Salads
Emeril Lagasse's baked macaroni and cheese delivers the kind of restaurant-quality comfort food that turns weeknight dinners into special occasions. The secret lies in his signature crisp-top technique—golden, crackly edges that contrast perfectly with the creamy, cheesy swirls beneath.
I've recreated this dish exactly as Emeril would, using his signature blend of cheeses and a touch of Cajun spice for depth.
What makes this recipe truly special is the balance between simplicity and professional results. With just 15 minutes of prep and 30 minutes in the oven, you'll achieve that perfect texture: a crispy, buttery crust that gives way to velvety, melted cheese.
The key is baking the mac and cheese uncovered for the final 5 minutes—this creates the signature crispy top while keeping the interior gooey and rich.
By the time you pull it from the oven, you'll have a dish that looks like it came straight from Emeril's kitchen—golden, bubbling, and impossible to resist.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of crispy, creamy, and cheesy goodness. This is comfort food at its finest, elevated to restaurant-quality standards.
Serve it as a main dish with a crisp green salad or steamed vegetables for a complete meal. The leftovers reheat beautifully, making this the perfect recipe for meal prep or feeding a crowd. Let's get started on creating your own version of Emeril's legendary baked mac and cheese.
Ingredients for emeril lagasse baked macaroni and cheese
Fifteen minutes of prep, thirty minutes in the oven—restaurant-quality mac and cheese starts here.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Dry, medium or jumbo size |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp flavor preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor essential |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, fine texture |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Whole Milk 🥛 | 1 cup | Warmed slightly for smooth sauce |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crispy top |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
| Cajun Seasoning 🌶️ | 1 tbsp | Emeril's signature blend |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
| Panko Breadcrumbs 🍞 | ¼ cup | For final crispy topping |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The cheeses are non-negotiable. Sharp cheddar gives that classic tang, but Gruyère adds nutty depth—don't skimp on either. Grab the block versions and shred them yourself; pre-shredded gets clumpy. Whole Foods or specialty grocers carry the best cheddar, but Kraft sharp cheddar works in a pinch. For the Parmesan, Parmigiano-Reggiano is ideal, but Kraft Parmesan cut it—you'll taste the difference. Pre-shredded cheeses have anti-caking agents that ruin the texture, so skip the bagged stuff if you want Emeril-level results. The Cajun seasoning? Emeril's Essence is the gold standard, but any good-quality blend works.
No Cajun seasoning? Mix 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne, and 1/4 tsp thyme for a quick substitute. Short on Gruyère? Add 1/2 cup more cheddar and 1/4 cup cream cheese for richness. The breadcrumbs can be regular, but panko gives that perfect crunch—don't skip it for the final topping. For the macaroni, jumbo elbows hold up better to baking than small shells. If you're feeding a crowd, double the batch—this reheats beautifully. The key to that crispy top? Cold butter and panko baked uncovered at the end—trust the process.
This dish tastes even better the next day. Store leftovers covered in the fridge for up to 5 days, but reheat gently—microwave ruins the crispy top. For meal prep, portion into individual containers and reheat covered at 350°F for 10-15 minutes. Freezes well for up to 3 months if you wrap it tightly in foil. The secret to reheating? Broil for 2-3 minutes at the end to restore that golden crust. Garnish with fresh parsley right before serving—it adds a pop of color and freshness that makes it look restaurant-worthy.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pan—no boiling pasta separately, no messy transfers. Just toss the elbows in the oven-safe dish with the cheese sauce, and let the magic happen while you sip wine or fold laundry.
- Cheese Love Triangle: Sharp cheddar’s tang, Gruyère’s nutty depth, and Parmesan’s salty punch—this combo is ridiculously balanced. The heavy cream ties it all together without being too rich, and that golden crust? Worth every bite.
- Weeknight & Potluck Star: Between us, this is my go-to for busy nights and holiday gatherings. Serve it as-is for a crowd, or add bacon or broccoli for picky eaters—it’s that adaptable. (Yes, even on a Tuesday night.)
