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This B Smith macaroni and cheese recipe delivers the bubbly, golden perfection you crave—creamy, cheesy layers with a crispy breadcrumb topping that steals every bite. 🌟 The secret lies in slow-cooked roux and a precise cheese blend that melts into velvety sauce, not grainy bits.
I’ve perfected this version after years of testing, ensuring it’s foolproof for weeknight dinners or special occasions.
The recipe starts with elbow macaroni cooked just shy of al dente, then tossed in a rich, three-cheese sauce (sharp cheddar, Gruyère, and cream cheese) thickened with a butter-flour roux.
Baking under the broiler creates that signature bubbly top while keeping the sauce luscious. Optional crispy breadcrumbs add texture, but you can skip them for a smoother finish if preferred.
What sets this apart is the balance of flavors—tangy cheddar, nutty Gruyère, and a hint of creaminess from the cheese blend. The result? A dish that’s restaurant-quality at home, with a sauce so rich it coats every noodle perfectly.
Serve with a simple side salad or roasted broccoli to round out the meal.
Ready in about 30 minutes, this mac and cheese is perfect for feeding a crowd or meal prepping. The leftovers reheat beautifully, making it a go-to comfort food any day of the week. Let’s get started on creating your best batch yet!
Ingredients for b smith macaroni and cheese
Six servings of bubbly, golden perfection—just these 13 ingredients transform into restaurant-quality comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 2 cups | Uncooked, dry pasta |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | Diamond Crystal preferred |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 ½ cups | Shredded, aged for flavor |
| Cream Cheese 🧀 | 8 oz | Full-fat, softened |
| Whole Milk 🥛 | 1 ½ cups | Warm for smooth sauce |
| Yellow Mustard 🍯 | 1 tbsp | Dijon for extra tang |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Panko Breadcrumbs 🍞 | ½ cup | Optional, for crispy top |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For breadcrumb crispiness |
The cheeses are non-negotiable here. Sharp white cheddar gives that tangy bite, while Gruyère adds nutty depth—don't skimp on quality. I always grab block cheddar and Gruyère from the deli counter (they shred better and taste fresher) rather than pre-shredded bags. The cream cheese? Full-fat is key—it keeps the sauce velvety smooth. For the pasta, elbow macaroni holds up best to baking, but any short pasta shape works. Whole wheat works too if you prefer, just cook it 1 minute less than package instructions.
No sharp cheddar? Extra sharp or pepper jack in a pinch, but the flavor won't be quite the same. Gruyère hard to find? Parmesan at half the amount adds umami, though it won't replicate that nutty richness. The mustard adds subtle tang—skip it if you're sensitive to flavors. For the breadcrumb topping, Panko stays crispy while regular breadcrumbs get soggy. No Panko? Crushed cornflakes work in a bind. The roux is where the magic happens—don't rush it. Cook the butter and flour low and slow until it smells nutty and golden, or you'll end up with a floury mess.
This reheats beautifully—just cover with foil and warm in the oven for 10 minutes. Keeps 4-5 days in the fridge, frozen for 3 months. I always double the recipe because leftovers taste even better the next day. For meal prep, portion into individual containers and reheat with a splash of milk to restore creaminess. The breadcrumb topping? Add it fresh after baking if you want extra crunch—it's worth the extra minute.
Why You'll Love This Recipe
- No-Fuss Pasta Night: I swear by this recipe after years of burnt roux and lumpy cheese—just melt butter, whisk in flour, and let the Gruyère and sharp cheddar do the heavy lifting. The elbow macaroni cooks in the same pot, so you’re done before the kids even finish their cartoons.
- Creamy Yet Crispy: That crispy, golden crust on top? It’s the secret weapon here—thanks to a quick broil at the end. Inside, it’s velvety smooth, with the Gruyère’s nutty depth cutting through the cheddar’s sharp bite. Honestly, it’s the kind of mac and cheese that makes you pause mid-bite.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Portion it into jars or containers, and it reheats like a dream—no soggy noodles in sight. My kids grab it for school lunches, and my partner takes it to work when he’s "too busy" to cook.
- Budget Stretch: Sharp cheddar and Gruyère might sound fancy, but they go a long way here. A single batch feeds four for dinner and leaves enough for leftovers that taste just as good cold the next day. Plus, butter and flour are pantry staples—this recipe won’t break the bank.
