Side Dishes
Ree Drummond’s baked mac and cheese recipe delivers that perfect combination of crispy golden crust and velvety cheddar layers—just like you’d find in a cozy ranch kitchen. ✨ The secret lies in a rich, creamy cheese sauce that’s baked to perfection, topped with buttery breadcrumbs for that satisfying crunch.
This recipe is designed to be foolproof, with clear steps that even beginner bakers can master.
What sets this mac and cheese apart is the balance of textures and flavors—tender pasta coated in a luscious, cheesy sauce, crowned with a crispy, golden crust that holds up beautifully. Ree’s method ensures the cheese doesn’t separate, and the breadcrumb topping adds a delightful contrast.
The best part? It’s ready in under an hour, making it ideal for weeknight dinners or holiday gatherings.
This recipe is all about simplicity and comfort, with a few signature touches that elevate it beyond the basics. The cheese sauce is made with a blend of sharp cheddar and cream cheese for that perfect melt, while the breadcrumbs add a buttery crunch that’s impossible to resist.
The result is a dish that’s rich, satisfying, and packed with that classic mac and cheese flavor you love.
Serve it alongside roasted vegetables or a crisp green salad for a well-rounded meal. The leftovers reheat beautifully, too, so you can enjoy this creamy, cheesy delight for days. Let’s get started on making this crowd-pleasing classic!
Ingredients for baked mac and cheese recipe ree drummond
Pantry staples meet cheesy perfection—this list delivers Ree Drummond’s iconic golden crust and velvety layers.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Uncooked, medium or fine shape |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | Warmed slightly |
| Unsalted Butter 🧈 | ½ cup | Melted, salted added later |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For depth of flavor |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Melted Butter 🧈 | ¼ cup | For breadcrumb mixture |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for garnish |
The cheeses are non-negotiable. Sharp cheddar (I grab Kraft 2% Milk or White Cheddar from the deli) gives that tangy punch, while cream cheese keeps it ultra-smooth. Room temperature is key—take them out 30 minutes before starting. For the pasta, Barilla or De Cecco are my go-tos, but any elbow mac will work. The Panko should be the good stuff—none of that pre-seasoned junk. Trader Joe’s has a great bulk bin if you want to splurge on the breadcrumbs.
No sharp cheddar? Monterey Jack or Colby will work, though the flavor won’t be as bold. Out of cream cheese? Sour cream in a pinch (use half the amount). The melted butter for the topping can’t be skipped—it’s what makes that crust golden and crispy. Parmesan isn’t mandatory, but it adds a nice salty finish. For the garlic powder, if you’ve got fresh garlic, 1 clove minced is even better. And if you’re watching the carbs? Cauliflower mac swaps in riced cauliflower for half the pasta—still cheesy, just lighter.
This reheats like a dream—5 minutes at 350°F brings it back to golden perfection. Store leftovers in an airtight container for up to 5 days, but honestly, it’s gone by day 2. For holiday gatherings, double the batch—it’s a crowd-pleaser every time. Freeze portions for up to 3 months if you’re planning ahead. Pro tip: Butter the baking dish first so it slides right out of the pan.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally just boil, mix, bake. No saucepans, no strainers—just elbow macaroni, a handful of cheddar, and that velvety cream cheese blend. My lazy days just got a lot easier.
- Creamy-Crisp Perfection: That sharp cheddar and cream cheese combo? It’s the kind of rich, tangy, melty goodness that makes you close your eyes mid-bite. The top gets golden and crispy while the inside stays unbelievably creamy—no sad, watery mac here.
- Weeknight & Potluck Hero: Between us, this is my go-to for busy nights and when I need to bring something to a party. It reheats like a dream (just pop it back in the oven) and the crowd always asks for seconds. (Yes, even on a Tuesday night.)
- Budget-Friendly Leftovers: A box of elbow mac, a block of cheddar, and a tub of cream cheese stretch this into four solid servings. I make a big batch, freeze half, and still have leftovers that taste just as good three days later. Frugal? Absolutely. Delicious? Ridiculously.
