Appetizers
This 54th Street Mac and Cheese recipe delivers the restaurant's signature smoky cheddar depth and buttery biscuit crunch in your own kitchen. The secret lies in a precise blend of sharp cheddar and Gruyère, slow-cooked until velvety, then topped with a golden, crackly biscuit crust that holds every bite together.
I've replicated their foolproof technique after years of perfecting the balance between creamy sauce and crispy topping.
The key to authentic flavor begins with browning the cheese sauce on the stovetop until it thickens to a luxurious consistency, then baking it until the edges bubble and the biscuit topping turns a rich golden brown.
This isn't your childhood mac and cheese—it's a sophisticated dish that pairs perfectly with crisp greens or roasted vegetables. The smoky cheddar adds complexity, while the biscuit topping provides that satisfying crunch that makes every forkful irresistible.
What sets this recipe apart is the texture contrast: creamy, melt-in-your-mouth cheese sauce meets crispy, buttery biscuit topping in every bite. The slow baking process ensures the pasta stays al dente while the cheese sauce develops depth of flavor.
This version stays true to the restaurant's original while being simpler to execute at home—no special equipment required, just patience and attention to detail.
Once you try this, you'll understand why 54th Street's mac and cheese has become legendary. The combination of rich cheese, buttery topping, and smoky flavor creates a dish that's perfect for feeding a crowd or treating yourself to a restaurant-quality meal at home.
Let's get started on recreating this comfort food classic.
Ingredients for 54th street mac and cheese
These 17 ingredients bring restaurant-quality mac and cheese to your stovetop—smoky, creamy, and crispy all in one bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or elbow shape preferred |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, aged 12+ months |
| Smoked Gouda Cheese 🧀 | ½ cup | Shredded, for smoky depth |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into pieces |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| All-Purpose Flour 🌾 | ¼ cup | For roux thickening |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Mustard Powder 🌶️ | ½ tsp | Dijon style preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| All-Purpose Flour 🌾 | 1 cup | For biscuit topping |
| Baking Powder 🍞 | 1 tsp | Aluminum-free preferred |
| Granulated Sugar 🍚 | 1 tbsp | For biscuit sweetness |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for topping |
The cheeses are non-negotiable here. Sharp white cheddar gives that tangy kick, while Gruyère adds nutty depth—both should be freshly shredded from blocks. Smoked Gouda brings the signature smoky flavor that makes this dish legendary. I grab mine at Whole Foods or specialty cheese shops, but any well-stocked grocery store carries them. For the butter, Plugrá or Land O'Lakes work perfectly—just make sure it's unsalted so you control the seasoning. The biscuit topping flour? King Arthur is my go-to for that tender, flaky texture.
No sharp cheddar? Extra-sharp cheddar at half the amount gets you close, but the flavor won't be quite the same. Substituting Gruyère? Comté or Emmental work in a pinch, though they won't have that same melt. For the smoked Gouda, smoked cheddar at double the amount adds some smoke but lacks the Gouda's richness. The biscuit topping can be made with biscuit mix if you're short on time, but trust me, homemade is worth the extra minute. The mustard powder is crucial—it cuts through the richness and adds that slight tang that balances everything.
This mac and cheese tastes even better the next day—honestly, it's when all the flavors meld together perfectly. Store leftovers in an airtight container for up to 5 days in the fridge. For freezing, portion it out before adding the biscuit topping—just reheat the sauce and top with fresh topping when serving. The biscuit topping keeps for 3 days in the fridge if you make it ahead, but I always make a fresh batch to ensure that perfect crunch. Double the recipe? It's perfect for feeding a crowd.
Why You'll Love This Recipe
- No-Chop Necessary: I swear by this recipe because it’s actually hands-off. You’re not dicing anything, not even measuring the pasta—just dump the elbows in boiling water, melt the butter, and fold in those cheeses. The only "work" is stirring, and honestly, that’s the fun part.
- Triple-Cheese Magic: Between the sharp white cheddar’s bite, Gruyère’s nutty depth, and smoked Gouda’s caramelized edge, this isn’t just mac and cheese—it’s a flavor explosion. I’ll be real: my first batch had me reaching for seconds before the plate hit the table.
