Sauces & Condiments
This copycat Annie’s white cheddar mac and cheese recipe brings that iconic ultra-creamy texture and crispy breadcrumb topping straight to your stovetop. The secret lies in a properly made roux and precise cheese melting technique—no lumps allowed.
I've perfected this copycat version after testing countless variations, ensuring every bite matches the restaurant experience.
This recipe transforms simple elbow macaroni into a restaurant-quality dish with a velvety cheese sauce that coats each noodle perfectly. The key steps—cooking the pasta al dente, building the roux slowly, and adding cheese gradually—create that signature melt-in-your-mouth consistency. Even the breadcrumb topping gets just crispy enough without burning.
By the time you serve this mac and cheese, you'll have a bubbling, golden dish with a crispy top layer that contrasts beautifully against the creamy interior.
The aroma alone will have everyone gathering around the table. This is comfort food at its finest, and it's easier to make than you'd think.
Whether you're feeding a family or preparing for a gathering, this recipe scales perfectly while maintaining its signature texture. The instructions walk you through every step—from roux to assembly—to ensure foolproof results every time. Let's get started on this copycat masterpiece.
Ingredients for annie's white cheddar mac and cheese copycat
Six ingredients transform simple elbow macaroni into restaurant-quality white cheddar perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Cooked al dente, drained well |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | Diamond Crystal preferred |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| White Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety |
| Medium Cheddar Cheese 🧀 | 1 ½ cups | Shredded, for balance |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Butter (for topping) 🧈 | 2 tbsp | Melted, for binding |
| Garlic Powder 🧄 | 1 tsp | For depth of flavor |
| Mustard Powder 🌶️ | ½ tsp | Enhances cheddar flavor |
| Salt 🧂 | 1 ½ tsp | Kosher salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Gruyère Cheese 🧀 | ½ cup | Shredded, for extra creaminess |
The cheese selection is non-negotiable for that signature Annie's flavor. Sharp white cheddar delivers the tangy punch, while medium cheddar balances richness. I always grab Kraft Natural White Cheddar from the deli section—it shreds smoothly and melts like a dream. For the Gruyère, Whittard of Chelsea is my go-to, but any quality shredded works. The butter matters too—Plugrá or Land O'Lakes unsalted melts cleanly without adding saltiness. If you're using pre-shredded cheese, pulse it in a food processor to break up anti-caking agents for that ultra-smooth texture.
Short on Gruyère? Extra sharp cheddar at double the amount works in a pinch. No panko? Crushed cornflakes or regular breadcrumbs toasted in butter give a similar crunch. The mustard powder is key—it cuts through the richness and enhances the cheddar flavor. If you don't have it, Dijon mustard at half the amount does the trick. For the roux, Diamond Crystal flour absorbs differently than other brands, so if you don't have it, add an extra tablespoon. The garlic powder can be swapped for fresh minced garlic at one-third the amount, but I prefer the convenience of powder for this recipe.
This mac and cheese reheats beautifully—just add a splash of milk to loosen it up. Keeps in the fridge for 4-5 days, but honestly, it disappears faster than that. For make-ahead meals, assemble it completely, refrigerate overnight, then bake straight from the fridge for 10-12 minutes longer. The breadcrumb topping can be prepped ahead and stored separately. Freezes for 2-3 months, though the texture might get slightly grainy after thawing. I always make a double batch—leftovers make amazing sandwiches the next day.
Why You'll Love This Recipe
- The secret’s in the timing: melting sharp white cheddar into the roux until it’s just thick enough, then folding in the cooked macaroni. You get that velvety sauce clinging to every elbow, with a crispy top if you broil it for 2 minutes. (Yes, even on a Tuesday night.)
- Five-Ingredient Magic: I swear by this combo—just butter, flour, milk, cheese, and pasta. No fancy gadgets, no last-minute grocery runs. The roux builds itself while you boil the noodles, and honestly? That’s my kind of cooking.
