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This Anthony's Macaroni and Cheese delivers the perfect balance of a crispy golden crust and a creamy, gooey core—just like your favorite childhood comfort food.
The secret lies in a rich, velvety cheese sauce that clings to every strand of al dente pasta, baked until the edges are perfectly crisp. I’ve refined this recipe over years, ensuring it’s foolproof for weeknight dinners or special occasions.
What sets this apart is the two-stage baking process: first, a stovetop sauce that coats the pasta completely, then a final oven bake that creates that coveted crispy top. Sharp cheddar and a touch of cream cheese create depth, while a breadcrumb topping adds texture.
The result? A dish so satisfying, it’ll have everyone asking for seconds. The best part? It’s easier than it looks—no fancy techniques, just a few simple steps and quality ingredients.
Whether you’re feeding a family or craving a nostalgic meal, this recipe delivers restaurant-quality mac and cheese with minimal effort. The aroma alone will have your kitchen smelling like a warm, inviting hug.
Ready in 30 minutes, this mac and cheese is the ultimate comfort food—creamy, cheesy, and crispy in all the right places. Let’s get cooking!
Ingredients for anthony's macaroni and cheese
Six servings of pure comfort—crispy crust, gooey core, and cheesy perfection in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Uncooked, al dente variety |
| Sharp Cheddar Cheese 🧀 | 3 cups | Shredded, aged 2+ years |
| Cream Cheese 🧈 | 4 oz | Full-fat, room temperature |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for sauce |
| All-Purpose Flour 🌾 | ¼ cup | For sauce thickening |
| Whole Milk 🥛 | ½ cup | Warmed for smooth sauce |
| Garlic Cloves 🧄 | 2 cloves | Minced for subtle flavor |
| Dijon Mustard 🍯 | 1 tsp | For tangy depth |
| Salt 🧂 | 1 ½ tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Grated Parmesan Cheese 🧀 | ¼ cup | Freshly grated for topping |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crispy topping oil |
The cheese is non-negotiable here. Sharp cheddar with at least 2 years of aging gives that tangy depth, while the cream cheese adds velvety richness. I always grab Cabot or Tillamook from the grocery store—both deliver consistent quality. For the Parmesan topping, grate it yourself (the pre-shredded kind has anti-caking agents that make it gummy). The garlic should be fresh, not that jarred minced stuff—it makes all the difference. If you're feeling fancy, Wegmans or Whole Foods carry great specialty cheddars, but your local dairy aisle works too.
No sharp cheddar? Monterey Jack or pepper jack in a pinch, but you'll lose that signature tang. Running low on cream cheese? Substitute extra cheddar plus 1 tbsp milk—it won't be identical, but close. The panko topping is key for that crisp. Trader Joe's sells it in bulk, or any grocery store has it. No panko? Regular breadcrumbs toasted in the oven first work too. The mustard adds brightness—if you don't have Dijon, yellow mustard at half the amount is fine. And for the love of mac and cheese, don't skip the two-stage baking—that's what creates the crispy crust!
This reheats like a dream—better the next day, honestly. Store leftovers in an airtight container for 4-5 days, or freeze portions for 3 months. I like to make a double batch because it disappears fast. The breadcrumb topping stays crispy if you reheat it covered with foil for 5 minutes, then uncover to crisp again. For serving, I always drizzle a little extra olive oil over the top—makes it look restaurant-worthy. And if you've got extra sauce? Freeze it in ice cube trays for quick future meals.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no strainer, no extra bowls, just dump, melt, stir. The sharp cheddar and cream cheese blend into this velvety sauce while the pasta cooks right in the pan. Honestly, I’ve made mac and cheese that’s messier and less impressive.
- Rich Without Effort: That combo of heavy cream and butter? It’s what turns this into something ridiculously rich—no fancy techniques, just melting until it’s silky. The sharp chedddar adds that little bite, while the cream cheese keeps it from being too heavy. My kids don’t even notice it’s "healthy-ish" (thanks to the elbow macaroni).
- Leftovers That Win: This mac and cheese reheats like a dream—no grainy texture, no sad cheese separation. I make a big batch on Sundays, and by Wednesday, it’s still the star of my lunch. Between us, it’s the only comfort food I don’t dread eating for days.
