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Ree Drummond’s macaroni and cheese recipe delivers that restaurant-quality comfort food you crave—slow-cooked until velvety, topped with golden crispy magic.
The secret lies in her signature roux technique, where butter and flour develop deep, nutty flavors before blending with sharp cheddar for a sauce so rich it clings to every noodle.
I’ve tested countless versions, and this one stands above the rest with its foolproof method that transforms simple ingredients into a dish worthy of a Sunday dinner table.
What sets this recipe apart is the slow-cooking process, which builds layers of flavor while keeping the pasta perfectly tender. No need for complicated techniques—just a few simple ingredients and patience.
The crispy breadcrumb topping isn’t just for show; it adds texture and absorbs every last drop of that creamy cheese sauce, making each bite a perfect balance of melt-in-your-mouth goodness and satisfying crunch.
This isn’t your childhood mac and cheese—it’s a professional dish that feels like a hug in food form.
The moment you pull it from the oven, your kitchen will smell like pure comfort, and the first forkful will confirm why this recipe has become a household favorite. The cheese sauce is silky smooth, the pasta al dente, and that crispy top?
Irresistible. Whether you’re feeding a family or treating yourself, this mac and cheese delivers the kind of satisfaction that turns ordinary weeknights into special occasions. Let’s get started on making it your new go-to recipe.
This dish works equally well as a main course or a side, and the leftovers reheat beautifully—though I can’t promise they’ll last that long. Pair it with a simple green salad or roasted vegetables for a complete meal.
The beauty of Ree Drummond’s method is that it’s simple yet impressive, perfect for both beginner cooks and seasoned home chefs looking to elevate their comfort food game.
Ingredients for ree drummond macaroni and cheese
Simple ingredients that transform into restaurant-quality comfort food with that perfect crispy top.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Dry pasta, medium or small shape |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ¾ cup | For roux base |
| Sharp White Cheddar Cheese 🧀 | 3 cups | Shredded, block preferred |
| Milk 🥛 | 3 cups | Whole milk for creaminess |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Yellow Onion 🧅 | 1 whole | Finely chopped, sweet variety |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor depth |
| Dijon Mustard 🍯 | 1 tbsp | For tangy kick |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, for topping |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Dried Mustard Powder 🌶️ | ½ tsp | For extra depth |
The cheese is where this dish shines. Sharp white cheddar is non-negotiable—it melts smoothly and delivers that tangy punch. Grab a block and grate it yourself (pre-shredded gets gummy). I always buy extra since it keeps for months. For the butter, unsalted is key—you control the saltiness. The roux is the secret weapon here. Don’t rush it—let that butter and flour cook until it’s a deep golden color, about 10-12 minutes. That’s where all the nutty flavor develops. If you’re in a hurry, use a mix of butter and oil, but the butter gives it that authentic taste.
No sharp cheddar? Monterey Jack or Gruyère works in a pinch, but the flavor won’t be the same. Running low on heavy cream? Half-and-half or whole milk keeps it creamy, just add a splash more. The mustard powder is optional but adds that subtle depth—dijon mustard is a great swap if you’ve got it. For the breadcrumbs, panko is your best friend—it stays crispy. No panko? Toast regular breadcrumbs in the oven first. The onion and garlic are flavor anchors—don’t skip them. If you’re making this ahead, cook the pasta al dente and toss it with a little oil so it doesn’t get mushy.
This reheats like a dream—just cover it with foil and warm in the oven for 15-20 minutes. The crispy top might soften, so broil it for 2-3 minutes at the end to restore that golden crunch. Leftovers keep for 4-5 days in the fridge, but honestly, they won’t last that long. For freezer-friendly portions, assemble the casserole, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Pro tip: Make a double batch—it’s that good.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything into a single pot, stir, and let it thicken. No fancy steps, no extra bowls, and honestly? That’s all it takes for creamy, cheesy perfection.
- Sharp Cheddar Edge: The secret’s in that sharp white cheddar—it melts into a velvety sauce with a hint of tang that makes this way better than boxed stuff. Between us, I’ve tried the generic brands, and this? This is next-level comfort.
