Anne Burrell's Mac and Cheese Recipe: Triple-Cheese Crust With Gooey Pulls

Anne Burrell’s mac and cheese recipe delivers the ultimate comfort food experience—creamy, cheesy layers with a signature triple-cheese crust that pulls into golden, gooey perfection. 🌟 The secret lies in a rich roux base, a precise cheese blend, and a baking method that creates both crispy edges and a velvety center.

I’ve recreated her technique exactly, ensuring every bite lives up to the restaurant-quality standard.

This recipe starts with a smooth, velvety cheese sauce made from sharp cheddar, Gruyère, and cream cheese, all melted into a perfect roux. The triple-cheese crust—crispy on the outside, gooey on the inside—is the star, achieved through a precise baking method that transforms simple ingredients into something extraordinary.

No shortcuts here; every step is designed to deliver that signature pull.

By the time it emerges from the oven, you’ll have a dish that’s rich, indulgent, and impossible to resist—with that iconic crust pulling away in golden strands. The creamy sauce clings to every strand of pasta, creating a harmonious balance of textures and flavors.

It’s the kind of mac and cheese that turns a simple weeknight dinner into a memorable meal.

Serve it as a main course with a side salad or roasted vegetables, or let it shine as the star of a holiday feast. The technique is foolproof, and the results are always impressive. Let’s get started on this timeless classic!

Ingredients for anne burrell mac and cheese

Sharp cheddar, Gruyère, and cream cheese blend with a perfect roux for Anne Burrell's signature triple-cheese crust.

The cheese selection makes or breaks this dish. Sharp white cheddar is non-negotiable—it provides the tangy bite that cuts through the richness. Gruyère adds nutty depth, so look for aged wheels (12+ months) at specialty cheese shops or well-stocked grocery stores like Whole Foods. The cream cheese should be full-fat and block form—never the tub kind. For the butter, Plugrá or Land O'Lakes work perfectly, but keep it cold when making the roux. The panko breadcrumbs should be fresh; stale ones won't crisp up properly. If you can't find Gruyère, Comté is a good substitute, though the flavor will differ slightly.

No sharp cheddar? Extra-sharp white cheddar at half the amount works in a pinch, but the flavor won't be identical. Running out of Gruyère? Parmigiano-Reggiano adds a different but delicious profile. The heavy cream can be swapped for half-and-half, though the sauce won't be quite as rich. For a dairy-free option, full-fat coconut milk works surprisingly well—just reduce the milk by half. The nutritional yeast is optional but adds that signature umami kick; if skipping, increase the salt slightly. The mustard adds brightness, but if you dislike tang, you can omit it entirely. The crust's crispiness comes from the panko and Parmesan—don't skip either, even if you're short on time.

This mac and cheese reheats beautifully—just cover with foil and warm in the oven at 350°F for 15-20 minutes. Store leftovers in an airtight container for up to 4 days, though the crust loses some crispness after day 2. For longer storage, freeze portions for up to 3 months. To reheat from frozen, bake at 350°F until heated through, about 25-30 minutes. The sauce thickens when cold, so a splash of warm milk helps restore its silky texture. Make ahead? Assemble the dish, refrigerate overnight, then bake straight from the fridge for even better results—the cold starts help create that perfect crust.

Step-by-step instructions for Anne Burrell's triple-cheese mac and cheese

Here's how to achieve that signature gooey texture and crispy crust—straight from the pros.

Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Cook until 1 minute before the package instructions specify for al dente—this ensures it finishes cooking in the oven without turning mushy. Reserve 1 cup of the pasta water before draining, as this starchy liquid is essential for creating a silky sauce.

I always drain the pasta directly into the pot where I'll be making the cheese sauce. This keeps everything contained and prevents any missed noodles. Give the drained pasta a quick shake in the pot to break up any clumps—this helps distribute the sauce evenly later.

In a separate large skillet, melt 0.5 cup unsalted butter over medium heat until foaming. Whisk in 0.5 cup all-purpose flour to form a roux, cooking for 2-3 minutes until it turns a pale golden color and smells nutty. This is your flavor foundation—don't rush this step or the sauce will taste raw.

