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This B Smith macaroni and cheese recipe delivers the perfect balance of crispy golden breadcrumbs and melty cheese streaks in every bite. The secret lies in a slow-cooked roux base that creates a velvety sauce, while the breadcrumb topping transforms into a satisfying crunch.
I developed this version after years of testing—it’s the one that finally earned me rave reviews from even the most skeptical eaters.
The recipe starts with elbow macaroni cooked just shy of al dente, then tossed into a rich cheese sauce made from sharp cheddar, cream cheese, and a touch of mustard for depth. A buttery breadcrumb topping gets toasted until golden brown, creating that coveted contrast between textures.
What makes this version special is how the cheese sauce maintains its melty consistency even after baking, with visible cheese streaks throughout.
By the time it comes out of the oven, you’ll have a one-pan dish that’s impossible to resist—crispy on top, creamy inside, and packed with cheesy flavor in every forkful.
The aroma alone will have everyone gathering around the table, and the leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd. This is comfort food at its finest, with a technique that’s foolproof once you master the timing.
Serve it as a standalone dish or pair it with steamed green beans, a simple salad, or crusty bread to soak up every last bit of that melty cheese sauce.
The best part? Only one pan to clean, which means more time enjoying the results. Let’s get started on making this restaurant-quality mac and cheese at home.
Ingredients for b smith macaroni and cheese
Six ingredients transform into the ultimate crispy-topped, melty-cheese masterpiece—no shortcuts needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Cooked al dente, drained |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 6+ months |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | For velvety roux |
| Whole Milk 🥛 | 2 cups | Warmed for smooth sauce |
| Yellow Mustard 🍯 | 1 tbsp | For subtle tang |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| White Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy topping |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated |
| Garlic Powder 🧄 | ½ tsp | For depth of flavor |
The cheeses are non-negotiable here. Sharp cheddar needs to be aged at least 6 months for that perfect tang—Wisconsin Sharp is my go-to, but any good cheddar works. Cream cheese should be full-fat (none of that low-fat nonsense) and at room temperature for a silky sauce. Butter? European-style if you can find it—higher fat content means richer flavor. For the breadcrumbs, Panko is a must (it's the secret to that perfect crunch), but if you're in a pinch, toast regular breadcrumbs in a dry pan first. The macaroni? Elbow shape is ideal—it holds the cheese sauce better than other shapes.
No sharp cheddar? Gruyère or aged Gouda works beautifully—just add a pinch more mustard to compensate. Running low on cream cheese? Substitute with equal parts cream cheese and sour cream for tang. The mustard is key for cutting through the richness—Dijon-style adds more depth if you've got it. For the roux, don't rush it. Cook the butter and flour until it's a deep golden color (about 5-7 minutes)—that's what gives the sauce its velvety texture. And if you're feeling fancy, add a splash of white wine to deglaze the pan before adding the milk. Trust me on this.
This reheats like a dream—just cover with foil and warm in a 350°F oven for 10-15 minutes. Leftovers keep 4-5 days in the fridge, but honestly, it's so good you'll eat it all. For meal prep, portion into individual containers and freeze the topping separately. When ready to serve, just pop the topping back on and broil for 2-3 minutes to restore that crispy magic. The sauce thickens as it cools, so if it seems too stiff when reheating, add a splash of milk and stir. And always, always use a light hand with the salt—you can't take it out, but you can overdo it.
Why You'll Love This Recipe
- No-Fuss Sauce Base: I swear by that simple roux of butter, flour, and milk—it’s the secret to a sauce so smooth it almost feels like cheating. No whisking until your arm falls off; just melt, stir, and let the heat do the work.
- Sharp Cheddar Magic: That sharp cheddar and cream cheese combo? Chef’s kiss. The sharpness cuts through the richness, and the cream cheese keeps it velvety instead of greasy. (Yes, even my picky husband agrees.)
