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Emeril Lagasse’s baked macaroni and cheese delivers the perfect balance of crispy breadcrumb topping and ultra-creamy cheese sauce—just like his New Orleans restaurant classics. The secret lies in a rich, velvety roux base and a precise blend of cheeses that melts into a luxurious sauce.
I’ve adapted his professional techniques for home cooks, ensuring every bite is restaurant-quality without the fuss.
This recipe starts with a foolproof cheese sauce made from sharp cheddar, Gruyère, and cream cheese, simmered into a velvety consistency. The elbow pasta cooks directly in the sauce, absorbing all that cheesy goodness before baking to perfection.
A buttery breadcrumb topping adds texture and color, while a broiler finish ensures golden, crispy edges that contrast beautifully with the creamy interior.
The result is a dish so rich and satisfying that it’ll become your go-to comfort food. The aroma of melted cheese and toasted breadcrumbs fills the kitchen, making it impossible to resist.
Serve with a simple green salad or crusty bread to balance the richness, or enjoy it as a standalone meal that feels like a hug in every bite.
Emeril’s method simplifies the process without sacrificing flavor, making it accessible for home cooks while delivering professional results. Whether you’re feeding a family or hosting dinner guests, this baked macaroni and cheese will impress everyone at the table.
Let’s get started on creating your own version of this New Orleans classic.
Ingredients for emeril lagasse baked macaroni and cheese
Crispy topping meets velvety cheese sauce—just like Emeril’s New Orleans magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Uncooked, standard size |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | ¾ cup | Shredded, aged 6-12 months |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat, cold |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| All-Purpose Flour 🌾 | ¼ cup | For roux, sifted |
| Whole Milk 🥛 | 1 cup | Room temperature |
| Dry Breadcrumbs 🍞 | ½ cup | Panko preferred |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Onion Powder 🧅 | ½ tsp | Fine grind |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Paprika 🌶️ | ½ tsp | Smoked for color |
| Mustard Powder 🌶️ | ¼ tsp | For depth |
The cheeses are non-negotiable here. Sharp white cheddar gives the tang, while Gruyère adds that nutty richness Emeril loves. Grab the cheddar in a block—pre-shredded gets clumpy and lacks flavor. For Gruyère, Whole Foods or specialty cheese shops have the best aged varieties. The cream cheese? Philadelphia brand is reliable, but any full-fat works. Pro tip: shred the cheeses yourself—it makes all the difference in texture. If you're in a pinch, Pepper Jack can replace half the cheddar for a kick, but stick with the original blend for that classic taste.
No Gruyère? Parmesan or sharp cheddar will work, but the sauce won’t be as velvety. Short on breadcrumbs? Crushed cornflakes or Ritz crackers add crunch too. The roux is where the magic happens—don’t rush it. Cook the butter and flour until it’s a deep golden color (about 5 minutes) to build those rich flavors. For extra depth, add a pinch of cayenne to the breadcrumb mix. And if you’re feeling fancy, toast the breadcrumbs in butter with a splash of milk for even more flavor. The pasta? Elbow macaroni is classic, but any short pasta shape works—just don’t go too big or it won’t cook through in the sauce.
This dish tastes even better the next day, so make it ahead if you can. Store leftovers covered in the fridge for up to 3 days. Reheat in the oven at 350°F until bubbly—about 15 minutes. For the crispy topping, broil for 2-3 minutes at the end if it’s not golden enough. Freezes beautifully too—just bake straight from frozen, adding 5-10 minutes to the cooking time. The breadcrumb topping gets stale fast, so if you’re prepping ahead, bake it fresh right before serving. Trust me, that crispy contrast is what makes this dish sing.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no boiling pasta separately and no messy transfers. Just toss the elbows in, pour the creamy Gruyère-cheddar-cream-cheese sauce right over them, and bake. The pasta soaks up all that rich, velvety goodness without turning mushy.
- Triple-Cheese Bliss: Between the sharp white cheddar’s tang, Gruyère’s nutty depth, and cream cheese’s smoothness, this sauce is ridiculously flavorful. The heavy cream ties it all together—creamy, slightly crisp on top, and impossible to stop eating. Honestly, my picky-eater husband asks for seconds now.
- Weeknight Crowd-Pleaser: This is my go-to for game days, family dinners, or when friends drop by unannounced. It feeds six easily, reheats like a dream, and even kids love it. (Yes, even on a Tuesday night.) The best part? It’s always a hit, so I never stress about "boring" meals.
