Appetizers
Anthony Bourdain’s mac and cheese recipe delivers restaurant-quality comfort in a single dish—creamy, cheesy, and topped with a buttery crispy breadcrumb crust. The secret lies in a proper roux foundation and a three-cheese blend that melts into velvety perfection.
I’ve perfected this technique through years of testing, ensuring every bite balances richness with texture.
This recipe transforms ordinary mac and cheese into an elevated dish with a few key steps: cooking the pasta al dente, building a smooth cheese sauce from scratch, and assembling with a crispy topping that adds crunch.
The combination of sharp cheddar, Gruyère for nuttiness, and cream cheese creates depth that store-bought versions can’t match. Optional add-ins like crispy bacon or scallions take it even further.
By the time you pull it from the oven, you’ll have golden, bubbling mac and cheese with a crispy top that shatters at every bite. The sauce clings to perfectly cooked pasta, creating a dish that’s indulgent yet balanced.
This is the kind of mac and cheese that becomes a family favorite—comforting enough for weeknights but impressive enough for dinner guests.
The best part? It’s easier than it looks. With a few simple techniques and quality ingredients, you’ll achieve results that taste like they came from a high-end restaurant. Let’s make this legendary dish together.
Ingredients for anthony's mac and cheese
Six ingredients transform ordinary mac and cheese into Anthony Bourdain's legendary crispy-topped masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Cooked al dente, drained |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | For smooth roux |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | ¾ cup | Shredded, nutty flavor |
| Cream Cheese 🧀 | 4 oz | Full-fat for creaminess |
| Whole Milk 🥛 | 1 ½ cups | Warm for smooth sauce |
| Yellow Mustard 🌶️ | 1 tbsp | For tangy depth |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For breadcrumb crispiness |
| Garlic Powder 🧄 | ½ tsp | For subtle flavor |
| Nutritional Yeast 🧂 | 1 tbsp | Optional for umami boost |
The cheeses are non-negotiable here. Gruyère from a specialty shop like Whole Foods or Gourmet Garage adds that nutty depth, while sharp white cheddar brings the tang. I always grab block cheese and shred it myself—pre-shredded gets clumpy and lacks flavor. For the cream cheese, full-fat Philadelphia melts smoother than the lighter versions. The butter? European-style unsalted like Plugrá or Kerrygold makes all the difference in the roux—it has more fat content and lower water, so it browns beautifully without steaming.
No Gruyère? Parmigiano-Reggiano works in a pinch, though it lacks the same nutty punch. Pre-shredded cheese is a crime here—trust me on shredding your own. Running short on butter? Olive oil in the roux works, but the flavor won't be identical. The panko should be light and dry—if it's clumping, spread it on a baking sheet and toast it for 5 minutes at 350°F to revive it. For the breadcrumb topping, I like to mix in a pinch of smoked paprika for extra depth if you're feeling fancy.
This dish reheats like a dream—honestly better the next day as the flavors meld. Store leftovers in an airtight container for up to 5 days, though I rarely have any. For the crispy topping, assemble it right before baking so it stays crunchy. Freeze portions without the topping—just add fresh breadcrumbs and bake when ready. The roux can be made ahead and refrigerated for 3 days, or frozen for 1 month. Just reheat gently before adding to the pasta.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no strainer, no extra bowls. The macaroni cooks right in the cheese sauce, and the Gruyère melts into that perfect, stretchy blanket of goodness. (Yes, even my toddler can "help" stir.)
- Cheese Love at First Bite: That sharp white cheddar and nutty Gruyère combo? It’s the kind of flavor that makes you pause mid-bite. The sauce isn’t just creamy—it’s got this crispy edge when baked, like a little cheesy hug in every forkful.
- Leftover Hero: This dish tastes better the next day, honestly. I make a big batch on Sundays, and by Wednesday, it’s still the star of lunch. The pasta holds up, the cheese gets even more melty, and it reheats like a dream—no soggy bits.
