Baked Mac and Cheese Recipe by Ree Drummond: Crispy Top, Gooey Pull-Apart Magic

Ree Drummond’s baked mac and cheese delivers the ultimate comfort food experience—crispy golden edges that shatter with every bite and a gooey, pull-apart center that melts on your tongue. This recipe captures her signature approach: rich, creamy, and foolproof, with a few modern twists to elevate the classic.

The secret lies in the perfect balance of cheeses and a breadcrumb topping that guarantees that coveted crunch.

What sets this recipe apart is the two-stage cooking method—first building a velvety stovetop sauce, then baking until bubbly and golden. Ree’s technique ensures the pasta absorbs just enough sauce to stay tender while the top develops that irresistible crispiness.

No one will believe it’s homemade, but the effort is worth every cheesy bite.

The result is a dish that’s restaurant-quality at home, with layers of sharp cheddar, creamy Gruyère, and a hint of tang from buttermilk. The breadcrumb topping adds texture contrast, while a final sprinkle of paprika gives it that signature golden hue.

This is the kind of mac and cheese that disappears faster than you can say “Pinterest-worthy.”

Perfect for family dinners, holiday gatherings, or a cozy weeknight treat, this recipe scales easily and reheats beautifully. Let’s get started—your taste buds will thank you.

Ingredients for baked mac and cheese recipe ree drummond

Crispy edges, gooey center—these 13 ingredients are your golden ticket to Ree Drummond magic.

The cheeses are non-negotiable here. Sharp white cheddar for that signature tang and Gruyère for the melt—both need to be freshly shredded (pre-shredded gets gummy). I grab mine from Whole Foods or the deli counter at Kroger—they keep better that way. The buttermilk adds that signature tang that makes this dish sing, so don't skip it. For the pasta, medium elbow macaroni works best—it holds up to the baking without getting mushy. If you're feeling fancy, Trader Joe's has a great organic version, but regular store-brand works just fine.

No buttermilk? Plain yogurt thinned with milk works in a pinch, though it won't be quite as tangy. Short on Gruyère? Add extra sharp cheddar and a splash of cream—it'll still be delicious. The smoked paprika is what gives that signature golden color—Penzeys has the best quality, but any good smoked paprika will do. For the breadcrumbs, Panko is a must—it stays crispy while regular breadcrumbs get soggy. Pro tip: Toast your Panko in the oven for 5 minutes before adding it to the top—game changer for extra crunch.

This reheats beautifully—just cover with foil and pop in the oven at 350°F for 10-15 minutes. Keeps for 3-4 days in the fridge, though it's best the first day. For make-ahead magic, assemble everything up to the baking step, then refrigerate for up to 24 hours before baking. The leftovers? Even better the next day—if there are any. I always make a double batch because it disappears that fast.

Step-by-step instructions for baked mac and cheese with crispy top

Here's how to create Ree Drummond's legendary baked mac and cheese—where every bite delivers gooey perfection with a golden, crackly crust.

Bring a large pot of water to a rolling boil and salt it generously—it should taste like the ocean. Add the 12 oz elbow macaroni and cook for 1 minute less than the package instructions specify. You want it al dente, with a slight bite remaining. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process immediately. Shake off any excess water and return the pasta to the pot.

This al dente texture is crucial—it prevents the macaroni from becoming mushy when baked. I like to give it a quick toss with a tablespoon of the unsalted butter right after draining to prevent sticking and add a touch of richness. The pasta should be hot when you mix it with the cheese sauce, so don't let it sit too long.

In a separate large bowl, combine the 2 cups sharp white cheddar cheese and 1 cup gruyère cheese, breaking up any large clumps with your fingers. Add the 0.5 cup buttermilk, 0.5 cup heavy cream, 0.5 cup melted unsalted butter, 0.25 cup all-purpose flour, 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp dried mustard, 0.25 tsp garlic powder, and 1 tsp smoked paprika. Stir until the flour is completely dissolved and the mixture is smooth.

