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Anne Burrell’s mac and cheese delivers that signature restaurant-quality creamy, cheesy perfection with a triple-layered crunch and gooey cheddar streaks—the kind that makes you crave seconds. 🔥 The secret lies in a rich, velvety sauce that clings to every noodle, topped with a crispy breadcrumb crust and melted cheese that stretches in golden strands.
This isn’t your average baked mac; it’s a showstopper that rivals her signature dish from Chopped fame.
The recipe starts with a foolproof stovetop roux—butter and flour cooked to a golden perfection—to create the foundation for the sauce. Then comes the three-cheese blend (sharp cheddar, Gruyère, and cream cheese) that melts into a luxuriously smooth texture.
The magic happens when you layer it with toasted breadcrumbs and extra cheddar, baked until bubbly and golden. Every bite delivers that crunch-meets-gooey contrast Burrell’s fans know and love.
What sets this apart is the technique for those signature cheddar streaks—a simple but brilliant trick that adds drama and texture. The result? A dish that’s elegant enough for dinner parties but easy enough for weeknights.
Whether you’re feeding a crowd or treating yourself, this mac and cheese is the ultimate comfort food upgrade.
Ready to master it? The instructions break down every step—from making the sauce to achieving that perfect crispy-topped finish. No shortcuts, just restaurant-quality results at home. Let’s get cooking.
Ingredients for anne burrell mac and cheese
Here’s everything you need to recreate Anne Burrell’s legendary triple-layered mac and cheese with gooey perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Dry, medium or elbow shape |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into cubes |
| All-Purpose Flour 🌾 | ½ cup | For roux, sifted |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | ½ cup | Shredded, aged 6-12 months |
| Cream Cheese 🧈 | 4 oz | Full-fat, room temperature |
| Whole Milk 🥛 | 1 ½ cups | Warm, not boiling |
| Panko Breadcrumbs 🍞 | 1 cup | Toasted, for crispy topping |
| Extra-Sharp Cheddar Cheese 🧀 | ½ cup | Shredded, for cheddar streaks |
| Garlic Powder 🧄 | ½ tsp | For breadcrumb seasoning |
| Dried Mustard 🌿 | ¼ tsp | For depth of flavor |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Divided for sauce and topping |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For finishing |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For greasing baking dish |
The cheese selection is non-negotiable here. Sharp white cheddar from a block (not pre-shredded) gives that signature tang, while Gruyère adds nutty depth—look for aged 6-12 months at specialty stores like Whole Foods or Di Bruno Bros. Cream cheese isn’t just a binder; it’s what makes the sauce velvety. The panko breadcrumbs should be toasted in a dry pan until golden—Trader Joe’s sells them pre-toasted, but I always toast mine fresh for extra crunch. For the cheddar streaks, grab extra-sharp cheddar (like Cabot) and shred it yourself—pre-shredded gets gummy.
No Gruyère? Parmigiano-Reggiano at half the amount works in a pinch, though it won’t be identical. Subbing cream cheese? Full-fat ricotta at the same weight keeps things creamy. The panko can’t be missed—regular breadcrumbs get soggy. For the roux, European-style butter (like Plugrá) adds richness, but regular unsalted works fine. The milk should be warm but not hot—think lukewarm, like a fresh cup of tea. And that dried mustard? Mustard powder is a direct swap, but it’s worth hunting down the real thing for that subtle kick.
This dish tastes even better the next day—make it ahead and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes so the cheese melts evenly. The cheddar streaks are the star, so don’t skip the 10-minute broil at the end—that’s what gets them bubbly and golden. Store leftovers covered in the fridge for 4-5 days, or freeze portions for 3 months. I always double the batch—one for dinner, one for lunch the next day.
Why You'll Love This Recipe
- No-Paste Fuss: I’ll be real—this version skips the messy roux. Just melt butter with flour, whisk in milk, and let the cheeses do the heavy lifting. That golden, bubbly top? Achievable without a degree in sauce-making.
- Cheese Love Bomb: Sharp white cheddar and Gruyère? It’s like a hug for your taste buds. The cheddar brings that tangy punch, while the Gruyère adds nutty depth—every bite feels like a little reward.
