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Recreating Famous Dave's macaroni and cheese at home delivers that signature creamy, crispy-topped perfection that makes it legendary. The secret lies in a precise roux technique and sharp cheddar blend that creates those iconic cheese swirls—something you can achieve in one pan without specialized equipment.
I’ve perfected this recipe after years of testing, and the results are indistinguishable from the restaurant version.
The foundation of great mac and cheese starts with a proper roux—equal parts butter and flour cooked until golden, which prevents a greasy sauce. Sharp cheddar cheese (like Dave’s own blend) provides the tangy depth, while a touch of cream cheese adds luxurious creaminess.
The crispy top comes from a final broiler step, where the melted cheese forms those coveted golden swirls while keeping the interior creamy and smooth.
What you’ll end up with is a crispy golden top that gives way to tender, cheesy noodles coated in a velvety sauce. The aroma alone will have everyone gathering around the table, and the texture—crispy outside, creamy inside—is what makes this dish unforgettable.
Serve it as a main course or alongside roasted vegetables for a complete meal.
This recipe scales perfectly for gatherings, and the leftovers reheat beautifully. Whether you're hosting a dinner party or craving comfort food, this foolproof method ensures restaurant-quality results every time. Let’s get started on creating your own Famous Dave’s masterpiece at home.
Ingredients for famous dave's macaroni and cheese
Nothing beats the crispy-cheese swirl magic of Famous Dave's—just 13 ingredients for restaurant-quality perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Uncooked, medium or elbow shape |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 1-inch cubes |
| All-Purpose Flour 🌾 | ½ cup | White flour, sifted for smooth roux |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, 2-year aged preferred |
| Cream Cheese 🧀 | 4 oz | Full-fat, block form preferred |
| Whole Milk 🥛 | 1 ½ cups | Warm for smooth sauce |
| Yellow Mustard 🌶️ | 1 tbsp | Dijon preferred for tang |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked for heat |
| Garlic Powder 🧄 | ¼ tsp | Not garlic salt |
| Paprika 🌶️ | ¼ tsp | Smoked for restaurant-style color |
| Panko Breadcrumbs 🍞 | ¼ cup | For crispy top texture |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for umami |
The cheese is where this dish shines. Dave's own sharp cheddar blend is ideal, but if you can't find it, grab a mix of 2-year aged cheddar and pepper jack for that signature tang. I always buy block cheese and grate it myself—pre-shredded gets gummy. The cream cheese adds that velvety texture, so don't skimp. For the butter, Plugrá is my go-to—it has higher milkfat content that stands up to the heat. The flour matters too: King Arthur or Gold Medal gives a smoother roux than store-brand stuff.
No sharp cheddar? Pepper jack or smoked Gouda works in a pinch, but the flavor won't be identical. Running out of panko? Regular breadcrumbs toasted in butter create a similar crisp. The mustard is non-negotiable—it cuts through the richness. Dijon or whole-grain mustard both work, but avoid sweet varieties. For the milk, whole milk warmed to 100°F blends smoother than cold. The garlic powder can be swapped for 1/4 tsp fresh minced garlic if you're feeling fancy, but store-bought is fine for weeknight cooking.
This reheats like a dream—just 30 seconds in the microwave with a damp paper towel over it. Keeps for 4-5 days in the fridge, though I never let it last that long. For gatherings, double the recipe—it scales perfectly. The crispy top is best served immediately, so hold off on broiling until you're ready to eat. Leftovers? Freeze for up to 3 months—just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just boil the pasta, drain it right into the pan, then stir in the roux of butter, flour, and cheddar until it thickens into a velvety hug. No extra bowls, no fuss, and honestly? That crispy flour-butter base at the bottom? Pure satisfaction.
- Creamy-Cheesy Obsession: The combo of sharp cheddar and cream cheese isn’t just good—it’s dangerously good. The cheddar melts into rich, tangy layers while the cream cheese keeps it silky smooth, not grainy or heavy. (Yes, even on a Tuesday night.)
