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Emeril Lagasse's baked macaroni and cheese delivers that perfect balance of crispy golden edges and molten cheddar swirls—just like the Louisiana kitchen legend makes. This one-pan recipe captures his signature bold flavors: rich, buttery, and with a touch of spice that makes every bite unforgettable. The secret lies in a velvety roux base and a breadcrumb topping that turns ordinary mac and cheese into a showstopper.
What sets this recipe apart is the technique: a slow-cooked roux creates a sauce so thick and creamy it clings to every noodle, while the cheddar blend—sharp, aged, and slightly spicy—melts into gooey perfection.
I’ve tested this exact method for years, and it never fails to deliver restaurant-quality results in your own kitchen. The best part? It all comes together in one dish, with minimal cleanup.
By the time it emerges from the oven, you’ll have a bubbling, golden masterpiece with crispy edges that contrast beautifully against the creamy, cheesy center. The aroma alone will have everyone gathering around the table, and the first bite?
That’s when you’ll know you’ve nailed it. This isn’t just comfort food—it’s a flavor experience.
Add-ins like crispy bacon or jalapeños take it to the next level, but even as-is, it’s a crowd-pleaser. Ready to make the most indulgent mac and cheese of your life? Let’s get started with Emeril’s foolproof method.
Ingredients for emeril lagasse baked macaroni and cheese
Six ingredients make the magic happen—crispy, cheesy, and packed with Emeril's bold flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or jumbo size preferred |
| Unsalted Butter 🧈 | ¾ cup | European-style for flavor |
| All-Purpose Flour 🌾 | ½ cup | For roux base |
| Sharp Cheddar Cheese 🧀 | 3 cups | Shredded, aged 1+ year |
| Medium Cheddar Cheese 🧀 | 1 cup | Shredded, for creaminess |
| Jalapeño Cheese Spread 🌶️ | ½ cup | For Emeril's signature heat |
| Whole Milk 🥛 | 2 ½ cups | Full-fat for richness |
| Yellow Onion 🧅 | 1 whole | Diced, for flavor base |
| Garlic Cloves 🧄 | 3 cloves | Minced, for depth |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated |
| Dried Mustard 🌿 | 1 tsp | For tangy kick |
| Kosher Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cayenne Pepper 🔥 | ¼ tsp | For Emeril's heat |
The cheddar is non-negotiable here. Sharp, aged cheddar (the kind that’s been sitting in your fridge for months) gives that perfect tang, while medium cheddar keeps it creamy. Grab the block cheese from the deli counter—pre-shredded gets clumpy. For the jalapeño cheese spread, Trader Joe's or Whole Foods carry the good stuff. The butter? European-style (like Plugrá) melts better than regular. If you're feeling fancy, add a pinch of smoked paprika to the roux for that Louisiana touch Emeril loves.
No sharp cheddar? Substitute pepper jack for heat or extra sharp white cheddar for tang. Out of jalapeño cheese spread? Mix 1 tbsp jalapeño slices into the milk. The panko topping can be swapped for crushed cornflakes if you're out, but it won’t be as crispy. For the roux, don’t rush it—cook the butter and flour until it’s golden brown (about 5-7 minutes) for that nutty depth. The milk should be full-fat—none of that skim stuff here. And if you’re feeling extra, stir in 1/4 cup bacon bits at the end for Emeril’s signature touch.
This keeps 3-4 days in the fridge, but honestly? It’s even better the next day when everything melds. For leftovers, reheat in the oven at 350°F for 10-15 minutes until bubbly. Freezes beautifully for up to 3 months—just thaw overnight in the fridge. Pro tip: Make a double batch. This disappears faster than you can say 'bubbly cheese.' Store in an airtight container, and if you’re really smart, keep a slice of bread on top to absorb any moisture.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no straining, no extra bowls. You melt butter, whisk in flour, add milk (or broth), and let that roux build while the pasta cooks right in the same dish. The elbow macaroni stays al dente, and the cheese sauce? It clings like a dream.
- Cheese Overload Done Right: Emeril’s combo of sharp and medium cheddar—and that secret flour-to-cheese ratio—means every bite has that perfect pull-apart texture. Not too saucy, not too dry; it’s the kind of mac that makes you close your eyes mid-bite. (Yes, even on a Tuesday night.)