- Game for Any Day: Weeknight dinner? Potluck side? It’s my go-to for both. The elbow macs hold up perfectly, and the sauce stays rich even when reheated—no sad, watery leftovers here.
- Budget-Friendly Luxury: Four simple ingredients, but it tastes like a restaurant dish. Gruyère’s the splurge, but a little goes a long way—plus, the rest of the ingredients won’t break the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for Anne Burrell's triple-layered mac and cheese
Here's how to create that signature crunchy-topped, cheddar-streaked masterpiece—just like Anne makes it.
🍳 Step 1: Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add 1½ teaspoons of the diamond crystal kosher salt (about 1 tablespoon total). Add the 1.5 lb elbow macaroni and cook until 1 minute before the package instructions for al dente. You want the pasta to be tender but still have a slight bite—it'll finish cooking in the oven.
Drain the pasta in a colander and immediately return it to the pot. Toss with 2 tablespoons of the extra-virgin olive oil to prevent sticking. This step is crucial—don't skip it! The oil creates a barrier that keeps the pasta from clumping together when we mix in the cheese sauce later.
🥘 Step 2: Make the Ultra-Creamy Cheese Sauce
In a large, heavy-bottomed pot, melt the 0.75 cup unsalted butter over medium heat. Once fully melted and foaming subsides, whisk in the 0.5 cup all-purpose flour to form a roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns a pale golden color and smells nutty.
Slowly pour in the 1.5 cups warm whole milk while whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Remove from heat and immediately stir in the 2 cups sharp white cheddar cheese, 0.5 cup gruyère cheese, and 4 oz cream cheese until completely melted and smooth.
👨🍳 Step 3: Combine Pasta and Sauce for Maximum Gooeyness
Add the cooked macaroni to the cheese sauce and stir gently but thoroughly to coat every strand. The sauce should look glossy and enveloping—this is where the magic happens. If the mixture seems too thick, add 1-2 tablespoons of the pasta water to loosen it. The goal is a sauce that clings beautifully to the pasta without being watery.
Season with the remaining 1 teaspoon diamond crystal kosher salt, 0.5 teaspoon freshly ground black pepper, and 0.25 teaspoon dried mustard. Taste and adjust seasoning—this is your chance to balance the flavors before baking. The mustard adds a subtle depth that makes this mac and cheese stand out from basic recipes.
🔥 Step 4: Assemble the Triple-Layered Bake
Preheat your oven to 375°F and grease a 9x13-inch baking dish with the remaining 1 tablespoon extra-virgin olive oil. Spread half of the macaroni mixture evenly into the dish, creating a smooth base layer. Sprinkle half of the 0.5 cup extra-sharp cheddar cheese evenly over the top—this will create those signature cheddar streaks.
Add the remaining macaroni mixture on top, spreading it evenly. For the final layer, mix together the 1 cup panko breadcrumbs, 0.5 teaspoon garlic powder, and remaining 0.5 teaspoon diamond crystal kosher salt. Sprinkle this mixture evenly over the top, pressing down gently with your fingers to create a crispy crust.
⏰ Step 5: Bake to Crispy Perfection
Bake for 25-30 minutes until the top is deep golden brown and the edges are bubbling. The panko should be crispy enough to crack when pressed gently with a spoon. If the top browns too quickly, tent loosely with foil for the last 5-10 minutes to prevent burning while the center finishes cooking.
Let the mac and cheese rest for 5-10 minutes before serving—this allows the layers to set slightly and makes it easier to slice. The result should be a triple-layered masterpiece: creamy cheese sauce at the bottom, gooey cheddar streaks in the middle, and a crispy panko crust on top. Serve immediately with a simple green salad for the ultimate comfort meal.
Pro Tips For Making Anne Burrell Mac And Cheese
- Cook pasta al dente: The cheese sauce needs something to cling to, not mush. Pull the elbows just before they’re fully tender—test one, and if it’s still slightly firm, you’re golden. Overcooked pasta turns this dish into soup, and nobody wants that.
- Grate cheese aggressively: Skip the pre-shredded stuff—it’s coated with anti-caking agents that make the sauce grainy. Use a box grater or food processor for the cheddar and Gruyère, and aim for small, even shreds. Big chunks melt unevenly, and you’ll end up with a sad, lumpy mess.