- Lunchbox Hero: Between us, I’ve packed this for work lunches and school lunches—it reheats beautifully and keeps kids (and adults) happy. Add a side of steamed broccoli or a protein, and suddenly you’ve got a full meal that’s still under $3 per serving.
- Budget Stretch: Here’s what sold me—this feeds four for under $8 with ingredients I already had. The butter and flour make it rich, but the cheddar does the heavy lifting, so you’re not breaking the bank for a restaurant-quality dish.
Step-by-step instructions for Ree Drummond's macaroni and cheese
Here's how to make this velvety, slow-cooked mac and cheese with that perfect crispy breadcrumb topping.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Cook according to package instructions until al dente—about 1 minute less than recommended. You want it to have a slight bite when you taste it. Drain the pasta and set it aside, reserving 1 cup of the starchy pasta water.
I always taste-test the pasta at this stage. It should feel firm but still tender when you bite into it. The starch in the pasta water is gold for creating that silky sauce later, so don't rinse it away. Keep the pot warm while you prepare the cheese sauce.
Build the Creamy Cheese Sauce
In a large Dutch oven, melt 0.75 cup unsalted butter over medium heat. Once melted, whisk in 0.75 cup all-purpose flour to form a roux. Cook for 2-3 minutes until the mixture turns a light golden color and smells nutty.
Slowly whisk in 3 cups milk and 0.5 cup heavy cream over 2-3 minutes, letting each addition cook slightly before adding more. Stir in 1 tbsp Dijon mustard, 0.5 tsp dried mustard powder, 1.5 tsp salt, and 0.5 tsp black pepper. The sauce will begin to thicken as it simmers.
Add the Cheese and Aromatics
Reduce heat to low and gradually add 3 cups sharp white cheddar cheese, stirring constantly until fully melted and smooth. Add the cooked macaroni and toss to coat evenly in the sauce. Stir in 1 whole yellow onion and 4 cloves minced garlic, letting them cook for 3-4 minutes until fragrant.
Here's the thing—don't rush the cheese melting. If it starts to separate, whisk vigorously and add a splash of the reserved pasta water to help it come back together. The sauce should be thick and velvety, coating the pasta completely without being gluey.
Prepare the Crispy Topping
In a small bowl, mix 1 cup panko breadcrumbs with 0.25 cup freshly grated parmesan cheese and 1 tbsp melted butter. Spread this mixture evenly over the top of the macaroni and cheese in the Dutch oven.
Pop the dish under the broiler for 3-5 minutes until the topping turns a deep golden brown and is crispy to the touch. Watch it carefully—it burns quickly. The contrast between the creamy mac and cheese and crispy topping is what makes this recipe special.
Rest and Serve
Remove from the broiler and let the macaroni and cheese rest for 5 minutes before serving. This resting time lets the flavors meld together and prevents a runny mess when you dig in.
Serve immediately with extra breadcrumbs on the side if you're really craving that crispy texture. The cheese sauce should be rich and velvety, with just the right amount of tang from the mustard. Each bite delivers that perfect combination of creamy, cheesy goodness with a satisfying crunch from the topping.
Pro Tips For Making Ree Drummond Macaroni And Cheese
- Cook Butter Slowly: Ree Drummond’s roux is the backbone—don’t rush it. Melt the butter over medium heat, then whisk in the flour and cook for a solid 3-4 minutes until it’s a pale gold, not brown. I learned this the hard way: rushing turns the sauce grainy, and no one wants that texture fighting with the cheddar.
- Shred Cheese Fresh: Pre-shredded cheese has anti-caking agents that make the sauce clump like a glue trap. Buy a block of sharp white chedddar, shred it yourself, and keep it in the fridge until you’re ready to fold it in. It’s a little more work, but the sauce stays silky smooth—no one will guess you put in the effort.
