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Emeril Lagasse’s baked macaroni and cheese delivers that perfect balance of crispy golden edges and silky, cheesy swirls—just like you’d find in a Louisiana kitchen.
This recipe captures his signature bold flavors with a touch of heat, creamy richness, and a roux so smooth it practically melts in your mouth. The secret lies in the slow-cooked cheese sauce and the high-heat bake that transforms it into a showstopper dish.
What sets this apart is the three-cheese blend—sharp cheddar, Gruyère for depth, and a hint of smoked gouda for that signature Emeril kick. The roux, cooked just until it’s golden and nutty, forms the backbone of the sauce, ensuring it’s velvety without breaking.
And that crispy crown? It’s all about baking at the right temperature and timing to get that perfect contrast between the crispy top and the creamy center.
By the time it comes out of the oven, you’ll have a dish that’s restaurant-quality—rich, cheesy, and just spicy enough to keep your taste buds guessing. The edges will be golden and crunchy, while the inside remains tender and gooey, with every bite packed with that unmistakable Emeril flavor.
This isn’t just mac and cheese; it’s a bold, cheesy masterpiece that’ll have everyone asking for seconds.
Serve it as a main dish for a crowd or as a comforting centerpiece for a family dinner. The best part? It’s foolproof once you master the roux and baking technique—no guesswork, just perfection every time. Let’s get cooking!
Ingredients for emeril lagasse baked macaroni and cheese
Three cheeses, one golden crown—this is Emeril’s signature mac and cheese, bold and creamy with a crispy top that’ll have everyone begging for seconds.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Uncooked, medium or elbow shape |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 ½ cups | Shredded, aged 12+ months |
| Smoked Gouda Cheese 🧀 | ½ cup | Shredded, for signature kick |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | White, for roux thickening |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| Yellow Onion 🧅 | 1 whole | Diced, for roux base |
| Garlic Cloves 🧄 | 4 cloves | Minced, for aromatic depth |
| Cayenne Pepper 🌶️ | ½ tsp | Adjust for heat preference |
| Kosher Salt 🧂 | 1 ½ tsp | Plus more to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy golden crown |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For greasing baking dish |
The cheese blend is non-negotiable here. Gruyère brings that nutty depth Emeril loves, while smoked gouda adds that signature kick. I grab White Cheddar from Whole Foods because it’s sharper than most store brands, and Gruyère from the deli counter—pre-shredded gets clumpy. For the smoked gouda, Jarlsberg or a good Dutch brand works best. Pro tip: grate your own cheese—it melts like a dream. The butter? Plugrá or Land O’Lakes unsalted—none of that salted nonsense here. And that cayenne? Penzeys or regular grocery store—just don’t skimp.
No Gruyère? Comté or sharp white cheddar in a pinch, but it won’t be the same. Smoked gouda missing? Smoked cheddar at half the amount gives a milder version. The panko? Japanese-style is best for that crispy crown, but regular breadcrumbs work too. Short on heavy cream? Half-and-half plus a splash of milk keeps it rich. The roux is where the magic happens—cook it low and slow until it’s golden and nutty, not brown. And that cayenne? Start with half a teaspoon—you can always add more, but you can’t take it out.
This tastes even better the next day—make extra if you can. Store leftovers in an airtight container for 4-5 days, or freeze portions for 3 months. For the crispy crown, broil for 2-3 minutes at the end—watch it like a hawk so it doesn’t burn. The baking dish? 9x13-inch is perfect, but a 7x11-inch works too—just adjust baking time. And if you’re serving a crowd, double the recipe—it’s that good.
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 with the cheeses, butter, and a splash of milk, then bake until golden. My kids think I’m a hero.
- Triple-Cheese Bliss: That combo of sharp white cheddar, nutty Gruyère, and smoky Gouda? It’s a flavor explosion in every bite. The cheddar gives that tangy kick, the Gruyère adds depth, and the Gouda ties it all together with a rich, smoky finish. Honestly, I’ve tried other baked mac and cheeses, but this one’s in a league of its own.
- Weeknight to Party Fix: Between us, this is my go-to for lazy nights and when I need to impress. Serve it with a simple green salad for a weeknight dinner, or add a sprinkle of breadcrumbs and broil it for a restaurant-worthy dish. My husband’s coworkers have asked for the recipe twice now—no joke.
