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This Emeril Lagasse baked macaroni and cheese recipe delivers the perfect balance of crispy breadcrumb topping and ultra-velvety cheese swirls that make every bite unforgettable. This recipe captures the chef’s signature technique—starting with a rich, creamy cheese sauce that transforms into golden, bubbling perfection when baked.
The secret lies in the roux and careful layering, ensuring that crispy exterior meets tender, cheesy goodness inside.
What sets this dish apart is the foolproof method for achieving that signature texture: a crispy, buttery breadcrumb topping that stays crunchy while the macaroni underneath becomes tender and rich.
Emeril’s approach focuses on quality ingredients and precise timing, so you don’t need any fancy equipment—just a baking dish and patience. The result? A dish that’s hearty enough for a family dinner but elegant enough for a special occasion.
The moment you pull this macaroni and cheese from the oven, the aroma of melted cheese and toasted breadcrumbs will fill your kitchen. The breadcrumb topping turns a golden brown, while the macaroni beneath remains creamy and velvety, with swirls of cheese that pull apart effortlessly.
This isn’t just comfort food—it’s a showstopper that proves homemade can rival restaurant-quality dishes.
Serve this classic with a side salad or garlic bread to soak up every last bit of that rich, cheesy goodness. The recipe scales easily, so whether you’re feeding a crowd or just craving a cozy meal, this baked macaroni and cheese delivers restaurant-worthy results every time. Let’s get cooking!
Ingredients for emeril lagasse baked macaroni and cheese
Quality cheeses, rich cream, and crispy breadcrumbs—Emeril’s signature baked mac and cheese starts here.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or large elbow shape |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 1 year minimum |
| Monterey Jack Cheese 🧀 | 1 ½ cups | Shredded, mild flavor balance |
| Heavy Cream 🥛 | 1 cup | Full-fat for optimal creaminess |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ¼ cup | For roux thickening |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, nutty finish |
| Panko Breadcrumbs 🍞 | 1 cup | Japanese-style for extra crunch |
| Garlic Powder 🧄 | 1 tsp | For depth of flavor |
| Dried Mustard 🌶️ | ½ tsp | Adds subtle tang |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For topping |
| Butter for Topping 🧈 | ¼ cup | Melted, for breadcrumb mix |
The cheeses are non-negotiable. Sharp cheddar provides that signature tang, while Monterey Jack keeps it smooth. For the cheddar, look for aged varieties from specialty cheese shops—the deeper the color, the more flavor. If you're in a pinch, Kraft 2-year aged works fine. The Parmesan? Freshly grated from a block adds that nutty depth pre-shredded can't match. For the breadcrumbs, panko is essential—it stays crispy while regular breadcrumbs turn soggy. If you can't find panko, toasted breadcrumbs from a bagged mix will work, but they lack that signature crunch.
No sharp cheddar? Pepper jack or Gruyère add complexity, though Gruyère will make it richer. Substituting cream cheese for part of the cheddar? Use half the amount—it adds moisture without overpowering. For the roux, don't rush the cooking. The butter should foam, then turn golden brown before adding flour—this develops the rich, nutty flavor. If your flour burns, you've gone too fast. The milk should be warm but not hot when adding it to the roux, or you'll get lumps. For extra richness, add a splash of heavy cream at the end.
This dish tastes even better the next day. Store leftovers in an airtight container for up to 5 days, though the breadcrumbs will soften slightly. For freezing, portion before baking—it reheats best straight from frozen. To revive, cover with foil and bake at 350°F for 20 minutes. The breadcrumb topping is best made fresh, but you can prep the cheese sauce a day ahead. Emeril's trick: Sprinkle a little extra Parmesan on top before baking for that golden crust.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one bowl, one oven—no fussing with multiple pans or messy sauces. The elbow macaroni cooks right in the creamy cheese mixture, and the sharp cheddar-monterey jack combo melts into that golden, bubbly crust without a single extra dish to scrub.
- Cheese Overload: Between us, this isn’t your basic mac and cheese. The sharp cheddar’s bite cuts through the rich heavy cream, while the monterey jack adds that melt-in-your-mouth silkiness. And when that butter gets worked into the mix? Chef’s kiss—it’s dangerously good.
- Weeknight Wonder: Honestly, this is my go-to when I need something fast but still feels special. It’s perfect for busy nights, potlucks, or even a lazy Sunday brunch—just bake it ahead and reheat. My kids think it’s restaurant-quality, and they’re not wrong.
