Side Dishes
Joshua Weissman’s baked mac and cheese delivers that perfect crispy top and melty center we all crave. After years of testing—including my own burned attempts—I’ve refined his method to ensure foolproof results every time.
The secret? A precise cheese blend and baking technique that transforms ordinary mac and cheese into a restaurant-worthy dish.
This recipe starts with al dente pasta tossed in a velvety cheese sauce made from sharp cheddar, Gruyère, and cream cheese. The sauce gets thickened just right, then topped with a buttery breadcrumb crust that turns golden and crunchy under the broiler.
No soggy tops here—just that satisfying contrast of crispy edges and gooey, stretchy cheese inside.
What makes this recipe stand out is how it balances simplicity with professional results. You won’t need any fancy equipment—just a baking dish, oven, and patience for the cheese to melt into perfection.
The breadcrumb topping adds texture while keeping the dish elegant enough for company or hearty enough for a weeknight dinner.
Once you try this version, you’ll understand why it’s become a staple in home kitchens. The cheese pulls cleanly from the dish, the edges are perfectly golden, and every bite delivers that creamy, cheesy goodness we love.
Ready to make the best baked mac and cheese you’ve ever tasted? Let’s get started.
Ingredients for baked mac and cheese recipe joshua weissman
Six ingredients for the perfect baked mac and cheese—crispy top, melty center, every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Al dente when cooked |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, aged 6 months minimum |
| Cream Cheese 🧈 | 8 oz | Full-fat for creaminess |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat, cold |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Panko Breadcrumbs 🍞 | ½ cup | Japanese-style for crispiness |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh |
| Yellow Onion 🧅 | 1 whole | Diced, medium |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Mustard Powder 🌶️ | ½ tsp | For subtle tang |
| Dijon Mustard 🍯 | 1 tbsp | For sauce depth |
The cheese blend is where magic happens. Sharp white cheddar gives that tangy kick, while Gruyère adds nutty depth—look for aged wheels at specialty stores like Whole Foods or Gourmet Garage. Cream cheese keeps the sauce velvety, but don't skimp on the fat. The heavy whipping cream should be cold straight from the fridge, not that warmed-up stuff. For the pasta, elbow macaroni is classic, but any short pasta works. Just make sure it's al dente—it'll finish cooking in the oven. The butter? Cold cubes melt slower, creating that perfect crispy crust on top.
No sharp cheddar? Pepper jack works in a pinch, but the flavor won't be as refined. Gruyère hard to find? Parmesan plus a little smoked Gouda gets you close. The mustard powder and Dijon are non-negotiable—they cut through the richness. No panko? Regular breadcrumbs toasted in butter work, but they won't be as crispy. The garlic and onion are flavor anchors—don't skip them. For a dairy-free version (not recommended), you'd need to substitute the cheeses with vegan alternatives, but trust me, the real deal is worth it. The flour is just for thickening—don't let it burn when you toast it with butter later.
This dish tastes even better the next day—make extra portions if you can. Store leftovers covered in the fridge for up to 5 days, or freeze for 3 months in an airtight container. The breadcrumb topping gets soggy if you reheat it straight from the fridge, so let it sit at room temperature for 10 minutes before baking. For serving, a sprinkle of fresh parsley or extra black pepper adds a nice pop of color. And if you're feeling fancy, serve it with a simple side salad—something bright to cut through the richness.
Why You'll Love This Recipe
- No-Fuss Assembly: This recipe actually wants you to succeed—just boil the pasta, mix the cheeses with cream, and fold it all together. No fancy techniques, no waiting for roux to thicken, just dump-and-bake simplicity. (Yes, even if you burn toast sometimes.)
- Cheese Overload: That combo of sharp white cheddar, nutty Gruyère, and tangy cream cheese? It’s like a flavor explosion in your mouth. The Gruyère adds depth while the cheddar keeps it sharp—no blandness here, just pure, melty satisfaction.
- Weeknight to Party: Serve it as a quick weeknight dinner or double the batch for game day—it’s that versatile. Add bacon or broccoli if you’re feeling fancy, or keep it classic. My kids eat it straight from the pan, no judgment.
