Main Courses
Emeril Lagasse’s macaroni and cheese delivers the kind of comfort food that feels like a hug in a bowl—crispy golden herb crown over velvety, pull-apart swirls of cheese. I’ve recreated his signature technique after years of testing, and the secret lies in the roux and the timing.
That perfect balance of creamy, cheesy layers with a crackly top? It’s what makes this dish restaurant-worthy at home.
The foundation starts with a rich, nutty roux that forms the base for the cheese sauce, while the pasta cooks just shy of al dente to hold its shape.
Emeril’s method ensures the cheese melts into a luxurious, stretchy texture without breaking, and the herb crown adds a savory crunch that keeps every bite exciting. This isn’t your childhood mac and cheese—it’s a foolproof technique that delivers professional results with simple ingredients.
What you’ll end up with is a dish that looks as impressive as it tastes: golden, bubbling swirls of cheese crowned with crispy, aromatic herbs. The first bite delivers that perfect contrast—creamy, cheesy goodness with a satisfying crunch.
It’s the kind of mac and cheese that disappears faster than you can say “Bam!” and leaves everyone asking for seconds.
Perfect for weeknight dinners or special occasions, this recipe scales easily for a crowd. Let’s get started—your taste buds will thank you.
Ingredients for emeril's macaroni and cheese
Fourteen ingredients, zero shortcuts—just Emeril's signature creamy, crispy perfection in your pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry, medium or small shape |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | Sifted, for roux |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Parsley Leaves 🌿 | ¼ cup | Chopped, for garnish |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy crown |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crispy topping |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
The cheese is where this dish shines. Sharp cheddar and Monterey Jack are non-negotiable—pre-shredded gets clumpy, so grab a block and grate it yourself. Whole Foods or your local cheese counter are your best bets for freshness. The butter needs to be cold when you start the roux, so pull it straight from the fridge. For the herbs, fresh thyme and parsley make all the difference—Trader Joe's usually has good bundles, or hit the farmers market for the freshest. The macaroni should be medium or small elbow—it holds up better to the creamy sauce than large shapes.
No sharp cheddar? Pepper jack or Gruyère work in a pinch, but the flavor won't be identical. Running low on Monterey Jack? Extra mozzarella at half the amount keeps things creamy. The panko is key for that crispy crown—Italian-style has more flavor, but regular works too. Fresh herbs wilt fast, so if you're prepping ahead, store them in a damp paper towel in the fridge. The garlic can be roasted for a sweeter flavor, but raw minced works just fine. For the roux, don't rush it—it needs to be a deep, nutty brown for that Emeril magic.
This mac and cheese reheats beautifully—just cover it and warm on low. Keeps for 4 days in the fridge, freezes for 3 months if you portion it right. I always make a double batch because it disappears so fast. The crispy crown loses its crunch when reheated, so save some for the top of the freshly baked dish. Store the cheese sauce separately if you're prepping ahead—just fold it in right before serving.
Why You'll Love This Recipe
- No-Fuss Stovetop Magic: I swear by this method—just melt butter, whisk in flour, add milk until silky, then fold in that sharp cheddar. No roux disasters, no lumps, just smooth, creamy perfection every time.
- Sharp Cheddar Crunch: That moment when the crispy, buttery macaroni meets the rich, tangy cheese sauce? It’s like a hug in a bowl. The sharp cheddar isn’t just flavor—it’s the star.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Portion it into containers, and it’s a hit with kids (or adults, no judgment). Tastes just as good cold the next day—honestly, I’ve eaten it straight from the fridge.
- Budget Cheat Code: Butter, flour, milk, cheese—these are pantry staples that won’t break the bank. A big batch feeds the whole family for under $10, and leftovers? They disappear faster than I can say “seconds.”
Step-by-step instructions for Emeril's macaroni and cheese recipe
Here's how to create Emeril's legendary mac and cheese with a crispy herb crown and velvety pull-apart swirls.
🍳 Step 1: Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add the 12 oz elbow macaroni. Stir immediately to prevent sticking. Cook for 11-12 minutes until the pasta is al dente—you want it tender but with a slight bite. The pasta should float to the surface when done.