Here's the thing—this sauce needs to be velvety smooth. If you see any lumps, don't panic. Just grab a whisk and work it out. The combination of buttermilk and heavy cream creates that signature tangy richness, while the flour helps thicken the sauce just enough to coat every strand of macaroni. The smoked paprika adds a beautiful golden hue and subtle smokiness that takes this dish to the next level.

Pour the hot macaroni into the cheese sauce mixture and stir vigorously until every strand is completely coated. The sauce should look glossy and luxurious. If it seems too thick, add 1-2 tablespoons of hot pasta water to loosen it up. The goal is a sauce that clings to the pasta without being gluey.

This is where the magic happens. The residual heat from the pasta will help melt the cheese completely, creating that signature gooey texture. Give it a taste—it should be rich, cheesy, and perfectly seasoned. If it needs more salt or pepper, adjust now. Once you transfer this to the baking dish, you won't want to open the oven to fix it later.

Transfer the macaroni mixture to a 9x13-inch baking dish, spreading it out evenly. The dish should be about ¾ full—this gives the cheese room to rise and create that pull-apart texture. In a small bowl, combine the 0.5 cup panko breadcrumbs with 1 tablespoon of melted butter and sprinkle this mixture evenly over the top of the mac and cheese.

Bake at 375°F for 25-30 minutes, until the top is deep golden brown and the edges are bubbling. The center should still be slightly jiggly—this is what makes it gooey. If the top browns too quickly, tent it loosely with aluminum foil for the last 10 minutes of baking. The cheese should be hot and bubbling when you take it out of the oven.

Let the baked mac and cheese rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to cut and serve without losing that pull-apart texture. The top should be crispy enough to crack through, revealing the creamy cheese underneath.

Slice into squares and serve immediately. Each bite should deliver that perfect combination of crispy top, creamy cheese, and tender macaroni. The smoked paprika adds a subtle warmth, while the gruyère brings a luxurious creaminess that makes this dish truly special. Trust me, your guests will be begging for seconds—and maybe even thirds.

Dietary considerations for this recipe

Classic Comfort Adaptations

This recipe is naturally gluten-free with one simple swap: use gluten-free elbow macaroni (like Barilla or Jovial) instead of regular pasta. The sauce remains exactly the same, so the creamy texture stays intact.

For dairy-free versions, replace the cheddar and Gruyère with nutritional yeast and dairy-free cheddar shreds (like Violife), and use coconut milk instead of heavy cream. The buttermilk can be swapped for unsweetened almond milk with a splash of lemon juice. 🌱

Lower-Carb Options

For a keto-friendly twist, skip the pasta entirely and use cauliflower rice (fresh or frozen) cooked until tender. The cheese sauce recipe stays the same, but reduce the heavy cream to ¼ cup to maintain lower carb counts.

Top with extra crispy breadcrumbs for texture—just watch your portion sizes since cheese is still high in fat. I’ve tested this version and it’s surprisingly satisfying (though I still crave the real deal!).

Allergen-Friendly Swaps

If mustard is an issue, omit the dried mustard entirely—the dish still has great flavor without it. For nut allergies, always check your cheese labels (some Gruyère blends contain milk derivatives from nut processing facilities).

The smoked paprika is typically nut-free, but verify if you're highly sensitive. I keep a Penzeys smoked paprika stash specifically for allergy-friendly cooking—it’s consistently pure. 🧂

Protein Boosts

Add ½ cup cooked bacon bits (turkey bacon for lower fat) or diced ham to the sauce for extra protein. For a vegetarian option, stir in ½ cup cooked chickpeas (drained and rinsed) when combining with the pasta—they absorb the cheese sauce beautifully.

I’ve also seen success with crumbled sausage (like kielbasa) baked into the topping for meat lovers. The texture stays perfect while adding hearty satisfaction.

Dairy-Free Cheese Hacks

When substituting dairy-free cheese, bake it uncovered for the last 5 minutes to help it crisp slightly. The sauce may separate a bit more, so stir vigorously before baking. For extra creaminess, add 1 tablespoon cornstarch to the sauce mixture to help bind it.

I’ve had the best results with Miyoko’s dairy-free cheddar—it melts surprisingly well. The color won’t be as golden, but the texture is impressive. 🧀

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