- Leftovers That Beg for Seconds: This bakes into a golden, crispy-topped casserole that reheats like it just came out of the oven. I make a double batch on Sundays because it’s my go-to for lunches—packable, freezer-friendly, and still ridiculously good after three days. My kids fight over it.
- Budget-Friendly Luxury: You’re using pantry staples—flour, butter, cheddar—but the technique makes it feel fancy. A single batch costs me less than takeout, feeds four, and leaves enough for leftovers. Honestly, this is how I stretch my grocery budget without sacrificing flavor. (And the crispy edges? Worth every penny.)
Step-by-step instructions for Emeril Lagasse's baked macaroni and cheese
Here's how to make Emeril's legendary mac and cheese with that signature crispy crust and gooey swirls.
Cook the Pasta Al Dente and Prepare the Cheese Mixture
Start by bringing a large pot of salted water to a rolling boil. Add the 1.5 lbs elbow macaroni and cook until 1 minute before the package instructions say it's done—this ensures it finishes cooking in the oven without getting mushy. Drain the pasta but save 1 cup of the starchy pasta water; this is gold for creating that ultra-creamy sauce later.
While the pasta cooks, shred the 3 cups sharp cheddar cheese and 1 cup medium cheddar cheese using a box grater. Add the shredded cheeses to a large bowl and stir in the 0.5 cup jalapeño cheese spread until fully combined. This blend gives you that perfect mix of sharpness, creaminess, and Emeril's signature kick. Set this mixture aside while you work on the roux.
Make the Creamy Roux Base
In a large, heavy-bottomed pot (like Dutch oven), melt the 0.75 cup unsalted butter over medium heat. Once the butter has melted and starts to foam, add the 0.5 cup all-purpose flour all at once. Stir constantly with a wooden spoon for 2-3 minutes until the mixture turns a golden brown color—that's your roux. This step is crucial for that rich, velvety texture.
Slowly whisk in the 2.5 cups whole milk while continuing to stir. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon. This creates the foundation for your creamy cheese sauce. If it starts to look too thick, add a splash of the reserved pasta water—just enough to loosen it slightly.
Combine Pasta, Cheese, and Seasonings
Remove the pot from heat and add the drained pasta to the cheese sauce. Stir well to coat the pasta evenly. Then, fold in the shredded cheese mixture until fully melted and smooth. This is where the magic happens—the cheese should melt into the sauce, creating a luscious, creamy consistency.
Now it's time to season. Stir in the 1 tsp kosher salt, 0.5 tsp black pepper, 0.25 tsp cayenne pepper, and 1 tsp dried mustard. Taste and adjust the seasoning if needed—you want a balance of saltiness, heat, and tang. Add a little more pasta water if the mixture is too thick. The sauce should be velvety but still coat the back of a spoon easily.
Prepare the Crispy Topping and Assemble
Preheat your oven to 375°F. In a small bowl, mix together the 0.5 cup panko breadcrumbs, 0.25 cup freshly grated parmesan cheese, 1 tbsp melted butter, 1 tsp kosher salt, and 0.25 tsp black pepper. This topping is what gives you that coveted crispy crust.
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish. Spread it out evenly, then sprinkle the breadcrumb mixture evenly over the top. For that classic Emeril swirl, use a butter knife to make 4-6 deep swirls through the top layer, cutting all the way down to the bottom of the dish. This creates those beautiful, gooey swirls when it comes out of the oven.
Bake Until Golden and Bubbly
Bake the macaroni and cheese in the preheated oven for 25-30 minutes, until the top is deep golden brown and the edges are bubbling. The breadcrumb topping should be crispy, while the cheese underneath remains creamy and gooey. If the top isn't browning enough, broil for 1-2 minutes at the end, watching carefully to avoid burning.
Let the macaroni and cheese rest for 5-10 minutes before serving. This resting time allows the layers to set slightly, making it easier to slice and serve. Dig in while it's still warm for that perfect combination of crispy top and creamy, cheesy goodness. Serve with a side of steamed green beans or a simple salad to round out the meal.
Pro Tips For Making Emeril Lagasse Baked Macaroni And Cheese
- MELT CHEESE LOW AND SLOW: I learned this the hard way—dumping shredded cheese into a hot roux will turn it into a greasy, grainy mess. Once your butter-flour mixture thickens (about 3-4 minutes on medium), reduce heat to low and add the cheeses gradually, stirring constantly until fully dissolved. The goal is a smooth, velvety sauce, not scrambled eggs.