- Budget-Friendly Luxury: Sharp cheddar and cream cheese might sound fancy, but they stretch way further than you’d think. A single box of elbow macaroni and a block of butter make this feel like a restaurant dish without the price tag. Plus, it’s the kind of meal that makes you feel like you’re treating yourself—even on a Tuesday night.
Step-by-step instructions for anthony's macaroni and cheese
This is how you get that perfect crispy crust with a gooey, cheesy center every single time.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. I use about 8 cups of water for this amount—enough to give the pasta room to move. Add 1.5 tsp salt and cook until 1 minute before al dente (usually 8-9 minutes for elbow macaroni). You want it just slightly undercooked because it'll finish cooking in the oven.
Drain the pasta in a colander and give it a quick rinse under cold water to stop the cooking process. Shake off any excess water and transfer the pasta to a large mixing bowl. This step is crucial—don't rinse it too thoroughly, as you want to keep some of the starch to help bind the cheese sauce later.
Prepare the Ultimate Cheese Sauce
In a separate large skillet, melt 0.5 cup unsalted butter over medium heat until it's completely melted and foaming. Add 0.25 cup all-purpose flour and whisk vigorously for 1-2 minutes until the mixture forms a smooth, thick paste (this is your roux). This step is the foundation of your sauce—don't rush it.
Slowly pour in 0.5 cup whole milk and 0.5 cup heavy cream while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly. Reduce the heat to low and stir in 3 cups sharp cheddar cheese and 4 oz cream cheese, letting the cheese melt completely into the sauce.
Combine Pasta and Cheese Sauce
Add the cooked elbow macaroni to the cheese sauce and stir until everything is evenly coated. The mixture should look creamy and thick. If it's too thick, add a splash of warm milk to loosen it. Season with 1 tsp Dijon mustard, 0.5 tsp black pepper, and 2 cloves minced garlic cloves. Taste and adjust the seasoning if needed—this is your chance to perfect the flavor before baking.
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish. Spread it out evenly, making sure the top is smooth. This even distribution ensures consistent baking and that perfect crispy crust.
Create the Crispy Topping
In a small bowl, combine 0.5 cup panko breadcrumbs, 0.25 cup grated parmesan cheese, and 2 tbsp extra-virgin olive oil. Mix until the breadcrumbs are evenly coated with oil. This is the secret to that irresistible crispy crust—don't skip the oil!
Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Press down gently with the back of a spoon to ensure good contact with the cheese. This step is what gives you that perfect crunchy top while keeping the inside gooey.
Bake to Crispy Perfection
Preheat your oven to 375°F and bake the macaroni and cheese for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The key here is patience—don't open the oven door during baking, as this can cause the top to lose its crispiness.
Let the macaroni and cheese rest for 5 minutes before serving. This resting time allows the cheese to set slightly, making it easier to cut and ensuring that first bite is perfect. Serve immediately with a side of steamed vegetables or a simple green salad to balance out the richness.
Pro Tips For Making Anthony'S Macaroni And Cheese
- Melt Cheese Slowly: I learned this the hard way—dumping all the sharp cheddar and cream cheese into the pot at once creates lumps like a science experiment gone wrong. Instead, cut the cheddar into ½-inch cubes and add them one handful at a time, stirring like you’re trying to win a stirring contest. The cream cheese goes in last, just until it’s almost melted—you’ll finish it off with the pasta water.
- Salt the Water Hard: Your elbow macaroni needs a bath in salty water—think "ocean water, not swimming pool." Toss in 2 tablespoons of salt (yes, even if it’s unsalted butter later) and stir it like you’re angry at the pasta. The salt soaks in while it cooks, and trust me, you’ll taste the difference when that cheese sauce hits it.
- Reserve Pasta Water: This isn’t just a suggestion—it’s the thing that saves your sauce. While the pasta cooks, keep a ladle nearby and scoop out ½ cup of starchy water before draining. When your cheese sauce starts looking thick and suspicious, splash in a tablespoon or two. It’ll loosen it up like magic (yes, even if you’re skeptical).
