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The Au Bon Pain mac and cheese recipe delivers that iconic crispy breadcrumb crown over velvety, cheesy goodness—just like their famous restaurant version. 🔥 I've perfected the technique after years of testing, ensuring the sauce stays perfectly smooth while the topping achieves that satisfying crunch.
The secret lies in a slow-cooked cheese sauce and a high-heat bake for that golden crust. What sets this recipe apart is the balance of textures: tender pasta, rich cheese sauce, and a crispy breadcrumb topping that holds together beautifully.
You'll need just a handful of ingredients—elbow macaroni, sharp cheddar, cream, butter, and a simple breadcrumb mixture—but the result is restaurant-quality comfort food that's hard to resist. The sauce starts on the stovetop, where butter, flour, and milk create a velvety base before adding the cheese.
Once assembled, a final bake transforms the dish into a golden, bubbling masterpiece with that signature crispy crown. Every bite delivers creamy cheese, tender pasta, and a satisfying crunch from the breadcrumbs.
This recipe serves 6 and comes together in about 45 minutes, making it perfect for weeknight dinners or special occasions. The breadcrumb topping can be customized with herbs, bacon bits, or even a sprinkle of paprika for extra flavor. Let's get cooking!
Ingredients for au bon pain mac and cheese
Six essential ingredients transform into the iconic Au Bon Pain mac and cheese with perfect crispy crown.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or elbow shape preferred |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Freshly grated, block preferred |
| Extra-Sharp Cheddar Cheese 🧀 | 1 cup | For extra depth of flavor |
| Heavy Cream 🥛 | 1 cup | Full-fat for optimal creaminess |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ¼ cup | For roux, sifted |
| Whole Milk 🥛 | 1 ½ cups | Room temperature preferred |
| Panko Breadcrumbs 🍞 | 1 ½ cups | Japanese-style for superior crunch |
| Garlic Powder 🧄 | 1 tsp | For subtle flavor enhancement |
| Onion Powder 🧅 | 1 tsp | Complements cheese flavors |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for best flavor |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste, don't oversalt |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish (optional) |
The cheese selection is non-negotiable for authentic flavor. Sharp white cheddar provides the classic tang, while extra-sharp cheddar adds depth. I always source mine from Whole Foods or specialty cheese shops—their aged blocks have superior flavor. For the breadcrumbs, Panko is essential; the Japanese-style crumb structure creates that signature crispy crown. If you're feeling adventurous, toast the breadcrumbs in butter for 3-4 minutes before baking—they'll develop even more flavor. The butter used in the sauce should be cold and cubed to prevent overcooking during the roux stage, which can make the cheese sauce break.
No sharp cheddar? Pepper jack or Gruyère can add complexity, though the flavor profile will differ. For a dairy-free option, nutritional yeast mixed with vegan cheese works surprisingly well. If you're short on heavy cream, half-and-half or whole milk will work, though the sauce will be slightly lighter. The garlic and onion powders are optional but recommended—they enhance the cheese flavor without overpowering it. For those avoiding gluten, certified gluten-free breadcrumbs can be substituted, though texture may vary. The parsley is purely decorative but adds a fresh contrast to the rich cheese sauce.
This dish reheats beautifully—3-4 minutes at 350°F restores the crispy crown perfectly. Store leftovers covered in the refrigerator for up to 4 days, though I recommend reheating within 2 days for optimal texture. For make-ahead convenience, assemble the dish without baking, refrigerate overnight, then bake straight from the fridge for 10-12 minutes longer. The breadcrumb topping can be pre-baked separately and stored in an airtight container for 3 days—just pop it back on before serving. Freezing isn't recommended due to texture changes, but you can freeze the cheese sauce separately for up to 3 months
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just toss everything in one pot, stir, and walk away. No straining, no extra bowls, no mess. The elbow macaroni soaks up that sharp cheddar and heavy cream while the butter melts into a velvety blanket.
- Cheddar Overload: Honestly, the combo of sharp and extra-sharp chedddar is next level. That first bite hits with tangy brightness, then melts into creamy richness—like a hug in sauce form. (Yes, even on a Tuesday night.)
- Leftovers? No Problem: This recipe makes enough to feed a crowd or save for lunch. Reheat it gently, and it’s just as good the second time—maybe even better, because the flavors meld overnight. My kids beg for it cold, too.
- Budget-Friendly Luxury: Heavy cream and butter might sound fancy, but they stretch far here. A single block of sharp chedddar goes a long way, and elbow pasta is cheap. Feels indulgent without breaking the bank.
Step-by-step instructions for Au Bon Pain mac and cheese
Master this iconic technique for a perfect balance of creamy cheese sauce and golden, crispy breadcrumb topping.
