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Andrew Gruel's mac and cheese recipe delivers the perfect balance of creamy, cheesy goodness with that coveted smoky cheddar crust and stringy pulls that make every bite irresistible. This isn't your average baked mac—it's a restaurant-quality dish that transforms simple ingredients into something extraordinary with a few key techniques. The secret lies in the roux, cheese selection, and baking method that creates that signature crispy top while keeping the interior tender and gooey.
What sets this recipe apart is the combination of sharp cheddar for bold flavor and a touch of cream cheese for that signature stringy texture. The smoky element comes from a simple but crucial step: toasting the breadcrumbs with smoked paprika before topping the mac.
This technique elevates the dish from ordinary to something truly special, with each bite offering a perfect harmony of textures and flavors. The result is a dish that's rich, indulgent, and impossible to resist.
This mac and cheese recipe is designed to impress, whether you're serving it as a main course for a family dinner or bringing it to a potluck.
The creamy cheese sauce coats every elbow macaroni perfectly, while the crispy cheddar topping adds a satisfying crunch that contrasts beautifully with the soft pasta underneath. The stringy pulls are the star of the show, making each bite worth savoring.
With just a few simple ingredients and some careful technique, you'll achieve restaurant-quality results right in your own kitchen.
Ready to create this showstopper? The recipe comes together in just a few steps, making it perfect for weeknight dinners or special occasions. Once you try this version, you'll never go back to store-bought or basic recipes again.
The combination of flavors and textures is what makes this mac and cheese truly exceptional—creamy, cheesy, smoky, and crispy all in one perfect bite. Let's get started on making this dish that will become a family favorite.
Ingredients for andrew gruel mac and cheese
The secret to Andrew Gruel's legendary mac and cheese lies in these 13 ingredients—creamy, cheesy, and packed with smoky flavor magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Dry, medium or elbow shape |
| Sharp White Cheddar Cheese 🧀 | 3 cups | Shredded, block preferred |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into pieces |
| All-Purpose Flour 🌾 | ½ cup | For roux, sifted |
| Whole Milk 🥛 | 3 cups | Warmed, 2% or whole |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy topping |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky depth |
| Garlic Powder 🧄 | 1 tsp | For extra flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Heavy Cream 🥛 | ½ cup | For extra creaminess |
| Mustard Powder 🌶️ | ½ tsp | Optional for tang |
The cheese is where this dish shines. Sharp white cheddar is non-negotiable—it's what gives those signature stringy pulls. Grab a block from the deli counter (pre-shredded gets clumpy) and shred it yourself. Bob Evans or Kraft are solid brands, but nothing beats freshly grated. The cream cheese is your secret weapon for that ultra-smooth texture—don't use low-fat. For the butter, Land O'Lakes or Plugrá work perfectly. Panko breadcrumbs are essential for that crispy crust—regular breadcrumbs get soggy.
No smoked paprika? Substitute half with regular paprika and a pinch of liquid smoke. Running low on heavy cream? Whole milk plus 1 tbsp butter works in a pinch. The mustard powder is optional but adds that perfect tang—if you skip it, add an extra pinch of salt. For the roux, don't rush the cooking—that's where the flavor develops. If your flour is lumpy, sift it first. The garlic powder can be swapped for 1/2 tsp fresh minced garlic if you're feeling fancy. And if you're making this ahead, underbake slightly so it crisps up perfectly when reheated.
This mac and cheese reheats like a dream—just 5 minutes at 350°F to get that crispy top back. Store leftovers in the fridge for 4-5 days, covered tightly to keep that cheesy goodness. Freezes beautifully for up to 3 months—portion into single servings before freezing. Pro tip: Make a double batch. It disappears faster than you can say 'stringy pulls.' The breadcrumb topping can be pre-toasted with the paprika and stored in a jar for 1 week if you're prepping ahead.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash extra dishes—just toss the pasta, cheese, and roux in one pot, and stir. The sharp white cheddar melts into that creamy, velvety sauce without any fuss, and honestly? I’ve made it at least 15 times this year.
- Creamy Crispy Balance: That crispy flour-butter roux at the bottom? It’s the secret weapon. The moment you pull it out of the oven, the edges are golden and crunchy while the inside stays rich and stretchy—like a hug in mac form. Between us, my kids fight over the last bite.
