Joanna Gaines Mac And Cheese Recipe

This creamy and comforting mac and cheese recipe, inspired by Joanna Gaines, is a quick and easy meal perfect for busy weeknights or cozy gatherings. With a rich cheese sauce and crispy panko topping, it’s a crowd-pleaser made with simple ingredients you likely already have. Customize with your favorite cheeses for a personal touch!

Recipe Ingredients:

Macaroni:

• 250g / 8 oz macaroni (elbow pasta)
• 1 tbsp (15g) unsalted butter (or 2 tsp oil)

Topping:

• 2/3 cup panko breadcrumbs 
• 2 tbsp (30g) unsalted butter , melted
• 1/4 tsp salt

Sauce:

• 4 tbsp (60g) unsalted butter
• 1/3 cup flour , plain / all purpose
• 3 cups milk , warmed (low or full fat)
• 2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby)
• 1 cup freshly shredded mozzarella cheese , or more other cheese of choice 
• 3/4 tsp salt

Seasonings (optional):

• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp mustard powder

How To Make Mac And Cheese Recipe?

1. Cook the macaroni: Bring a large pot of water to the boil. Add macaroni and cook as per packet instructions, minus 1 minute. Drain, return to the pot, and toss with butter until melted. Set aside.
2. Prepare the topping: Mix together panko breadcrumbs, melted butter, and salt in a small bowl. Set aside.
3. Make the cheese sauce: Preheat oven to 180°C / 350°F (all oven types). In a large saucepan or ovenproof skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk, starting with about 250ml / 1 cup, until the paste dissolves. Add the remaining milk, whisking until smooth. Stir in salt and optional seasonings. Cook, whisking often, for 5–8 minutes until thickened to a creamy consistency. Remove from heat, stir in all the cheeses, and adjust salt to taste.
4. Assemble the dish: Combine the cheese sauce with the cooked macaroni, stirring well. Transfer to an ovenproof skillet or baking dish, spreading evenly. Sprinkle the breadcrumb topping evenly over the surface.
5. Bake and serve: Bake for 25 minutes or until the topping is golden and crisp. Serve immediately, garnished with fresh parsley if desired.

Recipe Tips:

• Cook the pasta just right: Boil the macaroni 1 minute less than the package instructions. This keeps it from overcooking while baking and ensures it stays firm and delicious.
• Grate your own cheese: Pre-shredded cheese often has additives that prevent it from melting smoothly. For a creamy sauce, freshly grate your cheese at home.
• Don’t skip the roux: Cooking the flour and butter together for at least 1 minute eliminates any raw flour taste and ensures a smooth, thick cheese sauce.
• Use warm milk: Adding cold milk to the roux can create lumps. Warm your milk beforehand for a lump-free and silky sauce.
• Bake just enough: Bake the dish until the topping is golden. Overbaking can dry out the sauce, so keep an eye on it for a perfect, gooey texture.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover mac and cheese cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: Once cooled, place the mac and cheese in a freezer-safe container. Freeze for up to 2 months. 
• Reheat: Transfer a portion to a microwave-safe dish, add a small splash of milk, and cover loosely. Heat on medium power for 1–2 minutes, stirring halfway to ensure even warming.

Check out More Recipes:

• Joanna Gaines Meatballs
• Joanna Gaines Meat Pies
• Jalapeno Drip Jam Recipe