- Leftovers That Don’t Suck: Most baked mac and cheese turns into a sad, dry mess the next day, but not this one. The Gruyère keeps it creamy, and the smoked Gouda adds this amazing depth that makes reheated slices taste like you just pulled them from the oven. I’ve even packed it for lunches—yes, even on a Tuesday.
Step-by-step instructions for Emeril Lagasse's baked macaroni and cheese recipe
This method delivers the perfect balance of crispy golden crown and creamy, cheesy swirls that Emeril would approve of.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Season the water generously with salt—it should taste like the ocean. Cook the pasta until it's 1 minute shy of the package directions for al dente (about 11-12 minutes). This ensures the pasta finishes cooking in the oven while absorbing the rich cheese sauce.
Before draining, reserve 1 cup of pasta water—this starchy liquid is essential for creating a silky sauce. Drain the pasta and return it to the pot. Toss it with 2 tbsp extra-virgin olive oil to prevent sticking and coat it evenly. Keep the pot covered until ready to use.
Build the Roux and Cheese Sauce
In a large, deep skillet, melt 0.75 cup unsalted butter over medium heat. Add the diced yellow onion and cook for 5 minutes until soft and translucent. Stir in the minced garlic cloves and cook for an additional 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Reduce the heat to medium-low and sprinkle in the 0.5 cup all-purpose flour all at once. Stir constantly for 2 minutes to cook out the raw flour taste. Gradually whisk in the 1.5 cups heavy cream and 1 cup whole milk, ensuring no lumps form. Let the mixture simmer for 5 minutes until it thickens into a smooth, velvety roux.
Combine Cheeses and Seasonings
Lower the heat to low and begin adding the cheeses in stages. First, stir in the 2 cups sharp white cheddar cheese and 1.5 cups gruyère cheese until fully melted and smooth. Then, add the 0.5 cup smoked gouda cheese for that signature smoky depth. Season with 1.5 tsp kosher salt, 0.5 tsp black pepper, and 0.5 tsp cayenne pepper—adjust the cayenne to taste if you prefer more or less heat.
Remove the skillet from heat and fold in the cooked elbow macaroni. The pasta will soak up some of the sauce, so don't worry if it looks dry at first—it'll come together beautifully in the oven. Transfer the mixture to a 9x13-inch baking dish, spreading it evenly into a single layer.
Create the Crispy Crown and Bake
Preheat your oven to 375°F. In a small bowl, mix the 0.5 cup panko breadcrumbs with 1 tbsp melted butter until evenly combined. Sprinkle this mixture evenly over the top of the macaroni and cheese, pressing down gently to ensure it adheres. This step is what gives you that crispy golden crown that contrasts perfectly with the creamy interior.
Bake uncovered for 25-30 minutes until the top is deep golden brown and the edges are bubbling. The cheese should be fully melted and the crown should be crisp enough to hold its shape. If the top browns too quickly, tent it loosely with foil for the last 5-10 minutes to prevent over-browning.
Rest and Serve for Maximum Creaminess
Remove the baking dish from the oven and let it rest for 10 minutes before serving. This resting time allows the cheese to set slightly, making it easier to slice and ensuring each bite is creamy and cohesive. The crown will stay crispy while the interior remains luxuriously smooth.
Slice into 6 generous portions and serve immediately. The contrast of the crispy panko crown over the silky cheese swirls is what makes this dish truly special. Pair it with a simple green salad or crusty bread to soak up any extra sauce.
Pro Tips For Making Emeril Lagasse Baked Macaroni And Cheese
- Preheat That Dish: Slap that baking dish in the oven while you cook the pasta—no waiting. I used to skip this, and the cheese sauce would pool at the bottom like a sad, unctuous puddle. Hot dish = instant melty magic when you pour that sauce in.
- Grate Cheese Like a Pro: Use the large holes of a box grater for the cheddar and Gruyère, but switch to a microplane for the smoked Gouda—it’s the only way to get those tiny, flavor-packed shards that actually melt into the sauce instead of sitting there like stubborn crumbles. (Yes, it’s extra work, but your future self will notice.)
