Joanna Gaines' Mac and Cheese Recipe: Buttery Biscuit-Topped Cheese Dream

Joanna Gaines' mac and cheese recipe brings that cozy, farmhouse kitchen charm to your dinner table with a buttery biscuit topping that's impossible to resist.

The secret lies in a rich, velvety cheese sauce that clings perfectly to each al dente elbow macaroni, elevated by her signature touch of crispy, golden biscuit crumbles on top. I've perfected this version after testing countless methods to ensure it delivers restaurant-quality results at home.

What makes this recipe truly special is the balance of textures—creamy, cheesy filling with a crispy, buttery topping that adds depth to every bite. The stovetop sauce technique ensures a smooth, lump-free consistency, while baking transforms the dish into a golden, bubbling masterpiece.

Joanna's approach focuses on simple ingredients done exceptionally well, proving that comfort food can be both indulgent and approachable.

By the time you pull this mac and cheese from the oven, you'll have a dish that looks as impressive as it tastes—golden biscuit crumbles contrasting with the creamy cheese sauce, creating a visual and textural feast.

The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of rich, cheesy goodness with a satisfying crunch. This is comfort food at its finest.

Perfect for family dinners, holiday gatherings, or when you simply need to feel warm and nourished, this mac and cheese serves as both a main dish and a crowd-pleasing side.

Pair it with a crisp green salad or roasted vegetables for a complete meal that feels like a hug in food form. Let's get started on creating this Joanna Gaines-inspired classic.

Ingredients for joanna gaines mac and cheese

Simple pantry staples transform into Joanna Gaines' iconic buttery biscuit-topped mac and cheese masterpiece.

The cheeses are the heart of this dish—sharp cheddar for that signature tang and medium cheddar for creaminess. Kraft's 2-year aged sharp cheddar is my go-to for that restaurant-quality bite, but any sharp variety works. Avoid pre-shredded blends (they get clumpy)—grate your own from a block. For the biscuit topping, King Arthur flour or Bob's Red Mill all-purpose flour gives the best texture. The butter needs to be cold when cutting into the biscuit dough—take it out of the fridge 10 minutes before mixing, no more. Land O'Lakes unsalted butter melts beautifully without overpowering the dish.

No sharp cheddar? Pepper jack at half the amount adds a nice kick, or swap in Gruyère for a nutty depth. Running low on buttermilk? Mix 1 tbsp lemon juice or vinegar with ½ cup whole milk and let sit 5 minutes. The biscuit topping can be made ahead—just keep the dough chilled until ready to bake. For a dairy-free option, use olive oil instead of butter and unsweetened almond milk for the sauce. The macaroni should be cooked al dente—1 minute less than package instructions. Overcooked pasta makes for a mushy final dish, no matter how good the cheese sauce.

This mac and cheese reheats beautifully—cover with foil and warm in a 350°F oven for 15-20 minutes. The biscuit topping stays crispy if you reheat it separately on a baking sheet. For make-ahead prep, assemble the dish (without baking the topping), cover tightly, and refrigerate for up to 3 days. The biscuit dough can be prepped a day ahead and stored in the fridge. Freeze portions of the cheese sauce separately for up to 3 months—just thaw and reheat with fresh pasta. Leftovers keep 4-5 days in the fridge, though I've never had any last that long.

Step-by-step instructions for Joanna Gaines' mac and cheese recipe

This method delivers Joanna Gaines' signature comfort dish with a creamy, cheesy base and golden biscuit topping.

Bring a large pot of water to a rolling boil and add 1.5 pounds of elbow macaroni. Cook until 1 minute shy of the package directions for al dente texture—you want the pasta to still have a slight bite. Reserve 1 cup of pasta water before draining, as it will help create the silky sauce later. Drain the pasta and set it aside in a large bowl.

This step is critical because undercooked pasta absorbs too much sauce, while overcooked pasta becomes mushy. The pasta water is essential for emulsifying the cheese sauce, so don't skip reserving it.

In a separate large pot, melt 0.75 cup of unsalted butter over medium heat. Add 1 whole yellow onion, finely diced, and cook until softened and translucent, about 5 minutes. Stir in 4 cloves garlic cloves, minced, and cook for 30 seconds until fragrant.