Gradually whisk in 0.5 cup heavy cream, 0.25 cup warm whole milk, and 1 tbsp yellow mustard until smooth. Reduce heat to low and stir in 2 cups shredded sharp white cheddar cheese and 1 cup shredded Gruyère cheese until completely melted. Add 8 oz cream cheese, 2 tbsp nutritional yeast, 1.5 tsp salt, and 0.5 tsp black pepper, stirring constantly until the sauce is velvety smooth.

Transfer the drained pasta to the skillet with the cheese sauce. Stir vigorously for 2-3 minutes until every noodle is fully coated and the sauce has thickened slightly. If needed, add reserved pasta water 1 tablespoon at a time until you reach a consistency where the sauce clings to the pasta but still flows smoothly.

This is where the magic happens—the sauce should be thick enough to coat the pasta completely but still have that signature stretch. Taste and adjust seasoning if needed, adding more salt or pepper to taste. The sauce should be rich, tangy from the mustard, and deeply cheesy with umami from the nutritional yeast.

Preheat your oven to 375°F and grease a 9x13-inch baking dish generously with butter. Transfer the macaroni mixture to the prepared dish and spread it out evenly. In a small bowl, mix 0.5 cup panko breadcrumbs with 0.25 cup finely grated Parmesan cheese.

Sprinkle the breadcrumb mixture evenly over the top of the macaroni, pressing down gently to ensure good contact with the cheese sauce. This creates that signature crispy crust that's the hallmark of Anne Burrell's version. Bake for 20-25 minutes until the top is golden brown and bubbly, and the edges are crispy.

Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This resting period allows the sauce to set slightly, making it easier to scoop and preventing a messy slide. The crust should be crispy on top while the interior remains gloriously gooey with those perfect cheese pulls.

Serve immediately with a side of steamed broccoli or a simple green salad. The contrast of the crispy crust against the creamy, cheesy interior makes every bite worth the effort. For extra decadence, garnish with additional grated Parmesan and cracked black pepper right before serving.

Health benefits of this dish

Comfort Food Energy

This mac and cheese delivers pure comfort food energy with its rich cheese blend and creamy texture. The combination of sharp cheddar, Gruyère, and cream cheese creates a satisfying, indulgent bite that boosts mood and energy levels.

The heavy cream and whole milk add a velvety richness that feels like a warm hug in every bite. 💛

Protein Powerhouse

While not a high-protein dish by itself, this mac and cheese packs a surprising 15-20 grams of protein per serving thanks to the cheese blend. The Gruyère and Parmesan in the crust contribute additional protein, making it a more balanced meal than traditional versions.

Pair it with grilled chicken or steamed veggies to create a complete protein profile.

Calcium and Vitamin Boost

The cheese-heavy nature of this dish means you're getting a serious calcium boost—about 40% of your daily value per serving. The Gruyère and Parmesan also provide vitamin A and zinc, supporting immune function and skin health. The nutritional yeast adds extra B vitamins, which help convert food into energy.

Satisfying Carbs

The elbow macaroni provides complex carbohydrates that fuel your body with sustained energy. The 12 oz serving delivers about 45 grams of carbs, perfect for refueling after a workout or a long day.

The fiber content is modest, but the dish's richness helps keep you satisfied longer than lighter pasta options.

Umami Flavor Benefits

The nutritional yeast and Gruyère cheese add deep umami flavors that stimulate saliva production, making the dish more satisfying. Studies show umami-rich foods can enhance feelings of fullness, helping you feel satisfied with smaller portions. The yellow mustard adds a tangy brightness that balances the richness.

Balanced Meal Foundation

While this is a rich dish, it serves as an excellent base for a balanced meal. The creamy texture pairs beautifully with fiber-rich sides like roasted Brussels sprouts or a crisp green salad.

For a lighter version, reduce the cheese slightly and add pureed butternut squash to the sauce for natural sweetness and nutrients. 🌱

Frequently asked questions