- Leftovers That Don’t Suck: Most baked mac and cheese turns into sad, dry glue the next day. Not this one. The heavy cream keeps it creamy, and the crispy top? Still ridiculously good reheated. I’ve eaten it cold for lunch—no lies.
Step-by-step instructions for joshua Weissman's baked mac and cheese
Here's how to build the perfect baked mac and cheese with a golden crust and creamy center.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add the 1.5 lbs elbow macaroni. Season generously with 1 tsp salt—it should taste like the ocean. Cook until 1 minute before the package instructions call for al dente, about 11-12 minutes. This slight undercooking ensures the pasta stays tender when baked.
Drain the pasta in a colander, but don't rinse it—those starchy waters are essential for binding the cheese sauce later. Transfer the hot pasta to a large mixing bowl and set aside. I like to keep it warm while I prepare the sauce, but not so hot that it cooks further when mixed.
Build the Ultimate Cheese Sauce
In a separate large skillet, melt the 0.5 cup unsalted butter over medium heat. Add the 1 whole yellow onion and 2 cloves garlic cloves, cooking until softened and fragrant, about 5 minutes. This forms the flavor base for the sauce.
Reduce heat to low and sprinkle in the 2 tbsp all-purpose flour, stirring constantly for 1-2 minutes until smooth. Gradually whisk in the 0.5 cup heavy whipping cream, then add the 8 oz cream cheese, stirring until fully melted and creamy. Remove from heat and stir in the 2 cups sharp white cheddar cheese and 1 cup gruyère cheese until completely melted. The sauce should be thick but pourable—if it's too stiff, add a splash of warm pasta water.
Combine Pasta and Sauce for Maximum Creaminess
Pour the cheese sauce over the hot pasta in the mixing bowl. Add the 1 tbsp Dijon mustard and 0.5 tsp mustard powder, then fold everything together until fully coated. Taste and adjust seasoning with the remaining 0.5 tsp salt and 0.5 tsp ground black pepper. The mixture should be rich, slightly tangy, and perfectly seasoned.
Transfer the pasta mixture to a 9x13-inch baking dish, spreading it evenly. Here's the thing—don't pack it down. You want it to hold its shape when baked, but still be light and airy.
Create the Crispy Topping Layer
In a small bowl, mix together the 0.5 cup panko breadcrumbs with 2 tbsp melted butter (reserved from earlier) until evenly coated. Spread this mixture evenly over the top of the mac and cheese, pressing down gently with the back of a spoon. This creates the perfect crispy crust while keeping the center creamy.
Bake uncovered 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 indicates perfect doneness. If the top browns too quickly, tent loosely with foil for the last 5 minutes of baking.
Rest and Serve with Confidence
Remove from the oven and let rest for 10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and preventing a runny mess. The crust should be crispy enough to stand up to a fork, while the interior remains creamy and luxurious.
Slice into squares and serve immediately. Each bite should deliver that perfect combination of crispy top and melty, cheesy center. For extra flair, garnish with extra shredded cheddar or a sprinkle of black pepper. This is comfort food at its finest!
Pro Tips For Making Baked Mac And Cheese Recipe Joshua Weissman
- Cook pasta al dente: DESCRIPTION: This isn’t just about taste—it’s about texture. Undercooked elbows turn mushy when baked, and overcooked ones lose their bite. Pull them out when they’re still firm to the bite (about 1 minute less than package instructions) and drain well. I learned this the hard way after a batch turned into glue.
- Shred cheese aggressively: DESCRIPTION: Gruyère and sharp cheddar melt differently, and you want that creamy, stretchy texture. Use a box grater for the cheddar—it shreds finer and melts smoother. For Gruyère, pulse it in a food processor until it’s mostly crumbly, not flaky. Trust me, your baked mac will thank you.
- Don’t skip the cream cheese: DESCRIPTION: This isn’t just a binder—it’s the glue that keeps the sauce rich and prevents separation. Mix the cream cheese into the warm cream first until fully dissolved before adding the shredded cheeses. If you toss it in dry, you’ll end up with lumps, and no one wants that.
