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Joanna Gaines' macaroni and cheese recipe transforms a classic comfort dish into a showstopping centerpiece with its signature crispy herb crown and velvety pull-apart swirls. This isn't your childhood casserole—it's a restaurant-quality dish that balances rich, creamy cheese with perfectly textured breadcrumbs, all baked to golden perfection.
The secret lies in a precise roux and carefully selected cheeses that create that signature melt-in-your-mouth texture while maintaining structure.
What makes this recipe truly special is the technique behind the crispy herb crown—a layer of buttery breadcrumbs mixed with fresh herbs that bakes until shatteringly crisp on top while keeping the cheese underneath perfectly gooey.
I've tested this recipe dozens of times to perfect the balance between stovetop cooking and oven baking, ensuring every bite delivers that ideal contrast of textures. The result is a dish that looks impressive enough for dinner parties but comes together with straightforward professional techniques.
By the time it emerges from the oven, you'll have a dish with perfectly al dente pasta coated in a velvety cheese sauce, topped with a golden, herb-scented crust that shatters at every bite.
This isn't just mac and cheese—it's a dish that transforms ordinary weeknights into special occasions. The aroma alone will have your whole house asking what's for dinner before you even serve it.
Pair this with a simple green salad and roasted vegetables for a complete meal that feels both comforting and sophisticated. The recipe scales beautifully for crowds, making it perfect for family gatherings or when you want to impress guests without spending hours in the kitchen.
Let's get started on creating this showstopping dish that brings Joanna Gaines' signature style to your table.
Ingredients for joanna gaines macaroni and cheese
Six ingredients make the velvety base—twelve more create the crispy crown that steals the show.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Al dente cooking essential |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | For roux foundation |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp flavor preferred |
| Monterey Jack Cheese 🧀 | 1 ½ cups | Shredded, mild complement |
| Gruyère Cheese 🧀 | ½ cup | Shredded, nutty depth |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | For smooth sauce |
| Fresh Breadcrumbs 🍞 | 1 cup | Panko for extra crunch |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for herb crown |
| Fresh Chives 🌿 | 2 tbsp | Chopped, for herb crown |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, for herb crown |
| Garlic Cloves 🧄 | 2 cloves | Minced for herb crown |
| Sea Salt 🧂 | 1 ½ tsp | Kosher preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
The cheeses are non-negotiable. Sharp cheddar gives the bite, Gruyère adds nutty depth, and Monterey Jack keeps it creamy. Whole Foods or Trader Joe's have pre-shredded options, but grating your own from blocks makes all the difference—no clumps, better melt. For the herb crown, fresh herbs are essential—dried just won't cut it. Grab them from the grocery store's produce section, or grow your own if you're feeling fancy. The breadcrumbs? Panko is your friend—it's lighter and crisps up perfectly. If you can't find it, toast regular breadcrumbs in the oven for 5 minutes to dry them out.
No sharp cheddar? Pepper Jack or Colby Jack will work in a pinch, though the flavor won't be quite the same. Running out of Gruyère? Parmesan or white cheddar can step in, but reduce to 0.25 cup to avoid overpowering. Fresh herbs missing? Dried will do at one-third the amount, but it won't have that same bright pop. The butter and flour are critical for that perfect roux—don't skip the cold butter cubes, or you'll end up with a greasy mess. And if you're out of panko, crushed cornflakes make a surprisingly good substitute for the crown. Just make sure they're dry before mixing with the herbs.
This dish reheats beautifully—just cover with foil and warm in the oven for 10-15 minutes. The herb crown will soften slightly, but a quick broil for 2 minutes at the end brings back that crispy magic. Store leftovers in the fridge for 4 days or freeze for 3 months. I like to portion it into individual containers so I can grab and go. And if you're serving a crowd, double the crown ingredients—everyone wants seconds of that crispy top layer.
Why You'll Love This Recipe
- No-Fuss Stovetop Magic: I swear by this method—just melt butter, whisk in flour, and let the cheeses melt into a velvety sauce. No roux disasters here; the sharp cheddar and Monterey Jack blend into something so rich, you’ll forget it’s this simple.
- Creamy-Crisp Perfection: That buttery elbow macaroni with the golden-brown edges? It’s the best of both worlds. The flour-thickened sauce clings to every noodle, but the edges stay crispy—no soggy bites in sight.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Pack it cold or reheat it—it stays creamy and satisfying. My kids actually eat their veggies when this is on the side, so there’s that.
- Budget-Friendly Luxury: A handful of pantry staples (butter, flour, cheeses) stretch into a dish that feels fancy. Honestly, I make this twice a month just because it’s the kind of comfort food that doesn’t break the bank.