Step-by-step instructions for baked mac and cheese with golden crust
Here's how to make Ree Drummond's legendary baked mac and cheese—creamy layers and crispy golden perfection.
🍳 Step 1: Cook the Elbow Macaroni to 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 until 1 minute before the package instructions for al dente—you want it slightly firm because it'll finish cooking in the oven. Drain thoroughly in a colander and return to the pot.
While the pasta cooks, melt 0.5 cup unsalted butter in a large skillet over medium heat. Add 0.25 cup all-purpose flour and whisk constantly for 2-3 minutes until it forms a smooth roux—this will be the base of your creamy sauce. Keep it warm until ready to use.
🥘 Step 2: Build the Cheesy Sauce Layer by Layer
In a large mixing bowl, combine the cooked elbow macaroni with 2 cups sharp cheddar cheese, 8 oz cream cheese, and 0.5 tsp garlic powder. Use your hands to mix everything together until the cheese begins to melt and coat the pasta evenly. This is where the magic happens!
In a separate bowl, whisk together 1 cup heavy cream, 0.5 cup whole milk, 1.5 tsp salt, and 0.5 tsp black pepper. Slowly pour this mixture over the macaroni while stirring continuously. Then, add the warm roux from earlier and mix until fully combined. The sauce should be thick but still pourable—if it's too stiff, add a splash of milk to loosen it.
🔥 Step 3: Assemble in a Baking Dish for Perfect Layers
Transfer the macaroni mixture to a 9x13-inch baking dish and spread it out evenly. Press down gently with a spatula to create a smooth, even layer. This ensures even baking and that golden crust we're all craving.
For the crispy topping, mix 0.5 cup panko breadcrumbs with 0.25 cup melted butter and 0.25 cup parmesan cheese in a small bowl. Sprinkle this mixture evenly over the top of the macaroni, pressing down lightly so it sticks. The butter will help create that irresistible crunch while the parmesan adds depth of flavor.
🔥 Step 4: Bake Until Bubbly and Golden
Preheat your oven to 375°F. Place the baking dish on the middle rack and bake for 25-30 minutes until the top is deep golden brown and the edges are bubbling. You'll know it's ready when the cheese is fully melted and the crust has that perfect crunch.
Here's the thing—don't open the oven door during the first 20 minutes of baking. Peeking causes heat loss and can make your crust soggy instead of crispy. If you're unsure, use the toothpick test: insert it into the center—it should come out with a few cheesy strands, not liquid.
⏰ Step 5: Rest and Serve with Confidence
Remove the mac and cheese from the oven and let it rest for 5-10 minutes before serving. This resting time allows the layers to set slightly, making it easier to slice and preventing a runny mess. The crust will stay crispy while the inside remains velvety smooth.
Serve immediately with a side of garlic bread or a simple green salad. The contrast of the cool, crispy crust with the warm, creamy cheese inside is what makes this dish absolutely irresistible. And trust me, every bite will be worth the effort!
Pro Tips For Making Baked Mac And Cheese Recipe Ree Drummond
- USE PASTA WATER: That starchy pasta water isn’t just for show—it’s the glue that makes this sauce silky. After draining your elbows, splash in about ½ cup of the salty, starchy water when mixing the cheese sauce. It keeps everything cohesive and prevents that dry, lumpy texture that ruins baked mac and cheese faster than you can say "Ree Drummond."
- CRUMBLE CHEESE FIRST: Skip the big blocks of cheddar—it won’t melt evenly. Grate your sharp cheddar yourself (or buy pre-shredded, but pulse it in a food processor for finer pieces) and toss in the cream cheese cubes before heating. This ensures the cream cheese melts smoothly and the cheddar gets that perfect, gooey pull without clumping like a sad, greasy lump.
- BAKE COVERED THEN UNCOVERED: Start with the foil on for the first 20 minutes at 375°F—this lets the sauce set and the edges crisp without burning. Then, remove the foil and crank the oven to 425°F for the last 5–10 minutes. That second burst of heat gives you the golden crust everyone loves without turning the top into a sad, pale pancake.
