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Ree Drummond’s macaroni and cheese recipe delivers that perfect balance of slow-cooked creaminess and a golden, crispy parmesan top—just like the kind you’d find at a classic American dinner table.
The secret lies in building a rich, velvety cheese sauce from scratch using a proper roux, then letting it bake until the edges turn irresistibly crisp.
I’ve tested countless variations, and this method consistently produces mac and cheese with layers of flavor that make it a standout dish for any gathering.
What sets this recipe apart is the technique: cooking the pasta al dente, then mixing it with the cheese sauce while still hot ensures every strand is perfectly coated. The slow baking process develops depth in the sauce while creating that coveted crispy crust on top.
This isn’t just comfort food—it’s a dish that feels special, with a texture and flavor profile that rivals restaurant-quality versions. The result is a creamy, cheesy masterpiece that’s impossible to resist.
Once out of the oven, you’ll have tender pasta swimming in a luscious, cheesy sauce with a crispy, golden top that adds just the right amount of crunch.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of creamy, cheesy goodness with a satisfying contrast from the crispy edges. This is mac and cheese that feels like a hug in every bite.
While the classic version is already unbeatable, you can easily customize it with add-ins like crispy bacon, steamed broccoli, or even a sprinkle of smoked paprika for extra depth.
The beauty of this recipe is its versatility—it works as a main dish for family dinners or as a crowd-pleasing side for holidays. Let’s get started on creating this timeless favorite.
Ingredients for ree drummond macaroni and cheese
Pantry staples meet restaurant-quality technique for this velvety, crisp-topped mac and cheese masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Dry pasta, al dente preferred |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ¾ cup | White flour, sifted if lumpy |
| Whole Milk 🥛 | 4 cups | Full-fat for creaminess |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, for topping |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Yellow Onion 🧅 | 1 whole | Finely diced, sweet variety |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Mustard Powder 🍯 | ½ tsp | For subtle depth |
| Kosher Salt 🧂 | 1 tbsp | For pasta water, extra |
The cheese selection makes all the difference here. Sharp white cheddar provides that classic tang, while Gruyère adds nutty depth—both should be freshly shredded from blocks, not pre-shredded (the anti-caking agents make the sauce grainy). For the Parmesan topping, Parmigiano-Reggiano is ideal, but Kraft Parmesan CheeseWhole Foods or specialty grocery stores where they keep the cheeses cold and fresh. The butter should be unsalted—salted can make the roux too salty, and we're balancing flavors here.
No Gruyère? Extra-sharp cheddar plus a little Gouda gets you close. Pre-shredded cheese? Toast it in a dry pan for 2 minutes to burn off anti-caking agents. The yellow onion can be swapped for leeks or shallots, but don't skip the garlic—it's the flavor anchor. For the roux, butter and flour must be cooked to a golden paste (not brown) to avoid bitterness. If you're short on time, store-bought roux works, but homemade develops deeper flavor. The mustard powder adds subtle complexity—skip it if you prefer classic flavor, but trust me, it elevates the dish.
This mac and cheese reheats beautifully—just cover with foil and warm in the oven at 350°F for 15 minutes. For meal prep, portion into individual baking dishes and freeze for up to 3 months. The crispy top is best enjoyed fresh, but the creamy sauce stays delicious for 4-5 days in the fridge. Pro tip: Make the sauce ahead and refrigerate it—it tastes even better the next day as the flavors meld. Store any leftover Parmesan in an airtight container in the fridge for up to 2 weeks.
Why You'll Love This Recipe
- No-Fuss Stovetop Magic: I swear by this recipe because it’s basically foolproof—just melt butter, whisk in flour, add milk, and let the cheddar do its thing. The roux builds flavor without any fuss, and the elbow macaroni soaks up that creamy goodness like a dream.
- Sharp Cheese Bliss: That sharp white cheddar? It’s the star. The recipe balances it perfectly with a touch of milk and butter, so it’s never overpowering—just rich, tangy, and so satisfying. Honestly, I’ve tried other mac and cheese, but this one hits the spot every time.