Step-by-step instructions for baked macaroni and cheese
Let's build this creamy, bubbly masterpiece—every layer matters for that perfect texture.
🍳 Step 1: Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of salted water to a rolling boil—it should taste like the ocean. Add the 2 cups elbow macaroni and cook until 1 minute before the package directions specify for al dente. You want the pasta to have a slight bite when you taste it. Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process. Shake off any excess water and transfer the pasta to a large mixing bowl.
Here's the thing—overcooking pasta for baked dishes makes it mushy. If you're unsure, taste a piece before draining. It should be tender but still hold its shape when bitten. The pasta will finish cooking in the oven, so don't worry about it being fully done now.
👨🍳 Step 2: Make the Ultimate Creamy Cheese Sauce
In a separate large saucepan, melt the ½ cup unsalted butter over medium heat. Once melted, whisk in the ½ cup all-purpose flour to form a roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns a pale golden color and smells nutty—this is your flavor foundation. Real talk: Don't walk away during this step or you'll burn the roux.
Slowly pour in the 1½ cups whole milk while whisking vigorously to prevent lumps. Add the 1 tbsp yellow mustard and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, stirring often, until it thickens enough to coat the back of a spoon. This is your velvety base that will bind everything together beautifully.
🥘 Step 3: Combine Cheeses for Maximum Meltability
Reduce the heat to low and begin adding the cheeses in stages. First, stir in the 8 oz cream cheese until completely melted and smooth. Then, add the 2 cups sharp white cheddar cheese and 1½ cups gruyère cheese, stirring constantly until fully incorporated. The sauce should be thick, glossy, and look like it could coat a spoon.
Season generously with 1½ tsp salt, ½ tsp black pepper, and ½ tsp garlic powder. Taste and adjust—this is where the magic happens. The cheddar brings that classic tang, while the gruyère adds nutty depth. I like to press a bit of cheese against the back of a spoon to check for meltability—it should disappear completely in about 10 seconds when the sauce is hot.
🍳 Step 4: Mix and Assemble the Baked Casserole
Pour the cheese sauce over the cooked elbow macaroni in the mixing bowl. Gently fold everything together until the pasta is completely coated and no dry spots remain. This is your chance to taste and adjust seasoning—add more salt if needed or a pinch of cayenne for heat. Transfer the mixture to a 9x13-inch baking dish, spreading it evenly into a single layer.
Here's where it gets fun—if you're using the optional ½ cup panko breadcrumbs, mix them with 1 tbsp extra-virgin olive oil in a small bowl. Sprinkle this mixture evenly over the top of the macaroni and cheese. The breadcrumbs will create that perfect crispy texture we all crave. Don't skip this step if you want that restaurant-quality finish!
🔥 Step 5: Bake to Bubbly Perfection
Preheat your oven to 375°F while the macaroni and cheese sits at room temperature. This ensures even heating throughout. Bake uncovered for 25-30 minutes until the top is golden brown and the edges are bubbling. The center should be hot but not boiling—it will continue cooking slightly after removal.
Watch for that beautiful caramelization on top—this is your signal that the cheese has melted completely and created that signature creamy texture. If the top browns too quickly, tent loosely with foil for the last 5-10 minutes of baking. Let it rest for 10 minutes before serving—this resting period allows the cheese to set slightly and makes cutting easier. Each bite should be creamy, cheesy, and perfectly balanced with that crispy breadcrumb topping.
Pro Tips For Making B Smith Macaroni And Cheese
- Cook pasta al dente: I learned this the hard way—B Smith’s recipe relies on elbow macaroni that’s just tender, not mushy. Taste a piece at 2 minutes before the package says "done," because it’ll keep cooking in the cheese sauce. Trust your bite, not the clock.
- Melt cheese low and slow: After burning three batches, I finally figured out: once you add the shredded cheddar and Gruyère, drop the heat to medium-low. Stirring like a madman won’t save you from scorched cheese—let it melt gently, or you’ll end up with a sad, grainy mess instead of a creamy sauce.
- Grate cheese fresh: Pre-shredded cheese has anti-caking agents that turn your sauce into a gluey nightmare. Use a box grater for sharp white cheddar and Gruyère—it’s faster than you think, and the texture of the finished dish will make you forget the extra effort.
