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Ree Drummond's macaroni and cheese recipe delivers that perfect balance of crispy buttery edges and velvety cheese swirls that makes every bite irresistible.
The secret lies in her signature technique of baking the mac and cheese until the top develops a golden, crackly crust while keeping the inside rich and creamy. I've made this recipe countless times, and it never fails to impress—whether for a family dinner or a comforting weeknight meal.
What sets this dish apart is the combination of sharp cheddar, Gruyère, and a touch of cream cheese for extra creaminess. Ree's method involves cooking the pasta al dente, then mixing it with a perfectly emulsified cheese sauce before baking to achieve that iconic texture.
The buttery breadcrumb topping adds an extra layer of crunch that elevates the dish to restaurant-quality levels.
By the time it comes out of the oven, you'll have a dish that's golden on top with a crispy crust, while the inside remains tender and packed with melted cheese.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect harmony of textures and flavors. This is comfort food at its finest, and it's easier to make than you might think.
Serve it as a main dish with a simple side salad or alongside roasted vegetables for a complete meal. The leftovers reheat beautifully, making it perfect for meal prep. Let's get started on this classic that's sure to become a family favorite.
Ingredients for ree drummond macaroni and cheese
Six ingredients make this dish legendary—crispy crust, creamy center, and that perfect cheesy harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Uncooked, medium or small shape |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 2+ years preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor essential |
| Cream Cheese 🧈 | 4 oz | Full-fat, room temperature |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for richness |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for topping |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy golden crust |
| All-Purpose Flour 🌾 | ¼ cup | For extra crunch layer |
| Garlic Powder 🧄 | 1 tsp | For subtle depth |
| Onion Powder 🧅 | 1 tsp | Enhances cheesy flavor |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Whole Milk 🥛 | ½ cup | For smooth sauce |
That Gruyère is non-negotiable—it's what gives this dish its signature depth. Whole Foods or Gorton's carry the best pre-shredded, but if you're buying a wedge, grate it yourself. The sharp cheddar should be aged at least 2 years for that tangy bite. I always grab Cabot or Sharp Cheddar from Trader Joe's—they're reliable and affordable. For the cream cheese, Philadelphia is the gold standard, but any full-fat brand works. Pro tip: take it out of the fridge 30 minutes before using so it blends smoothly into the sauce. The Panko should be fresh—stale crumbs won't give you that perfect crunch. Costco's bulk section is my go-to spot for this.
No Gruyère? Parmesan adds a similar nutty punch, though it'll be less creamy. Short on sharp cheddar? Monterey Jack works in a pinch, but you'll lose that bold flavor. The cream cheese can be swapped for cream cheese spread (like Philadelphia Cream Cheese), but it'll be slightly lighter. For the crust, if you're out of Panko, crushed cornflakes or crushed saltine crackers work—just toast them first for extra crunch. The garlic and onion powders are easy to skip, but they add that restaurant-quality depth. If you're feeling fancy, add a pinch of smoked paprika to the crust mix for a subtle kick. And for the love of cheese, don't skip the milk—it's what emulsifies everything for that silky texture.
This reheats like a dream—just cover with foil and warm in the oven for 10-15 minutes at 350°F. Leftovers keep for 4-5 days in the fridge, but honestly, it's so good you'll probably eat it all in one sitting. The crust loses its crunch when reheated, so I always make a double batch. Portion it into individual dishes before baking so you can just pop them in the microwave for 1-2 minutes later. Freezes beautifully too—wrap tightly and it'll last for up to 3 months. Just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- Three-Ingredient Cheese Magic: I swear by this combo—sharp cheddar, Gruyère, and cream cheese—because it’s the perfect balance of tangy, nutty, and velvety. That Gruyère melts into a luscious, almost custardy sauce while the cheddar keeps it sharp enough to cut through the richness.
- One-Pot Wonder: No fancy gadgets, no stress. You boil the pasta, mix the cheeses with cream and butter in the same pot, then let it all simmer together. Honestly, I’ve made this on a weekday with one hand tied behind my back—it’s that unfussy.
- Lunchbox Legend: Between us, this is my go-to for meal prep. The texture holds up for days, and the kids actually finish it (yes, even on a Tuesday night). Pack it cold or reheat it—either way, it’s a hit.
