Anne Burrell's Mac and Cheese Recipe: Baked-to-Golden Perfection With Crispy Top

Anne Burrell's mac and cheese delivers the golden, crispy-topped perfection that makes this comfort classic unforgettable. 🔥 The secret lies in a rich, velvety cheese sauce that clings to every elbow macaroni, baked until the edges form a crackling crust.

After perfecting this recipe through countless test batches, I've developed a foolproof method that ensures tender pasta, a creamy sauce, and that coveted crispy top layer—just like Anne's signature version.

What sets this recipe apart is the balance of textures: al dente pasta with a sauce so luxurious it coats each noodle perfectly, topped with a golden, shatteringly crisp layer. The cheese blend—sharp cheddar, Gruyère, and a touch of cream cheese—creates depth of flavor that's both savory and slightly sweet.

Unlike many recipes, this one doesn't require fancy techniques, just precise timing and a hot oven to achieve that restaurant-quality finish.

The result is a dish that's rich enough for a holiday table but simple enough for a weeknight dinner. The crispy top adds a satisfying crunch that contrasts beautifully with the creamy interior, while the melted cheese pulls everything together into one indulgent bite.

This isn't just mac and cheese—it's a showstopper that will have everyone asking for seconds.

Pair it with steamed broccoli or a simple green salad to round out the meal, or serve it as a main course with crusty bread for soaking up every last drop of that creamy sauce.

The best part? Leftovers reheat beautifully, making this the ultimate make-ahead dish for busy families. Let's get started on creating your perfect baked mac and cheese.

Ingredients for anne burrell mac and cheese

These 13 ingredients transform into Anne Burrell's legendary crispy-topped mac and cheese masterpiece.

The cheese blend makes all the difference—Gruyère adds nutty depth while sharp cheddar brings the tang. Costco or specialty cheese shops are your best bets for aged Gruyère; look for blocks over pre-shredded. Cream cheese is non-negotiable for that signature velvety texture—Philadelphia brand melts perfectly. For the pasta, De Cecco or Barilla elbow macaroni cooks evenly. The garlic? Freshly minced—jarred won't cut it here. And that crispy top? It's all about the panko and olive oil combo—don't skip the toasted breadcrumbs.

No Gruyère? Comté or aged Gouda work in a pinch, but taste test first. Pre-shredded cheese? Toss it in hot water for 5 minutes to remove anti-caking agents. Short on cream cheese? Substitute with equal parts cream and a splash of lemon juice for tang. The mustard adds that signature Anne Burrell kick—Dijon works too. For the crispy topping, crushed cornflakes give a lighter texture if you're avoiding gluten. And if you're dairy-free? This isn't that dish, but cashew cream can mimic the richness in a pinch (though it won't crisp).

Pasta water is liquid gold—save 1 cup before draining. The sauce reheats beautifully, but for that perfect crispy top, bake straight from the fridge for extra crunch. Leftovers keep 4-5 days in the fridge, but the crispy top gets soggy—broil 2 minutes before serving to revive it. Freeze portions for up to 3 months—just thaw overnight in the fridge. Pro tip: Make a double batch and freeze half—this is your new weeknight go-to.

Step-by-step instructions for Anne Burrell's mac and cheese

Here's how to create that iconic golden crust and velvety cheese blend—every layer matters.

Bring a large pot of water to a rolling boil and add the 1.5 lbs elbow macaroni. Season generously with 1.5 tsp Diamond Crystal kosher salt—it should taste like the sea. Cook until 1 minute before the package suggests for al dente (about 11-12 minutes). You want the pasta to finish cooking in the oven with the cheese sauce.

Before draining, reserve 2 cups of pasta water. This starchy liquid is liquid gold—it emulsifies the cheese sauce and prevents it from becoming grainy. I keep a measuring cup nearby so I don't forget this crucial step. Drain the pasta and return it to the pot, giving it a quick toss with a wooden spoon to prevent sticking.

While the pasta cooks, melt the 0.5 cup unsalted butter in a large skillet over medium heat. Add the 4 minced garlic cloves and sauté for 30-45 seconds until fragrant but not browned—garlic burns quickly, and you want to preserve its sweetness, not bitterness.

