Joanna Gaines' Macaroni and Cheese Recipe: Buttery Biscuit Top Secrets for Crispy-Creamy Magic

Joanna Gaines' macaroni and cheese recipe delivers the kind of crispy-creamy perfection that makes this comfort classic feel like a gourmet masterpiece. The secret lies in a buttery biscuit topping that creates golden, shatteringly crisp edges while keeping the cheese sauce velvety-smooth inside—exactly how I remember from her Farmhouse kitchen.

This isn't your childhood boxed version; it's a restaurant-quality dish with professional techniques that elevate every bite.

What makes this recipe truly special is the balance between texture and flavor. The cheese sauce starts with a proper roux (butter and flour cooked together) that creates a stable base before adding sharp cheddar, Gruyère, and cream cheese for depth.

Meanwhile, the biscuit topping transforms ordinary mac and cheese into something extraordinary—crispy enough to hold a fork, yet tender enough to melt in your mouth. The best part? It only takes 30 minutes to come together, making it perfect for weeknight dinners or holiday gatherings.

By the time it emerges from the oven, you'll have a dish that's creamy in all the right ways—rich, velvety, and perfectly seasoned—with a crispy golden crust that adds texture and visual appeal.

The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect contrast between the tender pasta and the buttery, crispy topping. This is mac and cheese that feels like a hug in food form.

Serve it as a main dish for family dinners or as a crowd-pleasing side at your next gathering. The recipe scales beautifully, so you can easily adjust the portions to feed a few or a crowd.

Here's how to make Joanna Gaines' signature mac and cheese at home—crispy on top, creamy inside, and impossible to resist.

Ingredients for joanna gaines macaroni and cheese

Buttery biscuit topping secrets plus a velvety cheese sauce—this is Joanna Gaines' crowd-pleasing magic.

The cheese is where this dish shines. Sharp white cheddar gives that classic tang, but Gruyère adds nutty depth—don't skip it. Whole Foods or specialty cheesemongers carry the best shredded options, but block cheese grated fresh makes all the difference. Cream cheese might seem odd, but it's the secret to that ultra-smooth, velvety texture. Philadelphia brand is my go-to—it's reliable and melts perfectly. For the pasta, elbow macaroni cooks evenly and holds sauce beautifully. Barilla or De Cecco are my top picks, but any dry pasta will work in a pinch.

No sharp cheddar? Pepper jack or smoked Gouda can work—just adjust the amount to taste. Short on Gruyère? Parmesan at half the quantity gives a similar umami punch. The biscuit topping is non-negotiable for that crispy texture. Baking powder is key—don't use baking soda. For the roux, European-style butter like Plugra has higher fat content, making it perfect for crispy topping. The olive oil drizzle? Trader Joe's brand is my favorite—it's fruity and affordable. Want extra crisp? Broil for 2-3 minutes at the end.

Make the biscuit topping ahead and store it in the fridge—it keeps for 2 days and gets even crispier when reheated. The cheese sauce can be prepped 1 day ahead, but add the cream cheese just before baking to keep it smooth. This reheats beautifully—just cover with foil and warm at 350°F for 15 minutes. Leftovers? Portion into containers and freeze for up to 3 months. The biscuit topping freezes well too—just bake straight from frozen, adding 5 minutes to the time.

Step-by-step instructions for Joanna Gaines' macaroni and cheese with buttery biscuit top

This is how Joanna makes her legendary mac and cheese—creamy, rich, and topped with golden, crispy biscuit layers that'll have everyone begging for seconds.

Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Stir immediately to prevent sticking. Cook for 11-12 minutes until the pasta is al dente—you should still feel a slight resistance when you bite into it. Drain the pasta in a colander and set aside.

Don't rinse the pasta—those starchy waters are what help create the creamy sauce later. I like to give it a quick shake in the colander to remove any excess water, but leave those starches clinging to the noodles.