- Leftovers That Don’t Suck: Most mac and cheese turns to sad, gluey mush the next day, but this? It reheats like a dream—crispy in spots, still creamy, and somehow even better cold. I pack it in my lunchbox (yes, even on a Tuesday) because it’s the only leftovers I don’t dread.
- Budget-Buster Flex: You’re getting three premium cheeses for the price of one generic block, and that butter? A little goes a long way. I stretch this recipe to feed four for under $10, and the kids (and my wallet) thank me for it. Plus, it’s the kind of dish that makes frugal nights feel fancy.
Step-by-step instructions for smoky cheddar mac and cheese with biscuit topping
Here's how to build that perfect creamy, smoky mac and cheese with a golden biscuit crown.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 pounds of elbow macaroni. Season generously with 1 teaspoon of the kosher salt—it should taste like the ocean. Cook until the pasta is al dente, about 1 minute less than package instructions suggest. You want it to finish cooking in the cheese sauce.
Reserve 1 cup of pasta water before draining. This starchy liquid is pure gold for creating a silky sauce later. Drain the pasta and return it to the pot, giving it a gentle toss with a wooden spoon to prevent clumping. The pasta should be hot and ready to absorb all that cheesy goodness.
Build the Ultra-Creamy Cheese Sauce
In a separate large pot, melt 0.75 cup of the unsalted butter over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Whisk in the 0.25 cup all-purpose flour to form a roux, cooking for 1-2 minutes until it turns a pale golden color. Slowly pour in the 1 cup heavy cream and 1 cup whole milk while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 5 minutes until slightly thickened.
Combine Cheeses for Maximum Flavor
Reduce heat to low and gradually add the 1.5 cups sharp white cheddar cheese, 1 cup gruyère cheese, and 0.5 cup smoked gouda cheese in batches, stirring vigorously after each addition. The sauce should become luxuriously thick and glossy. If it gets too thick, whisk in reserved pasta water 1 tablespoon at a time until smooth.
Stir in the 0.5 teaspoon mustard powder, remaining 0.5 teaspoon kosher salt, and 0.5 teaspoon black pepper. The mustard powder adds a subtle tang that cuts through the richness. Taste and adjust seasoning—this is where you can really make it sing. The cheese should be fully melted with no graininess remaining.
Assemble and Add the Biscuit Topping
Gently fold the cooked elbow macaroni into the cheese sauce until fully coated. Transfer to a greased 9x13-inch baking dish and spread evenly. In a separate bowl, combine the 1 cup all-purpose flour, 1 teaspoon baking powder, 1 tablespoon granulated sugar, and remaining 0.5 teaspoon kosher salt. Cut in the 0.25 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumbly biscuit topping evenly over the mac and cheese, pressing down gently to ensure good contact. The topping should be golden and crispy when baked. Bake at 375°F for 20-25 minutes until the biscuit topping is golden brown and the edges are bubbly. The center should be hot and creamy—this is what makes it perfect.
Pro Tips For Making 54th Street Mac And Cheese
- Boil Water Hard: The 54th Street version demands al dente elbow macaroni—no mush. Use a big pot of rolling boiling water (think 180°F+), salt it like the ocean, and cook just 1 minute less than the package says. I learned this the hard way after serving a batch where the pasta was so tender it turned to glue when mixed with the cheese sauce.
- Grate Cheese Fresh: Pre-shredded cheese is coated in anti-caking agents that turn your sauce into a sad, grainy mess. Grate your sharp white cheddar, Gruyère, and smoked Gouda yourself—right before mixing—and keep them separate until the sauce hits 170°F. The melt will be silky, not clumpy, and the smoky Gouda flavor will shine.
- Temper the Butter: Dump cold butter into hot cheese sauce and you’ll get lumps—or worse, a broken emulsion. Melt the unsalted butter first, then whisk it into the sauce off the heat in a slow stream. Let it sit for 30 seconds before stirring again. This keeps the sauce smooth and prevents curdling, which is especially crucial with the high-fat Gouda.
