tastes fresh and delicious, even days later. 🔥
Cheese Sauce Make-Ahead Hack
Make the cheese sauce only (without pasta) up to 5 days ahead and store it in the fridge. When ready to serve, simply cook the pasta fresh, mix in the sauce, and bake as usual.
This is my go-to for busy weeknights—just reheat the sauce gently, and you’re ready to assemble in 10 minutes. The sauce keeps its velvety texture perfectly, so you won’t sacrifice quality for convenience. 💡
Breadcrumbs Prep Trick
Mix the panko breadcrumbs and Parmesan cheese ahead of time and store them in a small airtight container in the fridge. This saves you from measuring and combining them last-minute. When baking, just sprinkle the pre-mixed topping over the assembled dish and press down lightly.
It stays fresh for 3 days, making it a foolproof shortcut for that perfect crispy finish. 🧀
Nutrition facts
Frequently asked questions
Why does the recipe call for freshly grated cheese?
Pre-shredded cheese contains anti-caking agents that make the sauce grainy and prevent that silky, smooth texture. Freshly grating also releases more moisture, creating a richer, creamier sauce that melts perfectly into the pasta. For best results, use a box grater or food processor with a cheese blade.
Can I substitute regular breadcrumbs for Panko?
Regular breadcrumbs will work, but they won't give you that signature crispy texture. Panko's light, airy structure stays crispy even after baking, while regular breadcrumbs tend to get soggy. For a compromise, mix half Panko with half crushed cornflakes—they'll add extra crunch while keeping the topping light.
What's the secret to getting those perfect cheese pulls?
The magic happens during baking! Spread the mixture evenly in the dish and bake until the edges pull away in thick, gooey strands. The key is patience—don't rush the baking time. If the top isn't browning fast enough, broil for just 1-2 minutes at the end, watching closely to avoid burning.
How do I reheat leftovers without drying them out?
Cover with foil and warm in the oven at 350°F for 15 minutes, then broil for 1-2 minutes to restore the crispy topping. Adding a splash of milk or heavy cream before reheating helps maintain creaminess. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals until warmed through.
Can I make this mac and cheese without dairy?
For a dairy-free version, use nutritional yeast for cheesy flavor, coconut oil instead of butter, and dairy-free milk/cream. Substitute the cheeses with dairy-free alternatives like Miyoko's or Violife shreds. The texture will be slightly different but still delicious. Just be sure to follow the same cooking times for the roux and baking.