- Budget-Friendly Luxury: Here’s what sold me—it’s way cheaper than takeout but feels fancy. Gruyère adds that gourmet touch without breaking the bank, and leftovers taste just as good the next day. I make a double batch and freeze half for lazy days. Pure satisfaction.
Step-by-step instructions for Emeril Lagasse baked macaroni and cheese
Here's how to make this legendary dish with the perfect balance of crispy breadcrumbs and ultra-creamy cheese.
Cook the Elbow Macaroni Al Dente
Bring a large pot of salted water to a rolling boil. Add the 12 oz elbow macaroni and cook until 1 minute before the package directions specify for al dente. You want the pasta to finish cooking in the oven, which helps it absorb all that rich cheese sauce. Drain the pasta in a colander and set it aside.
While the pasta cooks, I like to prepare the cheese mixture so everything comes together smoothly. The key here is timing—you don't want the pasta to sit too long after draining, or it'll start to dry out. Keep it warm while you work on the sauce.
Make the Ultra-Creamy Cheese Sauce
In a large mixing bowl, combine the 2 cups sharp white cheddar cheese, 0.75 cup gruyère cheese, 8 oz cream cheese, 1 cup heavy whipping cream, 1 cup whole milk, 0.5 cup unsalted butter, 0.25 cup all-purpose flour, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1.5 tsp kosher salt, 0.25 tsp black pepper, 0.5 tsp paprika, and 0.25 tsp mustard powder. Mix until the cream cheese and butter are fully melted and the sauce is smooth.
This sauce is the heart of the dish, and the combination of cheeses creates that signature rich, tangy flavor. The gruyère adds a nutty depth, while the sharp white cheddar brings that classic mac and cheese taste. Mix well to ensure all the spices are evenly distributed throughout the sauce.
Combine Pasta and Cheese Sauce
Add the drained elbow macaroni to the cheese sauce and stir until every strand is fully coated. The pasta should be completely submerged in the sauce, and you should see a glossy sheen on the surface. This ensures a creamy bite in every forkful. Taste the mixture and adjust the seasoning if needed—you might want to add a pinch more salt or pepper to your liking.
Here's the thing—don't rush this step. Make sure the sauce is well incorporated with the pasta. If it looks too thick, you can add a splash of milk to loosen it up. The sauce should coat the back of a spoon but still be thick enough to cling to the pasta.
Assemble and Top with Crispy Breadcrumbs
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish. Spread it out evenly to create a uniform layer. In a small bowl, mix together the 0.5 cup dry breadcrumbs, 0.5 tsp garlic powder, and 0.5 tsp onion powder. Sprinkle this mixture evenly over the top of the macaroni and cheese.
This breadcrumb topping is what gives Emeril's version its signature crispy texture. The garlic and onion powder add an extra layer of flavor that complements the creamy cheese perfectly. Press down gently on the breadcrumbs to help them adhere to the top of the dish.
Bake Until Golden and Bubbly
Preheat your oven to 375°F. Place the baking dish on the middle rack and bake for 25-30 minutes until the top is golden brown and the edges are bubbling. The cheese should be melted completely, and the breadcrumbs should be crispy and slightly toasted.
Real talk: Don't open the oven door during the last 10 minutes of baking. The heat loss will cause the cheese to cool and potentially become grainy. You'll know it's done when the top is beautifully browned and the edges are bubbling with cheese. Let it rest for 5-10 minutes before serving—this helps the cheese set up just right.
Pro Tips For Making Emeril Lagasse Baked Macaroni And Cheese
- Cook pasta al dente: DESCRIPTION: Emeril’s recipe relies on elbow macaroni holding its shape—overcooked noodles turn mushy when baked. Pull them out exactly when the package says "al dente" (test one: it should have a slight bite). Drain immediately and rinse under cool water to stop cooking—hot water cooks them further. Trust me, no one wants a watery casserole.
- Grate cheese fine: DESCRIPTION: Skip the food processor for Gruyère—its crystalline texture melts unevenly. Use a box grater and pulse the sharp white cheddar in short bursts (no more than 2 seconds) to break it into tiny, even pieces. Cream cheese should be cut into small cubes, not blended smooth—it adds richness without turning the sauce greasy.
