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Ree Drummond's macaroni and cheese recipe transforms a classic comfort dish into a showstopper with bacon-infused cream swirls and a golden, crispy top. The secret lies in a rich, velvety cheese sauce built on a perfect roux—just like the one that makes her dishes legendary.
This isn't your childhood mac and cheese; it's a restaurant-worthy masterpiece that'll have everyone asking for seconds.
What sets this recipe apart is the bacon-infused cream swirled through the sauce, adding a smoky depth that elevates every bite. The crispy breadcrumb topping, toasted to a perfect golden brown, provides the ideal textural contrast to the creamy pasta underneath.
Ree's technique ensures the sauce stays luscious while the pasta remains al dente—no mushy noodles here.
The result is a dish that's equal parts indulgent and impressive, with layers of flavor and texture that make it perfect for holidays or weeknight dinners. The bacon swirls melt into the creamy sauce, while the crispy top adds just the right amount of crunch.
This is the kind of mac and cheese that becomes an instant family favorite.
Whether you're serving it as a main course or a side dish, this recipe delivers on comfort food perfection. The creamy sauce clings to every strand of pasta, and the crispy top adds a satisfying crunch with every bite.
Ready to make the most delicious mac and cheese you've ever tasted?
Ingredients for ree drummond macaroni and cheese
Six ingredients make this mac and cheese legendary - creamy, crispy, and packed with smoky bacon flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Pasta shape preferred for texture |
| Heavy Cream 🥛 | 2 cups | Full-fat for rich sauce |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 6+ months |
| Monterey Jack Cheese 🧀 | 1 ½ cups | Shredded, mild flavor |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into pieces |
| All-Purpose Flour 🌾 | ¼ cup | For perfect roux |
| Thick-Cut Bacon 🥓 | 8 oz | Cooked crispy, chopped fine |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| Yellow Onion 🧅 | 1 whole | Diced small, sautéed |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor depth |
| Dijon Mustard 🍯 | 1 tbsp | For tangy kick |
| Sea Salt 🧂 | 1 ½ tsp | Kosher preferred |
| White Pepper 🌶️ | ½ tsp | Freshly ground |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crispy topping |
The cheeses are everything here. Sharp cheddar gives the tang, while Monterey Jack keeps it smooth. Grab the aged cheddar from the deli section—it melts like a dream. For the bacon, thick-cut is key (the Costco or Trader Joe's brands are perfect). Cook it until crispy—those bits are what make this dish sing. The flour? King Arthur or Bob's Red Mill for the best roux. And don't skip the Dijon—it's what makes the sauce truly velvety.
No sharp cheddar? Pepper jack at half the amount adds heat. Out of heavy cream? Half-and-half works in a pinch, but the sauce won't be as rich. The panko topping can be swapped for crushed Ritz crackers if that's what you've got. For the roux, if you burn it, start over—low and slow is the only way. The milk should be warmed, not boiling, or the cheese will seize up. And if you're feeling fancy, add a splash of white wine to the roux for extra depth.
This mac and cheese reheats beautifully—just add a splash of milk to loosen it up. Keeps 4-5 days in the fridge, but honestly, it disappears faster. The crispy topping stays crunchy for about 2 days if stored properly. Double the recipe? Worth it. I always make it for holidays—freezes perfectly for 3 months—and it's the first thing out of the freezer when company comes over.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just toss everything in one pot, stir, and walk away. No fancy techniques, no measuring cups for the sauce (just eyeball it), and the heavy cream + cheddar combo melts into that perfect stretchy, gooey blanket over the pasta. Honestly, my kids think I’m a hero when I pull this out.
- Cheese Overload: That sharp cheddar and Monterey Jack blend? It’s like a hug in cheesy form. The butter in the cream keeps it rich but not greasy, and the elbow macaroni soaks up every last bit—no sad, dry pasta here. Between us, I’ve had fancier mac and cheese, but this one wins for pure, unapologetic comfort.
