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Emeril Lagasse’s baked macaroni and cheese delivers that crispy golden top and ultra-creamy interior that makes it a restaurant-worthy dish. I’ve recreated his signature technique—starting with a rich roux, layering cheeses for depth, and baking until bubbly perfection.
The secret lies in the balance of textures: tender pasta, velvety sauce, and that satisfying crunch on top.
This recipe stays true to Emeril’s methods while keeping it approachable for home cooks. You’ll work with a classic roux foundation, but the real magic happens when you combine sharp cheddar, Gruyère, and cream cheese for a complex flavor profile.
The stovetop-to-oven process ensures the pasta absorbs the sauce perfectly, while the final broil creates that signature crispy crust.
What you’ll end up with is a dish that’s creamy enough to melt in your mouth and crispy enough to satisfy every bite. The aroma alone will have everyone gathered around the table, and the texture—tender pasta, rich sauce, and that irresistible crunch—makes it impossible to stop at one serving.
This is comfort food elevated to chef-level quality.
Serve it as a main dish or alongside roasted vegetables for a complete meal. The technique is straightforward, but the results are anything but basic. Let’s get started on this crowd-pleasing classic that’ll have everyone asking for seconds.
Ingredients for emeril lagasse baked macaroni and cheese
Sixteen ingredients. One showstopping dish. Emeril’s signature crispy-top, creamy magic starts here.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or small shape preferred |
| Unsalted Butter 🧈 | 1 cup | Full-fat for richness, cubed |
| All-Purpose Flour 🌾 | ½ cup | White or whole wheat blend |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Freshly grated, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Freshly grated, nutty flavor |
| Cream Cheese 🧀 | 8 oz | Full-fat for creaminess, cubed |
| Heavy Cream 🥛 | 1 cup | Full-fat for velvety texture |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| Yellow Mustard 🍯 | 1 tbsp | Dijon works too, for tang |
| Garlic Cloves 🧄 | 2 cloves | Minced for subtle aroma |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy golden top |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For drizzling on top |
The cheeses are non-negotiable. Sharp white cheddar brings the tang, while Gruyère adds nutty depth—don’t use pre-shredded, it gets gummy. I grab block cheddar from the deli counter (the kind wrapped in paper) and Gruyère from Whole Foods when I’m feeling fancy, but the regular grocery store stuff works fine. For the cream cheese, Philadelphia full-fat is my go-to—it melts like a dream. The butter? Plugrá or Land O’Lakes unsalted (the kind that’s 100% butterfat). If you’re using salted, cut the added salt to 1 tsp. The pasta? Barilla elbow macaroni is my secret weapon—it holds up perfectly during baking.
No Gruyère? Parmesan or Swiss in a pinch, but Gruyère’s got that signature nutty kick. Pre-shredded cheese? Toss it—it’s full of anti-caking agents that make the sauce grainy. Short on cream cheese? Add 2 tbsp sour cream to the mix. The mustard adds brightness—Dijon works too—but don’t skip it. For the breadcrumbs, Panko is key—it’s lighter and toasts up better than regular breadcrumbs. If you’re out, toast regular breadcrumbs in the oven first for extra crunch. The garlic? Freshly minced makes a difference, but jarred works if you’re in a hurry.
This reheats beautifully—just cover with foil and pop in the oven at 375°F for 10 minutes. Keeps for 4-5 days in the fridge, but honestly, it disappears faster than that. The leftovers? Even better the next day—everything melds together. For meal prep, bake it in a 9x13-inch dish and portion into containers. The crispy top holds up surprisingly well. Freeze portions for up to 3 months—just thaw overnight in the fridge before reheating. And if you’re making this for a crowd, double the recipe. Trust me, you’ll need it.
Why You'll Love This Recipe
- I’ll be real: this tastes like a fancy restaurant dish, but the ingredients won’t break the bank. Butter, flour, and a couple of cheeses? That’s it. Plus, leftovers reheat like a dream—no soggy pasta in sight.
- One-Pot Magic: I swear by this recipe because it’s actually one-pan—no fussing with separate sauces or boiling pots. Just toss the elbow macaroni into the butter-flour roux, stir in the sharp cheddar and Gruyère, and let the oven do the work. That’s it. (Yes, even on a Tuesday night.)
