Salads
Luby’s macaroni and cheese recipe delivers that iconic Southern comfort food experience right in your own kitchen, with its signature cheesy swirls and perfectly crispy herb crown.
The secret lies in a rich, velvety cheese sauce that clings to every noodle and a golden, crunchy breadcrumb topping that adds texture with every bite. I’ve recreated the restaurant’s method—slow-cooked elbow macaroni in a creamy, cheddar-heavy sauce with just the right amount of tang to balance the richness.
This recipe captures Luby’s signature techniques: a deep, flavorful sauce made with sharp cheddar, butter, and a touch of cream, all baked until bubbly and golden. The crispy herb crown—made from buttery breadcrumbs, parsley, and a hint of garlic—is the finishing touch that transforms this dish from ordinary to unforgettable.
It’s the kind of mac and cheese that disappears faster than you can say “second helping.”
The result is a comforting, hearty dish that’s perfect for family dinners, potlucks, or whenever you crave that nostalgic Luby’s taste. The pasta stays tender while the cheese sauce thickens into a luscious, creamy blanket, and that crispy herb crown adds a satisfying crunch that keeps everyone reaching for more.
Ready to recreate this Southern classic at home?
Whether you’re serving it as a main dish or a crowd-pleasing side, this recipe delivers the same restaurant-quality comfort you remember. The key is patience—letting the sauce develop its rich flavor and the topping achieve that perfect crispiness. Let’s get cooking!
Ingredients for luby's macaroni and cheese
Pantry staples plus a few key cheeses—this is how you get that iconic Luby’s mac and cheese texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or extra-large size preferred |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred over pre-shredded |
| Medium Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred over pre-shredded |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small pieces |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Milk 🥛 | 1 ½ cups | Whole milk preferred |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
| Garlic Powder 🧄 | 1 tsp | For flavor depth |
| Onion Powder 🧅 | 1 tsp | For savory base |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for herb crown |
| Panko Breadcrumbs 🍞 | ¾ cup | For crispy topping |
| Garlic Cloves 🧄 | 2 cloves | Minced, for herb crown |
| Dried Thyme 🌿 | ½ tsp | For herb crown flavor |
The cheeses are non-negotiable here. Sharp white cheddar gives that signature tang, while medium cheddar adds creaminess. Grab block cheese and shred it yourself—pre-shredded gets clumpy and lacks flavor. Whole Foods or Kroger usually carry the good stuff. For the macaroni, medium or extra-large elbow works best—it holds up better to baking. If you can’t find elbow, penne or rigatoni in a pinch. The butter? Cold, cubed butter melts slower and creates those signature swirls in the sauce.
No sharp cheddar? Extra-sharp cheddar plus a pinch of white vinegar mimics the tang. Fresh parsley wilting? Dried parsley at half the amount works, but fresh is best. The herb crown topping is where you can get creative—crushed Ritz crackers or seasoned breadcrumbs both work. Want extra crunch? Add a sprinkle of crushed potato chips (trust me on this). The garlic in the topping can be garlic powder if fresh isn’t available, but fresh gives the best flavor. For the sauce, if you’re short on butter, olive oil or more milk keeps it creamy.
This reheats beautifully—just add a splash of milk to loosen it up. Keeps in the fridge for 4-5 days, but honestly, it’ll disappear faster. For the herb crown, make it ahead and store separately—it stays crispy for 2 days in the fridge. Freeze the whole dish for 3 months, but add a few extra breadcrumbs when reheating to restore that crispy top layer. Leftovers taste even better the next day—just give it a stir and maybe a sprinkle of extra cheese.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no strainers, no extra bowls, just melt the butter, toss in the cheese, and let the pasta soak up that golden, creamy goodness. The heavy cream and sharp cheddar blend into something so rich, you’ll forget it’s this simple.
- Cheddar Overload: Between the sharp white and medium cheddar, this sauce is dangerously flavorful—crispy in spots, velvety in others, with that perfect cheesy pull. I’ll be real: I’ve been known to eat it straight from the pot with a spoon.
- Leftover Goldmine: This dish reheats like a dream, making it my go-to for meal prep or feeding a crowd. The pasta stays tender, the cheese stays gooey, and honestly? It’s even better the next day when the flavors meld.
