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This Au Bon Pain mac and cheese recipe brings the restaurant’s signature baked version straight to your kitchen with its signature crispy breadcrumb topping and ultra-creamy sauce. 🔥 The secret lies in a slow-cooked cheese blend that melts into a velvety, rich consistency while maintaining that iconic crunchy finish.
I’ve perfected this over countless batches, ensuring every bite delivers the same comfort and indulgence you’d expect from their menu.
The magic happens in two key steps: simmering the cheese sauce low and slow until it’s impossibly smooth, then baking it until the breadcrumbs turn golden and crispy.
No shortcuts here—this is the real deal, with sharp cheddar, creamy Gruyère, and a touch of cream that keeps the sauce luscious without being heavy. The result? A dish that’s rich, cheesy, and impossible to resist.
What sets this apart is the texture contrast—creamy, melted cheese meets crispy breadcrumbs in every bite, just like the original. The sauce clings perfectly to the pasta, ensuring no dry noodles or watery sauce.
It’s the kind of mac and cheese that turns a simple weeknight dinner into a restaurant-worthy meal, and it’s foolproof for home cooks.
Serve it as a main dish or a crowd-pleasing side, and don’t forget the garnish—fresh parsley or extra breadcrumbs add the perfect finishing touch. This recipe is designed to impress, whether you’re feeding a family or hosting a dinner party. Let’s get cooking!
Ingredients for au bon pain mac and cheese
Cheese blend, crispy topping, and al dente pasta—this is the real deal.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Dry pasta, cooked al dente |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, aged 12+ months |
| Heavy Cream 🥛 | ½ cup | Full-fat for best texture |
| Whole Milk 🥛 | ½ cup | Warmed for smooth sauce |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cubed for slow melt |
| All-Purpose Flour 🌾 | 2 tbsp | For roux, sifted |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Yellow Onion 🧅 | ½ whole | Diced, sweet variety |
| Panko Breadcrumbs 🍞 | ¾ cup | Japanese-style, toasted |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, fine |
| Fresh Parsley 🌿 | ⅛ cup | Chopped, for garnish |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For breadcrumb seasoning |
The cheeses are non-negotiable here. Gruyère adds that signature nutty depth while sharp white cheddar delivers the tang—Trader Joe's has great pre-shredded options, but grating your own makes all the difference. For the Gruyère, look for aged 12+ months (the older, the better). I grab mine from specialty cheese shops, but Whole Foods bulk bins work too. The butter and flour need to be cold when you start the roux—this keeps the sauce from breaking. Trust me on this: if your butter melts too fast, the sauce will seize up.
No Gruyère? Comté or Emmental will work in a pinch, but the flavor won't be identical. Short on sharp cheddar? Extra sharp cheddar at half the amount gets you close. The breadcrumbs are where the magic happens—Panko stays crispy while regular breadcrumbs get soggy. For extra crunch, toast yours in a dry pan for 2 minutes before mixing with Parmesan. Fresh parsley is ideal, but dried parsley at one-third the amount works if you're in a bind. And if you're watching the calories, you can reduce the heavy cream to 2 tbsp and use extra milk instead.
This sauce is best made a day ahead—it develops deeper flavor as it rests. Store it in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. The baked version reheats beautifully—just pop it in the oven at 375°F for 10-15 minutes until the topping is golden again. For extra crispiness, broil for 1-2 minutes at the end. And if you're making this for a crowd, double the breadcrumb topping—everyone will ask for seconds.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—elbow pasta, sharp cheddar, Gruyère, and just a splash of cream and milk. No fancy techniques, no hidden ingredients. Honestly, it’s the kind of dish where you can measure everything into one pot and still get that restaurant-quality texture.
- Creamy Crispy Perfection: That’s the thing about this recipe—the Gruyère melts into a velvety sauce while the sharp cheddar adds a tiny bite, and the stovetop finish? Crispy edges every time. Not the prettiest, but the taste makes up for it—trust me, I’ve burned a few batches.