Drain the pasta in a colander, but don't rinse it. The starch on the pasta helps create that creamy sauce later. Transfer the drained pasta to a large mixing bowl and set aside. I like to keep the colander handy because we'll need the starchy water for the roux.
🍳 Step 2: Make the Creamy Cheese Sauce from Scratch
In a separate large saucepan, melt the 0.5 cup unsalted butter over medium heat. Once melted, whisk in the 0.5 cup all-purpose flour to form a roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty.
Slowly pour in the 2 cups whole milk while whisking vigorously to prevent lumps. Add the 1.5 tsp kosher salt and 0.5 tsp ground black pepper. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 5-7 minutes until slightly thickened. This is where the magic happens—your sauce is building flavor and body.
Remove the pan from heat and stir in the 2 cups sharp cheddar cheese and 1 cup monterey jack cheese until completely melted and smooth. The cheese should create a thick, velvety sauce. If it's too thick, add 1-2 tablespoons of pasta water to loosen it. This is the base of our incredible mac and cheese.
🥘 Step 3: Combine Pasta and Sauce for Pull-Apart Perfection
Add the cooked elbow macaroni to the cheese sauce and stir gently to coat each piece evenly. The sauce should cling beautifully to the pasta, creating those classic pull-apart swirls. If the mixture seems too thick, add more pasta water 1 tablespoon at a time until it reaches a creamy consistency.
Transfer the macaroni and cheese to a 9x13-inch baking dish and spread it out evenly. Here's a pro tip: I like to use a spatula to create gentle swirls in the dish. This not only looks beautiful but also helps create those signature pull-apart textures when baking. Cover the dish with aluminum foil and bake at 350°F for 15 minutes.
👨🍳 Step 4: Prepare the Crispy Herb Crown Topping
While the mac and cheese bakes, prepare the crispy herb crown. In a small bowl, mix together the 0.5 cup panko breadcrumbs, 0.25 cup chopped fresh thyme leaves, 0.25 cup chopped fresh parsley leaves, 2 tbsp extra-virgin olive oil, and a pinch of kosher salt. The herbs should be finely chopped to distribute evenly throughout the breadcrumbs.
After the initial 15 minutes of baking, remove the foil and spread the herb breadcrumb mixture evenly over the top of the mac and cheese. Return to the oven and bake for an additional 10-12 minutes until the topping is golden brown and crispy. The contrast between the creamy mac and cheese and crispy herb crown is what makes this dish truly special.
⏰ Step 5: Finish with Garlic and Rest Before Serving
Remove the baking dish from the oven and let it rest for 5 minutes. This resting period allows the mac and cheese to set slightly, making it easier to serve with clean slices. While it rests, heat a small skillet over medium heat and add the 1 whole yellow onion and 3 cloves garlic cloves that have been finely diced.
Sauté the onion and garlic for 2-3 minutes until softened and fragrant. Stir in the 0.5 cup heavy cream and cook for another 1-2 minutes until slightly thickened. Pour this garlic cream sauce over the top of the mac and cheese just before serving. The aroma will make everyone's mouth water immediately!
Serve the mac and cheese hot, straight from the baking dish. The crispy herb crown should crackle delightfully with each bite, while the creamy cheese pulls apart beautifully. This is comfort food at its finest—rich, creamy, and completely irresistible!
Pro Tips For Making Emeril'S Macaroni And Cheese
- Cook the Pasta Al Dente: Emeril’s recipe relies on elbow macaroni absorbing the cheese sauce perfectly—so pull it out when it’s just firm to the bite, not mushy. I used to overcook it by 30 seconds, and the texture suffered. Taste-test before draining.
- Melt Cheese Slowly: Add shredded cheddar in stages, starting with half the amount, and stir until fully melted before adding more. I learned this the hard way—dumping it all in at once leads to clumps. Low heat is your friend here.
- Whisk Like Your Life Depends on It: When making the roux, whisk vigorously over medium heat to prevent lumps—no, your arms won’t fall off. I skipped this once and ended up with a gritty sauce. A flat whisk or silicone spatula works best.