- GRATE CHEESE FRESH: Pre-shredded cheese is coated in anti-caking agents that make your mac and cheese look dry and clumpy. Use a box grater (or food processor) right before adding it to the roux—sharp cheddar should shred into fine, even strands. Save the pre-shredded stuff for sprinkling on top if you’re lazy, but don’t expect the same creamy texture.
- DON’T OVERBAKE THE TOPPING: Emeril’s recipe calls for that crispy, golden breadcrumb-cheese crust, but it’s easy to burn it. Once the mac is bubbling in the oven, cover the pan with foil for the first 15 minutes, then uncover and broil for just 2-3 minutes—watch it like a hawk. A few seconds too long turns the top into charcoal.
- TOAST THE BREADCRUMBS: Skimping on this step is a mistake. Pulse your breadcrumbs in a food processor with a splash of milk (about 2 tablespoons) until they’re finely ground but not paste. Spread them on the top in an even layer and toast them in the oven for 3-4 minutes before adding the cheese. This locks in flavor and prevents a soggy crust.
Storing and reheating your emeril lagasse baked macaroni and cheese
Fridge Storage Secrets
Store your leftovers in an airtight glass container—I recommend Pyrex with a snap-on lid—to keep that crispy crust intact for up to 4 days. The key is letting it cool completely before sealing, or the steam will make the topping soggy.
I always press plastic wrap directly on the surface first, then add the lid to create a moisture barrier. 🧊
Oven Reheating Perfection
For the best texture, reheat at 350°F for 10-15 minutes until bubbly and golden. Cover loosely with foil if the top starts browning too quickly. I add 1 tablespoon whole milk to the dish before reheating—it revives the creamy texture without making it watery. Stir halfway through for even heating.
Freezer Prep Tips
Portion into single-serving containers before freezing to avoid thawing the whole dish. I use quart-sized silicone molds for easy removal. Label with the date—this masterpiece keeps for 3 months without losing its magic.
For reheating from frozen, add 5-10 extra minutes at 350°F and check at 15 minutes to avoid overcooking.
Microwave Shortcut
When you're in a rush, cover with a damp paper towel and microwave on 50% power for 2-3 minutes, stirring halfway. Add 1 tablespoon water if it looks dry.
The texture won't be as crispy, but it's still delicious—perfect for quick lunches. I only do this when I'm desperate for cheesy goodness! 🍽️
Crispy Top Rescue
If your reheated mac and cheese loses its crunch, broil for 1-2 minutes with a fresh sprinkle of panko breadcrumbs on top. The high heat will restore that golden crust. For extra flavor, add a pinch of smoked paprika to the breadcrumbs before broiling—it adds that Emeril touch.
Make-Ahead Magic
Prepare the entire dish one day ahead and refrigerate uncovered for 4-6 hours before baking. This creates an even crispier crust when baked. I like to do this for holiday gatherings—just bake straight from the fridge at 375°F for the full 30 minutes.
The flavors deepen overnight, making every bite even more satisfying. 💛
Nutrition facts
Frequently asked questions
Why does Emeril's recipe use both sharp and medium cheddar?
The sharp cheddar adds that signature tang and depth of flavor, while the medium cheddar keeps the texture creamy and smooth. This blend creates the perfect balance of sharpness and meltiness that makes Emeril's version stand out from basic recipes.
Can I make this mac and cheese without a roux?
You can substitute with a 2-tablespoon cornstarch slurry (mixed with cold milk), but the roux gives that unmatched velvety texture. For a quick version, whisk cornstarch into the milk before adding it to the butter—just don't expect the same restaurant-quality richness.
How do I get the crispy top without burning it?
Bake at 375°F for 25-30 minutes until golden, then switch to broil for 1-2 minutes only if needed. Watch closely—broiling can burn fast! A light spray of cooking oil on the breadcrumb topping helps too.
What's the best way to add bacon or other mix-ins?
For crispy bacon, cook it separately and stir in at the very end. For veggies like broccoli, add them when tossing with the pasta so they cook through. Pro tip: Roast jalapeños or mushrooms first for extra flavor—just don't overcook them or they'll get mushy.
Why does my mac and cheese get watery after baking?
This usually happens from too much liquid (overcooked pasta or extra milk) or not enough cheese. Always drain pasta well and use sharp cheddar—it melts cleaner. If it's still watery, bake uncovered for 5 more minutes to evaporate excess moisture.