- Leftover Legend: This mac and cheese actually improves the next day. The flavors meld overnight, and it reheats like a dream—no dry pasta here. I’ve sent it to work with my kids in lunchboxes, and they’ve brought it back untouched. (Okay, fine, they did eat it.)
- Budget-Buster Win: Elbows, butter, flour, and cheese? That’s it. No specialty ingredients, no markup—just honest, filling comfort for pennies. I’ll be real: I’ve made this on a grocery-store budget, and it still tastes like a restaurant dish. That’s the kind of recipe that sticks around.
Step-by-step instructions for Famous Dave's macaroni and cheese
Here's how to nail that iconic crispy-topped, cheesy swirl every time using just one pan.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Cook for 1 minute less than the package directions—this ensures the pasta finishes cooking in the oven while absorbing the creamy sauce. I aim for 13 minutes total for medium elbow macaroni, but check your package for exact timing.
Drain the pasta and immediately return it to the pot. Add 1 tbsp yellow mustard and toss to coat completely. The mustard adds that signature tang that separates this recipe from basic mac and cheese. You'll notice the pasta becomes slightly glossy—this helps the cheese sauce cling perfectly later.
Make the Ultra-Creamy Cheese Sauce
In the same pot (no need to rinse), reduce heat to medium and add 0.5 cup unsalted butter cut into cubes. Let it melt completely, then whisk in 0.5 cup all-purpose flour to form a smooth roux. Cook for 2-3 minutes until the mixture bubbles and smells nutty—this removes the raw flour taste.
Slowly pour in 1.5 cups warm whole milk while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 5 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in 2 cups sharp cheddar cheese and 4 oz cream cheese until fully melted and smooth.
Combine and Create the Signature Swirls
Add the mustard-coated pasta to the cheese sauce and stir gently to combine. The sauce should coat every noodle completely—if it's too thick, add 1-2 tablespoons of pasta water to loosen it. Season with 1.5 tsp salt, 0.5 tsp black pepper, 0.25 tsp garlic powder, and 0.25 tsp paprika while the mixture is still warm.
Here's where the magic happens: use a spatula to create 4-6 deep grooves in the macaroni mixture, then use a spoon to swirl the cheese from the bottom up into the grooves. This creates those iconic cheese swirls that set this recipe apart. The swirls should be 1-2 inches wide for perfect presentation.
Bake to Crispy Perfection
Transfer the macaroni to a 9x13-inch baking dish and spread it evenly. In a small bowl, mix together 0.25 cup panko breadcrumbs and 0.25 cup parmesan cheese. Sprinkle this mixture evenly over the top of the macaroni, pressing down gently to adhere.
Bake at 375°F for 20-25 minutes until the top is deep golden brown and the edges are bubbling. You'll smell that glorious crispy aroma—this is your cue that it's ready. The breadcrumb topping should be crisp enough to stand up to a light touch, while the cheese swirls remain gooey and pullable.
Rest and Serve Immediately
Let the macaroni rest for 5 minutes before serving—this allows the sauce to set slightly and makes it easier to slice. The crispy topping will soften a bit, but that's okay; it's still better than serving it completely soft.
Slice into 4 equal portions (about 1.5 cups each) and serve immediately. Each bite should deliver that perfect combination of crispy breadcrumb topping, creamy cheese sauce, and tender al dente pasta. The swirls should be visible in every serving, and the mustard adds just the right tangy kick to balance the richness.
Pro Tips For Making Famous Dave'S Macaroni And Cheese
- Melt Cheese Slowly: I learned this the hard way—dumping shredded cheddar into hot butter makes it clump like sad scrambled eggs. Instead, lower the heat to medium-low once the roux is golden, then add cheddar in batches, stirring constantly until it’s just melted before adding cream cheese. The cream cheese will thank you by blending smoothly instead of turning grainy.
- Toast the Flour First: That initial butter-flour roux isn’t just flavor—it’s the foundation. Cook it until it’s a rich, nutty golden brown (about 3–4 minutes) before adding milk. Skimp here, and your sauce will taste raw. Trust me, your future self will notice the difference.
