Appetizers
This Amy Ruth’s mac and cheese recipe delivers the ultimate comfort food experience with a buttery biscuit topping that cracks with every bite. 🔥 The secret lies in the stovetop cheese sauce—creamy, velvety, and perfectly balanced—paired with a crispy, golden crust that transforms ordinary mac into something extraordinary.
I’ve perfected this technique over years of testing, ensuring the sauce never breaks and the biscuit topping stays gloriously crunchy.
The foundation starts with al dente pasta cooked just shy of perfection, then tossed in a rich cheese sauce made from sharp cheddar, Gruyère, and a touch of cream cheese for that signature melt.
What sets this apart is the biscuit topping—a mix of flour, butter, and baking powder—that bakes to a crispy golden finish while keeping the mac tender underneath. This isn’t your childhood boxed mac; it’s a restaurant-quality dish that feels like a hug in every forkful.
By the time you pull this from the oven, you’ll have a creamy, cheesy masterpiece with a topping so crisp it shatters at the slightest touch. The aroma alone—warm, buttery, and impossibly cheesy—will have everyone gathered around the table.
It’s the kind of dish that disappears faster than you can say "second helping," making it perfect for family dinners, game days, or whenever you need a little indulgence.
Serve with a simple green salad or steamed broccoli to balance the richness, or go all out with garlic bread and roasted vegetables. The beauty of this recipe is its versatility—add crispy bacon for extra flavor, or swap in different cheeses for a personalized touch.
Here’s how to make it happen.
Ingredients for amy ruth's mac and cheese
Six ingredients transform ordinary mac into a buttery, biscuit-topped masterpiece—crunchy, creamy, and impossible to resist.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Al dente texture, cooked just shy |
| Sharp Cheddar Cheese 🧀 | 3 cups | Shredded, aged variety preferred |
| Gruyère Cheese 🧀 | 1 cup | Freshly grated, nutty flavor |
| Cream Cheese 🧈 | 8 oz | Full-fat for ultimate creaminess |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for rich texture |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for sauce |
| All-Purpose Flour 🌾 | 1 ½ cups | For biscuit topping |
| Baking Powder 🧂 | 2 tbsp | Ensures crispy topping |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Milk 🥛 | 1 ½ cups | Whole milk for richness |
| Crispy Bacon 🥓 | ½ lb | Optional for extra flavor |
The cheeses are non-negotiable. Sharp cheddar gives that signature tang, while Gruyère adds nutty depth—both should be freshly grated (pre-shredded gets clumpy). Whole Foods or specialty cheese shops have the best aged cheddar, but any high-quality block works. For the cream cheese, Philadelphia is foolproof, but trust me on the full-fat version—it makes all the difference. The Gruyère? Skip the pre-shredded; grating it yourself releases those amazing flavors. And if you're feeling fancy, Costco's Kirkland brand cheddar is a game-changer for the price.
No sharp cheddar? Pepper jack at half the amount adds heat, or swap Gruyère for Comté for a similar nutty profile. Out of cream cheese? Mascarpone or sour cream works in a pinch, but it won't be quite as rich. The biscuit topping is where magic happens—if you're short on butter, cold vegetable shortening keeps it crispy, though it lacks that buttery aroma. For the bacon, Trader Joe's thick-cut is my go-to, but any crispy variety adds that smoky punch. Pro tip: Toast your flour in the oven for 5 minutes before mixing—it deepens the biscuit flavor (worth the extra minute).
This dish reheats beautifully—honestly tastes better the next day once everything melds. Store leftovers in an airtight container for 4-5 days, but honestly, it won't last that long. For the biscuit topping, make it fresh or freeze portions for up to 3 months. I always double the topping—half goes on immediately, and I freeze the rest for future mac nights. The cheese sauce? Make it ahead and reheat gently with a splash of milk to restore creaminess. And if you're serving a crowd, pre-portion the mac so everyone gets that perfect crispy-topped bite.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no extra bowls, no sticky mess. The macaroni cooks right in the creamy cheese sauce, and by the time it’s done, the pasta’s perfectly tender without that sad, mushy aftertaste.
- Triple Cheese Bliss: That sharp cheddar, nutty Gruyère, and tangy cream cheese combo? It’s a flavor explosion in every bite. The heavy cream ties it all together so smoothly, you’ll forget how simple the ingredients are.
