Chrissy Teigen’s Mac and Cheese Recipe: Ultra Creamy With a Crispy Topping

This mac and cheese delivers on two essential promises: a velvety sauce and a perfectly golden crust. I’ve tested countless variations, and this method consistently produces the best results without complicated techniques.

The secret lies in the cheese blend and cooking method. A combination of sharp cheddar and American cheese creates that signature creamy texture, while the breadcrumb topping bakes to a satisfying crunch. The pasta cooks directly in the sauce for maximum flavor absorption.

What emerges from the oven is a dish with layers of flavor in every bite. The sauce clings to each elbow macaroni, and that top layer transforms into a crispy blanket that contrasts beautifully with the rich interior.

Serve it as a comforting side or satisfying main dish. Here’s how to achieve these results at home.

Ingredients for Chrissy Teigen Mac and Cheese

This is comfort food at its finest with velvety sauce and golden crust potential.

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The cheese blend is non-negotiable for that signature texture. Sharp cheddar from a block (pre-shredded has anti-caking agents that affect melt) and American cheese—yes, the processed kind—creates that ultra-creamy base. Whole Foods or Trader Joe’s have excellent cheddar options. For the milk, whole is essential (trust me on the full-fat version) as lower-fat won’t emulsify properly.

No American cheese? Velveeta or mild cheddar can substitute but may sacrifice some creaminess. Panko gives superior crunch to regular breadcrumbs, but crushed Ritz crackers work in a pinch. The Dijon mustard might seem odd but balances the richness perfectly—don’t skip it. Need to make ahead? Undercook the pasta by 1 minute to prevent mushiness when reheated.

Assemble the dish up to baking, then refrigerate for 24 hours. Bake from cold, adding 5-10 minutes to cook time. Leftovers keep 4-5 days refrigerated (the sauce thickens but loosen with a splash of milk). For freezing, portion before baking and freeze for 3 months.

Step-by-Step Instructions for Ultra Creamy Mac and Cheese With a Crispy Topping

Follow this method precisely and you’ll achieve velvety sauce with a perfectly golden crust each time.

Step 1: Cook the Elbow Macaroni to Al Dente

Bring a large pot of salted water to a rolling boil. Add the 1 lb Elbow Macaroni and cook according to package instructions for 1 minute less than directed—it should be slightly firm when bitten. This prevents the pasta from turning mushy during baking.

Drain the macaroni in a colander and immediately rinse under cold water to stop the cooking process. Shake the colander gently to remove excess water, but don’t dry it completely—a little moisture helps the sauce cling to the pasta.

Step 2: Create a Velvety Cheese Sauce

In a large saucepan, melt 4 tbsp Unsalted Butter over medium heat until foaming subsides. Whisk in the 3 tbsp All-Purpose Flour to form a smooth paste, or roux. Cook for 1-2 minutes until the mixture turns a light golden color and smells slightly nutty—this removes the raw flour taste.

Gradually whisk in the 2 cups Whole Milk, ensuring no lumps remain. Add the 1 tsp Dijon Mustard, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook, stirring constantly, for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Reduce heat to low and stir in the 8 oz Sharp Cheddar Cheese and 4 oz American Cheese until fully melted and smooth. The American cheese ensures an ultra-creamy texture. Taste and adjust seasoning if needed.

Step 3: Combine Pasta and Sauce

Add the cooked elbow macaroni to the cheese sauce and stir gently until every piece is evenly coated. The sauce should cling to the pasta without pooling at the bottom of the pan. If it seems too thick, add a splash of milk to loosen it slightly.

Transfer the macaroni and cheese to a lightly greased 9×13-inch baking dish or similar oven-safe dish. Smooth the top with a spatula to create an even surface, which helps the topping crisp uniformly.

Step 4: Add the Crispy Topping and Bake

In a small bowl, melt 2 tbsp of the 4 tbsp Unsalted Butter and toss it with the 1 cup Panko Breadcrumbs and 0.25 cup Grated Parmesan Cheese until evenly moistened. Sprinkle this mixture over the macaroni and cheese, pressing down lightly to adhere.

Bake in a preheated 375°F oven for 20-25 minutes until the topping is deep golden brown and the edges are bubbling. For extra crispiness, broil for 1-2 minutes at the end, watching closely to prevent burning.

Step 5: Rest and Serve

Remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to portion. The topping should be crisp and golden, while the interior remains creamy and smooth.

Serve immediately while hot and bubbly. Each portion should have a generous amount of the crispy topping and a creamy, cheesy bite underneath.

Dietary Considerations for This Recipe

Gluten-Free Option

Swap the 1 lb Elbow Macaroni for a gluten-free variety like Jovial or Barilla. Use the same cooking time but check for doneness early—GF pasta can turn mushy quickly. The sauce and topping remain unchanged. 💡

Dairy-Free Adaptation

Use dairy-free cheddar and American cheese from Miyoko’s or Violife. Replace whole milk with unsweetened almond milk and unsalted butter with vegan butter. The texture may be slightly less creamy but still delicious.

Lower-Carb Version

Replace pasta with cauliflower florets (about 6 cups). Steam until tender-crisp, then mix with the sauce. For the topping, use pork rind crumbs instead of panko. This cuts carbs significantly while keeping the dish satisfying.

Lactose-Intolerant Fix

Use lactose-free milk and cheddar cheese (like Green Valley Creamery). The American cheese can be replaced with more lactose-free cheddar. The result is just as creamy without the discomfort.

Vegetarian Notes

This dish is naturally vegetarian as written. Just ensure your cheeses are made with vegetarian rennet. Brands like Organic Valley or Cabot are safe choices. The rest of the ingredients are already vegetarian-friendly.

Nut Allergy Safe

This recipe is nut-free, but always check labels on cheeses and breadcrumbs for potential cross-contamination. Panko is typically nut-free, but Ian’s brand offers certified nut-free breadcrumbs for peace of mind. ✨

Frequently Asked Questions