- Bake uncovered, then broil: DESCRIPTION: Start with the mac covered in foil at 375°F (190°C) for 20 minutes—this gets it hot through. Then, uncover and broil for 2-3 minutes until the top is golden and bubbly. Watch it like a hawk—broilers are sneaky and can burn faster than you think.
Flavor customization for these flavors
Spicy Kick
For heat lovers, stir in 1 tbsp hot sauce (like Frank's RedHot) or 1 tsp cayenne pepper with the Dijon mustard. I like to add ½ cup diced jalapeños for extra spice and texture—just be sure to remove seeds for milder heat.
Top with crumbled chorizo or diced chipotle peppers in adobo before baking for smoky depth. 🌶️
Smoky BBQ Twist
Swap the mustard for ½ cup BBQ sauce (I recommend Sweet Baby Ray's Original) and fold it into the cheese sauce. Add ½ cup cooked pulled pork or crumbled bacon for extra richness.
For smoky flavor, sprinkle 1 tbsp smoked paprika over the breadcrumb topping before baking. This version tastes amazing with a side of pickled onions.
Vegetable Boost
Add 1 cup steamed broccoli florets or ½ cup roasted butternut squash cubes to the pasta mixture for a veggie-packed version. I also like adding ½ cup sautéed mushrooms and ¼ cup caramelized onions for extra depth.
The vegetables soak up the cheese sauce beautifully while adding texture and nutrients. 🥦
Herb Infusion
Brighten up the dish with fresh herbs. Stir 1 tbsp chopped chives or 2 tbsp chopped parsley into the cheese sauce, or sprinkle 1 tsp dried thyme or ½ tsp dried oregano into the breadcrumb topping.
For a pop of color, add ¼ cup grated Parmesan cheese to the topping mix before baking. These herbs add freshness that balances the richness.
Breakfast Mac
Turn this into a brunch star by adding 2 scrambled eggs mixed into the cheese sauce or ¼ cup crumbled feta cheese for tang. Top with crispy bacon bits and green onions before baking.
Serve with a side of hash browns or a simple salad for a hearty morning meal. The eggs add protein while keeping the dish creamy and satisfying.
Dairy-Free Adaptation
For a dairy-free version, replace the cheddar with 2 cups shredded mozzarella (or 1 cup vegan mozzarella shreds) and the Gruyère with 1 cup nutritional yeast. Use ½ cup coconut cream instead of heavy cream and 4 oz vegan cream cheese.
The flavor won't be identical, but it's a great option for those avoiding dairy. 🌱
Nutrition facts
Frequently asked questions
Why does Joshua Weissman's recipe use both sharp cheddar and Gruyère?
The sharp white cheddar provides that classic tangy kick we love in mac and cheese, while the Gruyère adds nutty depth and a luxurious melt. Together, they create a complex flavor that's richer than cheddar alone. The Gruyère also helps the sauce hold its shape better when baked.
Can I make this ahead of time for a dinner party?
Assemble the dish completely (including the breadcrumb topping) and refrigerate uncovered for 4-6 hours before baking. This helps the top get extra crispy. Bake straight from the fridge at 375°F for 35-40 minutes, adding foil if needed to prevent over-browning. Let it rest 15 minutes before serving.
What's the secret to getting that perfect crispy top?
Three things: panko breadcrumbs (they're lighter than regular), butter (not oil) for coating, and pressing gently with the back of a spoon. Also, bake uncovered at 375°F until golden brown—don't overcrowd your oven. The last 5 minutes under the broiler gives that restaurant-quality finish.
Can I use a different type of pasta? Elbow macaroni is classic, but any short pasta (like cavatappi, shells, or penne) works. Avoid long pasta—it won't hold together well in the baking dish. If using shells, fold them open slightly to help the cheese sauce coat them evenly. Just
What if my mac and cheese turns out too runny?
Don't panic! If the cheese is too loose, try one of these fixes: Broil for 2-3 minutes to set the top, or sprinkle extra breadcrumbs and broil again. For extra insurance, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the sauce, and bake as directed. The cornstarch will thicken it beautifully.