🍳 Step 1: Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Season generously with 1.5 tsp Diamond Crystal kosher salt—the water should taste like the sea. Cook until 1 minute before the package instructions specify for al dente, typically 8-9 minutes for elbow macaroni.
This slight undercooking ensures the pasta remains tender when baked later. Reserve 1 cup of the starchy pasta water before draining—this liquid is essential for creating a silky cheese sauce. Drain the pasta in a colander and return it to the pot, tossing gently to prevent clumping.
🥘 Step 2: Prepare the Cheese Sauce with Perfect Roux
In a separate large skillet, melt 0.5 cup unsalted butter over medium heat until foaming. Whisk in 0.25 cup all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth, pale roux and smells nutty. This is your sauce foundation—don't let it brown or it'll develop a bitter flavor.
Gradually whisk in 1.5 cups whole milk and 1 cup heavy cream, ensuring no lumps form. Increase heat to medium-high and bring to a gentle simmer, stirring constantly for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in 2 cups sharp white cheddar cheese and 1 cup extra-sharp cheddar cheese until completely melted and smooth.
🍳 Step 3: Combine Pasta and Sauce for Maximum Creaminess
Add the cooked elbow macaroni to the cheese sauce in the skillet and gently fold everything together using a wooden spoon. The residual heat will help the sauce cling to each strand of pasta. If the mixture seems too thick, add 2-3 tablespoons of the reserved pasta water to loosen it to a creamy consistency.
Season with 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp ground black pepper. Taste and adjust the Diamond Crystal kosher salt if needed—remember, the cheese is already quite salty. The sauce should be rich, velvety, and perfectly seasoned.
🔥 Step 4: Create the Crispy Breadcrumb Crown
Preheat your oven to 375°F. In a small bowl, combine 1.5 cups panko breadcrumbs with 1 tbsp melted butter (reserved from the roux preparation). Mix well until evenly coated, then spread the breadcrumb mixture on a parchment-lined baking sheet in an even layer.
Bake for 5-6 minutes until the breadcrumbs turn a deep golden brown and are fragrant. Watch closely—they crisp up quickly. Remove from the oven and set aside, keeping the oven at 375°F for the next step.
🥘 Step 5: Assemble and Bake to Crispy Perfection
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish, spreading it evenly. Smooth the top with a spatula for an even surface. Immediately sprinkle the crispy breadcrumb mixture evenly over the top, pressing down gently to help it adhere.
Bake for 15-20 minutes until the top is deeply golden brown and the edges bubble slightly. The breadcrumb crown should be crispy on top while remaining tender underneath. Let the macaroni and cheese rest for 5 minutes before serving to allow the sauce to set slightly.
Garnish with 0.25 cup chopped fresh parsley for a pop of color and freshness. Serve immediately while the breadcrumb crown is at its crispiest and the cheese sauce is still warm and creamy.
Pro Tips For Making Au Bon Pain Mac And Cheese
- Pre-shred your cheddar: The clumps in store-bought pre-shredded cheese are a nightmare—especially with sharp cheddar. Grab a box grater or food processor and shred your own; it melts smoother and blends better with the cream. (Yes, it takes 5 minutes, but your sauce will thank you.)
- Melt butter low and slow: Don’t rush the butter—melt it over medium-low heat until it’s just foamy, not browned. If you crank the heat, you’ll burn the cream later, and no one wants a bitter mac and cheese. Patience here makes the sauce silky.
- Reserve pasta water: Drain the cooked pasta just before mixing, leaving ½ cup of starchy water in the pot. Stir it into the cheese sauce last—it’ll help bind everything together and make the sauce cling to the noodles. (Skip this, and you’ll end up with dry, sad mac.)
- Use equal parts sharp cheddars: The Au Bon Pain recipe balances sharp white and extra-sharp cheddar for a reason—don’t substitute one for the other. The white cheddar adds creaminess, while the extra-sharp brings the tang. Mix them 50/50 for that signature flavor.
Best sauces and condiments for these flavors
Classic Cheese Sauce
The velvety cheese sauce is the heart of this mac and cheese, and it starts with a perfect roux. I always use unsalted butter and all-purpose flour for that rich, nutty foundation.
The key is cooking the roux until it's pale golden—never let it brown, or you'll get a bitter flavor. Once you add the milk and cream, stir constantly to prevent lumps. For extra richness, I like to add a splash of whole milk instead of just cream. 🧈
After melting the cheeses, I recommend using a wooden spoon to gently fold in the pasta. This helps distribute the sauce evenly without breaking the noodles. If the mixture gets too thick, add a little of that reserved pasta water—it's like liquid gold for achieving that perfect creamy texture.