- Finish with Butter: Skip the "just melt it in" approach—this is where the richness happens. Once the sauce is off the heat, cut a tablespoon of cold unsalted butter into small cubes and fold them in one at a time. The butter will coat the pasta like a warm, velvety hug, and the sauce will shine. (Pro move: Use the leftover butter for toast points.)
Troubleshooting your anthony's macaroni and cheese
Sauce Too Thick?
If your cheese sauce is thicker than you'd like, don't panic—just add warm milk in 1 tablespoon increments while stirring constantly. I've found that ¼ cup total is usually enough to loosen it without making it watery.
The key is to heat the milk slightly first so it blends smoothly. If you overdo it, sprinkle a pinch of all-purpose flour mixed with 1 teaspoon butter to thicken back up. 💡
Pasta Too Dry?
Undercooked pasta is the #1 reason for dry mac and cheese. Always cook your elbow macaroni 1 minute less than package instructions—it'll finish cooking in the oven. If yours looks dry after baking, stir in 1-2 tablespoons warm milk or heavy cream before adding the breadcrumb topping.
The residual moisture from the pasta helps create that perfect creamy texture. 🍝
Crust Not Crispy?
For that golden, shatteringly crisp top, make sure your breadcrumb mixture is evenly distributed and pressed firmly onto the cheese. I like to use a 9x13-inch baking dish that's been lightly greased—this prevents sticking and helps with even browning.
If your crust is soft after baking, broil for 1-2 minutes at the very end (watch closely to avoid burning). The oven's residual heat will crisp it up perfectly. 🔥
Cheese Separating?
This usually happens when the cheese melts too quickly. To prevent it, reduce the heat to low after adding the cheese and stir constantly until fully melted. For extra insurance, I like to whisk in 1 teaspoon Dijon mustard—it helps emulsify the sauce.
If separation happens, whisk in 1 tablespoon cold butter to bring everything back together. The mustard also adds that signature tang you can't get without it. 🧈
Sauce Too Runny?
If your sauce ends up too thin after baking, the issue is usually in the roux. Make sure you cook your butter and flour mixture until it's a deep golden color—about 3-4 minutes of constant whisking.
For an immediate fix, mix 1 tablespoon cornstarch with 1 tablespoon cold water, then stir into the sauce until it thickens. This works like magic and won't alter the flavor. 💫
Uneven Baking?
For consistent baking, always preheat your oven for 15 minutes before baking. I also recommend using an oven thermometer to verify your oven's actual temperature—many run hot or cold.
If your mac and cheese browns too quickly on top, tent it loosely with aluminum foil for the last 5-10 minutes** of baking. This helps the edges cook through without over-browning the top. ✨
Nutrition facts
Frequently asked questions
Can I make this mac and cheese ahead of time?
This dish actually tastes better the next day. Assemble it completely (including the breadcrumb topping) and refrigerate for up to 24 hours before baking. When ready to bake, cover with foil and bake at 375°F for 30-35 minutes (covered) until heated through, then uncover for the final 5 minutes to crisp the top.
What's the secret to the crispy crust?
The magic happens with the breadcrumb mixture! Use panko breadcrumbs (not regular) and make sure they're well-coated with olive oil before pressing them firmly onto the cheese. For extra crispiness, broil for 1-2 minutes at the very end—just watch it closely to avoid burning!
Can I use a different type of pasta?
Elbow macaroni is ideal because it holds the sauce well, but you can use penne or cavatappi in a pinch. Avoid long pasta like spaghetti—it won't work as well with this baking method. If substituting, cook it 1 minute less than package instructions since it'll finish in the oven.
How do I make this vegetarian?
This recipe is already vegetarian! The only animal product is butter and dairy. For a vegan version, substitute the butter with vegan butter, use plant-based milk/cream, and swap cheddar for vegan cheese (like Violife or Daiya). The texture will be slightly different but still delicious!
Why did my cheese sauce separate?
This usually happens when cheese melts too quickly. To fix it, whisk in 1 tablespoon cold butter or 1 teaspoon Dijon mustard—both help emulsify the sauce. For prevention, reduce heat to low after adding cheese and stir constantly until fully melted. The mustard also adds that perfect tang!