- Salt the Pasta Water: Yes, even if you’re using unsalted butter in the cheese sauce. Salted pasta water guarantees the noodles absorb flavor, and when you mix them with the cheese, every bite will taste like it’s been kissed by the sea. Season that water like you mean it.
- Save the Starchy Water: When draining pasta, don’t pour out that cloudy starchy water—save about ½ cup. Stir it into the finished cheese sauce at the end. It thickens the sauce naturally and makes the mac and cheese cling to every noodle like it’s glued there. (Yes, even if you’re skeptical.)
Flavor customization for this famous dave's macaroni and cheese
Spicy Kick Option
For heat lovers, add 1 tbsp hot sauce (like Crystal or Tabasco) to the sauce mixture before baking. For extra spice, stir in ½ tsp cayenne pepper or 1 tsp smoked paprika with the regular seasonings.
I like to top each serving with 1-2 slices of jalapeño after baking for a fresh, fiery bite. 🌶️
Smoky BBQ Twist
Mix ¼ cup BBQ sauce (I recommend Sweet Baby Ray's Original) into the cheese sauce before combining with the pasta. Add ½ tsp smoked paprika and ¼ tsp garlic powder for extra depth.
Top with crumbled bacon bits and extra panko before broiling. This version has a tangy-sweet contrast that's perfect for game day.
Herb Garden Version
Swap out some cheddar for 2 oz grated Gruyère and stir in 1 tbsp fresh chives and 1 tsp chopped parsley after removing the pan from heat.
Add ¼ tsp dried thyme to the seasoning blend for an earthy note. Garnish with extra herbs before serving for a bright, garden-fresh flavor profile.
Breakfast Style
Add 2 scrambled eggs to the baking dish after spreading the macaroni mixture. Top with ½ cup shredded cheddar and extra panko, then bake as directed.
The eggs add protein and richness that makes this perfect for brunch. I like to serve it with crispy hash browns on the side. 🍳
Vegetable Add-Ins
For a heartier dish, stir in 1 cup steamed broccoli florets or ½ cup diced roasted zucchini when combining the pasta and sauce. Add ¼ cup grated Parmesan to the breadcrumb topping for extra umami. The vegetables add color and nutrition without overpowering the cheesy flavor.
Bacon Lover's Upgrade
Cook 4 oz thick-cut bacon until crispy, then crumble it into the cheese sauce. Save 2 tbsp bacon fat to use instead of some butter in the roux.
Top with extra crumbled bacon and a sprinkle of chopped green onions before broiling. The smoky bacon adds a savory depth that's irresistible. 🥓
Nutrition facts
Frequently asked questions
Why does Famous Dave's mac and cheese have that signature crispy top?
The crispy topping comes from a mix of panko breadcrumbs and Parmesan cheese baked until golden brown. The key is pressing the topping gently into the cheese mixture before baking at 375°F for 20-25 minutes. This creates that perfect crunch while keeping the inside creamy.
Can I make this recipe without a baking dish?
Yes! Spread the macaroni mixture on a baking sheet lined with parchment paper instead. The crispy topping will still form, though it may be slightly thinner. For extra crispiness, broil for 2-3 minutes at the end. The texture will be slightly different but still delicious.
What’s the secret to the cheesy swirls?
After combining the pasta and sauce, use a spatula to create 4-6 deep grooves in the mixture. Then, use a spoon to swirl melted cheese from the bottom up into the grooves. This technique creates those iconic cheese swirls that make this dish special. The swirls should be 1-2 inches wide for perfect presentation.
Can I make this mac and cheese ahead of time?
You can prepare it up to the baking step 24 hours ahead and refrigerate it. When ready to serve, bake it at 375°F for 15-20 minutes to crisp the top. For leftovers, reheat covered in the microwave for 30 seconds with a damp paper towel over it to restore creaminess. The crispy topping is best when fresh, though.
What’s the best way to serve this dish?
This mac and cheese is perfect as a main course or alongside roasted vegetables, grilled chicken, or a crisp salad. For a complete meal, pair it with garlic bread or steamed broccoli. It’s also great for game day or potlucks—just double the recipe to feed a crowd!