The sharp cheddar blend is non-negotiable for that authentic Au Bon Pain flavor.
Bacon-Infused Sauce
For a smoky twist, I sometimes add ½ cup cooked bacon crumbles directly to the cheese sauce. The bacon adds a savory depth that pairs beautifully with the sharp cheddar. I like to use thick-cut bacon cooked until crispy, then crumbled finely.
Add it during the last minute of heating to prevent the fat from separating. This variation is especially popular with kids and bacon lovers alike. 🥓
For an extra layer of flavor, I'll also stir in 1 tbsp bacon fat along with the butter when making the roux. This infuses the entire sauce with that smoky bacon essence.
If you're feeling adventurous, try adding 1 tsp smoked paprika to the breadcrumb mixture for a subtle smoky note that complements the bacon perfectly.
Herb-Enhanced Sauce
Fresh herbs can elevate this dish to restaurant-quality status. I recommend adding 1 tbsp chopped fresh chives or 1 tsp dried thyme to the cheese sauce while it's still warm. The herbs add a bright, aromatic note that cuts through the richness.
For a more robust flavor, I'll sometimes add 1 tsp Dijon mustard to the sauce—it adds a subtle tang that balances the cheese perfectly. 🌿
For garnishing, I always use fresh parsley because it provides a clean, fresh contrast to the rich cheese. If you're feeling fancy, try adding edible flowers like nasturtiums—they add a pop of color and a mild peppery flavor.
The herbs should be added just before serving to preserve their freshness and vibrant color.
Spicy Kick Sauce
If you love heat, consider adding ½ tsp cayenne pepper or 1 tsp hot sauce to the cheese sauce. The cayenne adds a subtle heat that lingers beautifully, while hot sauce brings a tangy, smoky kick.
I recommend using Cholula hot sauce because its smoky, slightly sweet profile complements the cheese without overpowering it. 🌶️
For a more complex heat profile, I'll sometimes add ½ tsp chipotle powder to the breadcrumb mixture. This gives the crispy topping a subtle smoky heat that pairs perfectly with the spicy sauce.
If you're serving this to a crowd, you can make a small batch with extra heat and serve it as a spicy variation alongside the classic version.
Creamy Mushroom Sauce
For a gourmet twist, I'll sauté 1 cup finely chopped mushrooms with 1 tbsp butter until golden before adding them to the cheese sauce. The mushrooms add an earthy depth that pairs beautifully with the sharp cheddar.
I like to use cremini mushrooms because they have a rich, meaty texture. 🍄
For an extra layer of umami, I'll also add 1 tsp Worcestershire sauce to the mushroom mixture before incorporating it into the cheese sauce. This adds a savory complexity that elevates the dish to restaurant-quality status.
The mushrooms should be cooked until all the moisture has evaporated to prevent a watery sauce.
Nutrition facts
Frequently asked questions
Can I make this mac and cheese ahead of time?
Assemble the dish without baking, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, bake straight from the fridge at 375°F for 25-30 minutes—the extra time compensates for the cold start. For the crispy topping, bake the breadcrumbs separately and store them in an airtight container for 3 days, then sprinkle them on just before the final bake.
What's the secret to getting the breadcrumb topping extra crispy?
The key is baking the breadcrumbs separately first for 5-6 minutes at 375°F until golden brown. Then press them firmly onto the hot mac and cheese during the final 15-20 minutes of baking. For extra crunch, mix 1 tbsp melted butter into the breadcrumbs before baking. The butter helps create a crispy, flavorful crust that stays crunchy even after slicing.
Can I use a different type of pasta?
While elbow macaroni is traditional, you can use penne or cavatappi for better sauce retention. Avoid long pasta like spaghetti—it won't hold the cheese sauce as well. For a fun twist, try shells or gemelli, but reduce the baking time to 12-15 minutes to prevent overcooking. The key is choosing a shape that traps sauce beautifully while still being al dente.
Why did my cheese sauce break or get grainy?
This usually happens from one of three issues: overheating the sauce, not stirring enough while melting the cheese, or adding cold cheese too quickly. Always melt cheese over low heat and stir constantly. If the sauce breaks, whisk in 1-2 tablespoons of warm milk or pasta water to restore creaminess. For extra insurance, temper the cheese by mixing it with a bit of warm sauce before adding it all at once.
How do I reheat leftovers without losing the crispy topping?
Cover the mac and cheese with foil and reheat at 350°F for 10-12 minutes to restore warmth. For the crispy topping, sprinkle fresh breadcrumbs on top and broil for 2-3 minutes until golden. Never microwave—it makes the breadcrumbs soggy. For best results, reheat portions in a small oven-safe dish to maintain texture. The crispy crown should be golden and crunchy, just like fresh from the oven.