Step-by-step instructions for Joanna Gaines' macaroni and cheese recipe
Here's how to create velvety swirls topped with a golden, crispy herb crown.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 pounds of elbow macaroni. Stir immediately to prevent sticking. Cook for 8-9 minutes until the pasta is al dente—you should be able to pierce it with a fork but still feel a slight resistance in the center. This al dente texture is crucial for that pull-apart quality Joanna loves.
Before draining, reserve 1 cup of pasta water. This starchy liquid will help create a silky sauce later. Drain the pasta and return it to the pot, giving it a quick toss with a wooden spoon to break up any clumps. Keep the pot over low heat while you prepare the cheese sauce to prevent the pasta from drying out.
Make the Creamy Cheese Sauce
In a separate large skillet, melt the 0.5 cup unsalted butter over medium heat. Once fully melted, whisk in the 0.5 cup all-purpose flour to form a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty—this ensures a rich, flavorful base for your sauce.
Gradually whisk in the 0.5 cup heavy cream and 0.5 cup whole milk to loosen the roux. Then, add the 2 cups sharp cheddar cheese, 1.5 cups monterey jack cheese, and 0.5 cup gruyère cheese all at once. Stir constantly until the cheese melts completely and the sauce becomes smooth and velvety. If the sauce thickens too much, whisk in reserved pasta water 1 tablespoon at a time until it reaches a creamy, coatable consistency.
Combine Pasta and Sauce for Pull-Apart Swirls
Transfer the cooked elbow macaroni to the skillet with the cheese sauce. Using a wooden spoon, gently fold the pasta into the sauce until every strand is fully coated. For those signature pull-apart swirls, transfer the mixture to a greased 9x13-inch baking dish. Use the back of a spoon to create swirling patterns in the macaroni and cheese, making sure to press down gently to help it hold its shape when baked.
The key here is to work quickly but carefully. You want to create visible swirls that will hold together during baking, but not so tightly that they become difficult to serve. Once arranged, sprinkle the top with 1.5 teaspoons sea salt and 0.5 teaspoon ground black pepper to season evenly.
Prepare the Crispy Herb Crown Topping
In a small bowl, combine the 1 cup fresh breadcrumbs, 0.25 cup chopped fresh parsley, 2 tablespoons chopped fresh chives, 1 tablespoon fresh thyme leaves, 2 minced garlic cloves, 1.5 teaspoons sea salt, and 0.5 teaspoon ground black pepper. Mix well to distribute all the herbs and seasonings evenly throughout the breadcrumbs.
Spread this herb mixture evenly over the top of the macaroni and cheese in the baking dish, pressing down gently to help it adhere. The breadcrumbs will form a crispy, golden crust that contrasts beautifully with the creamy pasta underneath. This is where the magic happens—don't skip pressing the topping down, as it ensures maximum crispiness when baked.
Bake to Golden, Crispy Perfection
Preheat your oven to 375°F. Place the baking dish on the middle rack and bake for 20-25 minutes, or until the top is deep golden brown and the edges are bubbling. You'll know it's ready when the herb crown is crispy enough to stand up to a gentle tug and the cheese underneath is fully melted and bubbly.
Remove from the oven and let the macaroni and cheese rest for 5-10 minutes before serving. This resting time allows the cheese to set slightly, making it easier to create those perfect pull-apart swirls when you serve. The result should be velvety, cheesy pasta with a crispy, herb-infused crown that's irresistibly crunchy with every bite.
Pro Tips For Making Joanna Gaines Macaroni And Cheese
- Melt Cheese Slow: Joanna’s recipe relies on a smooth roux—skip the sprint to medium heat. After whisking in the flour, let the butter cook for 2 full minutes until it’s just golden (not brown) before adding milk. I learned this the hard way: rushing it turns your sauce grainy, no matter how much you stir.
- Grate Cheese Fresh: Pre-shredded cheese has anti-caking agents that make the sauce look weirdly dry. Use a box grater for sharp cheddar and Monterey Jack, and pat the shreds dry with a paper towel to remove excess moisture. Yes, it’s extra work, but the texture stays creamy—not clumpy.
- Taste Before Mixing: Add salt to the pasta water and the cheese sauce separately. The butter’s unsalted, and the cheeses vary in saltiness. Stir a spoonful of the finished sauce into the drained pasta first—if it’s bland, add a pinch of salt or a splash of milk to balance it. Adjust before committing.
