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Joanna Gaines' macaroni and cheese recipe brings that cozy, buttery comfort of a Farmhouse kitchen to your table with its signature buttery crust and velvety cheese swirls.
This isn't just another mac and cheese—it's a dish that feels like coming home after a long day, where every bite delivers that perfect balance of crispy edges and creamy, cheesy goodness. The secret lies in the roux technique and that golden, crunchy breadcrumb topping that makes it irresistible.
What sets this recipe apart is Joanna's approach to simplicity without sacrificing flavor. With just a handful of pantry staples—elbow macaroni, sharp cheddar, butter, milk, and a touch of mustard powder—you'll create a dish that's rich, comforting, and foolproof.
The key is in the slow-cooked roux, which forms the foundation for that ultra-creamy sauce, and the toasted breadcrumbs that add a satisfying crunch to every bite.
Imagine serving this dish at a family gathering, where the aroma fills the house and the first bite earns rave reviews. The creamy cheese sauce clings to each noodle, while the crispy topping adds texture that keeps everyone reaching for seconds.
It's the kind of meal that feels like a hug in food form—warm, inviting, and full of homestyle charm.
Perfect for weeknight dinners or holiday meals, this mac and cheese pairs beautifully with simple sides like steamed broccoli or a crisp green salad. Whether you're feeding a crowd or treating yourself to a comforting solo meal, this recipe delivers restaurant-quality results with minimal effort.
Let's get started on creating your own Farmhouse favorite.
Ingredients for joanna gaines macaroni and cheese
Pantry staples that transform into Joanna's signature buttery, velvety mac and cheese with crispy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry, medium or jumbo size |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ¼ cup | For roux base |
| Sharp White Cheddar Cheese 🧀 | 3 cups | Shredded, block preferred |
| Whole Milk 🥛 | 3 cups | Room temperature |
| Mustard Powder 🌶️ | 1 tsp | For depth of flavor |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For toasting breadcrumbs |
| Garlic Powder 🧄 | ½ tsp | For subtle garlic note |
The cheddar is non-negotiable here—sharp white cheddar gives that tangy kick. Grab a block from Whole Foods or your local cheese counter and shred it yourself (pre-shredded gets clumpy). The butter matters too—unsalted so you control the saltiness, and cold cubes melt slower for that perfect roux. For the breadcrumbs, panko is your best bet—it stays crispy instead of soggy. I always grab extra at Costco because it's worth the bulk price for this recipe.
No sharp cheddar? Pepper jack or Gruyère add different but delicious depth. Out of panko? Regular breadcrumbs toasted with olive oil work in a pinch, but they won't be as crispy. The milk can be whole, 2%, or even half-and-half for extra richness. Mustard powder hard to find? Dijon mustard at half the amount does the trick. For the roux, don't rush it—low and slow is key to that creamy texture. The garlic powder is optional but adds that subtle Farmhouse touch Joanna loves.
This reheats beautifully—just cover with foil and warm in the oven for 10-15 minutes. The breadcrumb topping gets extra crispy when reheated, so it's worth making ahead. Keeps for 4-5 days in the fridge, freezes for 3 months. I always double the recipe because it disappears fast—leftovers make perfect lunches. Store the extra sauce separately if you want to stretch it further.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no strainers clogging up, no extra bowls to wash. Just toss the elbow macaroni, butter, flour, and milk in one pot, stir, and let it thicken while you chop up that sharp white cheddar. Honestly, I’ve made it on nights when I’m too tired to do anything else, and it still comes out rich and velvety.
- Cheddar Overload (Good Kind): That sharp white cheddar? It’s the star here. The recipe calls for enough to make every bite cheesy—not just a hint, but actual melty, tangy satisfaction. Between us, I’ve been known to add a little extra because the first batch never lasts. (Yes, even on a Tuesday night.)
- Lunchbox Hero: This recipe is my go-to for meal prep because it reheats like a dream. Pack it in a thermos for work or lunchboxes for the kids—it stays creamy, not gloppy. I’ll be real: my kids pick out the noodles first thing, but they’re back for seconds anyway. (The cheese wins every time.)