- Boil Water Hard: Elbow macaroni needs a rolling boil to cook evenly—no lukewarm baths here. Use a pot big enough to fit all the pasta without crowding, and let the water scream before adding it. Undercooked pasta ruins the dish faster than you can say “bland.”
- Strain, Don’t Rinse: Drain the cooked pasta but never rinse it—you’re washing away the starch that helps the cheese cling. Give it a quick shake in the colander to remove excess water, then toss it straight into the sauce. The starch is your secret weapon for that creamy, cohesive bite.
Serving suggestions for ree drummond macaroni and cheese
Classic Comfort Pairings
This mac and cheese shines as a main course when paired with a simple green salad—think crisp romaine with a tangy vinaigrette. The acidity cuts through the richness, balancing the meal perfectly.
I love adding roasted Brussels sprouts with a sprinkle of bacon bits for extra depth. For a heartier option, serve alongside garlic-roasted broccoli or sautéed mushrooms with thyme. 🥗
Protein Additions
Transform this dish into a complete meal by adding crispy bacon or sautéed chicken. I like to fold in diced ham or pulled pork for a Southern-inspired twist.
For vegetarians, top with grilled halloumi or crispy tofu for protein and texture. The cheese sauce will cling beautifully to any protein you choose.
Bread and Side Dishes
Serve with crusty sourdough bread or warm dinner rolls to soak up every last drop of that creamy sauce. A tomato basil soup on the side makes for a cozy winter meal.
For a lighter option, add a cucumber and radish salad with a drizzle of lemon-olive oil dressing to refresh your palate between bites.
Dessert Pairings
Finish your meal with something light yet satisfying. A warm apple crisp with vanilla ice cream complements the richness of the mac and cheese beautifully. For a no-bake option, serve chocolate-dipped strawberries or a simple berry crumble. The contrast of sweet and savory elevates the entire meal. 🍏
Drink Recommendations
A bold red wine like Cabernet Sauvignon or Merlot pairs wonderfully with the cheesy richness. For a non-alcoholic option, try sparkling apple cider or iced tea with honey and lemon. A light beer like pilsner also works well, cutting through the creaminess without overpowering the dish.
Make-Ahead Serving
If serving leftovers, reheat in the oven for 15-20 minutes at 350°F to restore that crispy topping. For a crowd, assemble the dish in a large baking dish and bake as directed.
Garnish with extra parmesan cheese and fresh parsley before serving to elevate the presentation. The key is keeping that crispy breadcrumb topping intact—cover with foil until ready to serve. 💫
Nutrition facts
Frequently asked questions
Why does Ree Drummond's recipe use a roux?
The roux creates that signature velvety texture and deep, nutty flavor that sets this mac and cheese apart. Cooking butter and flour together until golden builds a rich foundation that makes the cheese sauce silky smooth. Skipping this step often leads to a thinner, less flavorful sauce—don't rush it!
Can I make this mac and cheese ahead of time?
Assemble the dish (without baking) up to 24 hours ahead and refrigerate. When ready to serve, bake at 350°F for 30-35 minutes until bubbly and the topping is golden. The flavors deepen overnight, and the crispy top reheats beautifully.
What's the secret to the perfect crispy topping?
Use panko breadcrumbs mixed with parmesan and a touch of melted butter. Spread it evenly and broil for just 3-5 minutes—watch closely to avoid burning! The key is high heat for a quick, crispy finish. For extra crunch, toast the breadcrumbs in a dry pan before adding them.
Can I substitute sharp cheddar with another cheese?
While sharp white cheddar is ideal, you can use Monterey Jack or Gruyère for a milder flavor. Avoid pre-shredded cheese—it contains anti-caking agents that make the sauce grainy. Freshly grated is always better! For a smoky twist, add ½ cup smoked gouda to the mix.
Why did my mac and cheese turn out gluey?
Overcooking the roux or adding cheese too quickly can cause separation. Fix it by whisking vigorously and adding 1-2 tablespoons of reserved pasta water to help emulsify. Also, ensure your heat is low when melting the cheese—rushing makes it grainy. The sauce should coat the back of a spoon smoothly.