Baked Mac and Cheese Recipe Ree Drummond: Crispy Breadcrumbs and Melty Cheddar Bliss

This baked mac and cheese recipe from Ree Drummond delivers the ultimate comfort food experience—crispy golden breadcrumbs on top and a creamy, melty cheddar center that's impossible to resist.

The secret lies in a slow-cooked roux that creates a velvety sauce, while the breadcrumb topping adds a satisfying crunch that holds up even after reheating.

What sets this recipe apart is the balance of technique and simplicity. You'll start with a classic roux base, then layer in sharp cheddar and a touch of cream for that signature creamy texture.

The breadcrumbs aren't just for topping—they're toasted to perfect golden-brown crispiness, ensuring every bite has that satisfying contrast between crunch and melt.

By the time it emerges from the oven, you'll have a dish that's rich, indulgent, and restaurant-quality at home—just like Ree Drummond serves. The cheese stretches in long, gooey strands, the breadcrumbs stay crisp, and the flavor is deeply cheesy without being overwhelming.

This is the kind of mac and cheese that disappears faster than you can say "comfort food."

Pair it with a crisp green salad or roasted vegetables for a complete meal, or serve it as a side that steals the show. The best part? Leftovers reheat beautifully, making this the ultimate make-ahead dish for busy weeks.

Ingredients for baked mac and cheese recipe ree drummond

Crispy breadcrumbs, velvety cheese sauce, and golden-brown edges—this is comfort food at its finest.

The cheese is where magic happens. Sharp cheddar aged 6+ months delivers that signature tangy bite—Kraft isn't cutting it here. I grab mine from Whole Foods or my local specialty grocer, but any well-aged block works. For the roux, cold butter and flour are non-negotiable—cook it low and slow until it's golden brown, or you'll end up with a floury mess. The Panko breadcrumbs are a game-changer too—Japanese-style stays crispy where regular breadcrumbs turn soggy. Toast them in the oven first for extra crunch.

No sharp cheddar? Monterey Jack mixed with a little smoked Gouda gets you close. Heavy cream too expensive? Half-and-half or whole milk works, though the sauce won't be quite as rich. Short on Panko? Regular breadcrumbs plus a pinch of cornstarch mimics that crispy texture. For the roux, if you burn it, start over—there's no saving it. The mustard is subtle but essential; skip it and the flavor feels flat. And if you're watching calories, reduce the butter by 2 tbsp and use Greek yogurt in the breadcrumb mix for a lighter version.

This reheats like a dream—just cover with foil and bake at 350°F until bubbly (15-20 minutes). Leftovers keep for 4-5 days in the fridge, but honestly, it disappears that fast. For make-ahead meals, assemble the dish, refrigerate overnight, then bake straight from cold—the cheese gets even gooier. Store breadcrumbs separately if you're prepping ahead; just sprinkle fresh ones before baking. Freezes beautifully for up to 3 months, though the texture gets slightly softer after thawing.

Step-by-step instructions for crispy baked mac and cheese

Here's how to create the ultimate cheesy, crispy masterpiece with that perfect golden crust.

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 directions specify for al dente texture—the pasta will finish cooking in the oven. Drain thoroughly in a colander, shaking off excess water, then return the pasta to the pot.

Here's the thing—undercooked pasta in the oven leads to gummy results. You want each elbow to have a slight bite when you bite into it. I like to test one piece by tasting it straight from the pot before draining. If it's perfectly tender but not mushy, you're golden.

In a separate large bowl, combine 3 cups sharp cheddar cheese, 1 cup heavy cream, and 1 cup warmed whole milk. Microwave the milk for 20-30 seconds to help it blend smoothly with the cheese. Add 1.5 tsp kosher salt, 0.5 tsp black pepper, 1 tsp garlic powder, and 0.5 tsp dried mustard to the cheese mixture.

Now for the roux—melt 0.75 cup unsalted butter in a saucepan over medium heat. Whisk in 0.5 cup all-purpose flour and cook for 2-3 minutes until bubbly but not browned. Slowly pour in the cheese mixture while whisking constantly. Cook for another 5-7 minutes until thickened to a creamy consistency. The sauce should coat the back of a spoon smoothly.

Add the drained elbow macaroni to the cheese sauce and stir gently until fully coated. The mixture should be thick but still pourable. If it's too thick, add 1-2 tablespoons of warm milk to loosen it. Transfer the entire mixture to a 9x13-inch baking dish that's been lightly greased with 2 tbsp vegetable oil. Spread it evenly into the corners.

This is where the magic happens—press down gently on the macaroni mixture with a spatula to eliminate air pockets. You want it packed tightly so it doesn't expand too much in the oven. The goal is that creamy, melt-in-your-mouth texture that we all crave.

In a small bowl, combine 1 cup panko breadcrumbs with 0.5 cup extra-sharp cheddar cheese, 0.5 tsp black pepper, and 0.5 tsp garlic powder. Mix thoroughly until evenly distributed. Sprinkle this mixture evenly over the top of the macaroni, pressing down gently to ensure good contact.

Here's the secret to that perfect crispy crust—don't skip pressing the topping down. The breadcrumbs need direct contact with the cheese sauce below to create that golden, crunchy layer. I like to use the back of a spoon to press it down firmly in the center and around the edges.

Preheat your oven to 375°F. Bake the mac and cheese for 25-30 minutes until the top is deep golden brown and the edges are bubbling. The center should be hot but still slightly jiggly—it will continue cooking slightly after removal from the oven.

Watch carefully in the last 5 minutes—you want that beautiful golden crust without burning. If it starts to brown too quickly, tent the dish with aluminum foil. Let it rest for 10 minutes before serving. This resting time allows the cheese to set slightly, making it easier to slice and preventing a runny mess.

Serving suggestions for baked mac and cheese recipe ree drummond

Classic Pairings

Serve this baked mac and cheese alongside a crisp arugula salad tossed with lemon vinaigrette—the peppery greens cut through the richness beautifully. I like to add toasted walnuts and shaved Parmesan for extra texture.

For a heartier option, pair it with roasted Brussels sprouts tossed in balsamic glaze and crispy bacon. 🥗

Protein Additions

Add crispy bacon or pulled pork on top for a hearty twist—simply sprinkle ½ cup cooked bacon or 1 cup pulled pork over the breadcrumbs before baking.

For vegetarians, try sautéed mushrooms or grilled halloumi cheese on the side. The key is to add protein after baking to keep it crispy.

Beverage Pairings

A cold American pale ale like Fat Tire complements the cheesy richness with its malty sweetness. For wine lovers, a Chardonnay with buttery notes (like Kendall-Jackson Vintner’s Reserve) enhances the dish. Iced sweet tea is a Southern classic that balances the richness perfectly. 🍺

Garnish Ideas

Finish with fresh chives or green onions for a pop of color and brightness. A sprinkle of smoked paprika adds warmth, while hot honey drizzle brings a sweet-spicy contrast. For extra indulgence, top with crumbled bacon or crispy fried shallots right before serving.

Make-Ahead Serving

Assemble the dish a day ahead, refrigerate, then bake straight from cold—this makes the cheese even gooier. Reheat covered with foil at 350°F for 20-25 minutes. For potlucks, transfer to a serving platter and garnish with extra breadcrumbs and Parmesan for a restaurant-worthy presentation. 💡

Frequently asked questions