- Budget Stretch: Gruyère might sound fancy, but a little goes a long way, and the rest of the ingredients are pantry staples. I’ve fed a family of four for under $10 with this—plus, leftovers taste just as good the next day.
Step-by-step instructions for ree Drummond's macaroni and cheese
This creamy, crisp-topped masterpiece delivers velvety cheese swirls and a buttery golden crust every time.
🍳 Step 1: Cook the Elbow Macaroni Al Dente
Bring a large pot of salted water to a rolling boil—it should taste like the ocean. Add the 12 oz elbow macaroni and cook for 1 minute less than the package directions (usually about 10-11 minutes). You want the pasta to be al dente so it doesn't turn mushy when baked later.
Reserve 1 cup of the starchy pasta water before draining. This liquid is liquid gold—it helps create the silky sauce later. Drain the pasta and set it aside in a large bowl. Real talk: don't rinse it. That starch is what makes this sauce cling to every noodle.
👨🍳 Step 2: Make the Cheese Sauce
In a separate large bowl, combine the 2 cups sharp cheddar cheese, 1 cup gruyère cheese, 4 oz cream cheese, 0.5 cup heavy whipping cream, and 0.5 cup whole milk. Stir until the cream cheese melts completely and the mixture is smooth. This is where all that cheesy goodness comes together—don't rush this step.
Add the cooked elbow macaroni to the cheese mixture and gently fold everything together. Sprinkle in the 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp kosher salt, and 0.5 tsp black pepper. Mix until the pasta is fully coated and the seasonings are evenly distributed. The sauce should be thick but still pourable—if it's too stiff, add a splash of the reserved pasta water to loosen it.
🥘 Step 3: Prepare the Crispy Topping
In a small bowl, mix the 0.5 cup panko breadcrumbs, 0.25 cup all-purpose flour, and 0.5 cup unsalted butter (cut into small cubes). Rub the butter between your fingers until it's evenly distributed and the mixture resembles coarse crumbs. This topping is what gives the dish that irresistible golden crust—don't skip the butter, it's essential for that perfect crunch.
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish. Spread it out evenly, creating a smooth layer. Sprinkle the buttery breadcrumb topping evenly over the surface, pressing down gently with the back of a spoon to help it stick.
🔥 Step 4: Bake to Golden Perfection
Preheat your oven to 375°F. Bake the macaroni and cheese for 20-25 minutes until the edges are golden brown and the top is crispy. You'll know it's ready when the cheese is bubbling and the crust has turned a beautiful golden color—almost like a perfect pie crust.
For the final touch, broil for 1-2 minutes on high heat. Watch it closely so it doesn't burn—you want that top to be golden brown, not blackened. Let it rest for 5 minutes before serving. This resting time helps the sauce set slightly, making it easier to slice and serve.
🍽️ Step 5: Serve Warm and Enjoy
Use a spatula to scrape up any browned bits from the bottom of the baking dish and stir them back into the macaroni and cheese. These flavorful bits are packed with deliciousness—don't waste them! Serve immediately while the cheese is still warm and gooey.
This dish is a crowd-pleaser that brings comfort in every bite. The creamy cheese sauce swirls around each al dente noodle, while the crispy breadcrumb topping adds a satisfying crunch. Perfect for family dinners, potlucks, or whenever you need a taste of home-cooked goodness.
Pro Tips For Making Ree Drummond Macaroni And Cheese
- GRATE YOUR CHEESE: Skip the pre-shredded stuff—it’s packed with anti-caking agents that make the sauce grainy. Use a box grater for sharp cheddar and Gruyère, and toss the cheese with 1 tablespoon of flour right after grating. This keeps it from clumping while melting, and the flour adds a subtle richness that makes all the difference.
- LOW AND SLOW MELT: Ree’s recipe calls for a thick, velvety sauce, but I learned the hard way—high heat burns cream cheese before the cheddar melts. Start the cheese mixture on medium-low, stirring constantly, and only bump it to medium once everything’s combined. Patience here means no scrambled cheese or broken sauce.
- SALT THE PASTA WATER: The elbow macaroni needs flavor from the get-go. Salt the pasta water like the ocean—if you can taste it, it’s right. Drain it right into the cheese sauce (no rinsing!) so the starchy water helps emulsify the sauce and gives it that signature cling. Trust me, your taste buds will notice.