In a large, heavy-bottomed pot, melt 0.75 cup unsalted butter over medium heat until it's completely melted and foaming. Reduce heat to medium-low and whisk in 0.5 cup all-purpose flour all at once. Cook for 2-3 minutes, stirring constantly, until the mixture forms a smooth, pale roux that smells nutty.

This is where the magic happens. If you see any lumps, whisk them out immediately—they won't disappear once the milk is added. Next, whisk in 1.5 cups warm whole milk and 0.25 cup heavy cream gradually, letting each addition cook for 30 seconds before adding more. The sauce should thicken noticeably.

Reduce heat to low and add 2 cups sharp white cheddar cheese, 0.5 cup gruyère cheese, and 4 oz cream cheese all at once. Stir constantly with a wooden spoon or silicone spatula until the cheeses melt completely and the sauce becomes ultra-smooth and velvety. This should take about 3-4 minutes. If the sauce looks too thick, whisk in 1-2 tablespoons of pasta water to reach your desired consistency.

Here's the thing—don't walk away. The cheese needs constant attention to prevent scorching. You'll know it's perfect when the sauce coats the back of a spoon and has a luxurious, glossy sheen. Season with 1.5 tsp salt and 0.5 tsp ground black pepper, then fold in the cooked elbow macaroni until every noodle is fully coated.

In a separate bowl, combine 0.5 cup all-purpose flour, 1 tbsp baking powder, 0.25 cup biscuit shortening, and 0.5 tsp salt. Cut in 0.25 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Stir in 0.5 cup shredded sharp white cheddar cheese and 1 tbsp extra-virgin olive oil. Add 0.5 cup cold whole milk just until the dough comes together—don't overmix.

This dough should be cool to the touch. If it feels too warm, chill it for 10 minutes in the refrigerator. The colder the dough, the crispier the biscuit topping will be. Once ready, drop spoonfuls of dough onto the macaroni and cheese in the pot, spacing them about 1 inch apart. Bake immediately.

Transfer the macaroni and cheese to a 9x13-inch baking dish (or similar size) and spread it evenly. Pop it in a preheated 375°F oven and bake for 20-25 minutes until the biscuit topping is deep golden brown and the edges are bubbling. The cheese sauce should be hot and bubbly underneath, with a beautiful caramelized crust on top.

Here's the secret to that perfect texture: broil for 1-2 minutes at the end, watching closely to prevent burning. The biscuit topping should be crispy on top while still soft and buttery underneath. Let it rest for 5 minutes before serving—this helps the topping set slightly and makes it easier to scoop.

Serving suggestions for leftovers

Family-Style Serving

This dish is designed for sharing—serve it in a large cast-iron skillet or 9x13-inch baking dish at the center of the table. Use a large metal spatula to portion out generous scoops, letting everyone customize their plate.

The crispy biscuit topping stays intact when scooped properly, creating that satisfying crunch with every bite. 🍽️

Garnish Like Joanna

For that Farmhouse Kitchen touch, sprinkle freshly cracked black pepper and a pinch of smoked paprika over the top right before serving. A drizzle of extra-virgin olive oil (like Trader Joe's) adds a glossy finish.

I also like to add crispy fried shallots for extra texture—just toss 1 tbsp thinly sliced shallots in 1 tbsp oil and fry until golden.

Bread Basket Pairing

No mac and cheese meal is complete without warm bread. Serve with crusty sourdough or buttery dinner rolls for dipping. Joanna often pairs this dish with her famous buttermilk biscuits—the contrast of the flaky, buttery layers with the creamy mac and cheese is pure magic. 🥖

Side Dish Harmony

For a complete meal, add a simple mixed green salad with balsamic vinaigrette to cut through the richness. Roasted baby carrots with thyme> or crispy Brussels sprouts> also complement the dish beautifully. The acidity from the salad or roasted veggies balances the creamy, cheesy flavors perfectly.