- Budget-Friendly Leftovers: A single batch stretches for three meals, and the flavor only gets better reheated. Plus, using elbow macaroni and store-brand cheddar keeps costs low—without sacrificing that restaurant-worthy taste. My secret weapon for lazy days.
Step-by-step instructions for Emeril Lagasse's signature baked mac and cheese
Here's how to create Emeril's legendary crisp-topped, cheesy masterpiece with gooey swirls and bold Cajun flavor.
Cook the Elbow Macaroni to Perfect Al Dente
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 directions—you want it al dente when finished, as it'll continue cooking in the oven. I like to test by tasting a piece; it should have a slight bite but still be tender.
Drain the pasta in a colander and return it to the pot. Add 2 tablespoons of the reserved pasta water to prevent the strands from sticking together. Give it a quick toss with a wooden spoon to break up any clumps. This step ensures your macaroni will be perfectly coated with cheese sauce later.
Build the Rich, Creamy Cheese Sauce
In a separate large bowl, combine 2 cups sharp cheddar cheese, 1 cup gruyère cheese, and 0.5 cup parmesan cheese. I always shred the cheeses myself for maximum flavor—pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Add 1 cup heavy cream, 1 cup whole milk, 1 tbsp cajun seasoning, 1 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper to the bowl.
Mix everything together until you have a smooth, creamy blend. The sauce should be thick but still pourable. If it's too thick, add a splash of the reserved pasta water to loosen it. Here's the thing—this sauce is the heart of your dish, so don't rush the mixing. Every spoonful should be velvety smooth.
Combine Pasta and Sauce for Maximum Cheesiness
Pour the cheese sauce over the cooked macaroni in the pot and stir vigorously for 2-3 minutes until every strand is completely coated. The heat from the pasta will help melt the cheese completely. If the sauce starts to thicken too much, add more of the reserved pasta water, 1 tablespoon at a time, until it reaches a creamy consistency.
This is where the magic happens. The combination of sharp cheddar, nutty gruyère, and salty parmesan creates layers of flavor that'll make your taste buds dance. Taste and adjust seasoning if needed—sometimes the cajun seasoning needs a little more salt to balance it perfectly.
Prepare the Crispy Topping and Assemble
Preheat your oven to 375°F. In a small bowl, mix together 0.5 cup breadcrumbs, 0.25 cup panko breadcrumbs, and 2 tablespoons of the melted butter (save the rest for later). This combination gives you both regular breadcrumbs for texture and panko for extra crunch.
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish. Use a spatula to create swirls in the top—this is Emeril's signature touch that makes the dish look as good as it tastes. Sprinkle the breadcrumb mixture evenly over the top, then dot with the remaining 0.5 cup unsalted butter in small cubes.
Bake to Golden Perfection
Bake uncovered for 25-30 minutes until the top is deep golden brown and the edges are bubbling. The butter should be melted and the breadcrumbs should be crispy. If the top isn't browning enough, broil for 1-2 minutes at the end, watching closely to avoid burning.
Let the macaroni and cheese rest for 5 minutes before serving. This allows the cheese to set slightly and makes it easier to slice. Garnish with 0.25 cup chopped fresh parsley just before serving. Each bite should deliver that perfect combination of creamy, cheesy goodness with a crispy top that adds texture contrast.
Pro Tips For Making Emeril Lagasse Baked Macaroni And Cheese
- Preheat That Oven: Lagasse’s recipe relies on a crispy top crust, and that starts with a screaming-hot oven—425°F (220°C) with the rack in the middle position. I used to bake this at 375°F and ended up with a sad, doughy top. Trust the high heat—it’s non-negotiable for that golden, crackly finish.
- Shred Cheese Fresh: Pre-shredded cheese has anti-caking agents that make your sauce grainy and watery. Skip it—buy a block of sharp cheddar and Gruyère, then shred it yourself right before mixing. If you’re short on time, at least pulse the cheese in a food processor for a smoother texture, but don’t skip the Parmesan; it’s the glue holding this dish together.