- Leftovers That Don’t Suck: Honestly, this mac and cheese tastes better the next day. The cheeses meld even more, and it reheats like a dream—no grainy texture, just rich, creamy perfection. I make a big batch and eat it for lunch all week.
- Budget-Friendly Luxury: You’re getting restaurant-quality richness for pennies. Gruyère might sound fancy, but a little goes a long way, and the rest of the ingredients are pantry staples. It’s the kind of dish that makes you feel fancy without breaking the bank.
Step-by-step instructions for Amy Ruth's mac and cheese
Here's how to make that legendary buttery biscuit topping and creamy cheese sauce.
🍳 Step 1: Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Stir immediately to prevent sticking. Cook for 1 minute less than the package instructions—you want it al dente when finished. I like to test by tasting a piece; it should have a slight bite in the center but still be tender.
Before draining, reserve 1 cup of pasta water—this starchy liquid is essential for creating a silky cheese sauce. Drain the pasta and return it to the pot. Toss with 2 tablespoons unsalted butter to prevent sticking while you prepare the sauce. Keep the pot warm over low heat.
🍳 Step 2: Build the Ultimate Cheese Sauce
In a separate large pot, melt 0.5 cup unsalted butter over medium heat until foaming. Whisk in 1.5 cups all-purpose flour and cook for 1-2 minutes until the mixture turns golden brown—this is called a roux. Real talk: don't walk away; burning flour tastes awful.
Gradually whisk in 1.5 cups milk and 1 cup heavy whipping cream, ensuring no lumps form. Stir constantly until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in 3 cups sharp cheddar cheese, 1 cup gruyère cheese, and 8 oz cream cheese until completely melted and smooth.
🥘 Step 3: Combine Pasta and Cheese Sauce
Add the warm macaroni to the cheese sauce and stir gently to combine. Season with 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until it reaches a creamy, spoonable consistency.
For extra flavor, crumble 0.5 lb crispy bacon on top. Here's the thing—this is where you decide if you want to be fancy. If you're feeling adventurous, add a splash of hot pasta water now to loosen the sauce before topping. Cover and let it sit for 5 minutes so all the flavors meld together.
👨🍳 Step 4: Make the Buttery Biscuit Topping
In a medium bowl, combine 1.5 cups all-purpose flour, 2 tablespoons baking powder, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Cut in 0.25 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
Add 0.5 cup cold unsalted butter (yes, it's more butter—trust me) and mix until the dough comes together. The reason we use cold butter is that it creates steam when baked, resulting in that signature flaky, crispy texture. Turn the dough onto a lightly floured surface and gently pat it into a ½-inch thick rectangle.
🔥 Step 5: Assemble and Bake for Ultimate Crunch
Spoon the mac and cheese into a greased 9x13-inch baking dish and spread it evenly. Top with the biscuit dough, pressing down gently to make contact with the cheese. Bake at 375°F for 25-30 minutes until the biscuit topping is deep golden brown and the edges are crispy.
Here's the moment that matters: when you see the biscuit topping puff up and turn golden brown, it's ready. The cheese should be bubbling underneath. Let it rest for 5 minutes before serving—this allows the biscuit to set and become extra crispy. Cut into squares and enjoy the perfect balance of creamy cheese and buttery, crispy topping!
Pro Tips For Making Amy Ruth'S Mac And Cheese
- Cook pasta al dente: Amy Ruth’s recipe relies on elbow macaroni that’s just firm to the bite—no mushy nonsense. Taste a piece at the 1-minute mark before draining; if it’s still slightly toothsome, you’re golden. I learned this the hard way after serving a batch that turned into glue.
- Shred cheeses unevenly: Skip the food processor for sharp cheddar and Gruyère—hand-shredding creates more surface area for melty magic. Use a box grater and rip chunks apart; the irregular pieces melt faster and give that perfect stringy pull. (Yes, it’s messy, but your sauce will thank you.)
- Temper the cream: Warm the heavy cream slowly off the heat before mixing it into the cheese sauce—otherwise, you’ll get grainy lumps. Heat it to about 160°F (just warm to the touch) while the cheese melts. I used to ignore this and ended up with a sad, clumpy sauce every time.
- Press the sauce: After mixing in the cream cheese, let the sauce sit for 2–3 minutes before folding in the pasta. Press it through a fine-mesh sieve if you’re impatient—this removes any stray cheesy bits and makes the texture silky. (Not cheating, just efficiency.)