- Budget-Friendly Luxury: Gruyère might sound fancy, but you only need a little to make it feel special. The rest of the ingredients are pantry staples, and one box of elbow macaroni stretches across meals. Fancy dinner? Check. Weeknight dinner? Still check.
Step-by-step instructions for anthony's famous mac and cheese
Here's how to make the creamiest, most luxurious mac and cheese with that perfect crispy breadcrumb topping.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Stir immediately to prevent sticking. Cook according to package directions until 1 minute before it reaches al dente—this ensures perfect texture when combined with the sauce. Drain in a colander, reserving ½ cup pasta water for later.
I always taste-test a piece at this stage—it should be firm but still have a slight bite. Overcooking will make your mac and cheese mushy, no matter how good the sauce. Immediately after draining, give the pasta a quick rinse under cold water to stop the cooking process completely, then return it to the pot.
Make the Ultra-Smooth Three-Cheese Roux
In a heavy-bottomed saucepan, melt 0.75 cup cold cubed unsalted butter over medium-low heat. Once fully melted, whisk in 0.5 cup all-purpose flour to form a smooth paste. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty—this is your roux.
Here's the thing—don't rush this step. A proper roux is the foundation of your sauce. If it darkens too quickly, reduce the heat slightly. Next, gradually whisk in 1.5 cups warm whole milk until fully incorporated. Stir in 1 tbsp yellow mustard, 4 oz cream cheese, and 1 tbsp nutritional yeast until completely melted and smooth.
Combine Cheeses for Maximum Flavor
Lower the heat to low and begin adding the cheeses. First, stir in 1.5 cups shredded sharp white cheddar cheese and 0.75 cup shredded gruyère cheese in small batches, whisking vigorously after each addition. The sauce should thicken noticeably as the cheeses melt.
If the sauce becomes too thick, add reserved pasta water 1 tablespoon at a time until it reaches a creamy, pourable consistency. Season generously with 1.5 tsp Diamond Crystal kosher salt and 0.5 tsp freshly ground black pepper, then stir in 0.5 tsp garlic powder. Taste and adjust seasoning—this is where the magic happens.
Assemble and Bake for Crispy Topping
Preheat your oven to 375°F. In a large mixing bowl, combine the cooked macaroni with the cheese sauce until every noodle is fully coated. Transfer the mixture to a greased 9x13-inch baking dish and spread it evenly.
For the crispy topping, mix 0.5 cup panko breadcrumbs, 2 tbsp extra-virgin olive oil, and 0.5 tsp garlic powder in a small bowl. Sprinkle evenly over the mac and cheese, pressing down gently with the back of a spoon to ensure even coverage. Bake for 20-25 minutes until the top is deep golden brown and the edges bubble slightly.
Rest and Serve for Perfect Texture
Remove from the oven and let the mac and cheese rest for 5-10 minutes before serving. This resting period allows the sauce to fully set and the flavors to meld together. The crispy breadcrumb topping should be firm but still slightly crunchy.
Serve immediately with a side of steamed broccoli or a simple green salad. The combination of creamy cheese sauce, perfectly cooked pasta, and crispy golden topping makes this mac and cheese truly unforgettable. Trust me, your taste buds will thank you for every bite!
Pro Tips For Making Anthony'S Mac And Cheese
- Melt Cheese Slowly: Start with low heat when adding the cheeses—rushing this step turns your Gruyère into greasy sludge instead of creamy silk. I’ve burned through three batches where I cranked the heat too soon; patience here means velvety texture, not a sad, oily mess.
- Grate Cheese Coarse: Skip the fine shreds—they clump and make the sauce grainy. Use a box grater and cut the Gruyère and cheddar into big, uneven chunks first. It melts faster and keeps the texture smooth, even when folded into the pasta.
- Reserve Starchy Water: Drain your macaroni just until al dente, then scoop out ½ cup of that starchy pasta water. Mix it into the cheese sauce at the end—it’s the glue that binds everything together without extra flour or butter.
- Taste Before Folding: Season the cheese sauce before combining it with the pasta. Salt, pepper, and a pinch of nutmeg (if using) should be adjusted here—folding in dry pasta later means you’ll either undersalt or overcompensate. Trust me, the first bite will be off if you skip this.