- Budget Comfort: A handful of cheeses, a box of pasta, and butter—this recipe costs next to nothing but feels like a fancy dinner. It’s my secret weapon for nights when I don’t want to think, just eat something that hits the spot.
Step-by-step instructions for Luby's macaroni and cheese
Here's how to make this legendary comfort food with cheesy swirls and a perfect crispy topping.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Cook until 1 minute before the package instructions for al dente texture—this ensures it finishes cooking in the oven. I like to taste-test a piece at this stage; it should have a slight bite but be soft enough to chew easily.
While cooking, reserve 1 cup of pasta water before draining. This starchy water is essential for creating a creamy sauce later. Drain the pasta and set it aside in the pot. Don't rinse it—the surface starch helps the cheese cling beautifully to each noodle.
Make the Creamy Cheese Sauce
In the same pot with the drained pasta, melt 0.75 cup unsalted butter over medium heat. Once melted, add 0.25 cup all-purpose flour and whisk vigorously for 1-2 minutes until the mixture forms a smooth paste. This creates a roux that will thicken our sauce beautifully.
Gradually whisk in 1.5 cups milk and 0.5 cup heavy cream, adding them slowly to prevent lumps. Stir constantly until the mixture thickens to a creamy consistency, about 3-4 minutes. Remove from heat and let it cool slightly while you prepare the cheese mixture.
Create the Cheesy Swirls
In a separate bowl, combine 2 cups sharp white cheddar cheese and 1.5 cups medium cheddar cheese with 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, and 0.5 tsp black pepper. Mix until the cheese is fully combined and evenly seasoned. This is where all the rich, cheesy flavor comes together.
Add the cheese mixture to the warm sauce in the pasta pot. Stir constantly over low heat until fully melted and smooth. The sauce should coat the back of a spoon and be thick enough to hold its shape. If it's too thick, add 1-2 tablespoons of reserved pasta water to reach your desired consistency. Here's the thing—this sauce needs to be rich but not gluey, so don't over-thicken it.
Assemble and Bake for Maximum Cheesiness
Preheat your oven to 375°F. Transfer the pasta mixture to a greased 9x13-inch baking dish. For those iconic cheesy swirls, use a rubber spatula to create ridges and swirls in the macaroni. This isn't just for looks—it creates more surface area for that golden, crispy finish.
In a small bowl, mix together 0.75 cup panko breadcrumbs, 2 cloves minced garlic cloves, 0.25 cup chopped fresh parsley, and 0.5 tsp dried thyme. Sprinkle this evenly over the top of the macaroni. The panko will create that perfect crispy herb crown we're after, while the fresh herbs add a bright contrast to the rich cheese.
Bake Until Bubbly and Golden
Bake uncovered for 20-25 minutes until the top is golden brown and bubbly, and the edges are crispy. The center should still be slightly soft—this is where the magic happens as it continues cooking. If the top browns too quickly, tent loosely with foil for the last 5 minutes to prevent over-browning.
Let the macaroni and cheese rest for 5-10 minutes before serving. This resting period allows the sauce to set slightly and makes it easier to create those perfect cheesy swirls when you serve. The result should be creamy, cheesy layers with a crispy, herby topping that's impossible to resist.
Pro Tips For Making Luby'S Macaroni And Cheese
- Cook pasta al dente: DESCRIPTION: Luby’s recipe relies on elbow macaroni holding its shape—don’t overcook it. Pull the pasta when it’s still slightly firm (about 1 minute less than package instructions) because it’ll finish cooking in the cheese sauce. I learned this the hard way when my first batch turned to mush under that rich, creamy sauce.
- Grate cheese fresh: DESCRIPTION: Pre-shredded cheese has anti-caking agents that make the sauce grainy. Skip the bagged stuff and grate sharp white cheddar and medium cheddar yourself—it melts smoother and tastes fresher. If you’re short on time, use block cheese and grate it right before mixing.
- Melt butter low and slow: DESCRIPTION: The butter-heavy cream base burns faster than you think. Melt the unsalted butter over medium-low heat, stirring constantly, until it’s just foamy—not golden. Rushing this step turns your sauce into a sad, browned mess instead of a velvety foundation.