- Salt the Pasta Water Hard: This isn’t just about flavor—it’s about texture. The pasta needs to absorb enough salt to stand up to that rich cheese sauce. Taste the water before adding the pasta; if it doesn’t taste like the ocean, do it again. (And no, “a little more” isn’t enough.)
- Broil for the Crust: Once the top is bubbling and golden, crank the broiler for 2-3 minutes—just until it’s deep brown, not burnt. Watch it like a hawk, because that’s when the cheese turns from creamy to chef’s kiss. (And resist the urge to peek every 30 seconds—it ruins the timing.)
Regional styles of these flavors
Louisiana Cajun Style
Emeril’s Cajun twist adds bold heat and smoky depth using Andouille sausage crumbled into the cheese sauce. Swap 0.5 cup smoked gouda for 0.5 cup smoked cheddar and fold in ½ lb cooked Andouille with the pasta.
Boost the cayenne to 1 tsp and add 1 tsp Cajun seasoning (like Tony Chachere’s) to the roux. Top with extra panko mixed with 1 tbsp chopped green onions for a pop of color. 🌶️
Southern Comfort Classic
For a traditional Southern take, reduce the cayenne to ¼ tsp and swap the smoked gouda for ½ cup sharp cheddar plus ¼ cup cream cheese for extra creaminess. Stir in 1 tbsp Dijon mustard with the cheeses for subtle tang.
Top with a layer of crumbled bacon and extra panko before baking. This version is milder but still packed with that signature Emeril richness. 🧀
New England Clam Chowder Twist
Inspired by Emeril’s love of seafood, blend ½ cup clam juice into the roux before adding milk. Replace ½ cup smoked gouda with ½ cup white cheddar and stir in ½ cup chopped steamed clams or ½ cup chopped cooked lobster with the pasta.
Finish with a sprinkle of chopped chives and extra panko. The briny notes cut through the creaminess beautifully. 🦪
Spicy Buffalo Chicken Fusion
For a fiery kick, replace ½ cup smoked gouda with ½ cup blue cheese crumbles and stir in ½ cup cooked shredded chicken tossed in 2 tbsp Frank’s RedHot sauce.
Add ½ tsp smoked paprika to the roux and top with extra panko mixed with 2 tbsp chopped celery. This fusion is perfect for game day or spicy mac lovers. 🔥
Vegetarian Powerhouse
Skip the smoked gouda and add ½ cup nutritional yeast for a cheesy, umami boost. Stir in 1 cup roasted butternut squash and ½ cup sautéed mushrooms with the pasta.
Top with toasted pumpkin seeds and extra panko for texture. This version keeps the richness while adding hearty veggie depth. 🌱
Emeril’s Ultimate Cheese Board
For a showstopper, layer three cheeses in the sauce: 1 cup sharp cheddar, 1 cup Gruyère, and ½ cup aged Gouda. Add ½ cup caramelized onions and ½ cup crispy fried shallots to the pasta.
Top with a mix of panko, crushed potato chips, and grated Parmesan. Bake until the crown is extra crispy for a decadent, multi-textured masterpiece. 🧀✨
Nutrition facts
Frequently asked questions
Why does Emeril's recipe use three different cheeses?
Each cheese brings something special: sharp cheddar delivers classic tang, Gruyère adds nutty depth, and smoked gouda gives that signature Emeril kick. The combination creates a complex, restaurant-quality flavor that's richer than single-cheese versions.
Can I make this ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. When ready to bake, cover with foil and bake at 375°F for 30-35 minutes (add 5-10 minutes covered if needed). The flavors deepen overnight, and it reheats beautifully.
What's the secret to getting that perfect crispy top?
Three keys: panko breadcrumbs (they're lighter than regular), pressing them gently into the cheese, and baking at 375°F until golden brown. For extra insurance, broil for 2-3 minutes at the very end—just watch it like a hawk!
Can I substitute any of the cheeses?
Gruyère is ideal for depth, but Comté works in a pinch. For smoked gouda, try smoked cheddar at half the amount. Avoid pre-shredded cheese—it contains anti-caking agents that prevent proper melting. Always grate your own for that authentic texture.
How do I fix a runny mac and cheese?
If your dish is too loose, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the sauce. For a baked version, bake uncovered at 375°F for 10-15 extra minutes to thicken. The panko crown should help absorb excess moisture too!