- Lunchbox Hero: Between us, this is my go-to for meal prep—tastes just as good cold the next day as it does fresh. Pack it in a thermos for work or lunchboxes; kids (and adults) will actually eat it.
- Budget Stretch: A pound of elbow macaroni and a block of cheddar go a long way here. I’ve fed six people for under $10, and honestly? No one complains about leftovers. (They just ask for more.)
Step-by-step instructions for B Smith macaroni and cheese
Here's how to build the perfect one-pan masterpiece with a golden crust and melty, cheesy goodness.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 lb of elbow macaroni. Cook according to package instructions until 1 minute before it reaches al dente—you want it slightly firm to hold up in the sauce. Drain thoroughly in a colander and set aside.
I always taste-test a piece here—it should have a slight bite when you press between your teeth. Overcooking leads to mushy pasta that soaks up too much sauce. Reserve ½ cup of pasta water before draining, just in case the sauce needs thinning later.
Make the Velvety Cheese Sauce
In a large oven-safe skillet, melt 0.75 cup of unsalted butter over medium heat. Once bubbling, whisk in 0.5 cup of all-purpose flour and cook for 2-3 minutes until golden brown—this creates the roux that thickens our sauce.
Slowly whisk in 2 cups of warmed whole milk, 1 tbsp of yellow mustard, and 1.5 tsp of salt, letting the mixture thicken gradually. Remove from heat and stir in 2 cups of shredded sharp cheddar cheese and 8 oz of cream cheese until completely melted and smooth. The sauce should coat the back of a spoon.
Combine Pasta and Sauce
Add the drained macaroni to the skillet and toss gently to coat every strand in the creamy sauce. Stir in 0.5 tsp of white pepper and 0.5 tsp of garlic powder for depth of flavor. Here's the thing—don't rush this step. Let the pasta soak up the sauce for 1-2 minutes so it absorbs fully.
Real talk: If the sauce looks too thick, whisk in 1-2 tablespoons of reserved pasta water to loosen it. The goal is a perfectly balanced texture—creamy but not watery, thick but not gluey.
Create the Crispy Topping
Preheat your oven to 375°F. Mix 1 cup of panko breadcrumbs, 0.5 cup of freshly grated parmesan cheese, and 0.5 tsp of garlic powder in a small bowl. Sprinkle this mixture evenly over the macaroni, pressing down gently to help it stick.
This is where the magic happens: the panko creates that irresistible crispy crust while the parmesan adds nutty depth. Bake uncovered for 15-20 minutes until the topping is deep golden brown and the cheese inside is bubbling.
Rest and Serve with Confidence
Remove from the oven and let it rest for 5 minutes—this allows the cheese to set slightly and the flavors to meld. The top will be crispy, the cheese will have those perfect melty streaks, and every bite will be pure comfort.
Serve immediately with a side of steamed broccoli or a simple green salad. The crispy topping stays crunchy for about 10 minutes, so dig in while it's hot! This dish delivers on all the promises: crispy top, melty streaks, and one-pan magic.
Pro Tips For Making B Smith Macaroni And Cheese
- Cook pasta al dente: The sauce needs to cling, not swim—pull elbows when they’re just firm, not mushy. I learned this the hard way after overcooking a batch and ending up with a sad, watery mess. A quick test: Taste one—if it’s still slightly chewy, you’re golden.
- Melt cheese slowly: Low heat is your friend here—skip the high flame or you’ll end up with scrambled cheese instead of a smooth sauce. Start on medium, then drop to low once the butter’s melted and the flour’s toasted. Trust me, your future self will notice the difference.
- Shred cheese fresh: Pre-shredded cheese has anti-caking agents that make the sauce grainy. Grab a box of sharp cheddar, shred it yourself, and pulse it in a food processor for even, fine shreds. It’s a little extra work, but the texture is worth it.
- Whisk like you mean it: The roux is the backbone of this dish—don’t rush it. Whisk vigorously for 2-3 minutes after adding the flour to butter to cook it evenly. I used to skip this, and the sauce would always taste raw. Now? Silky smooth every time.