- Bloom the roux properly: Sounds weird, but it works: cook the butter and flour until it smells nutty and toasty—about 3-4 minutes. Skimp here, and your sauce will taste raw. But don’t walk away; watch it like a hawk or you’ll risk burning it before it’s ready.
Best sauces and condiments for these flavors
Classic Mustard Tang
The 1 tbsp yellow mustard in this recipe isn’t just for flavor—it’s the secret weapon that prevents the cheese sauce from becoming too heavy. I like using Dijon-style mustard for its subtle depth, but whole-grain mustard adds texture if you prefer.
Add it when you incorporate the milk to distribute evenly. For extra tang, mix in ½ tsp apple cider vinegar with the mustard. 🍯
Spicy Kick Options
If you love heat, try adding ½ tsp smoked paprika or ¼ tsp cayenne pepper to the cheese sauce for a subtle smoky burn. For a more pronounced kick, fold in 2 tbsp hot sauce (like Tabasco or Frank’s RedHot) after the sauce is fully melted.
Garnish with chopped jalapeños or a sprinkle of crumbled chorizo for an unexpected twist.
Herbaceous Enhancements
Fresh herbs brighten up this rich dish beautifully. Stir in 1 tbsp chopped chives or 1 tsp dried thyme into the cheese sauce for an earthy note. For a pop of color and freshness, top with ¼ cup chopped parsley or 1 tbsp fresh basil before baking.
A sprinkle of lemon zest adds a citrusy contrast that cuts through the creaminess.
Crispy Top Alternatives
Skip the panko? No problem. Try crushed potato chips (like Kettle Brand) for a salty crunch, or toasted breadcrumbs mixed with 1 tbsp melted butter for a buttery finish. For a cheesy crust, sprinkle ½ cup shredded Parmesan over the top before baking.
The key is to add the topping in the last 5 minutes of baking to keep it crispy.
Smoky Depth Additions
For a BBQ-inspired twist, stir 1 tbsp smoked gouda into the cheese blend and top with 2 tbsp BBQ sauce before baking. Another idea: Add ½ tsp liquid smoke to the roux for a subtle smoky aroma.
For a more pronounced smokiness, bake the dish in a cast-iron skillet over indirect heat on the grill for the last 10 minutes of cooking.
Creamy Upgrades
Want an even silkier texture? Replace ½ cup of the milk with ½ cup heavy cream or stir in 2 oz mascarpone cheese at the end for extra richness.
For a dairy-free option, swap the milk for unsweetened almond milk and use dairy-free butter in the roux. The sauce will still be creamy, though slightly lighter in texture.
Nutrition facts
Frequently asked questions
Can I use pre-shredded cheese for this recipe?
While pre-shredded cheese works in a pinch, I strongly recommend using block cheddar and Gruyère that you shred yourself. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. If you must use pre-shredded, look for versions labeled "cheese food" with minimal additives.
How do I prevent the mac and cheese from getting watery?
Watery mac and cheese usually happens from overcooked pasta or adding too much milk. Cook the pasta just until al dente (1 minute before package instructions) and let it cool slightly before mixing. For the sauce, start with the 1½ cups milk and add more only if needed. The roux should thicken properly before adding cheeses.
What's the best way to reheat leftovers?
For best results, cover the mac and cheese with foil and reheat in a 350°F oven for 10-15 minutes. Add a splash of milk (about 1-2 tbsp) to restore creaminess. Microwave reheating works too—cover with a damp paper towel and heat in 30-second intervals until warmed through. Never reheat uncovered in the microwave or it'll dry out.
Can I make this recipe ahead of time?
This mac and cheese actually tastes better the next day. Assemble the dish up to 24 hours ahead, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes before baking at 375°F for 25-30 minutes (add 5-10 minutes of baking time). For freezing, assemble and bake completely, then cool before wrapping airtight. Freeze for up to 3 months and reheat from frozen.
Why does my cheese sauce get lumpy?
Lumpy sauce usually means you added cheese too quickly or didn't melt it properly. Always melt the cream cheese first, then gradually whisk in the other cheeses over low heat. For extra smoothness, strain the sauce through a fine-mesh sieve before mixing with the pasta. Another trick: Add a splash of warm milk when combining cheeses to help them melt more easily.