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Ashley Christensen's mac and cheese recipe delivers that perfect balance of creamy, melty cheese and crispy golden edges—just like your favorite comfort food restaurant. The secret lies in the cheese pull technique, where you stretch and fold the cheese sauce into the pasta for that signature restaurant-style texture. I’ve tested countless variations, and this one consistently hits the mark with its rich, velvety sauce and crispy breadcrumb topping.
What sets this recipe apart is the layering of flavors—sharp cheddar for tang, Gruyère for nuttiness, and a touch of cream cheese for extra creaminess. The slow bake transforms the pasta into a golden, bubbling masterpiece with a crispy top that’s impossible to resist.
It’s the kind of dish that feels indulgent yet comes together with simple, foolproof steps.
By the time it comes out of the oven, you’ll have a dish that’s creamy, cheesy, and crispy all at once—the kind of mac and cheese that makes you want to slow down and savor every bite.
The breadcrumb topping adds a satisfying crunch, while the cheese sauce clings perfectly to each noodle, creating a texture that’s both rich and satisfying.
Perfect for feeding a crowd, meal prepping, or treating yourself to a cozy weeknight dinner. The recipe is designed to be straightforward, so you can focus on enjoying the process and the delicious results. Let’s get started on making this comforting classic!
Ingredients for ashley christensen mac and cheese
Six ingredients make the sauce. Three cheeses create the magic. Here's what you need for Ashley's showstopper mac and cheese.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Dry, medium or jumbo size |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, aged 12 months |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | ½ cup | Melted, salted butter works |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| All-Purpose Flour 🌾 | ¼ cup | For roux, light golden color |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Smoked Paprika 🌶️ | ¼ tsp | For subtle smokiness |
The cheeses are non-negotiable. Sharp white cheddar gives that tangy bite, while Gruyère adds nutty depth—don't substitute anything cheaper. I always grab the block cheddar from the deli counter and shred it myself (pre-shredded gets clumpy). For Gruyère, Whittard of Chelsea or Murray's Cheese are my go-tos, but any quality aged Gruyère works. The cream cheese? Philadelphia full-fat is my secret weapon—it melts like a dream. Pro tip: take it out of the fridge 30 minutes before using so it blends smoothly.
No sharp cheddar? Extra-sharp white cheddar works in a pinch, but it'll be less tangy. Gruyère too expensive? Parmigiano-Reggiano at half the amount adds a similar umami punch. For the breadcrumbs, panko is a must—it stays crispy. No panko? Toasted breadcrumbs from a loaf work, but they'll be softer. The mustard is key for that restaurant-style tang—Dijon is non-negotiable here. If you're feeling fancy, add a pinch of nutmeg too, but it's not required. And for the love of mac and cheese, use full-fat cream—low-fat versions make the sauce watery.
This reheats like a dream—honestly better the next day. Store leftovers in an airtight container for up to 5 days, or freeze portions for 3 months. For the breadcrumb topping, toast it with a little butter before baking—2 minutes at 375°F until golden. The cheese sauce can be made ahead too; just reheat gently with a splash of milk to keep it creamy. I always double the recipe because it disappears faster than you can say 'cheese pull.'
Why You'll Love This Recipe
- No-Fuss Stovetop Magic: I swear by this method—just boil the pasta, melt the cheeses (that Gruyère adds this unreal nutty depth), and stir until it’s glossy. No baking, no waiting, no stress. Thirty minutes max, and it’s ready when I am.
- Creamy Yet Crispy: Here’s what sold me—the sharp cheddar gives that tangy bite, but the cream cheese and heavy cream make it silky. And that golden crust? I don’t even try to fight it—it’s the best part, like a cheesy hug in every bite.
- Game for Any Gathering: Honestly, this feeds a crowd without breaking the bank. Double the batch for potlucks, serve it as a side for BBQ, or pack it in jars for lunch—it’s just as good cold as it is hot. My roommates still ask for seconds, even after three helpings.
- Leftovers That Don’t Suck: Between us, most mac and cheese turns into sad, dry glue the next day. Not this one. The creaminess holds up, and I’ve reheated portions in the microwave or oven without a single complaint. Plus, it’s cheaper than takeout—win.