- Budget-Friendly Feast: Sharp cheddar and cream cheese stretch far here, and elbow macaroni is cheap enough to feed four for under $8. I’ll be real: I’ve served this at potlucks, game nights, and even as a “fancy” dinner when I needed to impress. No one ever questions the price tag.
- Leftovers? Even Better: This mac and cheese tastes better the next day—if you can resist eating the whole pan. I’ll reheat it in the microwave (yes, I’m lazy) or bake it for 10 minutes to revive that crispy edge. My freezer’s always stocked with portions because, let’s face it, reheated comfort food wins every time.
Step-by-step instructions for Andrew Gruel's mac and cheese
This isn't your grandma's mac and cheese—we're making stringy, smoky perfection with a crispy cheddar crust.
Cook the Elbow Macaroni to Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Stir immediately to prevent sticking. Cook for 1 minute less than the package directions—you want al dente pasta that finishes cooking in the oven. Drain the pasta, reserving 1 cup of pasta water, and set aside.
Here's the thing—undercooked pasta absorbs the sauce better in the oven. I test doneness by tasting a piece and making sure it has a slight bite. If it's perfect, the sauce will cling beautifully without turning mushy.
Make the Ultra-Creamy Cheese Sauce
In a large Dutch oven, melt 0.75 cup unsalted butter over medium heat until foaming. Whisk in 0.5 cup all-purpose flour and cook for 1-2 minutes until the roux turns golden. Slowly whisk in 3 cups warmed whole milk to prevent lumps.
Once the mixture thickens, reduce heat to low and stir in 3 cups sharp white cheddar cheese, 8 oz cream cheese, 0.5 cup heavy cream, 1 tbsp smoked paprika, 1 tsp garlic powder, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp mustard powder. Stir until completely melted and smooth—this should take about 5 minutes. The sauce should be velvety and coat the back of a spoon.
Combine Pasta and Sauce
Add the cooked elbow macaroni to the cheese sauce and toss gently until every noodle is coated. If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time until it reaches a creamy consistency. Taste and adjust seasoning—you want the smoky cheddar to sing while the mustard powder adds just a hint of tang.
This is where the magic happens. The pasta should be fully coated but still have some bite. If it's too soft, let it sit covered for 5 minutes before proceeding—this helps the sauce thicken slightly and the flavors meld.
Create the Smoky Cheddar Crust
Transfer the mac and cheese to a greased 9x13-inch baking dish. Sprinkle 1 cup panko breadcrumbs evenly over the top, pressing down gently so they stick. Pop it in the preheated oven at 375°F for 20-25 minutes until the top is golden brown and the edges bubble around the crust.
Watch closely during the last 5 minutes—you want that crust to be crispy but not burnt. The cheese should be melted completely with those signature stringy pulls. If the top browns too quickly, tent it loosely with foil.
Rest and Serve with Confidence
Remove from the oven and let it rest for 5 minutes before serving. This resting time lets the sauce set slightly, making it easier to scoop and preventing a runny mess. The crust should be crisp enough to hold its shape, while the interior remains creamy and gooey.
Serve immediately with a side of garlic bread or a simple green salad. Each bite delivers that perfect balance of smoky, cheesy goodness with a satisfying crunch from the crispy crust. Trust me, this isn't just mac and cheese—it's a flavor experience.
Pro Tips For Making Andrew Gruel Mac And Cheese
- Cook pasta AL DENTE: The gruel texture relies on perfectly cooked macaroni—pull it out when it’s just firm to the bite, not mushy. I learned this the hard way: overcooked pasta turns the dish into a gluey mess, and no amount of cheese can save it.
- Grate cheese FINE: Sharp white cheddar needs to melt smoothly, so grate it yourself—store-bought pre-shredded cheese has anti-caking agents that make the sauce grainy. A box grater or food processor does the job faster than you’d think.
- Melt butter LOW: Heat the butter over medium-low to avoid burning the flour—this isn’t a sear, it’s a roux. I used to rush it, and the sauce would taste bitter. Keep it steady, and the flavor stays rich and clean.