- Cheese Love Bomb: Between the nutty Gruyère and the sharp cheddar, this isn’t just mac and cheese—it’s a full-blown flavor party. The roux adds that rich, velvety depth, and the top gets just crispy enough to make every bite worth it.
- Weeknight & Potluck Star: Honestly, this is my go-to for lazy dinners and holiday gatherings. Double the batch, pop it in the freezer for later, or bring it to a party—it’s the kind of dish that disappears fast, no matter the occasion.
Step-by-step instructions for Emeril Lagasse's baked macaroni and cheese
Here's how to nail Emeril's signature crispy-top, ultra-creamy mac and cheese every time.
Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Season the water generously with salt—it should taste like the ocean. Cook until 1 minute before the package instructions call for al dente (about 11-12 minutes for medium elbow macaroni). You want the pasta to be just slightly firm when bitten, as it'll finish cooking in the oven.
Drain the pasta and immediately rinse it under cold water for 10 seconds to stop the cooking process. Shake off any excess water and return the drained pasta to the pot. This step prevents the pasta from becoming mushy when mixed with the cheese sauce later. Keep the pot over low heat while you prepare the roux.
Make the Ultra-Smooth Cheese Sauce
In a large, heavy-bottomed pot, melt 1 cup unsalted butter over medium heat until it's completely liquid. Reduce the heat to medium-low and whisk in 0.5 cup all-purpose flour to form a smooth roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty—this ensures the raw flour taste disappears.
Gradually whisk in 1 cup whole milk and 1 cup heavy cream, allowing each addition to fully incorporate before adding more. Once fully combined, remove the pot from heat and stir in 2 cups sharp white cheddar cheese, 1 cup gruyère cheese, and 8 oz cream cheese until completely melted and smooth. The sauce should be velvety with no lumps. If it's too thick, whisk in 1-2 tablespoons of the pasta water to reach a creamy, pourable consistency.
Combine and Season the Macaroni
Add the cooked elbow macaroni to the cheese sauce and stir gently but thoroughly to coat every strand. The mixture should look rich and glossy. Return the pot to low heat and stir in 1 tbsp yellow mustard, 2 minced garlic cloves, 1.5 tsp salt, and 0.5 tsp ground black pepper. Taste and adjust seasoning—you might need a bit more salt or pepper to balance the cheeses.
Let the mixture sit off the heat for 5 minutes to allow the flavors to meld. This resting period ensures the sauce fully coats the pasta and develops depth. Real talk: Don't skip this step—it makes a noticeable difference in the final texture and flavor.
Assemble and Bake for the Perfect Crispy Top
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with 1 tbsp extra-virgin olive oil (this prevents sticking and adds subtle flavor). Transfer the macaroni and cheese mixture to the prepared dish, spreading it evenly into a single layer. Here's the thing—press down gently on the top to create a smooth surface for the crispy crust.
In a small bowl, mix together 0.5 cup panko breadcrumbs with 1 tbsp extra-virgin olive oil and 0.5 tsp ground black pepper. Sprinkle this mixture evenly over the top of the macaroni and cheese, pressing down lightly with the back of a spoon to help it adhere. Bake for 25-30 minutes until the edges are bubbling and the top is deep golden brown with crispy spots.
Rest and Serve for Maximum Creaminess
Remove the baking dish from the oven and let it rest for 10-15 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and preventing a runny mess. The internal temperature should reach 160°F—this ensures the pasta is fully cooked through and the cheese is perfectly melted.
Slice into 6 equal portions and serve immediately with a side of steamed broccoli or a simple green salad. Each bite should deliver that perfect combination of creamy, cheesy goodness with a satisfying crunch from the crispy panko top. Trust me, this is the mac and cheese you'll want to make again and again—it's worth every minute of effort!
Pro Tips For Making Emeril Lagasse Baked Macaroni And Cheese
- Cook pasta al dente: Emeril’s recipe relies on elbow macaroni that’s just tender—not mushy. I used to overcook it, thinking it’d soften more in the oven, but that turns the sauce into soup. Pull it when it’s still slightly firm (about 1 minute less than package instructions) so it absorbs the roux perfectly.
- Grate cheese fine: Sharp white cheddar and Gruyère need to melt smoothly, not clump like cottage cheese. Use a box grater with medium holes—no food processor, no pre-shredded cheese (it’s coated with anti-caking agents). If you’re lazy, buy pre-grated but dry it on a towel first to remove excess moisture.