- Use Whole Milk, Not Substitutes: Whole milk’s fat content creates a richer, creamier sauce than skim or almond milk. I tried cutting corners with 2% once—noticeable difference. Stick to the recipe unless you’re okay with a lighter dish.
Serving suggestions for leftovers
Classic Pairings
Emeril's mac and cheese is the ultimate comfort food centerpiece, so keep sides simple and vibrant. A crisp green salad with arugula, cherry tomatoes, and a lemon vinaigrette cuts through the richness beautifully.
I use 3 cups arugula, ½ cup halved cherry tomatoes, 2 tbsp olive oil, and 1 tbsp fresh lemon juice—tossed just before serving to keep it fresh. 🥗
For a heartier option, serve with roasted Brussels sprouts tossed in 1 tbsp olive oil, ½ tsp smoked paprika, and a pinch of salt. Roast at 425°F for 20 minutes until crispy. The smoky flavor complements the creamy mac and cheese perfectly.
Protein Additions
Add crispy fried chicken tenders or pan-seared pork chops to turn this into a full meal. For the chicken, use 1 lb boneless tenders coated in 1 cup buttermilk and 1 cup flour, then fried in 2 inches of oil at 350°F until golden.
The crispy exterior contrasts wonderfully with the creamy pasta. 🍗
For a vegetarian option, top the mac and cheese with sautéed mushrooms—use 8 oz cremini mushrooms cooked in 1 tbsp butter and 2 minced garlic cloves until tender. The earthy flavor balances the richness of the cheese sauce.
Beverage Pairings
A bold red wine like Cabernet Sauvignon or Merlot stands up to the cheesy richness. I recommend a Napa Valley Cabernet with its dark fruit notes and smooth tannins. For a lighter option, a crisp Chardonnay with buttery undertones works beautifully. 🍷
For non-alcoholic drinks, iced sweet tea or sparkling lemonade refreshes the palate. The sweetness of the tea or citrus cuts through the richness, making each bite even more satisfying.
Make-Ahead Serving
If serving a crowd, assemble the mac and cheese 2 hours ahead and refrigerate. Before baking, let it sit at room temperature for 30 minutes to even out the temperature. This ensures the crispy herb crown cooks perfectly. 🕒
For a buffet-style presentation, transfer the baked mac and cheese to a large serving platter and garnish with extra chopped parsley and black pepper. Serve with small bowls of the garlic cream sauce on the side for drizzling.
Nutrition facts
Frequently asked questions
Can I make this mac and cheese without baking it?
For a stovetop version, combine the cooked pasta and cheese sauce in a large skillet over low heat. Stir gently until fully melted and creamy (5-7 minutes). The texture will be richer and silkier without baking. Top with the crispy herb crown just before serving to add crunch.
Why did my cheese sauce get grainy?
Grainy cheese usually means the sauce was too hot when adding cheese or the cheese wasn't shredded finely enough. Always melt cheese over low heat and use freshly grated blocks (pre-shredded contains anti-caking agents that cause clumping). If it happens, whisk in 1-2 tablespoons of milk or pasta water to smooth it out.
What's the best way to reheat leftovers?
Cover the mac and cheese with foil and warm in a 350°F oven for 15-20 minutes until heated through. For microwave reheating, sprinkle 1 tablespoon of milk over the top and cover with a damp paper towel to restore creaminess. The crispy topping won't survive reheating—save some fresh breadcrumbs to sprinkle on top when serving.
Can I substitute the cheddar and Monterey Jack?
Yes! For a sharper flavor, try Gruyère or smoked Gouda instead of cheddar. If you prefer milder cheese, replace Monterey Jack with extra mozzarella or fontina. Keep the total cheese amount at 3 cups for proper texture. The key is balancing sharp and mild cheeses for that signature Emeril flavor.
How do I make this gluten-free?
Swap elbow macaroni for gluten-free pasta (like brown rice or chickpea pasta) and use a gluten-free flour blend for the roux. Ensure your panko is also gluten-free. The texture will be slightly different but still delicious. For extra creaminess, add 1 tablespoon cornstarch to the cheese sauce.