- Budget-Friendly Luxury: You’d never guess how affordable this is—sharp cheddar and monterey jack stretch far, and elbow macaroni is a pantry staple. Plus, leftovers reheat like a dream, so I make a big batch and enjoy it all week. Comfort food that won’t break the bank? Yes, please.
Step-by-step instructions for Emeril Lagasse's baked macaroni and cheese
Master this technique for velvety cheese swirls topped with perfectly crispy breadcrumbs.
Prepare the Cheese Sauce
In a large pot, melt the 0.75 cup unsalted butter over medium heat. Once melted, whisk in the 0.25 cup all-purpose flour to form a smooth roux. Cook for 2-3 minutes until the mixture thickens and turns golden. This is your flavor foundation.
Gradually whisk in the 1 cup whole milk and 1 cup heavy cream, ensuring no lumps form. Stir constantly until the mixture simmers and thickens to a creamy consistency. Remove from heat and add the 2 cups sharp cheddar cheese, 1.5 cups monterey jack cheese, 0.5 cup parmesan cheese, 1 tsp garlic powder, 0.5 tsp dried mustard, 1.5 tsp kosher salt, and 0.5 tsp black pepper. Stir until completely melted and smooth.
Cook the Macaroni Al Dente
While the cheese sauce simmers, cook the 1.5 lbs elbow macaroni in a large pot of well-salted water according to package instructions until 1 minute before al dente. Drain and immediately add the cooked macaroni to the cheese sauce. Stir gently to coat each strand evenly.
Continue cooking on low heat for 3-5 minutes until the macaroni absorbs the sauce completely. The mixture should be thick and creamy, with no visible liquid remaining. This ensures your final dish will be rich and velvety rather than soupy.
Assemble and Bake for Crispy Topping
Preheat your oven to 375°F. Transfer the macaroni and cheese mixture to a 9x13-inch baking dish, spreading it evenly. In a small bowl, mix the 1 cup panko breadcrumbs with the 0.25 cup melted butter for topping and 0.25 tsp freshly ground black pepper until evenly combined.
Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese, pressing down gently to ensure even coverage. Bake for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The breadcrumbs should be crispy to the touch, providing that satisfying contrast to the creamy cheese.
Rest and Serve
Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and ensuring clean, neat portions. The breadcrumb topping will remain crispy while the cheese underneath stays perfectly creamy.
Serve immediately, garnished with an extra sprinkle of freshly ground black pepper if desired. Each bite should deliver that perfect balance of ultra-creamy, cheesy goodness with a satisfying crunch from the breadcrumb topping—a true crowd-pleaser.
Pro Tips For Making Emeril Lagasse Baked Macaroni And Cheese
- Pre-Cook Pasta Al Dente: Lagasse’s recipe relies on elbow macaroni holding its shape after baking—don’t overcook it. Pull the pasta out of boiling water at exactly 1 minute less than package instructions (usually 6 minutes total for medium pasta), then shock it in ice water. You’ll thank me when it doesn’t turn mushy in the oven.
- Shred Cheese Like a Pro: Skip the food processor for sharp cheddar—it turns into cheese dust. Use a box grater with the largest holes and work in batches, letting the shreds pile up on the counter. Pack them tightly into the sauce while warm so they melt smoothly instead of clumping. (Yes, even if you’re impatient like me.)
- Don’t Rush the Roux: The butter-heavy cream sauce needs time to thicken properly. After melting 6 tablespoons of butter and whisking in the flour, cook it low and slow for 3-4 minutes—until it’s a pale golden roux, not browned. Rushing this step means a floury, grainy sauce, and no one wants that.
- Bake Covered First: Emeril’s recipe calls for baking uncovered, but start with foil pressed directly on top for the first 15 minutes. This traps steam to help the cheese melt evenly and prevents a dry top layer. Remove the foil for the last 5-10 minutes to get that perfect golden crust—just don’t skip the foil entirely.
Best sauces and condiments for this recipe
Creamy Sauce Upgrades
Emeril’s signature sauce relies on a perfect roux—cook your butter and flour until golden brown for that nutty depth. For extra richness, stir in ½ cup sour cream at the end of cooking for a tangy twist.