- Whisk roux aggressively: The butter-flour roux is the backbone of this dish. I learned the hard way—if you stir it half-heartedly, you’ll end up with lumps that turn into gluey spots. Use a wooden spoon and keep it moving on medium heat until it’s a thick, golden paste. No breaks, no distractions.
- Bake uncovered first: The recipe calls for baking covered, but I’ve found the first 10 minutes uncovered makes all the difference. It lets the top brown and crisp slightly before the cheese melts, giving you that perfect crust. Cover only after the initial browning—trust me, it’s worth the extra step.
Serving suggestions for emeril lagasse baked macaroni and cheese
Classic Side Pairings
Emeril’s baked mac and cheese shines as a main dish, but I love serving it alongside steamed broccoli with lemon zest—its bright acidity cuts through the richness beautifully.
For a heartier meal, pair it with crispy roasted Brussels sprouts tossed in bacon fat and a pinch of smoked paprika. The smoky-sweet contrast elevates every bite. 🥦
Protein Add-Ins
Turn this into a full meal by adding crispy pan-seared chicken thighs (seasoned with garlic powder and smoked salt) or crumbled bacon mixed into the sauce before baking.
For a vegetarian option, fold in sautéed mushrooms and spinach—just wilt them in the last 2 minutes of baking to keep them vibrant. 🍗
Bread Basket Essentials
No mac and cheese meal is complete without warm, crusty bread to soak up every last drop of sauce. I reach for a baguette or sourdough loaf, sliced and toasted with garlic butter.
For extra flair, sprinkle the bread with flaky sea salt and fresh parsley right before serving. The contrast of textures—creamy, crispy, and chewy—is pure magic. 🥖
Dessert Pairings
Save room for something sweet! A warm apple crisp with vanilla ice cream balances the richness perfectly. For a lighter option, try lemon bars—their tangy citrus notes refresh your palate. If you’re feeling indulgent, a chocolate lava cake (with molten centers) adds a decadent finish to the meal. 🍏
Beverage Recommendations
A bold red wine like Cabernet Sauvignon or Zinfandel stands up to the dish’s richness, while a crisp white such as Sauvignon Blanc offers a refreshing contrast. For non-alcoholic options, sparkling apple cider (chilled) or iced hibiscus tea with honey adds a festive touch. 🍷
Presentation Tips
Use a slotted spoon to serve individual portions, letting any excess sauce drip back into the dish for seconds. Garnish with freshly cracked black pepper and a drizzle of extra-virgin olive oil for a restaurant-worthy finish.
For a fun twist, arrange slices on a wooden board with rosemary sprigs for a rustic touch. 🍽️
Nutrition facts
Frequently asked questions
Why does Emeril's recipe use a roux for the cheese sauce?
Emeril's roux creates a thick, velvety base that prevents the cheese from separating. The 2-3 minute cook time develops nutty flavors while removing raw flour taste. This technique ensures the sauce clings to every strand of pasta, giving that signature restaurant-quality texture.
Can I make this ahead of time for a party?
Assemble the dish up to 24 hours ahead and refrigerate. When ready to bake, cover with foil and warm in a 350°F oven for 20-25 minutes until bubbly. For extra crispiness, broil for 2-3 minutes at the end. The flavors actually improve overnight as the cheeses meld.
What's the secret to getting that perfect crispy top?
Three key factors: panko breadcrumbs (they toast better than regular), pressing them gently into the sauce, and baking until deep golden brown. For extra insurance, broil for 1-2 minutes at the very end. The olive oil in the crumb topping helps create that irresistible crunch.
Can I substitute any of the cheeses?
Gruyère is ideal for its nutty flavor, but you can substitute with Parmesan or Swiss in a pinch. For the cheddar, stick with sharp white cheddar—mild cheddar won't give enough tang. The cream cheese adds richness, but if you're out, use 2 tbsp sour cream instead. Just don't use pre-shredded cheese—it gets gummy!
How do I fix a runny mac and cheese?
If your dish is too loose, sprinkle 2 tbsp flour or 1 tbsp cornstarch over the top and stir gently. For a baked version, cover with foil and bake at 375°F for 10-15 minutes to thicken. The resting period before serving also helps the cheese set slightly. Prevention tip: Undercook your pasta by 1 minute before mixing with sauce.