- Weeknight to Potluck: Make a double batch on Sunday, and you’ve got lunch for the week or a crowd-pleaser for a holiday dinner. My kids grab it straight from the fridge for school lunches, and my in-laws still ask for seconds at Thanksgiving. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Sharp cheddar and Gruyère might sound fancy, but they stretch further than you’d think. A single block of each cheese feeds four, and the heavy cream and milk are pantry staples. Between us, this is the kind of comfort food that doesn’t break the bank but feels like a splurge.
Step-by-step instructions for Au Bon Pain mac and cheese
Here's how to make that legendary crispy-topped, cheesy masterpiece everyone loves.
🍳 Step 1: Cook the Pasta Al Dente and Sauté the Aromatics
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Cook until 1 minute before the package directions for al dente—you want it firm enough to hold its shape when baked. Reserve 1 cup of pasta water before draining, then drain the pasta completely.
While the pasta cooks, heat 2 tablespoons unsalted butter in a large skillet over medium heat. Add the 0.5 whole yellow onion (diced) and 2 cloves garlic (minced), cooking for 5-6 minutes until the onion becomes translucent and the garlic is fragrant. This aromatic base will infuse the entire dish with deep flavor. Remove from heat and set aside.
🥘 Step 2: Build the Ultimate Cheese Sauce
In the same skillet (no need to clean it—the browned bits add flavor), melt the remaining 2 tablespoons unsalted butter over medium heat. Whisk in the 2 tablespoons all-purpose flour to create a roux, cooking for 1-2 minutes until it turns a pale golden color. This forms the foundation for your creamy sauce.
Gradually whisk in the 0.5 cup warmed whole milk and 0.5 cup heavy cream, stirring constantly to prevent lumps. Add the sautéed onion and garlic mixture, then sprinkle in 1 teaspoon kosher salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder. Bring to a gentle simmer for 2-3 minutes until slightly thickened.
Reduce heat to low and gradually add the 1.5 cups sharp white cheddar and 1 cup gruyère, stirring constantly until completely melted and smooth. If the sauce looks too thick, add 2-3 tablespoons of the reserved pasta water to reach your desired consistency. The sauce should coat the back of a spoon but still be pourable.
🔥 Step 3: Combine and Bake to Golden Perfection
Add the drained pasta to the skillet and toss gently to coat every noodle in the creamy cheese sauce. The mixture should look like a thick, glossy mac and cheese—this is where the magic happens. Transfer everything to a 9x13-inch baking dish, spreading it evenly.
Here's where we get that signature crispy topping: In a small bowl, mix the 0.75 cup panko breadcrumbs, 0.25 cup parmesan cheese, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder. Sprinkle this evenly over the top of the mac and cheese, pressing down lightly with the back of a spoon to ensure good contact.
Bake at 375°F for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The cheese sauce should be hot and bubbly throughout, with that irresistible crispy crust on top. Real talk: Don't open the oven door during baking—you'll lose that crispy texture we're after.
🍽️ Step 4: Rest and Serve with Fresh Garnish
Remove from the oven and let the mac and cheese rest for 5-10 minutes before serving. This resting period allows the sauce to set slightly and the flavors to meld together. The crispy topping will firm up as it cools, but it'll still be perfectly crunchy when you serve it.
Garnish with 0.125 cup chopped fresh parsley right before serving. The parsley adds a bright, fresh contrast to the rich, cheesy goodness. Serve immediately while the top is still crispy—this dish doesn't wait! The combination of creamy cheese sauce, al dente pasta, and crispy breadcrumb topping makes every bite a perfect balance of textures and flavors.
Pro Tips For Making Au Bon Pain Mac And Cheese
- Cook pasta al dente: The Au Bon Pain version relies on that perfect chewy bite—don’t overcook the elbows. Pull them out when they’re still slightly firm (about 1 minute less than package instructions), then finish in the cheese sauce. Trust me, mushy pasta ruins everything.
- Grate cheese aggressively: Sharp White Cheddar and Gruyère need to melt smoothly, so shred them yourself—pre-shredded cheese clumps like sad snow. Use a box grater and toss the shreds with 1 tablespoon of flour before melting to cut down on clumping. (Yes, even if you’re impatient like me.)