- Budget-Friendly Luxury: Five ingredients, all pantry staples, and it feels like a restaurant dish. That flour-butter roux? It’s the secret to a sauce so smooth you’d pay double at a diner. Plus, leftovers taste just as good the next day—if there are any, which there usually aren’t. My secret weapon for stretching groceries without sacrificing flavor.
Step-by-step instructions for Joanna Gaines' macaroni and cheese recipe
Here's how to create that signature buttery crust and velvety cheese swirls Joanna makes famous.
Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Stir immediately to prevent sticking, then cook for 1 minute less than the package instructions—this ensures perfect al dente texture. The pasta should have a slight bite when you taste it. Drain the pasta in a colander and set aside, reserving 1 cup of pasta water for later.
Here's the thing—overcooking pasta for mac and cheese is a cardinal sin. You want that slight resistance when you bite in, not mushy strands. The reserved pasta water is your secret weapon for adjusting the sauce consistency later, so don't skip this step.
Create the Ultimate Roux and Cheese Sauce
In a large Dutch oven, melt 0.75 cup unsalted butter over medium heat. Once fully melted and foaming subsides, whisk in 0.25 cup all-purpose flour to form a roux. Cook for 2-3 minutes until the mixture turns a light golden color and smells nutty—this is your flavor foundation.
Gradually whisk in 3 cups whole milk until smooth, then add 3 cups sharp white cheddar cheese in small batches, whisking constantly until fully melted. Stir in 1 tsp mustard powder, 1.5 tsp salt, and 0.5 tsp black pepper. The sauce should be thick and velvety, coating the back of a spoon. If it's too thick, whisk in reserved pasta water 1 tablespoon at a time until you reach your desired consistency.
Combine Pasta and Sauce for Maximum Cheese Swirls
Add the drained macaroni to the cheese sauce and stir gently to coat each strand completely. The key here is to work quickly—you want those beautiful cheese swirls to form naturally as the pasta absorbs the sauce. Transfer the mixture to a greased 9x13-inch baking dish, spreading it evenly.
For that signature Joanna Gaines look, I like to use a fork to create subtle swirls in the sauce before baking. This isn't just for show—it creates more surface area for browning and adds that restaurant-quality presentation. Don't press down on the pasta; let it settle naturally in the dish.
Prepare the Buttery Crust Topping
In a small bowl, mix 0.5 cup panko breadcrumbs, 2 tbsp extra-virgin olive oil, and 0.5 tsp garlic powder until evenly combined. The breadcrumbs should look moistened but not wet—just enough oil to hold them together when pressed.
Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese, pressing down gently with your fingers. This creates that perfect crispy crust that's the hallmark of Joanna's recipe. Don't skip pressing—it makes all the difference in texture contrast between the creamy pasta and crispy topping.
Bake to Golden Perfection
Preheat your oven to 375°F. Bake the macaroni and cheese for 20-25 minutes until the top is golden brown and the edges are bubbling. The crust should be crispy while the cheese underneath remains velvety smooth.
Let the macaroni and cheese rest for 5-10 minutes before serving—this allows the cheese to set slightly and makes cutting easier. The crust will stay crispy while the pasta remains creamy underneath. Serve immediately with a side of garlic bread or a simple green salad for the full Joanna Gaines experience.
Pro Tips For Making Joanna Gaines Macaroni And Cheese
- STIR CONSTANTLY AT FIRST: The roux for this cheese sauce is finicky—lumpy roux means grainy mac and cheese. Whisk like your life depends on it for the first 2 minutes over medium heat, even if it looks like you’re overworking it. Once it’s smooth and pale, you can ease up, but that initial phase is where most people mess up.
- GRATE CHEESE FRESH: Pre-shredded cheese has anti-caking agents that make the sauce stringy and dry. Grab a box of sharp white cheddar, toss it in the freezer for 10 minutes to firm up, then grate it yourself—it melts smoother and tastes richer. (Yes, it’s extra work, but your taste buds will notice.)
- SALT THE PASTA WATER: The pasta absorbs flavor from the water, so if you skip salting, your mac and cheese will taste bland. Use about 1½ tablespoons of salt per gallon of water—more than you’d use for plain pasta—because the cheese sauce will dilute some of that flavor. Trust me, it makes a real difference.