Remove the skillet from heat and let the garlic butter cool slightly. This step builds the flavor base that will infuse the entire dish. I like to press the garlic into the butter with a wooden spoon, ensuring every molecule of flavor gets incorporated. Don't skip this—it's the secret to restaurant-quality depth.

In a separate large bowl, combine the drained pasta with the 2 cups sharp white cheddar cheese, 1 cup gruyère cheese, 8 oz cream cheese, 1 cup heavy whipping cream, 1.5 cups whole milk, and 1 tsp dried mustard. The mustard adds that signature tangy depth that makes this mac and cheese truly special.

Add the cooled garlic butter to the bowl and mix everything together with a wooden spoon. The cream cheese should melt into a smooth, velvety sauce. If the mixture looks too thick, add ¼ cup of reserved pasta water to loosen it. This sauce should coat the back of a spoon—if it's too thick now, it'll become even thicker when baked.

Transfer the pasta mixture to a 9x13-inch baking dish and spread it evenly. In a small bowl, mix the 0.5 cup panko breadcrumbs with 1 tbsp extra-virgin olive oil and 0.5 tsp ground black pepper. Sprinkle this mixture evenly over the top of the mac and cheese—this creates that coveted crispy crust.

Bake at 375°F for 25-30 minutes until the top is deep golden brown and the edges are bubbling. The cheese should be fully melted with no cold spots, and the crust should be crisp enough to crack slightly when you press it gently. If the top browns too quickly, tent the dish with foil for the last 5-10 minutes to prevent burning.

Remove the mac and cheese from the oven and let it rest for 5-10 minutes before serving. This resting time allows the sauce to set slightly, making it easier to slice and serve. The crust will firm up just enough to hold its shape when you cut into it.

Serve immediately with a side of roasted vegetables or a crisp green salad. Each bite should deliver that perfect balance of creamy, cheesy goodness with a satisfying crunch from the crispy top. This is the mac and cheese of your dreams—rich, flavorful, and absolutely perfect every time.

Best sauces and condiments for this dish

Classic Cheese Sauce Upgrade

Anne Burrell's signature sauce starts with the Gruyère-cheddar-cream cheese blend—each cheese plays a role. The Gruyère adds nutty depth, sharp cheddar brings tang, and cream cheese ensures velvety texture. For extra richness, I sometimes add 1 tbsp Dijon mustard (instead of dried) for a brighter kick.

The heavy cream and milk combo creates a silky sauce that clings perfectly to the pasta. 🧀

Crispy Top Variations

Skip the panko for a buttery, crackly crust by mixing ¼ cup melted butter with ½ cup crushed cornflakes and 1 tbsp grated Parmesan. For a spicy twist, add ½ tsp smoked paprika or 1 tsp cayenne to the breadcrumb mix.

My go-to for extra crunch is toasted breadcrumbs—just spread them on a baking sheet, toast at 350°F for 5 minutes, then sprinkle on top. 🔥

Sauce Boosters

Need more depth? Stir in 1 tbsp hot sauce (like Cholula) for heat, or 1 tsp smoked salt for a BBQ-inspired flavor. For a herbaceous touch, add 1 tbsp chopped chives or fresh thyme right before baking.

I also love roasted garlic—blend 3 cloves into a paste and mix into the sauce for a sweeter, more complex flavor. 🌿

Dairy-Free Adaptations

For a creamy dairy-free version, replace the cheese with 1 cup cashew cream (blend 1 cup soaked cashews + 1 cup water) and ½ cup nutritional yeast for cheesy flavor.

Use olive oil instead of butter and almond milk for the liquid. The texture won’t be identical, but it’s a great alternative for guests with dietary restrictions. 🌱

Topping Ideas

Garnish with crispy bacon bits for smokiness, fried shallots for crunch, or pickled jalapeños for tang. A drizzle of truffle oil elevates the dish to restaurant-level sophistication. For a vegetarian protein boost, top with sautéed mushrooms or crispy chickpeas. The possibilities are endless! 🍳

Sauce Fixes

If your sauce is too thick, whisk in 2 tbsp reserved pasta water until silky. For lumps, strain through a fine-mesh sieve. If it’s too mild, add ½ tsp extra mustard or a pinch of cayenne.

Pro tip: Always low and slow when melting cheese—rushing causes graininess. A double boiler works best for ultra-smooth results. ✨

Frequently asked questions