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Au Bon Pain's macaroni and cheese recipe delivers that iconic triple-cheese crunch with golden, bubbly perfection—just like the famous bakery-café version. The secret lies in a rich, velvety cheese sauce made with sharp cheddar, Gruyère, and cream cheese, topped with crispy breadcrumbs that stay crunchy even after baking. I've perfected this method to ensure every bite has that signature restaurant-quality texture and flavor.
The recipe begins with perfectly cooked elbow macaroni, tossed in the creamy cheese sauce while still hot to create a velvety coating. A light roux forms the base of the sauce, ensuring it stays smooth and rich without separating.
The breadcrumb topping, mixed with melted butter and parsley, adds a satisfying crunch that contrasts beautifully with the creamy pasta underneath.
What makes this recipe stand out is the balance of textures—creamy, cheesy pasta with crispy, golden breadcrumbs on top. It’s hearty enough to be a main dish but simple enough for a weeknight dinner.
The sauce is rich and flavorful, while the breadcrumbs add a touch of elegance that makes it feel special.
Whether you're serving this as a comforting weeknight meal or a showstopper for dinner guests, this macaroni and cheese will impress. The best part? It’s easier to make than you think, with a foolproof method that guarantees restaurant-quality results every time. Let’s get started!
Ingredients for au bon pain macaroni and cheese
These 14 ingredients deliver restaurant-quality macaroni and cheese with triple-cheese crunch and velvety perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry weight, cooked al dente |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, aged 6 months minimum |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor preferred |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ¼ cup | For light roux |
| Whole Milk 🥛 | 2 cups | Whole milk for creaminess |
| Panko Breadcrumbs 🍞 | 1 cup | Japanese-style for extra crunch |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped, for garnish |
| Garlic Cloves 🧄 | 2 cloves | Minced, for breadcrumb mixture |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Mustard Powder 🌶️ | ½ tsp | For subtle depth |
| Dried Parsley Flakes 🌿 | 1 tsp | For breadcrumb seasoning |
The cheeses are non-negotiable for that signature Au Bon Pain flavor. Sharp white cheddar provides the tang, while Gruyère adds nutty depth—both should be freshly shredded, not pre-shredded (it gets clumpy). Cream cheese binds everything together for that ultra-creamy texture. For the best results, grab these at a specialty cheese shop like Di Bruno Bros or Whole Foods, where they can cut them fresh for you. The breadcrumbs? Panko is key—it stays crispy even after baking. If you can't find it, use regular breadcrumbs but toast them in the oven first to dry them out.
No sharp cheddar? Extra-sharp white cheddar works in a pinch, though it'll be slightly milder. Substituting Gruyère? Comté or Emmental both work well, but Gruyère's nuttiness is what makes this recipe special. Running low on cream cheese? Add an extra 0.5 cup of shredded cheddar and a splash of milk to compensate. The breadcrumb topping can be made ahead—just store it in an airtight container until ready to use. For extra flavor, add a pinch of smoked paprika to the breadcrumb mix (though the original recipe keeps it classic).
This dish reheats beautifully—just cover with foil and warm in the oven for 10-15 minutes at 350°F. The breadcrumb topping stays crispy if you keep it covered until serving. Leftovers keep for 4 days in the fridge, though I rarely have any. For meal prep, assemble everything except the breadcrumb topping, cover tightly, and refrigerate. The topping can be added fresh before baking to maintain maximum crunch. Freezes well for 2 months—just add a splash of milk when reheating to restore creaminess.
Why You'll Love This Recipe
- No-Sauce Struggle: I swear by this method—just melt butter, toast the pasta, and fold in the cheeses. No blender, no straining, no messy roux. That Gruyère? It melts into this velvety, stretchy blanket around every noodle.
- Cheese Lovers’ Dream: Sharp cheddar for that tangy bite, Gruyère for nutty depth, and cream cheese for that creamy pull. Honestly, I’ve tried fancier recipes, but this combo is my secret weapon—rich without being heavy, and every bite feels like a hug.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Portion it into containers, and it stays creamy for days. My kids grab it for school lunches, and honestly? They’d rather eat this than anything else I pack.