- ADD MILK GRADUALLY: Dumping all the milk in at once can break the roux and turn your sauce into a sad, clumpy mess. Start with half the milk, whisking constantly, then let it simmer for 30 seconds before adding the rest. This keeps the sauce silky and prevents curdling—no one wants to scrape lumps off their plate.
Best sauces and condiments for this joanna gaines macaroni and cheese
Classic Cheese Sauce
The foundation of Joanna's mac and cheese is that ultra-creamy cheese sauce, and you can't go wrong with the sharp white cheddar she uses.
For an extra layer of flavor, I like to add ½ cup of grated Parmesan to the sauce—it adds a nutty depth that balances the richness. The key is melting the cheese slowly over low heat while whisking constantly to prevent clumping.
If your sauce gets too thick, reserved pasta water works like magic to loosen it up. 🧀
Spicy Kick with Jalapeños
For a Southwestern twist, add 1-2 diced jalapeños (seeds removed for mild heat) to the sauce along with the mustard powder. The jalapeños melt right into the cheese, giving each bite a subtle kick.
If you love heat, add ½ tsp cayenne pepper or a dash of hot sauce at the end. I often serve this version with black beans and corn for a complete meal. 🌶️
Buttery Bacon Crunch
Crispy bacon adds a smoky, salty contrast that takes this dish to the next level. Cook 6 oz of thick-cut bacon until crispy, then crumble it on top of the mac and cheese before adding the breadcrumb mixture.
For extra richness, fold 2 tbsp of bacon fat into the sauce while melting the cheese. This version feels like a Farmhouse feast—perfect for brunch or a hearty dinner. 🥓
Herb-Infused Olive Oil
Swap the olive oil in the breadcrumb topping for a herb-infused version. Heat 2 tbsp olive oil with 1 tsp dried thyme, 1 tsp dried rosemary, and 2 minced garlic cloves until fragrant.
Let it cool slightly before mixing with the panko. This adds an earthy, aromatic note that pairs beautifully with the cheesy richness. 🌿
Smoky Paprika Twist
For a Farmhouse-inspired smoky flavor, stir 1 tsp smoked paprika into the cheese sauce along with the mustard powder. The paprika adds warmth without overpowering the cheddar. To enhance the smokiness, toast the panko breadcrumbs in a dry skillet for 2-3 minutes before mixing with olive oil.
This version feels like a cozy autumn dish. 🔥
Sweet & Tangy Tomato Sauce Layer
Add a tomato sauce layer for a margherita-inspired twist. Spread ½ cup of marinara sauce on the bottom of the baking dish before adding the mac and cheese. The acidity cuts through the richness, and the colors create a stunning presentation.
For extra depth, stir 1 tsp dried oregano into the sauce. This version is perfect for a family-style dinner. 🍅
Nutrition facts
Frequently asked questions
Can I make this mac and cheese without baking it?
For a stovetop version, cook the pasta and sauce as directed, then transfer to a serving bowl. Top with buttery breadcrumbs and broil for just 2-3 minutes until golden. This keeps the texture creamy while adding a crispy finish. Perfect for quick weeknight dinners!
What's the secret to Joanna's ultra-creamy sauce?
The magic lies in the roux technique—cooking butter and flour until golden before adding milk creates a velvety base. Joanna's method also includes whisking in cheese gradually and using reserved pasta water to adjust thickness. The mustard powder adds depth without overpowering the cheddar.
Can I use pre-shredded cheese?
Pre-shredded cheese works, but it contains anti-caking agents that can make the sauce grainy. For Joanna's signature smooth texture, shred your own cheese using a box grater. If you must use pre-shredded, look for versions labeled "block-style" or "cheese food" to minimize clumping.
How do I prevent the breadcrumb topping from getting soggy?
Press the breadcrumb mixture firmly onto the top before baking, and bake at 375°F for the full 20-25 minutes. For extra insurance, sprinkle a pinch of salt on the breadcrumbs before pressing—the salt draws out moisture. Avoid opening the oven door during baking to trap steam.
What's the best way to reheat leftovers?
Cover with foil and reheat at 350°F for 10-15 minutes until warmed through. For a crispy topping, broil for 1-2 minutes at the end. Microwaving works in a pinch, but the texture won't be as perfect. Store leftovers in an airtight container for up to 4-5 days.