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Rachael Ray's mac and cheese recipe delivers the ultimate comfort food experience with a crispy herb crown that contrasts perfectly against velvety cheddar swirls. This dish captures her signature approach—rich, creamy, and foolproof—while adding a textural game-changer that elevates every bite.
The secret lies in balancing the right cheese ratios and toasting the breadcrumbs just enough for that satisfying crunch without overpowering the melt-in-your-mouth sauce.
What sets this recipe apart is the two-stage cooking method that guarantees a smooth, lump-free sauce while developing deep, nutty flavor. I’ve simplified Rachael’s techniques for home cooks, using pantry staples to achieve restaurant-quality results in under 30 minutes of active time.
The herb crown isn’t just decoration—it’s a flavor bridge that ties every component together with a burst of freshness between each creamy bite.
By the time you’re done, you’ll have a mac and cheese that’s golden, bubbling, and irresistibly crispy at the edges, with a sauce so rich it clings to every noodle.
The contrast between the tender pasta, melty cheese, and herb crown creates a texture play that makes this dish unforgettable. Whether you’re feeding a family or treating yourself, this recipe delivers the kind of mac and cheese that becomes an instant classic.
Pair it with a simple side salad or roasted vegetables to balance the richness, or serve it as a standalone main that satisfies even the pickiest eaters. The beauty of this recipe is its versatility—add bacon for extra depth, swap in different herbs for variety, or keep it classic.
Here’s how to make it exactly as Rachael would, with professional results you’ll want to recreate again and again.
Ingredients for rachael ray mac and cheese
Pantry staples meet restaurant-quality technique for Rachael Ray's ultimate mac and cheese.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry, medium or short cut |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 2+ years |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild contrast |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for browning |
| All-Purpose Flour 🌾 | ¼ cup | For roux, unsifted |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns |
| Fresh Breadcrumbs 🍞 | 1 cup | Panko or homemade |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, fine |
| Fresh Parsley 🌿 | ¼ cup | Chopped, flat-leaf |
| Fresh Chives 🌱 | 2 tbsp | Thinly sliced, mild |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh aroma |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For herb crown |
The cheeses are non-negotiable here. Sharp cheddar gives that signature tang, while Monterey Jack adds creaminess—don't skimp on either. I always grab Cabot cheddar from the deli counter if I'm feeling fancy, but the Kraft bagged stuff works fine in a pinch. For the herb crown, fresh breadcrumbs make all the difference—Trader Joe's has the best pre-made ones, but homemade (toasted with olive oil) is even better. The Parmesan? Grate it yourself—pre-grated tastes like sawdust next to the real deal. And yes, you need both parsley and chives for that perfect herb balance.
No sharp cheddar? Pepper Jack at half the amount works in a bind. Fresh herbs wilt fast, so dried parsley or chives at one-third the quantity can substitute if needed. The breadcrumbs can be crushed crackers or matzo meal if you're out of options. For the roux, don't rush the cooking—you want that nutty, golden color, not burnt flour. The garlic? Fresh only—jarred loses all its punch. And if you're making this ahead, skip the herb crown until serving so it stays crisp.
This sauce gets better with time—30 minutes off the heat lets the cheeses fully melt. Store leftovers in the fridge for 4-5 days, but reheat gently to avoid breaking the sauce. The herb crown? Make it fresh—it loses crispiness fast. For meal prep, portion the sauce into containers and toast the breadcrumbs separately when serving. Freezes beautifully for up to 3 months, though the texture changes slightly after thawing. Worth it for a lazy weeknight, though.
Why You'll Love This Recipe
- Two-Cheese Magic: The sharp cheddar and Monterey Jack combo is chef’s kiss—that tangy crunch of sharp chedddar melts into creamy, stretchy goodness, while the Monterey Jack adds just enough mild sweetness to balance it. Honestly, I’ve tried other mac ‘n’ cheeses, but this duo never lets me down.
- One-Pot Wonder: No fancy gadgets, no extra bowls—just boil the pasta, mix in the creamy sauce, and you’re done. The heavy cream and milk blend into a velvety sauce that coats every noodle without breaking a sweat. (Yes, even on a Tuesday night.)
- Leftover Lover: This recipe actually tastes better the next day—if you can resist eating it all in one sitting. The cheeses settle into the pasta, and the sauce thickens just enough to make it feel like a whole new dish. I’ve reheated portions for lunch for days without getting tired of it.