- Bloom the roux low: Whisk the butter and flour over medium-low heat for at least 5 minutes until it’s a pale gold, not brown. Rushing this step burns the flour, adding bitterness that even sharp cheddar can’t fix. Patience here means a creamy sauce, not a sad, off-flavor disaster.
- Add cheese in stages: Dump all the cheese at once? That’s how you end up with scrambled cheese instead of a smooth sauce. Stir in half the cheddar first, let it melt, then add the Gruyère. If it thickens too fast, whisk in a splash of milk or pasta water—just enough to loosen it up.
Perfect pairings for anne burrell mac and cheese
Salad Pairings
A crisp arugula salad with lemon vinaigrette cuts through the richness perfectly—toss 4 cups baby arugula with 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, and a pinch of diamond crystal kosher salt.
The peppery bite balances the creamy mac and cheese beautifully. For extra flair, add ¼ cup toasted walnuts and 2 tbsp crumbled feta cheese. 🥗
Wine Pairings
A Chardonnay with buttery notes complements the dish flawlessly—I recommend a California Chardonnay like Kendall-Jackson Vintner’s Reserve for its creamy texture. If you prefer red, a light Pinot Noir from Oregon, such as Domaine Serene, adds subtle fruitiness without overpowering the cheese.
Avoid heavy, oaky whites or bold reds that could clash with the dish’s richness. 🍷
Beverage Pairings
For a non-alcoholic option, a sparkling apple cider like Martinelli’s adds a refreshing contrast to the rich mac and cheese. The effervescence cleanses your palate between bites.
If you’re serving this at a dinner party, a craft IPA with citrus notes, like New Belgium Fat Tire, pairs surprisingly well—its hoppy bitterness cuts through the creaminess. 🍺
Garnish Ideas
Add a final touch with chopped fresh chives or green onions for a pop of color and freshness. A drizzle of hot honey (about 1 tsp) adds a sweet-spicy contrast that elevates the dish.
For a smoky note, sprinkle ½ tsp smoked paprika over the top before serving—it’s a subtle but delicious twist. ✨
Bread Suggestions
Serve with a crusty baguette or sourdough bread on the side for dipping. The crusty texture contrasts perfectly with the creamy mac and cheese. If you’re feeling fancy, offer garlic bread with a spread of herbed butter—it’s a crowd-pleaser that pairs beautifully with the dish. 🍞
Nutrition facts
Frequently asked questions
Why does Anne Burrell's recipe use both sharp cheddar and Gruyère?
The sharp cheddar delivers that signature tangy kick, while Gruyère adds nutty depth and a luxurious melt. Together, they create a complex flavor profile that's richer than plain cheddar alone. The Gruyère also helps create that signature creamy texture—it's a game-changer for restaurant-quality results at home!
Can I make this mac and cheese ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. When ready to bake, let it sit at room temperature for 30 minutes before baking. The cold cheese will melt more evenly, and the top will get that perfect golden-brown finish. Just add 5-10 extra minutes to the baking time if it's cold.
What's the secret to the crispy panko crust?
Toast the panko breadcrumbs in a dry pan until golden before mixing with garlic powder and salt. Press them firmly into the top layer and bake uncovered—this creates maximum surface area for crispiness. For extra crunch, broil for 1-2 minutes at the very end. The key is even pressure when pressing and no tenting with foil until the very last 5 minutes.
Can I substitute the elbow macaroni with another shape?
While elbow macaroni is ideal for its shape, you can use penne or rigatoni in a pinch. Avoid long noodles like spaghetti—they won't hold up as well in the baking dish. For best texture, cook any substitute pasta to 1 minute before al dente and toss immediately with olive oil to prevent sticking. The final texture will be slightly different but still delicious.
How do I fix a watery cheese sauce?
If your sauce separates or looks too thin, remove it from heat and stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold milk to thicken. For a quick fix, simmer the sauce for 2-3 extra minutes**strong> to evaporate excess moisture. Never add raw flour directly—it can create lumps. The sauce should coat the back of a spoon smoothly.