- REST BEFORE SERVING: This isn’t a dish you want to rush. Let the finished mac and cheese sit for 5–10 minutes off the heat, covered with foil. The sauce thickens as it cools, and the cream cheese firms up just enough to hold its shape when you plate it. Skipping this step means a runny mess—your future self will thank you.
Troubleshooting great ree drummond macaroni and cheese
Sauce Too Thick?
If your cheese sauce looks too stiff after mixing, don’t panic—just add reserved pasta water in 1-tablespoon increments until it reaches a thick but pourable consistency. The starch in the water acts as a natural emulsifier, helping the cheese melt smoothly.
I usually need about 2-3 tablespoons total. Stir gently to avoid breaking the cheese—overmixing can create lumps. 💫
Crust Not Crispy?
The secret to a perfect golden crust lies in butter distribution and oven temperature. Make sure your butter is cold when mixing with the breadcrumbs, and spread the topping evenly. If your oven runs hot, reduce the temperature to 350°F and bake for 5-10 minutes longer.
For extra crunch, broil for 1-2 minutes at the end—just watch it like a hawk to avoid burning!
Cheese Separating?
This usually happens if the sauce gets too hot too fast. To fix it, remove the baking dish from the oven and let it cool for 5 minutes before finishing. If the cheese has already separated, stir in 1 tablespoon of cold milk or cream to bring it back together.
For prevention, mix the cheese sauce over low heat (if you’re doing it stovetop) or assemble the dish room temperature to avoid shocking the cheese.
Pasta Too Dry?
If your macaroni ends up dry after baking, it likely cooked too long initially. Next time, reduce cooking time by 1 minute and use freshly boiled pasta water to loosen the sauce.
For a quick fix, stir in 1-2 tablespoons of milk or cream before baking to restore moisture. Pro tip: Taste your pasta before draining—it should be al dente with a slight bite.
Bubbles but No Crust?
If your macaroni and cheese bubbles but the crust stays soft, your oven might not be hot enough. Preheat for at least 15 minutes and use an oven thermometer to confirm it’s at 375°F.
For extra insurance, place a metal tray on the rack below the dish—it reflects heat upward. If your oven has hot spots, rotate the dish halfway through baking for even browning.
Leftovers Too Dry?
Reheating mac and cheese can turn it rubbery, but a few tricks help. Cover with foil and warm in the oven at 350°F for 10-15 minutes. For microwave reheating, sprinkle 1 tablespoon of milk over the surface and cover with a damp paper towel.
Stir halfway through for even heating. To prevent dryness next time, store it in an airtight container and add a splash of milk when reheating. 🔥
Nutrition facts
Frequently asked questions
Why does Ree Drummond's recipe use both Gruyère and sharp cheddar?
The combination creates the perfect balance of flavors. Gruyère adds a nutty depth and creamy texture, while sharp cheddar provides that tangy kick that makes the dish irresistible. The Gruyère melts beautifully, giving the sauce that signature velvety consistency, while the cheddar ensures it's packed with bold cheesy goodness.
Can I make this recipe without baking it?
For a stovetop version, cook the macaroni al dente, then mix it with the cheese sauce (without the breadcrumb topping). Serve immediately with a sprinkle of fresh parsley or extra black pepper. The texture will be creamier, but you'll still get that rich, cheesy flavor. This works great for a quick weeknight dinner.
What's the best way to store leftovers?
Store in an airtight container in the fridge for up to 4-5 days. To reheat, cover with foil and warm in the oven at 350°F for 10-15 minutes. For microwave reheating, add 1 tablespoon of milk and cover with a damp paper towel to prevent drying. The crust will soften when reheated, but the cheesy goodness stays intact.
How do I prevent the cheese sauce from separating?
Keep everything at room temperature before mixing, and avoid overheating the sauce. If it starts to separate in the oven, remove it for 5 minutes to cool slightly. For prevention, mix the cheese sauce gently over low heat (if stovetop) or assemble the dish just before baking. Stir in 1 tablespoon of cold milk if separation occurs.
What's the secret to getting that perfect crispy crust?
The key is in the topping: use cold butter mixed thoroughly with the breadcrumbs, and spread it evenly. Bake at 375°F until golden, then broil for 1-2 minutes at the end for extra crunch. If your oven runs hot, reduce the temperature slightly or use a metal tray below the dish to reflect heat upward.