- Don’t Overmix the Sauce: Once you add the heavy cream, stir just until the cheese is fully melted and smooth. Overworking it turns the sauce into glue, and your mac and cheese will taste like a sad, dense brick. Lagasse’s recipe balances richness and texture—let the noodles soak up the sauce, not the other way around.
- Cover with Foil Early: The first 15 minutes of baking are about getting the edges set and the cheese melted evenly. Tent the dish with foil at this point—it prevents the top from browning too fast while the center cooks through. I learned this the hard way when my first batch emerged with a burnt crust and a cold core. (Yes, even if you’re impatient like me.)
Make-ahead tips for leftovers
Prep Ahead Strategy
Assemble the entire mac and cheese—pasta, sauce, and all—up to 24 hours ahead and refrigerate in an airtight container. The flavors meld beautifully overnight, and the cheeses develop deeper richness.
When ready to bake, simply transfer to your greased dish, top with breadcrumbs and butter, then bake as directed. This is my go-to method for busy weeknights. 📅
Freezer-Friendly Method
For longer storage, freeze the assembled mac and cheese in a single layer on a baking sheet before transferring to a freezer bag. This prevents a solid block. Thaw overnight in the fridge, then bake as usual.
The texture remains creamy, though the crispy top may need a quick broil to restore. I’ve frozen this for up to 3 months with great results. ❄️
Portioning for Meal Prep
Divide the baked mac and cheese into individual 1-cup portions before reheating. Store in glass meal prep containers with tight lids. Reheat covered in the microwave for 90 seconds on medium power, then broil for 1-2 minutes to restore the crispy top.
This keeps the dish looking fresh and restaurant-worthy. 💡
Make-Ahead Garnish
Chop the fresh parsley and store it separately in a small airtight container. Add it just before serving to keep the garnish vibrant and crisp. I also like to pre-mix the breadcrumb topping and store it in the freezer for quick assembly later.
This saves time and keeps everything fresh. ✨
Crowd-Pleasing Tips
Double the recipe and bake in two 9x13-inch pans simultaneously for large gatherings. Cover one pan with foil and refrigerate while the other bakes. Swap them halfway through for even cooking.
This ensures everyone gets hot, fresh mac and cheese without waiting. The crowd will never guess it was made ahead! 💪
Reheating Leftovers
For the best results, reheat leftovers in the oven at 350°F for 15-20 minutes, covered with foil. Uncover for the last 2 minutes to crisp the top.
Microwave reheating works in a pinch, but it can make the top soggy. Always broil for 1-2 minutes at the end if you want that signature crisp. 🔥
Nutrition facts
Frequently asked questions
Why does Emeril's recipe use both regular breadcrumbs and panko?
The combination creates the perfect texture contrast. Regular breadcrumbs add body while panko delivers that signature crispy crunch. The cold butter mixed in helps bind them together, creating a golden, crackly topping that's irresistible.
Can I substitute Gruyère cheese if I can't find it?
Yes! For the nutty depth, try 1/2 cup extra sharp cheddar + 1/4 cup cream cheese. The cream cheese adds richness that mimics Gruyère's texture. If you're feeling adventurous, fontina or comté work beautifully too. Just keep the total cheese volume the same.
How do I fix a soggy top after baking?
If the breadcrumb topping turns out soft, broil uncovered for 1-2 minutes until golden. For next time, ensure your butter is cold when mixing with breadcrumbs and bake uncovered for the final 5 minutes. The heat from below will crisp it perfectly.
What's the best way to serve this as a complete meal?
Pair it with a crisp green salad (like arugula with lemon vinaigrette) or steamed broccoli with garlic butter. For protein, add grilled chicken tenders or smoked sausage. The Cajun seasoning in the mac and cheese complements these sides beautifully.
Can I make this ahead and freeze it?
Assemble the dish completely, then freeze in a single layer before transferring to a freezer bag. Thaw overnight in the fridge and bake as directed. The texture stays creamy, though you may need to broil 1-2 minutes to restore the crispy top. Perfect for meal prep!