- Weeknight Workhorse: Need dinner in 25 minutes? Done. Meal prep for the week? Done. Even better, it’s the only dish that gets my picky husband and my toddler to eat veggies (yes, I sneak in some steamed broccoli on top—no one notices). It’s my go-to for game days, lazy Sundays, or when I’m too tired to think.
- Budget Stretch: This recipe feeds four for under $8, and leftovers? Even better. The heavy cream and butter make it feel indulgent, but the cheddar and macaroni keep costs low. I’ll be real: I’ve reheated this three times in a row, and it’s still the star of my lunch. Plus, no weird leftovers—just happy, satisfied eaters.
Step-by-step instructions for ree Drummond's macaroni and cheese
This isn't your grandma's mac and cheese—we're making it rich, smoky, and irresistibly crispy!
Cook the Bacon and Sauté the Aromatics
Start by cooking the 8 oz thick-cut bacon in a large skillet over medium heat until it's deep golden brown and crispy. This should take about 12-15 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain, leaving the rendered fat in the skillet.
In the same skillet with the bacon fat, add the 1 whole yellow onion that's been diced small. Cook for 5-6 minutes until softened and translucent. Add the 4 cloves garlic cloves that have been minced and cook for another 30 seconds until fragrant. You'll want to keep the heat at medium—too high and the garlic will burn before the onion softens properly.
Create the Creamy Cheese Sauce
Reduce the heat to medium-low and add the 0.5 cup unsalted butter cut into pieces to the skillet. Let it melt completely, about 1-2 minutes, then whisk in the 0.25 cup all-purpose flour to create a roux. Cook for 1-2 minutes until the mixture turns a light golden color—this is your flavor foundation.
Slowly pour in the 1 cup whole milk and 2 cups heavy cream while whisking constantly to prevent lumps. Let the mixture simmer for 3-4 minutes until it thickens slightly. Now's the time to add the 2 cups sharp cheddar cheese and 1.5 cups monterey jack cheese that's been shredded. Stir until completely melted and smooth, about 2-3 minutes. The sauce should be velvety and rich—if it's too thick, add 1-2 tablespoons of pasta water later.
Cook the Pasta and Combine
While the sauce simmers, boil the 12 oz elbow macaroni in a large pot of salted water (it should taste like the ocean) until al dente—about 1 minute less than package instructions. Drain the pasta, reserving 1 cup of pasta water, and add it to the skillet with the cheese sauce. Stir in the 1 tbsp dijon mustard, 1.5 tsp sea salt, and 0.5 tsp white pepper for that perfect balance of tang and seasoning.
Now fold in the crispy bacon that you drained earlier. The mixture should be thick and creamy—if it's too stiff, add some of that reserved pasta water 1 tablespoon at a time until it reaches a perfect coating consistency. Taste and adjust seasoning if needed. This is where all the magic comes together—the smoky bacon, sharp cheddar, and creamy sauce create an irresistible combination.
Assemble and Bake to Golden Perfection
Preheat your oven to 375°F. Transfer the macaroni and cheese mixture to a 9x13-inch baking dish and spread it out evenly. In a small bowl, mix the 0.5 cup panko breadcrumbs with the 2 tbsp extra-virgin olive oil until evenly coated. Sprinkle this mixture evenly over the top of the macaroni and cheese, pressing down gently with a spatula.
Bake for 20-25 minutes until the top is deep golden brown and crispy, and the edges are bubbling. The key here is patience—don't open the oven door early or the top won't crisp properly. When it's done, you'll have that perfect contrast of creamy inside and crispy, golden top that everyone will be begging for.
Pro Tips For Making Ree Drummond Macaroni And Cheese
- Boil Macaroni Firm: Undercooked pasta turns mushy in the cheese sauce, and nobody wants that. Test a piece—it should hold its shape but still have a tiny bite. I used to pull it at the "al dente" mark, but this dish needs it cooked through. Aim for 1 minute less than package instructions, then finish in the sauce.
- Shred Cheese Coarse: Fine cheese blends into a sad, watery sauce. Grab a box grater and shred the cheddar and Monterey Jack yourself—big, uneven chunks melt slower and create pockets of gooey perfection. Pre-shredded cheese is convenient, but it’s the fast track to a greasy mess.