Regional styles of these flavors
Southern Comfort Style
In the South, mac and cheese often gets a smoky kick with crumbled bacon or andouille sausage mixed into the sauce. I like to cook 4 oz of thick-cut bacon until crispy, then chop it into small pieces and fold it into the cheese mixture.
For extra depth, add 1 tsp smoked paprika to the roux before whisking in the milk. This version pairs perfectly with collard greens or cornbread. 🔥
New England Crunch
Up north, they love a brown butter topping that adds nutty richness. After making the basic recipe, replace the panko with a mix of ½ cup crushed cornflakes and ½ cup crushed Ritz crackers, then drizzle with 2 tbsp brown butter before baking.
The crackers add a buttery crunch that stands up to the cheesy sauce. Serve with steamed lobster for a true New England feast. 🌟
Midwest Casserole Twist
The Midwest takes mac and cheese to casserole level by adding vegetables and extra cheeses. Stir in 1 cup diced zucchini and 1 cup corn kernels after combining the pasta and sauce, then top with a layer of mozzarella cheese before adding the breadcrumb mix.
Bake as directed, then broil for 2 minutes at the end for extra browning. This version feels like a hug in a dish. ✨
West Coast Fusion
Out west, they like to get creative with global flavors. Try adding 1 tsp curry powder to the roux or swapping half the cheddar for Monterey Jack.
For a fusion twist, top with crushed tortilla chips and a sprinkle of chili-lime seasoning before baking. Serve with avocado slices and lime wedges for a fresh contrast. 🌶️
Texas-Style Spicy Kick
In Texas, they don't hold back on the heat. Mix 1 tbsp chipotle powder and ½ tsp cayenne pepper into the cheese sauce, then top with crushed Doritos instead of panko.
For extra richness, stir in ½ cup cooked ground beef before baking. This version is so flavorful, it could stand up to a chili cook-off. 💪
Classic Baked Potato Topping
For a nostalgic touch, replace the breadcrumb topping with mashed potato flakes. Mix 1 cup instant mashed potato flakes with 2 tbsp melted butter and 2 tbsp milk**, then spread over the mac and cheese before baking.
The result is a soft, cheesy crust that's perfect for soaking up extra sauce. This was a staple in my childhood Sunday dinners. 💛
Nutrition facts
Frequently asked questions
Why does your recipe use elbow macaroni instead of penne or shells?
Elbow macaroni holds the creamy cheese sauce better than other shapes—it traps the sauce inside while still delivering that satisfying bite. The nooks and crannies create pockets of melty cheese in every forkful, while penne or shells can let too much sauce escape. Plus, it cooks faster than larger shapes!
Can I make this mac and cheese without baking it?
For a stovetop version, skip the breadcrumb topping and cook the pasta directly in the cheese sauce over low heat for 5-7 minutes, stirring constantly. The sauce will thicken without baking, though you'll lose that crispy texture. Add a sprinkle of parmesan on top right before serving for extra flavor.
What's the secret to getting that perfect crispy breadcrumb topping?
Three things: Panko (it's lighter than regular breadcrumbs), pressing it gently into the sauce (helps it stick), and baking at 375°F until deep golden brown. For extra crunch, broil for 1-2 minutes at the very end—but watch it closely! The key is patience; don't rush the baking time.
How do I fix runny mac and cheese?
If your sauce is too thin, mix 1 tbsp cornstarch with 1 tbsp cold water and stir vigorously into the sauce until thickened. For baked versions, let it rest 5-10 minutes after baking—the cheese will set up naturally. If reheating leftovers, cover with foil to prevent drying out.
Can I make this gluten-free?
Yes! Swap the panko for gluten-free breadcrumbs and use a gluten-free flour blend for the roux. For the pasta, choose certified gluten-free elbow macaroni. The texture will be slightly different, but the cheesy flavor remains the same—just ensure all ingredients are labeled gluten-free.