Creative variations of these flavors
Spicy Cajun Kick
Transform this classic into a bold Cajun-inspired dish by adding 1 tbsp Cajun seasoning (like Tony Chachere’s) to the cheese sauce and topping with ½ cup cooked andouille sausage, diced.
For extra heat, stir in ½ tsp cayenne pepper with the mustard. Serve with a side of cool, creamy coleslaw to balance the spice. 🌶️
Smoky BBQ Twist
Swap the breadcrumb topping for a smoky BBQ version by mixing ½ cup crushed pork rinds with 1 tbsp smoked paprika and 1 tbsp BBQ sauce (like Starkist BBQ). Stir 2 tbsp BBQ sauce into the cheese sauce before baking.
Garnish with chopped scallions and a drizzle of Sweet Baby Ray’s BBQ sauce for serving. This fusion is a crowd-pleaser at summer BBQs.
Lobster Luxe
Elevate this dish for a special occasion by folding in 1 lb cooked lobster meat, chopped into bite-sized pieces, right before baking. Top with ¼ cup chopped chives and 2 tbsp grated Parmesan cheese for a restaurant-worthy finish.
Serve with a side of garlic butter shrimp for a seafood feast. The creamy cheese sauce pairs beautifully with the sweetness of lobster. 🦞
Breakfast Mac
Turn this into a brunch star by stirring in 2 scrambled eggs and ¼ cup shredded sharp cheddar into the baked mac and cheese. Top with 2 tbsp crispy bacon bits and a sprinkle of Everything Bagel Seasoning.
Add a fried egg on top for an extra touch of indulgence. This version is perfect for lazy weekend mornings.
Veggie-Packed Version
For a lighter take, fold in 1 cup steamed broccoli florets, ½ cup sautéed mushrooms, and ½ cup diced bell peppers into the pasta before baking. Top with ¼ cup nutritional yeast for a cheesy, umami-rich finish.
This version keeps all the comfort while adding veggie goodness. Pair it with a side salad for a balanced meal.
Bacon & Scallion Crunch
Add a savory crunch by mixing ½ cup crispy bacon crumbles and 2 tbsp chopped scallions into the breadcrumb topping. For extra richness, stir 1 tbsp bacon fat into the cheese sauce. This variation is a fan favorite—especially for those who love a mix of textures and flavors. 🥓
Nutrition facts
Frequently asked questions
Why does Anthony's mac and cheese use three cheeses?
The three-cheese blend creates depth of flavor that single-cheese versions can't match. Sharp white cheddar brings tanginess, Gruyère adds nutty richness, and cream cheese provides ultra-smooth creaminess. Together, they melt into a velvety sauce that coats every pasta noodle perfectly.
Can I make this mac and cheese without baking it?
Skip the baking step and assemble the pasta with sauce in a bowl. Top with a sprinkle of panko mixed with olive oil and broil for just 2-3 minutes to get a quick crispy finish. For stovetop-only, stir in a tablespoon of butter at the end for extra richness.
What's the secret to the crispy breadcrumb topping?
Three things: toast your panko first (5 mins at 350°F), use extra-virgin olive oil (not butter), and press it down gently before baking. The oil helps create a golden, shatterable crust while the pressing ensures even coverage. Bake at 375°F for that perfect deep brown color.
How do I fix a sauce that's too thick or too thin?
For thick sauce, add reserved pasta water 1 tablespoon at a time while whisking. For thin sauce, remove from heat and whisk in 1 tablespoon cold butter or 1 teaspoon cornstarch mixed with water. The key is patience—adjust gradually to avoid lumps or watery consistency.
Can I make this ahead of time?
Yes! Assemble everything except the breadcrumb topping up to 2 days ahead and refrigerate in an airtight container. Bake straight from cold (add 5-10 extra minutes to baking time). For freezing, bake first, cool completely, then freeze portions with topping removed. Reheat covered at 350°F until warmed through.