Step-by-step instructions for Ashley Christensen's mac and cheese
Here's how to create that legendary baked mac and cheese with crispy edges and gooey cheese pull.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Stir immediately to prevent sticking. Cook for 2 minutes less than the package instructions—this ensures perfect al dente texture when baked later. You want the pasta to still have a slight bite.
While cooking, taste the water periodically. It should taste like the ocean—salty enough that you wouldn't want to drink it. This ensures properly seasoned pasta. Reserve 1 cup of the starchy pasta water before draining. This liquid is pure gold for creating a silky sauce later.
Build the Creamy Cheese Sauce
In a large Dutch oven or heavy pot, melt 0.5 cup unsalted butter over medium heat. Add the finely diced yellow onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Reduce heat to medium-low and whisk in the 0.25 cup all-purpose flour to create a roux. Cook for 1-2 minutes until it turns light golden brown—this removes the raw flour taste. Slowly whisk in the 1 cup warmed whole milk and 1 cup heavy whipping cream until smooth. Simmer for 3-4 minutes until thickened.
Combine Cheeses for Maximum Melt
Lower heat to low and gradually add the cheeses in this order: 8 oz cream cheese, 1.5 cups sharp white cheddar cheese, and 1 cup gruyère cheese. Stir constantly until completely melted and smooth. The sauce should be velvety with no cheese clumps. If it's too thick, whisk in 2-3 tablespoons of the reserved pasta water.
Remove from heat and stir in the 1 tbsp Dijon mustard, 1.5 tsp kosher salt, 0.5 tsp ground black pepper, and 0.25 tsp smoked paprika. The mustard adds depth while the smoked paprika gives subtle warmth. Taste and adjust seasoning—this is where the magic happens.
Assemble and Top for Crispy Perfection
Drain the cooked elbow macaroni and add it to the cheese sauce. Gently fold until every noodle is coated. Transfer the mixture to a greased 9x13-inch baking dish. The dish should be about 3/4 full—this gives room for expansion.
In a small bowl, mix the 0.5 cup panko breadcrumbs with 2 tablespoons melted butter. Sprinkle this mixture evenly over the top of the mac and cheese. Press down lightly with a spatula to help it adhere. This creates that coveted crispy crust we all love.
Bake to Golden Crisp with Cheese Pull
Preheat your oven to 375°F. Bake uncovered for 20-25 minutes until the edges are golden brown and bubbly. The top should have crispy spots while still maintaining some softness. If it browns too quickly, tent loosely with foil.
For that perfect cheese pull, remove from oven when the edges are golden and the center is still slightly jiggly. Let it rest for 5 minutes before serving—this allows the cheese to set slightly while keeping it creamy inside. Cut into squares and watch that glorious cheese pull in action!
Pro Tips For Making Ashley Christensen Mac And Cheese
- Cook pasta al dente: This isn’t just about taste—it’s about texture. Elbow macaroni should have a slight bite, not turn to mush when you mix it with the cheese sauce. Pull it out when the package says "almost done" (yes, even if you’re impatient like me), then rinse under cold water for 10 seconds to stop cooking. The sauce will finish it off perfectly.
- Grate cheese fresh: Pre-shredded cheese is coated with anti-caking agents that make the sauce grainy and watery. Use a box grater for sharp white cheddar and Gruyère—skip the fine holes, go for medium. If you’re short on time, buy blocks and grate them yourself; the effort saves you from scraping cheese out of your teeth later.
- Temper the cream: Dumping cold heavy cream into a hot sauce will curdle it faster than you can say "ruined dinner." Warm the cream in a separate saucepan over low heat until it’s just steaming (about 2 minutes), then whisk it into the cheese mixture gradually. This keeps the sauce silky instead of lumpy.
- Rest before baking: I used to rush this step and wondered why my crust never got crispy. After assembling the mac and cheese in the baking dish, cover it loosely with foil and let it sit for 15 minutes. This lets the cheese melt evenly and the sauce cling to the pasta—no more dry spots when it comes out of the oven.
Essential equipment for this dish
Dutch Oven Essentials
The Dutch oven is your secret weapon for creating Ashley's signature mac and cheese. I swear by my Lodge 5.5-quart—it distributes heat evenly and handles the heavy cheese sauce without scorching.