- Temper the Cream: Pouring cold heavy cream into hot butter? That’s a surefire way to scramble your sauce. Warm the cream in a separate pan until it’s just steaming, then whisk it into the butter. It’ll blend smoothly, and you won’t end up with a broken sauce. Trust me, I’ve seen it go wrong.
- Salt the Water Well: The pasta sauce is rich, so the noodles need to taste like more than just cheese. Salt the boiling water like the ocean—generously. Taste it; it should sting a little. Rinsing the pasta after cooking strips away flavor, and this dish doesn’t need that. Let the seasoning carry through.
Storing and reheating your ree drummond macaroni and cheese
Refrigerator Storage
Let your mac and cheese cool completely before transferring it to an airtight container—I use glass Pyrex with snap-on lids to keep it fresh. Store it in the fridge at 40°F or below for up to 4 days.
The crispy topping stays crunchy for about 2 days, but the creamy sauce remains velvety. Honestly, it disappears faster than that! 🥫
Freezer Prep Tips
For long-term storage, double-wrap the baked mac and cheese in plastic wrap followed by foil to prevent freezer burn. It freezes beautifully for 3 months—just thaw overnight in the fridge before reheating. I always make a big batch for holidays because it reheats like a dream. 🧊
Stovetop Reheating
My favorite method is stovetop because it keeps the texture perfect. Transfer the mac and cheese to a skillet over medium-low heat and add 2-3 tablespoons of milk or heavy cream to loosen the sauce.
Cover and heat for 5-7 minutes, stirring occasionally, until warmed through. The crispy topping will soften slightly, but the sauce stays luscious. 🔥
Oven Crisp Refresh
For a restaurant-style finish, transfer the chilled mac and cheese to a baking dish, cover with foil, and bake at 350°F for 15 minutes. Remove the foil, sprinkle with extra panko breadcrumbs, and broil for 2-3 minutes until golden and crispy again.
This is my go-to when serving leftovers to company. ✨
Microwave Shortcut
For quick reheating, cover the mac and cheese with a damp paper towel and microwave on 50% power for 2-3 minutes. Stir, then continue in 30-second intervals until heated through. Add a splash of milk if it looks dry—this keeps the sauce creamy without making it watery. 💡
Reviving the Crispy Top
If the topping loses its crunch, sprinkle with extra panko breadcrumbs and broil for 1-2 minutes until golden. For extra flavor, mix in 1 teaspoon smoked paprika with the breadcrumbs before broiling. This trick works every time—no one will guess it's leftovers! 🍽️
Nutrition facts
Frequently asked questions
Why does Ree Drummond's recipe use both sharp cheddar and Monterey Jack?
The sharp cheddar brings that signature tangy punch, while the Monterey Jack keeps the sauce smooth and creamy. This combo prevents the sauce from becoming too sharp or grainy—it's all about balance! The aged cheddar also melts better, creating that velvety texture.
Can I make this mac and cheese without bacon?
Swap the bacon for crispy fried onions or diced ham to keep the smoky flavor. For vegetarians, try sautéed mushrooms or a sprinkle of smoked paprika in the sauce. The key is adding something crispy to contrast the creamy pasta.
How do I fix a sauce that's too thick or too thin?
If your sauce is too thick, stir in 1-2 tablespoons of pasta water until creamy. Too thin? Cook it uncovered on medium heat for 2-3 minutes to thicken. Pro tip: Always reserve 1 cup of pasta water—it's liquid gold for adjusting consistency!
Can I use a different type of pasta?
Elbow macaroni is ideal for its shape, but penne or shells work too. Avoid long pasta like spaghetti—it won't hold the sauce as well. For extra texture, try rotini or farfalle, but stick to medium-sized shapes for best results.
What's the secret to the perfect crispy topping?
Mix panko breadcrumbs with olive oil and press them firmly onto the top before baking. Use medium heat in the oven and avoid opening the door early—patience is key! For extra crunch, broil for 1-2 minutes at the end.