- Budget-Friendly Luxury: Sharp cheddar and Monterey Jack are affordable staples, and elbow macaroni is a pantry must-have. The heavy cream and milk make it feel indulgent without costing a fortune. It’s the kind of comfort food that makes you feel fancy while keeping your wallet happy.
Step-by-step instructions for Rachael Ray's mac and cheese recipe
Here's how to create that signature crispy herb crown over velvety cheddar swirls—simple steps for restaurant-quality results.
Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and salt it generously—it should taste like the sea. Add the 12 oz elbow macaroni and cook for 1 minute less than the package instructions specify. You want the pasta to be al dente, with a slight bite in the center. I always test by tasting a piece—it should have a pleasant chew without being hard.
Before draining, reserve 1 cup of the starchy pasta water. This liquid is liquid gold for creating a silky sauce that clings beautifully to each noodle. Drain the pasta in a colander and set it aside while you prepare the cheese sauce. Don't rinse the pasta—those surface starches are essential for binding the sauce.
Create the Ultra-Creamy Cheese Sauce
In a large, heavy-bottomed saucepan, melt the 0.5 cup unsalted butter over medium heat until it foams and just begins to bubble. Add the 0.25 cup all-purpose flour all at once and whisk vigorously for 1-2 minutes until you have a smooth, bubbling roux that smells nutty and toasty. This is your flavor foundation—don't rush it or the sauce will taste raw.
Slowly pour in the 1 cup whole milk and 1 cup heavy whipping cream, whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. This is your base—now for the cheesy magic.
Reduce the heat to low and gradually add the 2 cups sharp cheddar cheese and 1 cup monterey jack cheese, stirring constantly until completely melted and smooth. The sauce should be velvety with no graininess. If it thickens too much, whisk in 2-3 tablespoons of the reserved pasta water to reach your desired consistency. Season generously with 1.5 tsp diamond crystal kosher salt and 0.5 tsp freshly ground black pepper. Here's where the flavor really sings.
Combine and Prepare for the Herb Crown
Add the drained elbow macaroni to the cheese sauce and stir gently but thoroughly to coat each noodle completely. The sauce should cling beautifully—if it doesn't, add more pasta water 1 tablespoon at a time until it reaches that perfect clingy consistency. Transfer the macaroni to a large, greased baking dish and spread it out evenly. This even distribution is crucial for that perfect crispy top later.
In a small bowl, mix together the 1 cup fresh breadcrumbs, 0.5 cup parmesan cheese, 0.25 cup fresh parsley, 2 tbsp fresh chives, 3 minced garlic cloves, and 2 tbsp extra-virgin olive oil. The breadcrumbs should be evenly moistened but not soggy—this mixture will become your crispy herb crown. Sprinkle this evenly over the top of the macaroni, pressing down gently to help it adhere.
Bake to Golden Perfection
Preheat your oven to 375°F and bake the macaroni for 20-25 minutes until the top is deep golden brown and crispy, and the cheese underneath is bubbling and melted. The key is patience—don't open the oven door during baking or all that hot air will escape and your top won't crisp properly. You'll know it's done when the herb crown is golden and the edges are slightly browned.
Let the macaroni rest for 5 minutes before serving—this allows the cheese to set slightly and makes it easier to scoop up those crispy herb bits. The contrast between the creamy, cheesy interior and the crispy, herby top is what makes this dish so special. Serve immediately with a crisp green salad or some crusty bread to soak up all that delicious sauce.
Pro Tips For Making Rachael Ray Mac And Cheese
- STIR THE CHEESE LOW AND SLOW: I learned this the hard way—when you dump the shredded cheeses into the cream mixture, crank the heat to medium-low and keep stirring like your life depends on it. Sharp cheddar and Monterey Jack burn faster than you think, and once that happens, your sauce turns grainy no matter how much you whisk later.
- GRATE YOUR OWN CHEESE: Pre-shredded cheese is packed with anti-caking agents that make your mac and cheese look dry and clumpy. Grab a box grater and shred your own—it takes 2 minutes and makes a real difference in texture. Plus, you can mix the cheddar and Monterey Jack right in the bowl for even distribution.
- DON’T SKIP THE MILK STEP: The recipe calls for both heavy cream and whole milk, and that’s not a typo. The cream gives it richness, but the milk keeps it from turning into a greasy blob. If you’re in a rush, use half-and-half, but don’t ditch the milk entirely—your sauce will split and your noodles will swim in a sad, watery mess.