- Creamy-Crisp Perfection: The secret’s in the timing: melting sharp white cheddar into the roux until it’s just thick enough, then folding in the cooked macaroni. You get that velvety sauce clinging to every elbow, with a crispy top if you broil it for 2 minutes. (Yes, even on a Tuesday night.)
- Leftover Goldmine: This recipe doubles without extra effort—just scale the cheese and milk. Reheat with a splash of milk to keep it silky, or turn it into mac ‘n’ cheese balls for lunch. My kids beg for it the next day, and I don’t even have to pretend to be excited.
Step-by-step instructions for Annie's white cheddar mac and cheese copycat recipe
Here's how to recreate that legendary creamy texture and crispy topping at home.
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 salt—it should taste like the ocean. Cook until 1 minute before the package instructions specify for al dente texture. You want the pasta slightly firm to the bite because it'll finish cooking in the cheese sauce.
Drain the pasta thoroughly in a colander, shaking it gently to remove excess water. I like to return the drained pasta to the pot and give it a quick toss with a wooden spoon to break up any clumps. This ensures even coating with the cheese sauce later. Don't rinse the pasta—those surface starches are what help create the creamy texture.
Create the Ultra-Creamy Cheese Sauce
In a large, heavy-bottomed pot, melt 0.5 cup unsalted butter over medium heat. Once the butter has fully melted and is foaming, whisk in 0.5 cup all-purpose flour to form a roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns a pale golden color and smells nutty—this removes the raw flour taste.
Gradually whisk in 2 cups whole milk, about ½ cup at a time, allowing each addition to be fully incorporated before adding more. The mixture will thicken noticeably as it comes together. Once all the milk is added, stir in 2 cups white cheddar cheese, 1.5 cups medium cheddar cheese, 0.5 cup heavy cream, 0.5 cup gruyère cheese, 1 tsp garlic powder, 0.5 tsp mustard powder, 1.5 tsp salt, and 0.5 tsp black pepper. Let the sauce simmer gently for 5-7 minutes, stirring frequently, until it's completely smooth and velvety.
Combine Pasta and Cheese Sauce
Add the cooked elbow macaroni to the cheese sauce and stir gently but thoroughly to coat every strand. The sauce should cling to the pasta beautifully, creating that signature creamy texture. If the sauce is too thick and the pasta seems dry in spots, add 2-3 tablespoons of the pasta water to loosen it. You want a sauce that's rich but still coats the pasta evenly.
Transfer the macaroni and cheese to a 9x13-inch baking dish and spread it out evenly. Here's where the magic happens: sprinkle the top with 0.5 cup panko breadcrumbs mixed with 2 tbsp melted butter (for topping). Press down gently but firmly to ensure good contact with the cheese—this will give you that perfect crispy topping.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the baking dish on the middle rack and bake for 20-25 minutes until the top is deep golden brown and the edges are bubbling. You'll see the breadcrumbs transform from pale to a beautiful toasted color—this is your cue that it's ready.
Let the mac and cheese rest for 5 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and serve. The contrast between the creamy interior and crispy breadcrumb topping is what makes this copycat recipe so special. Serve immediately while it's piping hot for the best experience!
Pro Tips For Making Annie'S White Cheddar Mac And Cheese Copycat
- Boil pasta until firm: Annie’s version is about that slight bite—don’t drain the noodles mushy. Test at 1 minute before package time, then reserve ½ cup pasta water. The starch in that starchy water is the glue holding your sauce together, and overcooking turns your elbows into a sad, gummy mess.
- Melt butter low and slow: I used to rush this, and my sauce would split like a bad joke. Melt the butter over medium-low heat until it’s just golden, not brown—you’re making a roux, not frying bacon. If it smells nutty, you’ve gone too far, and your cheese will taste like regret.
- Shred cheese aggressively: Pre-shredded cheese is coated in anti-caking agents that turn your mac into a gritty nightmare. Use a box grater or food processor, then pulse the cheese in short bursts—you want it fine but not powdery. The texture difference is night and day, and your sauce won’t separate like a bad relationship.