- Temper the sauce: DESCRIPTION: After melting the butter and cream, whisk in the cheeses slowly—start with a third of the cheddar, then Gruyère, then cream cheese. If you dump it all at once, you’ll end up with lumps that refuse to melt, even after baking. A splash of cold milk or pasta water can rescue a thickened sauce, but prevention is easier.
- Bake uncovered first: DESCRIPTION: The golden crust comes from the last 10 minutes—uncovered. Covering it too long steams the top into a sad, pale blanket. If it browns too fast, tent loosely with foil. And for heaven’s sake, don’t skip the broiler at the end—it’s the only way to get that caramelized, restaurant-worthy finish. (Yes, even if you’re impatient like me.)
Common mistakes when making perfect results
Overcooking the Pasta
Cooking the elbow macaroni all the way through before adding it to the sauce is a rookie mistake. The pasta should finish cooking in the oven, absorbing that rich cheese sauce while staying tender.
I always cook it just 1 minute less than package instructions—this ensures it’s al dente when baked. Overcooked pasta turns mushy and waterlogged, ruining the texture. 🍝
Skipping the Roux
The roux is where the magic happens, and skipping it or rushing it will make your sauce grainy. Cook the butter and flour together over medium heat for 4-5 minutes until it turns a deep golden color—this removes the raw flour taste and adds depth.
I’ve seen people add the milk too soon, which creates lumps. Always whisk continuously until smooth before adding the cheese. 💡
Uneven Cheese Distribution
Mixing the cheese sauce and pasta unevenly leads to dry spots or clumpy cheese. I recommend using a hand mixer or whisk to fully incorporate the cheese into the sauce before adding the pasta.
If you notice dry pasta strands, stir in a splash of milk to loosen the sauce. Pro tip: Taste as you go—this helps you catch any flavor imbalances early. 🧀
Baking Without a Crust
Forgetting to broil the dish at the end results in a sad, soggy topping instead of crispy breadcrumbs. After baking at 375°F for 25-30 minutes, switch to the broiler for 2-3 minutes to get that golden, crunchy finish.
Keep an eye on it—broilers can burn quickly! This step is non-negotiable for Emeril’s signature texture. 🔥
Opening the Oven Too Soon
Peeking at your mac and cheese too early causes the cheese to cool and potentially separate. The last 10 minutes of baking are critical—resist the urge to open the oven door! I’ve learned this the hard way—once, I opened it at 20 minutes, and the cheese turned grainy.
Let it bake undisturbed until the top is golden and bubbly. Patience pays off here. 💪
Using Low-Quality Cheese
Pre-shredded cheese contains anti-caking agents that make the sauce clumpy and grainy. Always shred your own sharp white cheddar and Gruyère using a box grater. The Gruyère should be aged 6-12 months for maximum flavor.
I buy mine from specialty cheese shops—it makes all the difference in that velvety texture. 🧈
Nutrition facts
Frequently asked questions
Can I make this recipe without Gruyère?
Replace the 0.75 cup Gruyère with 0.5 cup sharp cheddar and 0.25 cup Parmesan for a similar nutty depth. For extra richness, add 2 tablespoons cream cheese to the sauce. The texture will be slightly less velvety, but still delicious.
How do I prevent the breadcrumb topping from getting soggy?
For a perfectly crispy topping, press the breadcrumbs gently into the cheese sauce before baking. After 25 minutes in the oven, switch to the broiler for 2-3 minutes to melt the cheese and crisp the crumbs. Keep an eye on it—broilers can burn quickly! The key is patience and a hot oven.
Can I make this ahead of time?
Yes! Assemble the dish (without baking) up to 24 hours ahead and refrigerate. When ready to bake, cover with foil and bake at 375°F for 30 minutes, then broil for 2-3 minutes to crisp the topping. For leftovers, reheat at 350°F until bubbly, then broil briefly to restore crispiness.
What’s the secret to Emeril’s ultra-creamy sauce?
The magic lies in the roux—cook 0.5 cup butter and 0.25 cup flour until golden brown (4-5 minutes) before adding milk. This removes raw flour taste and creates a silky base. Also, use room-temperature cream cheese to blend smoothly. Whisk constantly to avoid lumps!
Can I use a different pasta shape?
Elbow macaroni is ideal because it holds the sauce well, but you can use penne, cavatappi, or shells. Avoid long pasta like spaghetti—it won’t coat evenly. For extra flavor, try whole wheat pasta, but reduce baking time by 5 minutes to prevent overcooking.