- Broil for Crust: Skip the broiler if you’re impatient, but if you want that golden, crispy top layer, turn the oven to 475°F and broil for 2–3 minutes right after baking. Cover the edges with foil first—this recipe’s cheese sauce is aggressive and will bubble over like a volcano. I was skeptical until I tried it; now I refuse to serve it any other way.
Health benefits of these flavors
Creamy Comfort
This mac and cheese is a protein powerhouse with 20-25 grams of protein per serving—thanks to the rich blend of cheddar, Gruyère, and smoked Gouda.
The combination of these cheeses creates a velvety sauce that's not only delicious but also packed with calcium (about 30% of your daily value per serving) to support strong bones.
The elbow macaroni adds complex carbs for sustained energy, making this dish perfect for muscle recovery or a satisfying meal after a workout. 💪
Balanced Nutrition
While indulgent, this recipe balances richness with beneficial fats from the heavy cream and butter, which provide healthy saturated fats your body needs in moderation. The Gruyère cheese contributes vitamin A (important for vision and immunity) and B12 (essential for nerve function).
The mustard powder adds a subtle kick while providing a touch of vitamin C—though in small amounts, it still contributes to the overall nutritional profile. Honestly, it's one of those dishes where you won't feel guilty about enjoying a second helping!
Low-Carb Adaptation
Want to lighten it up? Swap the elbow macaroni for cauliflower rice or zucchini noodles—they reduce carbs significantly while keeping the creamy texture. Just cook them separately and fold into the cheese sauce at the end.
This version still delivers all the cheesy goodness with 50% fewer carbs per serving while maintaining the same rich flavor profile. The biscuit topping can stay the same for that satisfying crunch! 🌱
Gluten-Free Option
For gluten-sensitive diners, replace the all-purpose flour in the biscuit topping with a 1:1 gluten-free flour blend (like Bob's Red Mill) and ensure your baking powder is certified gluten-free. The cheese sauce remains unchanged, so you still get that luxurious, creamy texture.
I've tested this version and found that the texture holds up beautifully—just keep an eye on baking time as gluten-free batters can crisp faster. 🍞
Kid-Friendly Calcium
This dish is a sneaky way to get kids to eat their calcium and protein! The combination of cheeses makes it irresistible to picky eaters while providing essential nutrients.
Serve with steamed broccoli or roasted carrots to add vitamins A and C. The smoky Gouda adds depth that even kids who dislike strong flavors tend to enjoy. It's one of those meals where everyone at the table—from toddlers to grandparents—finds something to love. 👨👩👧👦
Nutrition facts
Frequently asked questions
Can I make this mac and cheese ahead of time?
The cheese sauce can be prepared up to 2 days ahead and stored in an airtight container. Reheat gently on the stovetop with a splash of milk to restore creaminess. For the biscuit topping, make it fresh before baking—it needs to be crispy, not soggy! Assemble the dish just before baking for the best texture.
Why does my cheese sauce get grainy?
Graininess usually means the cheese wasn't melted properly or the heat was too high. Always melt cheeses slowly over low heat, stirring constantly. If it happens, whisk in 1 tablespoon of warm milk or pasta water to smooth it out. Using freshly shredded cheese (not pre-shredded) also helps prevent clumping.
What's the secret to the perfect biscuit topping?
The topping needs cold butter and light handling—overworking makes it tough. Press it gently into the cheese so it browns evenly. For extra crunch, bake until golden brown at 375°F for 20-25 minutes. A kitchen torch adds crispiness if you're short on time.
Can I use a different type of pasta?
Elbow macaroni is ideal for its shape and texture, but penne or cavatappi work too. Avoid long pasta like spaghetti—it won't hold the sauce well. If substituting, cook it 1 minute less than package instructions to finish in the oven.
How do I make this dish vegetarian?
This recipe is already vegetarian! Just ensure your butter and baking powder are plant-based if needed. For extra richness, stir in 2 tablespoons of nutritional yeast when adding the cheeses—it adds a cheesy depth without dairy.