- Temper the cheese: Dump cold cheese into hot milk, and you’ll end up with a clumpy, greasy disaster. Warm the milk to 180°F (just below a boil), then whisk in the shredded cheese gradually while stirring like your life depends on it. This keeps the sauce silky, not seizing up like a scared cat.
Storing and reheating this recipe
Refrigerator Storage
Store your mac and cheese in an airtight container with a lid for up to 4-5 days in the fridge. The key is letting it cool completely first—spread it out on a baking sheet for 15-20 minutes before transferring.
This prevents condensation and keeps the texture intact. I use glass Pyrex containers because they distribute heat evenly when reheating. 🧊
When reheating from the fridge, add 2-3 tablespoons of milk or water to the dish before covering. This prevents drying out and helps restore that creamy consistency. Cover tightly and microwave on medium power for 2-3 minutes, stirring halfway.
For stovetop reheating, warm in a skillet over low heat with a splash of milk until bubbly.
Freezer Prep
For long-term storage, assemble the mac and cheese completely (including the breadcrumb topping) and freeze in a single layer in a 9x13-inch baking dish. Cover tightly with plastic wrap followed by foil to prevent freezer burn.
It keeps for 2-3 months, though texture may slightly degrade after thawing. Label with the date—trust me, you'll forget! ❄️
Thawing Safely
Thaw overnight in the fridge for best results. If you're short on time, place the sealed dish in a cold water bath (submerged in a sink) for 1-2 hours.
Never microwave from frozen—this creates uneven heating and can make the breadcrumbs soggy. Once thawed, bake at 375°F for 25-30 minutes to restore crispiness.
Reheating Leftovers
For quick lunches, microwave individual portions in ramkin dishes with a splash of milk. Cover with a damp paper towel and heat on 50% power for 1-2 minutes, stirring halfway.
The breadcrumb topping may soften slightly but still adds great texture. For a restaurant-style finish, broil for 1-2 minutes at the end to re-crisp the top.
Make-Ahead Magic
Assemble the dish completely, refrigerate overnight, then bake straight from the fridge. Add 5-7 extra minutes to the baking time since it starts cold. This method actually enhances the flavor as the spices meld together.
I always prep a double batch—leftovers make amazing mac and cheese sandwiches the next day with extra crispy bread! 💫
Nutrition facts
Frequently asked questions
Can I use a different type of pasta?
Elbow macaroni is ideal for this recipe because its shape holds the creamy sauce beautifully. For a variation, try cavatappi or penne—their ridges also trap the cheese sauce well. Avoid long, thin pastas like spaghetti, as they won't maintain the same texture. If you must substitute, use a pasta with similar shape and density.
Why did my cheese sauce get grainy?
Grainy cheese usually happens when the sauce gets too hot or when cheese is added too quickly. Always melt cheese over low heat and stir constantly. For extra smoothness, shred your own cheese and pulse it in a food processor to break up any anti-caking agents. If it's already grainy, blend with a hand mixer until smooth.
Can I make this mac and cheese without baking?
Skip the breadcrumb topping and serve it stovetop-style. After combining the pasta and cheese sauce, cover and let it sit off the heat for 5 minutes to thicken. For a crispy finish, top with extra shredded cheese and broil for 2-3 minutes until golden. The texture will be creamier but still delicious.
What's the secret to the perfect crispy topping?
The key is pressing the breadcrumbs firmly into the cheese before baking and using panko for maximum crunch. Mix them with melted butter to help them stick. Bake until golden brown—375°F for 20-25 minutes—and resist the urge to peek! If it browns too quickly, tent with foil for the last 5 minutes.
How can I make this dairy-free?
Replace butter with olive oil or dairy-free margarine, use unsweetened almond milk or oat milk instead of whole milk, and swap cheddar for dairy-free cheese alternatives like Violife or Follow Your Heart. For creaminess, add ½ cup cashew cream to the sauce. The texture will be slightly different but still satisfying!