- TOAST THE NOODLES AFTER DRAINING: This isn’t the prettiest method, but it’s the tastiest. Toss your drained elbows back into the pot with a tablespoon of butter and let them sizzle for 30 seconds over medium heat. It gives them a subtle crunch and helps them absorb the cheese sauce better—no more mushy bites ruining the bite.
Perfect pairings for this rachael ray mac and cheese
Classic Side Salad
Balance the richness of Rachael Ray's mac and cheese with a simple arugula salad dressed with lemon vinaigrette. Toss 4 cups baby arugula with 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, ½ tsp Dijon mustard, and a pinch of flaky sea salt.
The peppery bite cuts through the creamy cheese beautifully. 🥗
Crusty Bread Pairing
Serve with garlic bread for maximum sauce-soaking potential. Toast a baguette sliced into ½-inch pieces, brush with melted garlic butter (mix 2 tbsp softened butter with 1 minced garlic clove), and sprinkle with ½ tsp dried parsley.
Bake at 375°F for 8-10 minutes until golden and crisp. The warm bread contrasts perfectly with the cool, creamy mac and cheese.
Grilled Vegetables
Add roasted Brussels sprouts or asparagus to round out the meal. Toss 1 lb Brussels sprouts (halved) with 1 tbsp olive oil, ½ tsp smoked paprika, and ½ tsp salt.
Roast at 425°F for 20 minutes until caramelized. The smoky, slightly bitter notes complement the dish's richness without overpowering it.
Wine Pairings
A Chardonnay with buttery notes—like La Crema Sonoma Coast—enhances the cheesy flavors while its acidity balances the richness. For a lighter option, try a Sauvignon Blanc like Kim Crawford Marlborough to cut through the creaminess. Avoid heavy reds that would clash with the dish's delicate herb crown. 🍷
Beer Options
Pair with a crisp lager like Heineken or Peroni to cleanse your palate between bites. For craft beer lovers, a Belgian witbier (like Hoegaarden) with its citrusy, spicy notes provides an interesting contrast. Avoid heavy stouts or IPAs that would overpower the dish's delicate flavors.
Dessert Contrast
End the meal with lemon sorbet or dark chocolate-dipped strawberries to refresh your palate. The bright, tangy notes of the sorbet or the bitterness of dark chocolate create a perfect finish. For a lighter option, serve vanilla bean ice cream with a sprinkle of crushed pistachios for crunch. 🍦
Nutrition facts
Frequently asked questions
Can I make this mac and cheese ahead of time?
Yes, but with a few key adjustments. Assemble the dish completely (including the herb crown) and refrigerate for up to 2 days. When ready to serve, bake at 375°F for 15-20 minutes until the top is crispy again. For the best texture, add the herb crown fresh after reheating rather than baking it in advance. The sauce will be even creamier after chilling, but the breadcrumb topping will need a quick crisp-up in the oven.
What's the secret to the crispy herb crown?
The magic is in the toasting and even distribution. Press the herb mixture firmly onto the mac and cheese before baking to ensure it sticks. For extra crispiness, broil for 1-2 minutes at the very end (watch closely to avoid burning). The fresh breadcrumbs and olive oil create that perfect golden crust, while the Parmesan adds umami depth that ties everything together.
Can I use a different type of pasta?
Elbow macaroni is ideal for its shape, but you can swap for cavatappi or penne—just cook them al dente. Avoid long pasta like spaghetti, as it won't hold the sauce as well. For a fun twist, try shells or gemelli, but reduce the baking time by 3-5 minutes since they cook faster. The key is maintaining that creamy texture while keeping the herb crown crispy.
Why does my cheese sauce get grainy?
Graininess usually means the cheese wasn't melted slowly enough. Always melt cheeses over low heat while stirring constantly. For extra smoothness, add 1-2 tablespoons of milk at a time to break up any clumps. Pre-shredded cheese often contains anti-caking agents that cause this—opt for freshly grated cheddar and Monterey Jack whenever possible. If it happens, blend the sauce briefly with an immersion blender for a silky finish.
How can I make this vegetarian-friendly?
This recipe is already vegetarian, but you can boost the flavor with roasted mushrooms or caramelized onions mixed into the sauce. For extra protein, stir in white beans (rinsed well) or tofu crumbles when combining with the pasta. The herb crown remains the same, but you could add nuts like walnuts or pecans for crunch if you prefer a nutty contrast to the breadcrumbs.