Storing and reheating this amy ruth's mac and cheese
Refrigerator Storage
Store leftovers in an airtight container (I love Pyrex glass containers) for up to 4-5 days at 40°F or below. The biscuit topping stays crispier when refrigerated than reheated, but the cheese sauce may thicken slightly.
To restore creaminess, add 1-2 tablespoons of milk while reheating. Honestly, the flavors get even better the next day as everything melds together. 🧀
Freezer Storage
Freeze the mac and cheese (without the biscuit topping) for up to 3 months in quart-sized freezer bags or airtight containers. Let it cool completely before freezing, and leave ½-inch headspace for expansion. For the biscuit topping, make it fresh or freeze portions separately for up to 3 months.
When ready to eat, bake the topping fresh on top of thawed mac—it’ll still give that glorious crunch. ❄️
Stovetop Reheating
This is my go-to method for restoring that creamy texture. Pour mac and cheese into a heavy-bottomed pot and heat over medium-low heat for 8-10 minutes, stirring occasionally. Add 2-3 tablespoons of milk if the sauce looks thick.
For extra flavor, sprinkle in a pinch of garlic powder or black pepper while reheating. The biscuit topping? Toast it fresh in the oven at 375°F for 5-7 minutes—it’ll crisp up perfectly. 🔥
Microwave Reheating
For quick meals, transfer a portion to a microwave-safe dish and cover loosely with a damp paper towel. Heat on 50% power for 2-3 minutes, stirring halfway. If the sauce looks dry, add 1 tablespoon of milk and microwave for another 30 seconds.
The biscuit topping won’t crisp up in the microwave, so save it for fresh baking or skip it entirely. Pro tip: Add a splash of hot water instead of milk if you’re out—it works in a pinch! 💡
Reviving the Biscuit Topping
If you froze the biscuit topping separately, thaw it in the fridge overnight. Before baking, brush it with melted butter and sprinkle with ½ teaspoon salt for extra flavor. Bake at 375°F for 8-10 minutes until golden and crispy.
For a shortcut, sprinkle crushed pork rinds or breadcrumbs on top of reheated mac and broil for 2-3 minutes—it mimics that crunchy texture without extra effort. 🧂
Make-Ahead Biscuit Hack
Double the biscuit topping recipe and freeze half for future use. When ready to serve, bake the frozen topping directly on top of reheated mac (no thawing needed!) at 375°F for 10-12 minutes.
This is a game-changer for busy nights—just pull it from the freezer and pop it in the oven while you reheat the mac. Trust me, your future self will thank you. ✨
Nutrition facts
Frequently asked questions
Can I make this mac and cheese without baking it?
For a stovetop version, cook the pasta and cheese sauce as directed, then stir in ½ cup milk to loosen it. Top with crispy bacon and a sprinkle of Parmesan cheese for texture. Serve immediately while hot—no baking required. The biscuit topping is what makes it special, but this works as a quick weeknight meal.
Why does my biscuit topping get soggy?
Soggy topping happens when steam escapes before baking or the cheese isn't hot enough. Press the dough firmly onto the cheese (no gaps!) and bake at 375°F until golden brown. For extra insurance, sprinkle ½ cup breadcrumbs or crushed pork rinds on top before baking. Also, ensure your cheese sauce is bubbling hot when assembling.
What’s the best cheese substitute if I don’t have Gruyère?
Swap Gruyère for Comté (similar nutty flavor) or Parmigiano-Reggiano for sharpness. If you're avoiding dairy, nutritional yeast adds a cheesy depth, though texture won’t be identical. For a smoky option, try smoked Gouda at half the amount. The key is balancing sharpness with creaminess—adjust to taste!
Can I make this mac and cheese gluten-free?
Yes! Use gluten-free elbow macaroni (like Barilla or Jovial) and swap all-purpose flour for a 1:1 gluten-free flour blend (like Bob’s Red Mill). For the biscuit topping, add 1 tablespoon xanthan gum to the flour mix to improve texture. The cheese sauce stays the same, but test the biscuit dough consistency—it may need a splash of milk.
How do I make this extra creamy without adding more cheese?
Stir in 2 tablespoons cornstarch mixed with 2 tablespoons cold milk while the sauce simmers. This thickens the sauce without graininess. For richness, add ¼ cup sour cream or ½ cup mascarpone at the end. The reserved pasta water is your secret weapon—add it 1 tablespoon at a time until silky.