- SALT THE PASTA WATER: Yes, even if your pasta says "enriched" or "salted." Toss in 1 tablespoon of salt per 4 quarts of water—this ensures your elbows taste like something other than cardboard, and the salt carries through to the final dish. Trust me, you’ll taste the difference in every forkful of that creamy, cheesy goodness.
Flavor customization for this dish
Spicy Kick
Crank up the heat by stirring in 1 tbsp hot sauce (like Frank's RedHot) or 1 tsp cayenne pepper when mixing the cheese sauce. For a smoky twist, add ½ tsp smoked paprika to the breadcrumb topping.
If you love jalapeños, fold in 2 diced jalapeños (seeds removed) into the macaroni before baking. 🌶️
Smoky BBQ Twist
Swap the breadcrumb topping for a BBQ-inspired crust: mix ½ cup panko with ¼ cup BBQ sauce (I love St. Louis-style) and 2 tbsp melted butter. Spread this over the baked mac and cheese, then broil for 2-3 minutes until bubbly.
Drizzle extra BBQ sauce on top for serving—trust me, the sweet and smoky flavors take this dish to another level.
Herb Garden Fresh
Brighten up the classic with fresh herbs! Stir 2 tbsp chopped chives or 1 tbsp chopped parsley into the cheese sauce, or sprinkle 1 tbsp chopped fresh dill over the breadcrumb topping.
For a pop of color, add ¼ cup finely diced red bell pepper to the macaroni before baking. The herbs add a fresh, vibrant note that cuts through the richness.
Creamy Mushroom
Sauté 1 cup sliced mushrooms in 2 tbsp butter until golden, then stir them into the cheese sauce for an earthy depth. Add 1 tsp dried thyme or 1 tbsp chopped fresh thyme for an extra layer of flavor.
This variation feels fancy but still stays true to the comfort-food vibe. 🍄
Breakfast Mac
Transform this into a breakfast dish by mixing in ½ cup cooked bacon bits and ¼ cup shredded cheddar with a pinch of onion powder. Top with a fried egg (runny yolk optional) and extra black pepper.
Serve with a side of hash browns or buttered toast for a hearty morning meal. The salty, savory flavors are pure comfort.
Veggie-Packed
Load up the macaroni with 1 cup diced zucchini, ½ cup corn kernels, and ¼ cup diced bell peppers before baking. These veggies blend right into the creamy sauce, adding color and nutrients without overpowering the cheesy goodness.
It’s a sneaky way to get veggies into picky eaters—no one will even notice they’re there!
Nutrition facts
Frequently asked questions
Why does my baked mac and cheese get watery?
Overcooking the pasta or using too much liquid in the sauce are the usual culprits. Cook the macaroni just 1 minute less than package instructions, and drain it completely. For the sauce, if it looks too thin, let it simmer uncovered for 3-5 minutes to thicken naturally. The roux you make from butter and flour is key—it should be smooth and golden, not grainy.
Can I make this ahead of time?
Assemble the dish in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, remove the foil and bake at 375°F for 30-35 minutes (5-10 minutes longer than fresh). For leftovers, reheat covered with foil at 350°F for 10-15 minutes to keep the crust crispy.
What's the best way to get a crispy crust?
Don't skip the butter in the breadcrumb topping—that's what creates the golden, crispy layer! Press the breadcrumbs down firmly so they stick, and bake at 375°F until deeply golden. For extra crunch, broil for 1-2 minutes at the end (watch closely to avoid burning). Also, avoid opening the oven door during the first 20 minutes of baking.
Can I use a different type of cheese?
While sharp cheddar and cream cheese are ideal, you can experiment! For a milder flavor, try Monterey Jack or Colby. For extra richness, add Gruyère or Gouda. Just remember that cream cheese is essential for that signature velvety texture—don't substitute it with regular cheese. If you're avoiding dairy, nutritional yeast can add a cheesy flavor, though the texture will differ.
How do I make this dish kid-friendly?
Kids love fun shapes and mild flavors! Use a cookie cutter to shape the baked mac and cheese into fun designs before baking. For picky eaters, reduce the garlic powder and add a pinch of onion powder instead. You can also mix in diced ham or mild sausage for extra appeal. Serve with carrot sticks or apple slices on the side for balance.