- Lunchbox Legend: Between us, this is my go-to for meal prep. The sauce clings to the pasta just right, so it reheats beautifully—whether I’m packing it for work or prepping for the kids’ lunches. (Yes, even on a Tuesday night.)
- Budget-Buster Win: Five ingredients, zero specialty items. The butter and flour make it luxurious, but the cheddar and milk keep it affordable. I’ve made this for a family of five and still had leftovers—proof it’s both filling and wallet-friendly.
Step-by-step instructions for ree Drummond's macaroni and cheese
Here's how to create a rich, velvety macaroni and cheese with a perfectly crispy Parmesan topping.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Once boiling, add the 1.5 lbs elbow macaroni and cook for 11-12 minutes or until al dente. The pasta should have a slight bite to it—test by tasting a piece. Drain the pasta in a colander, reserving 1 cup of the starchy pasta water. This water is essential for creating a smooth, creamy sauce later.
Don't rinse the pasta—those surface starches help the cheese cling beautifully. I like to give the drained pasta a quick shake in the colander to break up any clumps before moving it to a large mixing bowl. This ensures even coating with the cheese sauce.
Create the Creamy Cheese Sauce
In a separate large pot, melt the 0.75 cup unsalted butter over medium heat until fully liquid. Add the 0.75 cup all-purpose flour and whisk constantly for 2-3 minutes until the mixture forms a smooth, thick paste called a roux. This should have a nutty aroma and look like wet sand.
Gradually whisk in the 4 cups whole milk over 2-3 minutes, ensuring no lumps form. The mixture will thicken noticeably as it simmers. Once smooth, reduce heat to low and stir in the 2 cups sharp white cheddar cheese and 1 cup gruyère cheese until fully melted and creamy. The sauce should coat the back of a spoon and have a luxurious, velvety texture.
Build Layers of Flavor
In a separate skillet, sauté the finely diced yellow onion and minced garlic cloves in 1 tablespoon unsalted butter over medium heat for 5-6 minutes until softened and fragrant. Add this aromatic mixture to the cheese sauce along with the 0.5 cup heavy cream, 1.5 teaspoons salt, 0.5 teaspoon ground black pepper, and 0.5 teaspoon mustard powder. Stir well to combine all flavors.
Now, add the cooked elbow macaroni to the cheese sauce and toss gently until every strand is fully coated. If the sauce appears too thick, add reserved pasta water 1 tablespoon at a time until it reaches a smooth, creamy consistency. The final mixture should be rich but still coat the pasta evenly without being gluey.
Assemble and Bake for Crispy Topping
Transfer the macaroni and cheese mixture to a 9x13-inch baking dish, spreading it evenly. In a small bowl, combine the 0.5 cup freshly grated parmesan cheese with 1 tablespoon unsalted butter to create a crumbly topping. Sprinkle this mixture evenly over the top of the macaroni and cheese, pressing down gently to help it adhere.
Bake at 350°F for 20-25 minutes until the edges are bubbly and the top is golden brown and crispy. The key is to watch closely during the last 5 minutes—this is when the topping transforms from pale to perfectly crisp. If it browns too quickly, tent with foil to prevent burning while continuing to cook underneath.
Rest and Serve for Maximum Creaminess
Remove the baking dish from the oven and let it rest for 10 minutes before serving. This resting period allows the sauce to set slightly and redistribute its flavors throughout the pasta. The crispy Parmesan topping will soften just enough to become delightfully crunchy when you cut into it.
Serve warm with a side of steamed green beans or a simple garden salad. Each bite should deliver perfect al dente pasta enveloped in a rich, cheesy sauce with a satisfying contrast of crispy Parmesan on top. The mustard powder adds subtle depth, while the Gruyère brings nutty complexity that elevates this classic dish to restaurant-quality status.
Pro Tips For Making Ree Drummond Macaroni And Cheese
- Melt Cheese Slowly: DESCRIPTION: Ree’s recipe calls for sharp white cheddar—don’t just toss it in. Warm the milk first, then whisk in the cheese gradually over low heat. I used to dump it all in at once, and it’d clump like a science experiment. A splash of cold milk at the end keeps it smooth.