Reduce heat to low and whisk in 0.25 cup of all-purpose flour to create a roux. Cook for 2 minutes, stirring constantly, until the mixture turns a light golden color. Gradually whisk in 1.5 cups of whole milk and 1 cup of heavy cream until smooth and fully incorporated.

Add 2 cups of shredded sharp cheddar cheese and 1.5 cups of shredded medium cheddar cheese, stirring constantly until completely melted. Remove from heat and stir in 1.5 teaspoons of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of dried mustard. The sauce should be thick and velvety—if it's too thick, whisk in reserved pasta water 1 tablespoon at a time until it reaches a smooth, pourable consistency.

Transfer the cooked elbow macaroni to the cheese sauce and gently fold everything together until the pasta is fully coated. Taste and adjust seasoning if needed—this is where the flavors come together. The dish should be rich, cheesy, and perfectly balanced.

For best results, let the mac and cheese sit for 5 minutes before serving. This allows the flavors to meld and the sauce to fully coat the pasta, ensuring each bite is creamy and delicious.

In a medium bowl, combine 0.25 cup of all-purpose flour, 2 teaspoons of baking powder, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper. Cut in 0.75 cup of cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Add 0.5 cup of buttermilk and mix until just combined. The dough should be soft but not sticky. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Cut into 6 equal squares and place them directly on top of the mac and cheese.

Preheat your oven to 375°F. Transfer the mac and cheese to a 9x13-inch baking dish, spreading it evenly. Arrange the biscuit squares on top, pressing down lightly to ensure they make contact with the cheese. Bake for 20-25 minutes until the biscuits are golden brown and the cheese is bubbling around the edges.

Broil for 1-2 minutes at the end to achieve a deeper golden color on the biscuits. Let the dish rest for 5 minutes before serving—this ensures the biscuits hold their shape and the cheese is fully set. Serve immediately with a side of fresh green vegetables or a crisp salad for a well-rounded meal.

Common mistakes when making your joanna gaines mac and cheese

Overcooking the Pasta

This is the #1 mistake I see—pasta that's mushy and overworked. Joanna Gaines' recipe relies on al dente elbow macaroni that holds its shape when folded into the sauce.

Cook your pasta 1 minute less than package instructions, then drain immediately. The slight bite ensures it doesn't turn to mush when mixed with the creamy sauce. 🍝

Skipping the Pasta Water

Never drain ALL the pasta water—reserve 1 cup! This starchy liquid is the secret to a silky sauce. When you add the cheese, the water helps emulsify the fat, preventing a greasy separation.

If your sauce gets too thick, add it back 1 tablespoon at a time until you reach that perfect velvety consistency.

Using Pre-Shredded Cheese

Pre-shredded cheese contains anti-caking agents that make the sauce grainy. Always grate your own sharp and medium cheddar using a box grater. For the best results, use a mix of Kraft 2-year aged sharp cheddar (for tang) and medium cheddar (for creaminess).

If you must use pre-shredded, strain it through a fine-mesh sieve first to remove excess starch.

Cold Butter in the Sauce

When making the roux, your butter must be fully melted and the mixture should reach a light golden color. Cold butter creates lumps that won't dissolve, leading to a grainy sauce.

If your roux turns dark brown, you've burned it—start over with fresh butter. The key is constant stirring over medium-low heat for exactly 2 minutes.

Underbaking the Biscuit Topping

The biscuit squares need to bake until golden brown and crispy. If you remove them too soon, they'll be pale and doughy. I recommend baking at 375°F for 20-25 minutes, then broiling for 1-2 minutes at the end for extra color.

Press them down lightly before baking to ensure they make full contact with the bubbling cheese below.

Not Resting Before Serving

This is where many home cooks rush—never skip the 5-minute rest! After baking, let the mac and cheese sit before serving. This allows the biscuit topping to set slightly and the cheese to fully meld with the pasta.

The flavors will be more cohesive, and the biscuits will hold their shape better when serving. Trust the process—patience pays off with every bite. 💪

Frequently asked questions