- Budget Stretch: A block of cheddar, a wedge of Gruyère, and a tub of cream cheese go a long way. I’ve made this for six people for under $15—no fancy ingredients, just pure, satisfying mac and cheese that tastes like it cost twice as much.
Step-by-step instructions for Au Bon Pain macaroni and cheese
Master this triple-cheese version with crispy golden breadcrumbs and ultra-creamy sauce.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and salt it generously—it should taste like the ocean. Add the 12 oz elbow macaroni and cook for 1 minute less than the package instructions specify for al dente. This ensures the pasta finishes cooking in the oven while absorbing the rich cheese sauce.
Before draining, reserve 1 cup of pasta water in a measuring cup. This starchy liquid is essential for creating a silky sauce later. Drain the pasta and set it aside, shaking off any excess water to prevent the sauce from becoming watery.
Create the Ultra-Creamy Triple-Cheese Sauce
In a large skillet, melt the 0.5 cup unsalted butter over medium heat until it foams. Whisk in the 0.25 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until a light golden roux forms. This creates the foundation for your velvety sauce.
Gradually whisk in the 2 cups whole milk, adding it slowly to prevent lumps. Stir continuously for 3-4 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the 2 cups sharp white cheddar cheese, 1 cup gruyère cheese, and 8 oz cream cheese until fully melted and smooth. The sauce should be rich, glossy, and thick enough to coat a spoon.
Combine Pasta and Sauce for Maximum Creaminess
Add the drained macaroni to the cheese sauce and toss gently to coat each noodle evenly. The residual heat from the sauce will finish cooking the pasta while allowing it to absorb the luxurious cheese mixture. If the sauce appears too thick, add 1-2 tablespoons of reserved pasta water to loosen it to a creamy consistency.
Season with 1.5 tsp salt, 0.5 tsp ground black pepper, and 0.5 tsp mustard powder. The mustard powder adds subtle depth that elevates the entire dish. Taste and adjust seasoning if needed—this is where the magic happens.
Prepare the Crispy Breadcrumb Topping
In a small bowl, combine the 1 cup panko breadcrumbs, 1 tsp dried parsley flakes, 2 minced garlic cloves, 0.25 cup finely chopped fresh parsley, and 2 tablespoons melted butter. Mix until all the breadcrumbs are evenly coated and the garlic is distributed throughout.
Spread the breadcrumb mixture evenly over the macaroni and cheese in the skillet, pressing down gently to ensure good contact. This creates the signature crispy, golden top that makes this version special.
Bake Until Golden and Bubbly
Transfer the skillet to a 375°F preheated oven and bake for 15-20 minutes until the breadcrumb topping is deep golden brown and the cheese sauce is bubbling around the edges. The top should be crispy while the macaroni underneath remains creamy and gooey.
Let the macaroni and cheese rest for 5 minutes before serving. This allows the breadcrumbs to set slightly and the flavors to meld together. Garnish with additional fresh parsley if desired and serve immediately while hot.
Pro Tips For Making Au Bon Pain Macaroni And Cheese
- MELT THE CHEESE LOW: Start the cheese sauce on medium-low heat— Gruyère and sharp cheddar burn faster than you’d think, especially when mixed with cream cheese. I learned this the hard way after one batch turned into a sad, grainy mess. Keep it moving gently until everything’s smooth, then turn up the heat just to finish.
- GRATE THE CHEESE FINE: Skip the food processor— this isn’t the time for cheese clumps. Use a box grater and pulse the sharp cheddar and Gruyère into tiny, even pieces. The cream cheese will blend in better, and you’ll avoid that lumpy texture that ruins the whole dish.
- SALT THE PASTA WATER: Tossing cooked elbow macaroni into plain water? That’s a flavor crime. Salt the pasta water like the ocean— if you can taste it, it’s right. The starch and salt cling to the noodles, making the sauce cling better later. No excuses.
- BUTTER THE PASTA WELL: Drain the pasta, then toss it back into the pot with a knob of cold butter (about 2 tablespoons). This coats every noodle, preventing the cheese sauce from clinging unevenly. Yes, it sounds weird, but it actually changes the outcome— trust me.