- Toast the Flour: DESCRIPTION: Sauté the flour in butter for 1-2 minutes until it smells nutty. This isn’t just browning—it deepens the flavor. Skip it, and your sauce tastes like plain roux. (Yes, even if you’re impatient like me.)
- Salt the Pasta Water: DESCRIPTION: Use the same pasta water you drain for the cheese sauce—it’s flavor gold. If it’s bland, add a pinch of salt to the pot before cooking. I learned this the hard way after making a sad, watery sauce.
- Add a Dash of Vinegar: DESCRIPTION: A teaspoon of apple cider vinegar in the milk brightens the cheddar’s sharpness. Sounds weird, but it works—trust me. It’s the shortcut that makes this dish taste restaurant-level without extra effort.
Serving suggestions for ree drummond macaroni and cheese
Classic Side Pairings
Steamed green beans with a squeeze of lemon brighten the richness of this mac and cheese beautifully. I like to blanch ½ lb green beans for 3 minutes, then finish with 1 tablespoon lemon juice and a pinch of flaky sea salt.
The acidity cuts through the creamy sauce while adding freshness. 🥗
Hearty Bread Additions
Crusty sourdough bread or garlic bread makes an excellent companion. For extra indulgence, serve with toasted brioche—its buttery texture contrasts perfectly with the crispy Parmesan top. I recommend warming the bread in the oven at 350°F for 5 minutes before serving.
Protein Boosters
Add crispy bacon or smoked sausage for a heartier meal. Cook 6 oz bacon until crispy, then crumble over the top during the final 5 minutes of baking. For a lighter option, try grilled chicken breast sliced into strips—it adds protein without overpowering the dish.
Crunchy Toppings
For extra texture, sprinkle toasted breadcrumbs or crushed potato chips on top before baking. I use 1 cup panko breadcrumbs mixed with 2 tablespoons melted butter for a golden, crunchy finish. This adds a satisfying contrast to the creamy sauce.
Vegetable Enhancements
Steamed broccoli or roasted Brussels sprouts add color and nutrients. Toss 2 cups broccoli florets in 1 tablespoon olive oil, roast at 400°F for 15 minutes, then sprinkle with lemon zest for brightness. The earthy flavors complement the cheesy richness perfectly.
Dessert Pairing
End the meal with warm apple crisp or vanilla ice cream for a sweet contrast. The creamy mac and cheese pairs wonderfully with the caramelized apples and cinnamon notes of a classic crisp. For a lighter option, serve with honey-drizzled yogurt to balance the richness. 🍏
Nutrition facts
Frequently asked questions
Why does the roux need to be golden but not brown?
The roux should reach a golden color (about 2-3 minutes of cooking) to develop nutty flavor without burning. A brown roux creates bitterness that overpowers the delicate cheeses. For best results, whisk constantly and remove from heat immediately when it smells toasty but not burnt.
Can I make this mac and cheese ahead of time?
Yes! Assemble the dish in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours. Bake from cold at 350°F for 30-35 minutes, tented with foil the first 20 minutes to prevent over-browning. The sauce will be even creamier after chilling.
What's the secret to the perfect crispy top?
Use freshly grated Parmesan mixed with 1 tablespoon melted butter for the topping. Press it gently into the sauce before baking, and watch closely during the last 5 minutes—this is when it transforms from pale to golden. For extra insurance, broil for 1-2 minutes at the end.
Can I substitute the Gruyère cheese?
Use extra-sharp cheddar plus ¼ cup Gouda for a similar nutty depth. For a smokier flavor, swap in smoked Gouda. Just avoid pre-shredded cheeses—the anti-caking agents make the sauce grainy. Toast pre-shredded cheese in a dry pan for 2 minutes to remove excess moisture.
Why does my mac and cheese get watery?
Watery sauce usually means the roux wasn't cooked long enough or too much milk was added. For future batches, cook the roux until it's a deep golden color (about 3 minutes) and add milk slowly while whisking vigorously. If it happens, bake uncovered for 5 extra minutes to thicken the sauce.