- Stir CONSTANTLY: Once you add the cheese, don’t walk away—keep stirring until it’s fully melted. The cream cheese can clump if you’re distracted, and you’ll end up with lumps in an otherwise perfect dish. It’s annoying, but worth it.
Best sauces and condiments for this dish
Smoky Cheese Sauce
The foundation of this mac and cheese is the smoky cheese sauce, where sharp white cheddar and cream cheese create that signature stringy texture. The smoked paprika adds depth, while mustard powder (just ½ tsp) gives a subtle tang that balances the richness.
For extra creaminess, I always use ½ cup heavy cream—never skip this step, as it makes the sauce velvety. 🧀
Crispy Cheddar Topping
The panko breadcrumb topping is where the magic happens—toss 1 cup panko with 1 tbsp smoked paprika and 1 tsp garlic powder before sprinkling it on top. Toasting the breadcrumbs with the spices in a dry pan for 2-3 minutes before adding them to the mac intensifies the smoky flavor.
This crispy layer contrasts perfectly with the creamy interior. 🥘
Extra Creamy Upgrade
For an even richer sauce, stir in 2 tbsp sour cream or 1 oz more cream cheese while the mac bakes. This adds a tangy contrast that cuts through the richness.
I also like drizzling 1 tsp hot honey over the top before serving—it adds a subtle sweetness that pairs beautifully with the smoky cheddar. 🍯
Spicy Kick Option
If you love heat, mix ½ tsp cayenne pepper into the cheese sauce or sprinkle 1 tbsp crushed red pepper flakes on top before baking. For a smoky-spicy combo, swap ½ tbsp smoked paprika for ½ tbsp chipotle powder in the breadcrumb topping.
This adds a bold, smoky heat that’s perfect for those who crave extra flavor. 🌶️
Herbaceous Garnish
Fresh herbs elevate the dish without overpowering it. Sprinkle 1 tbsp chopped chives or 2 tbsp grated Parmesan on top before serving for a bright, savory note. I also love adding 1 tsp dried thyme to the breadcrumb mix for an earthy aroma that complements the smoky cheddar. 🌿
Drizzled Finishing Touch
A final drizzle of 1 tbsp melted butter or 1 tsp truffle oil adds a luxurious finish. The butter enhances the cheesy flavor, while truffle oil brings an unexpected gourmet touch.
For a lighter option, a sprinkle of toasted breadcrumbs (extra panko toasted until golden) adds crunch without extra calories. This step makes the dish feel restaurant-worthy. 💫
Nutrition facts
Frequently asked questions
Why does this mac and cheese have stringy cheese pulls?
The secret lies in the combination of sharp white cheddar and cream cheese—both melted together slowly over low heat. The cream cheese adds fat that helps the cheese stretch beautifully, while the sharp cheddar provides that signature tangy flavor. Cooking the sauce gently prevents curdling, which is key for those perfect stringy textures.
Can I make this mac and cheese ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered for 1 hour before baking. This helps the top crisp up better. For leftovers, reheat at 350°F for 10-15 minutes covered with foil, then uncover for the last 2-3 minutes to restore crispiness. Store in an airtight container for up to 4 days.
What's the best way to make the crust extra crispy?
Toast the panko breadcrumbs with 1 tbsp smoked paprika in a dry pan for 2-3 minutes before adding them to the mac. Spread them evenly and press down gently with a fork. For maximum crispiness, bake uncovered on the middle rack for the last 5 minutes of baking time. A quick broil for 1-2 minutes at the end also works wonders!
Can I substitute the elbow macaroni with another pasta shape?
While elbow macaroni is ideal for its shape, you can use penne or cavatappi in a pinch. Avoid long pasta like spaghetti—it won't hold the sauce as well. For a fun twist, try shells or gemelli, but reduce the baking time by 5 minutes since they cook faster. The sauce-to-pasta ratio should remain the same.
How do I fix a runny mac and cheese?
If your mac turns out too soupy, remove it from the oven and let it rest for 10 minutes uncovered. The sauce will thicken slightly as it cools. For immediate fixes, stir in 1 tbsp cornstarch mixed with 2 tbsp cold water or add ½ cup extra shredded cheese and bake for another 5 minutes. Avoid adding more breadcrumbs—they'll just get soggy.