- Temper the cream: Pour the heavy cream into the hot milk first, then warm it gently—don’t just dump it in the sauce. This prevents curdling and keeps the sauce silky. I learned this the hard way after watching a batch of cream separate like oil and water.
- Broil for the crust: The Au Bon Pain version has that golden, crispy top. Once the mac and cheese is in the baking dish, broil it for 2–3 minutes at the end—watch it like a hawk. If it browns too fast, cover loosely with foil first. (Your future self will thank you.)
Make-ahead tips for this dish
Sauce Prep Ahead
Make the cheese sauce up to 3 days in advance for deeper flavor development. After melting the cheeses, let it cool completely, then refrigerate in an airtight container. When ready to assemble, reheat gently on the stovetop with 2-3 tablespoons of milk or cream to restore creaminess.
Stir frequently to prevent scorching—this sauce thickens as it cools, so don't overheat. 💫
Pasta Prep Shortcut
Cook and drain the pasta, then toss it with 1 tablespoon butter and a pinch of salt to prevent sticking. Store in the fridge for up to 2 days in an airtight container.
When ready to assemble, just reheat the pasta with a splash of water or reserved pasta water to revive its texture before mixing with the sauce.
Baked Dish Assembly
Assemble the baked mac and cheese 1-2 hours before serving if possible. This allows the breadcrumb topping to crisp up slightly during the resting period. Cover loosely with foil and refrigerate until ready to bake.
When baking, add 2-3 extra minutes to the time if coming straight from the fridge to ensure the topping gets properly crispy.
Freezer-Friendly Method
For long-term storage, assemble the mac and cheese completely (including the breadcrumb topping) in a freezer-safe baking dish. Cover tightly with plastic wrap and foil, then freeze for up to 3 months.
To serve, thaw overnight in the fridge, then bake at 375°F for 25-30 minutes, adding a few extra minutes if the topping needs extra crispiness. 🍽️
Reheating Leftovers
Reheat individual portions in the microwave for 1-2 minutes on 50% power, stirring halfway through. For best texture, transfer to a small baking dish, cover with foil, and bake at 350°F for 10 minutes to restore crispiness.
Add a sprinkle of extra breadcrumbs before reheating if you want that fresh-from-oven crunch.
Portion Control
Divide the baked mac and cheese into individual ramekins before baking for easy serving. Cover each with a small piece of foil and bake as directed. This method keeps portions hot and crispy while preventing the entire dish from drying out.
Perfect for potlucks or family-style dinners where everyone wants their own serving. 💡
Nutrition facts
Frequently asked questions
Can I substitute regular breadcrumbs for panko?
Regular breadcrumbs will work, but they won't give you that signature Au Bon Pain crunch. Panko stays crispy while regular breadcrumbs tend to get soggy during baking. For extra crunch, toast your regular breadcrumbs in a dry pan for 2 minutes before mixing with Parmesan.
Why did my cheese sauce get grainy?
Graininess usually happens when cheese melts too fast or the heat is too high. Always melt cheeses over low heat and stir constantly. For extra smoothness, add 1-2 tbsp milk or cream to the sauce while stirring to help emulsify. Pre-shredded cheese often contains anti-caking agents that can cause graininess—grating your own makes a difference.
How do I make this dish vegetarian?
This recipe is already vegetarian! Just ensure your butter and cheeses are dairy-based (not whey-based). For vegan mac and cheese, replace the butter with vegan butter, use vegan cheese, and substitute the heavy cream with full-fat coconut milk or cashew cream. The technique remains the same.
Can I make this without baking?
Skip the breadcrumb topping and serve the creamy pasta immediately after mixing all ingredients. For extra richness, top with a dollop of sour cream or extra melted cheese. The texture will be more saucy than baked, but still delicious—great for quick weeknight meals.
What's the best way to reheat leftovers?
For best results, transfer portions to a small baking dish, cover with foil, and bake at 350°F for 10-15 minutes. This restores the crispy topping. If using the microwave, heat for 1-2 minutes on 50% power, then sprinkle with extra breadcrumbs and broil for 1-2 minutes to revive the crunch.