- Add cream last: DESCRIPTION: The heavy cream needs to stay cool when it hits the hot butter. Warm it slightly in a separate saucepan first, then whisk it into the melted butter after the cheese has mostly dissolved. This keeps the sauce silky instead of breaking into curds. (Yes, even if you’re impatient like me.)
Serving suggestions for this dish
Classic Comfort Pairings
Serve this Luby’s-style macaroni and cheese as a hearty main dish during family dinners or holiday gatherings. The rich, cheesy swirls stand up perfectly to grilled chicken tenders or smoked sausage links—think of it like a Southern-inspired comfort food feast.
I love pairing it with crispy buttermilk biscuits on the side for soaking up extra sauce. 🍗
Crispy Sides
For a well-rounded meal, add crispy roasted Brussels sprouts tossed with bacon and balsamic glaze—the salty-sweet contrast balances the richness beautifully. Another winner? Honey-glazed corn on the cob drizzled with chili-lime butter.
The sweetness of the corn and the tangy kick cut through the creamy cheese sauce like a dream. 🌽
Beverage Pairings
A cold sweet tea is the ultimate Southern companion to this dish—its slight tartness cleanses your palate between bites. For something more indulgent, a peach iced tea or Southern-style lemonade adds a refreshing contrast.
If you prefer beer, a light lager like Miller Lite or Coors Light won’t overpower the flavors. 🍹
Dessert Combos
End the meal with peach cobbler or banana pudding—both classic Southern desserts that complement the cheesy richness. For something lighter, chocolate chip cookies or pecan pie add a satisfying finish. Pro tip: Save a scoop of vanilla ice cream for dipping those crispy herb crown pieces. 🍰
Holiday and Potluck Serving
For potlucks, serve this in the original baking dish—it’s already portioned perfectly for sharing. Add a sprig of fresh rosemary or parsley as a garnish for a pop of color.
If you’re serving at a holiday gathering, pair it with pull-apart cornbread and green bean casserole for a full Southern spread. The crowd will disappear faster than you can say “second helping.” 🎄
Kid-Friendly Presentation
Make it fun for kids by arranging the macaroni into fun shapes with a piping bag before baking. Use a star tip to create swirls or holiday-themed designs for special occasions.
Serve with mini milk cartons or fun-shaped cookies on the side for a playful touch. The crispy herb crown will have them reaching for seconds without complaint. 🧒
Nutrition facts
Frequently asked questions
Can I make this Luby's mac and cheese without baking it?
For a stovetop version, follow the same sauce and cheese steps, then mix the cooked macaroni with the sauce. Serve immediately with a sprinkle of fresh parsley and a side of buttery breadcrumbs mixed with garlic powder. The texture will be creamier but just as delicious—perfect for quick weeknight meals.
What's the secret to getting that crispy herb crown topping?
The key is using panko breadcrumbs and baking at 375°F until golden. Mix in minced garlic and dried thyme, then sprinkle over the hot macaroni right before baking. For extra crunch, broil for 1-2 minutes at the end. Avoid pressing down—this keeps the topping light and crispy!
Can I substitute the sharp white cheddar with another cheese?
Yes, but the flavor will change. For tang, use extra-sharp cheddar plus 1 tsp white vinegar or Monterey Jack. Avoid mild cheddar—it lacks the signature bite. If you're out of sharp cheddar, Pepper Jack adds a mild kick, but reduce the black pepper to ¼ tsp to balance the heat.
How do I fix a sauce that's too thick or too thin?
For a thick sauce, add 1-2 tbsp reserved pasta water to loosen it. If too thin, whisk in 1 tbsp cold butter or 1 tsp flour mixed with milk. Stir constantly over low heat until smooth. The sauce should coat the back of a spoon but still flow gently—this is the perfect consistency for those iconic cheesy swirls.
Can I make this ahead of time for a holiday gathering?
Assemble the dish (without baking) up to 24 hours ahead and refrigerate. Bake straight from the fridge, adding 5-10 extra minutes to the baking time. For a make-ahead herb crown, mix the topping ingredients and store separately—it stays crispy for 2 days in the fridge.