Pro cooking tips for great au bon pain macaroni and cheese
Roux Perfection
The secret to a velvety cheese sauce starts with a proper roux. Melt 0.5 cup unsalted butter over medium heat until foaming, then whisk in 0.25 cup all-purpose flour and cook for exactly 1-2 minutes—no longer or it’ll taste bitter.
This light roux acts as a thickener and adds depth to the sauce. I use a heatproof spatula to stir constantly and avoid lumps. 🌡️
Cheese Temperature Matters
Room-temperature cream cheese blends into the sauce smoothly, while cold cheese creates clumps. Cut the 8 oz cream cheese into small cubes and let it sit at room temperature for 15-20 minutes before adding.
For the sharp white cheddar and Gruyère, freshly shredded (not pre-shredded) melts evenly and avoids graininess. I like to grate these myself using a box grater for the best texture. 🧀
Pasta Water is Gold
Never throw away that starchy pasta water! Reserve 1 cup while draining the 12 oz elbow macaroni—it’s essential for adjusting sauce consistency. The starch acts as a natural thickener and helps the cheese sauce cling to the noodles.
If the sauce gets too thick after combining, add 1-2 tablespoons of reserved pasta water to restore creaminess. 💛
Breadcrumb Crispiness Hacks
For a perfectly crispy topping, use Japanese-style panko breadcrumbs—they’re lighter and stay crunchy longer. Mix them with 2 tablespoons melted butter and 2 minced garlic cloves before spreading.
Press the mixture gently but firmly onto the macaroni and cheese to ensure even contact. Bake at 375°F until golden brown, about 15-20 minutes. 🍞
Oven vs. Stovetop Finish
While you can serve this mac and cheese stovetop-style, baking it develops deeper flavor and that signature golden crust. The 375°F oven gently melts the cheese while browning the breadcrumbs.
For extra richness, broil for 1-2 minutes at the end—just watch closely to avoid burning. Let it rest 5 minutes before serving so the breadcrumbs set properly. ⏰
Seasoning Like a Pro
Taste the sauce before baking and adjust seasoning—this is where most home cooks go wrong. Start with 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp mustard powder, then fine-tune. The mustard powder adds subtle tang, while freshly ground black pepper brightens the dish.
I often add a pinch of cayenne for heat lovers, but keep it classic for the Au Bon Pain style. 🌶️
Nutrition facts
Frequently asked questions
Why does Au Bon Pain's mac and cheese have a crunchy breadcrumb topping?
The crispy breadcrumb topping is what makes this dish special! It creates a perfect texture contrast with the creamy cheese sauce underneath. The breadcrumbs stay crunchy because they're mixed with melted butter and baked at high heat, while the pasta below remains tender. This technique comes from classic French bistro cooking, where contrasting textures elevate every bite.
Can I make this mac and cheese ahead of time?
Assemble everything except the breadcrumb topping up to 2 days ahead and refrigerate. When ready to serve, add the breadcrumbs and bake as directed—they'll crisp up beautifully. For freezing, bake the dish completely, then cool and freeze for up to 2 months. Reheat covered with foil at 350°F for 15 minutes, adding a splash of milk if the sauce seems dry.
What's the secret to preventing a greasy cheese sauce?
The key is using the right cheese ratios and proper technique. The cream cheese binds everything together, while the sharp cheddar and Gruyère provide flavor without excess fat. Always melt the cheeses slowly over low heat, and never boil the sauce—this causes separation. If it gets too thick, use reserved pasta water to adjust. The light roux also helps create a smooth, velvety texture that's rich but not greasy.
Can I substitute other cheeses if I can't find Gruyère?
Yes! For Gruyère's nutty flavor, try Comté or Emmental as substitutes. If you're avoiding dairy, a mix of nutritional yeast and vegan cream cheese can work (though the texture will differ). For extra sharpness, add ½ tsp white wine vinegar to the sauce. The most important thing is balancing the cheeses—always include sharp cheddar for that signature tang.
How do I make this dish extra creamy without adding more cheese?
For a creamier texture without extra cheese, use whole milk instead of skim and add 1-2 tablespoons of heavy cream to the sauce. Another trick is to toss the cooked pasta in the sauce while still hot—this helps it absorb more flavor and moisture. If needed, add a splash of reserved pasta water to loosen the sauce. The cream cheese also adds richness without needing more cheese.