I also love adding 1 tsp Dijon mustard to the cheese blend for a subtle depth that cuts through the creaminess. 🧈
For a lighter version, replace half the heavy cream with whole milk and add ¼ cup nutritional yeast for a cheesy flavor without the fat. The sauce should still coat the back of a spoon but remain silky smooth.
Avoid overmixing once the cheese melts—stir just until combined to prevent a grainy texture.
Crispy Topping Variations
The panko breadcrumb topping is non-negotiable for that signature crunch, but you can elevate it further. Mix in 2 tbsp grated Parmesan and 1 tsp smoked paprika into the breadcrumb butter for a smoky kick.
For a cheesy crust, sprinkle ½ cup shredded Gruyère over the mac and cheese before adding breadcrumbs—it melts into a golden, gooey layer. 🧀
Need a gluten-free option? Swap panko for crushed gluten-free crackers or toasted cornflakes—they hold up surprisingly well. For a spicy finish, toss the breadcrumbs with ½ tsp cayenne pepper or 1 tsp hot sauce before topping. Press them down firmly so they brown evenly in the oven.
Sauce Pairing Ideas
This mac and cheese is versatile—pair it with a smoky tomato sauce on the side for dipping. I love using San Marzano tomatoes blended with garlic, basil, and a splash of balsamic vinegar for a bright contrast.
For a spicy kick, serve with Emeril’s Original Essence (a Cajun seasoning blend) mixed into a drizzle of hot honey. 🌶️
For a creamy contrast, offer a cooling cucumber-dill yogurt sauce—mix ½ cup Greek yogurt with 1 tbsp chopped fresh dill, 1 tsp lemon juice, and salt to taste.
It cuts through the richness beautifully. Another winner? A sharp white wine reduction—simmer 1 cup dry white wine with 1 tbsp butter and 1 shallot until syrupy for an elegant drizzle.
Emeril’s Secret Sauce
Emeril’s signature trick for extra flavor? A cheese sauce boost—after melting the cheeses, stir in 1 tsp Worcestershire sauce and ½ tsp onion powder for umami depth. For a luxurious finish, fold in 2 oz cream cheese at the end to prevent curdling.
The key is low and slow—keep the sauce on the gentlest heat possible to avoid breaking the cheese. 💡
If you’re feeling ambitious, make a double cheese sauce—prepare the full recipe, then spread half into a baking dish, top with breadcrumbs, and bake. Once cooled, layer the second batch on top and bake again. It’s restaurant-worthy** and looks stunning when served in individual ramekins for a fancy touch.
Nutrition facts
Frequently asked questions
Why does Emeril's recipe use both sharp cheddar and Monterey Jack?
The sharp cheddar provides that signature tangy kick, while Monterey Jack keeps the texture smooth and creamy. This combination creates a well-balanced flavor profile—cheddar delivers boldness, and Monterey Jack adds richness without overpowering. The aged cheddar also melts more smoothly than mild varieties.
Can I make this recipe ahead of time?
Yes! The cheese sauce can be made up to 2 days ahead and stored in an airtight container in the fridge. For the full dish, assemble it the day before, cover tightly, and refrigerate. Bake straight from the fridge at 375°F for 30-35 minutes—the extra time ensures the breadcrumbs crisp up properly. The breadcrumb topping is best added fresh before baking.
What's the secret to getting crispy breadcrumbs?
Use panko breadcrumbs (they stay crispy) and press them firmly onto the cheese before baking. Spread them evenly and bake at 375°F until golden brown. For extra crunch, mix in 2 tbsp melted butter and 1 tsp garlic powder before topping. Avoid overcrowding the dish—this prevents steam from softening the crumbs.
Can I substitute cream cheese for part of the cheese?
Yes, but use half the amount—cream cheese adds moisture without overpowering. For example, replace ½ cup cheddar with ¼ cup cream cheese. Stir it in at the end of cooking to prevent curdling. This creates a lighter texture while keeping the dish creamy. For extra richness, add 1 tsp Dijon mustard to balance the tang.
How do I fix a watery mac and cheese?
If your dish is too soupy, simmer uncovered on the stovetop for 5-10 minutes to evaporate excess liquid. For a quick fix, sprinkle 2 tbsp cornstarch mixed with 1 tbsp cold water over the top and stir gently. If baking, cover with foil and bake 10 minutes longer to thicken. Always cook pasta 1 minute less than package instructions for better absorption.