The deep sides prevent spills when folding in the pasta, and the thick base ensures consistent temperature control during the roux stage. If you don’t own one, a heavy-bottomed stainless steel pot works too, but it won’t hold heat as well. 🔥
Cheese Pull Tools
For that restaurant-style cheese pull, you’ll need a long-handled spatula (I use a OXO Good Grips) to stretch and fold the sauce. The goal is to create long, silky strands that cling to the pasta.
A wooden spoon works too, but it’s harder to control the stretch. Pro tip: Dip the spatula in hot water before using—it helps the cheese glide smoothly without sticking.
Baking Dish Must-Haves
A 9x13-inch baking dish is non-negotiable for this recipe. I recommend Ceramic CorningWare for its heat retention and even browning, but glass Pyrex works too. Avoid metal dishes—they can cause uneven cooking. Grease it well with butter or olive oil to prevent sticking, especially if you’re doubling the recipe.
For extra crispiness, I like to use a lightly oiled baking sheet underneath the dish to catch any drips.
Pasta Water Reserve
Never skip saving that starchy pasta water—it’s the glue that makes this mac and cheese silky. Use a fine-mesh strainer to drain the pasta while keeping 1 cup of the water. This liquid contains natural starches that help emulsify the cheese sauce.
I keep a small measuring cup nearby while cooking to easily scoop out the right amount. If your sauce gets too thick, add it 1 tablespoon at a time until you reach the perfect consistency. 💫
Breadcrumbs & Topping Tools
For the crispy breadcrumb topping, toast the panko in a dry skillet over medium heat for 2-3 minutes until golden. Mix it with 2 tablespoons melted butter before sprinkling on top.
Use a small offset spatula to press the crumbs gently into the cheese—this ensures they stick and crisp up beautifully. A pastry brush comes in handy for evenly distributing any extra butter or oil on the breadcrumbs before baking.
Temperature Gauge
An instant-read thermometer (I love the ThermoWorks Thermapen) is worth its weight in gold for this recipe. Use it to check the internal temperature of the mac and cheese—it should reach 165°F in the center before serving.
This ensures the pasta is fully cooked and the cheese is safely melted. For the oven, a thermometer probe helps maintain that 375°F bake for perfect golden edges. No thermometer?
Use the knuckle test: press your knuckle against the baking dish—if it’s too hot to hold for 5 seconds, the mac and cheese is ready. ⏱️
Nutrition facts
Frequently asked questions
Why does this recipe use three different cheeses?
Each cheese brings something special: sharp white cheddar adds tangy bite, Gruyère delivers nutty depth, and cream cheese creates ultra-creamy texture. Together they create that restaurant-quality flavor that's impossible to get with just one cheese. The combo melts perfectly and gives that signature velvety sauce.
Can I make this mac and cheese ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. The next day, bake at 375°F for 30-35 minutes (covered with foil for the first 20 minutes). For freezing, bake first, then portion and freeze for up to 3 months. Reheat in a 350°F oven for 20 minutes covered, then broil for 2 minutes to crisp the top.
What's the secret to getting that perfect cheese pull?
The magic happens when the cheese is 165°F internally but still slightly jiggly in the center. Use a long spatula to stretch the sauce while folding - think "taffy-like" strands. Work quickly before the cheese sets completely. The key is patience: let it rest 5 minutes after baking before serving so the cheese firms up just enough to hold its shape when pulled.
Can I substitute any of the cheeses?
You can make substitutions, but expect different results. For cheddar, try extra-sharp or Monterey Jack (less tangy). Replace Gruyère with Parmigiano-Reggiano (½ amount) or Comté for nutty flavor. For cream cheese, Neufchâtel works similarly. Avoid pre-shredded cheese - it contains anti-caking agents that prevent proper melting. Always shred your own for the best texture!
Why does my mac and cheese get watery?
This usually happens from one of three things: overcooking the pasta, not using enough butter in the roux, or adding too much milk. First, cook pasta 2 minutes less than package instructions. Second, make sure your roux reaches a light golden color before adding liquids. Third, add cheese slowly and use reserved pasta water sparingly - just 1 tablespoon at a time if needed.