- Reserve Pasta Water: Drain the elbow macaroni, but save a half-cup of starchy water. When combining pasta and cheese sauce, the sauce will look thick—add the reserved water ¼ cup at a time until it coats the noodles without thinning too much. It’s the only way to get that perfect, clingy texture.
Creative variations of joanna gaines macaroni and cheese
Spicy Cajun Kick
Transform this classic into a Cajun-inspired version by adding 1 tablespoon Cajun seasoning (like Tony Chachere's) to the cheese sauce and topping with ½ cup shredded smoked gouda instead of Gruyère. For extra heat, fold in 1-2 tablespoons andouille sausage crumbles into the pasta before baking.
Garnish with chopped green onions and a sprinkle of crushed red pepper flakes for a New Orleans-style twist. 🌶️
Buffalo Blue Cheese Twist
Swap the herb crown for a buffalo blue cheese crunch by mixing ½ cup crushed cornflakes with ¼ cup crumbled blue cheese, 1 tablespoon melted butter, and 1 teaspoon hot sauce.
Press this onto the baked mac and cheese, then broil for 2-3 minutes until bubbly. Serve with celery sticks and carrot sticks for dipping—this version is perfect for game day gatherings.
Lobster Luxe
Elevate this dish for a special occasion by adding 1.5 cups cooked lobster meat (about 2 large lobster tails) to the pasta before baking. Use white cheddar instead of sharp cheddar for a milder flavor that pairs beautifully with the seafood.
Top with a lemon-herb crust by mixing ½ cup panko, 1 tablespoon lemon zest, and 1 tablespoon chopped dill before baking. Finish with a squeeze of fresh lemon juice before serving. 🦞
Breakfast Mac and Cheese
Turn this into a breakfast sensation by stirring in 2 scrambled eggs and ¼ cup cooked bacon bits into the cheese sauce.
Top with a cheddar-biscuit crust by mixing ½ cup crushed biscuit topping (like Pillsbury Grands) with 2 tablespoons melted butter and pressing it onto the top before baking. Serve with a side of maple syrup for dipping—it’s a crowd-pleaser for brunch or a late-night snack. 🍳
Veggie-Packed Version
Make this dish more nutritious by folding in 1 cup steamed broccoli florets and ½ cup sautéed mushrooms into the pasta before baking. For extra flavor, add 1 teaspoon smoked paprika to the cheese sauce.
Top with a parmesan-pepper crust by mixing ½ cup grated parmesan with 2 tablespoons crushed Ritz crackers and pressing it onto the top. This version is perfect for health-conscious eaters who still want that cheesy comfort. 🥦
Bacon and Maple Glaze
Add a sweet-savory twist by drizzling ¼ cup maple syrup over the baked mac and cheese, then topping with ½ cup crispy bacon bits. For extra crunch, mix ½ cup crushed potato chips (like Kettle Brand) with 2 tablespoons melted butter** and press onto the top before baking.
The maple and bacon create a perfect balance of sweet and smoky flavors. 🥓
Nutrition facts
Frequently asked questions
Why does this recipe use three different cheeses?
The cheese blend creates the signature texture and flavor. Sharp cheddar provides the tangy bite, Gruyère adds nutty depth, and Monterey Jack keeps it creamy. This combination prevents the sauce from becoming too heavy while delivering that rich, melty mouthfeel Joanna Gaines is known for.
Can I make this mac and cheese ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. When ready to bake, cover with foil and warm in the oven at 350°F for 20 minutes. The herb crown may soften slightly, but a quick 2-minute broil restores crispiness. For freezing, bake first, then cool completely before wrapping tightly in plastic wrap and foil.
What's the secret to the crispy herb crown?
Three things: fresh breadcrumbs (Panko works best), pressing the topping firmly onto the cheese, and baking at 375°F until deep golden brown. The key is to mix the herbs and garlic into the breadcrumbs first, then spread them evenly. Don't skip pressing down—this ensures maximum contact with the hot cheese below for that perfect crunch.
Can I substitute the elbow macaroni with another shape?
While elbow macaroni works best for the pull-apart texture, you can use penne or rigatoni in a pinch. Avoid small shapes like orzo or shells—they won't create those signature swirls. If using a different shape, reduce cooking time by 1-2 minutes to maintain al dente texture. The sauce quantity remains the same regardless of pasta shape.
How do I fix a sauce that's too thick or too thin?
For a thick sauce, whisk in reserved pasta water 1 tablespoon at a time until smooth. If it's too thin, remove from heat and stir in 1-2 tablespoons cornstarch mixed with 1 tablespoon cold water until creamy. Never add flour directly to the sauce—it can create lumps. The goal is a consistency that coats the back of a spoon but still flows easily.