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

This mac and cheese delivers the ultra-creamy texture and crispy breadcrumb topping that made Chrissy Teigen’s version famous. The secret lies in a perfectly balanced cheese sauce and a golden, buttery crumb layer.

With a simple technique and quality cheeses, this dish achieves restaurant-level richness at home. The contrast between the velvety pasta and the crunchy topping makes every bite unforgettable.

Ingredients for Chrissy Teigen Mac and Cheese

Quality cheeses and a perfect roux create that signature velvety texture with golden crunch.

The cheese blend is non-negotiable for authentic flavor. Sharp cheddar provides tang, Gruyère adds nutty depth, and American cheese—yes, really—delivers that ultra-smooth melt. Source blocks from Whole Foods or Murray’s Cheese and grate fresh; pre-shredded contains anti-caking agents that disrupt the sauce’s silky consistency. For the panko, Kikkoman brand offers consistent texture.

Out of Gruyère? Substitute Fontina or Monterey Jack for similar melt. Skipping American cheese? Add 1 tbsp sodium citrate to prevent graininess. Whole milk is ideal, but 2% works in a pinch (avoid skim). The Dijon mustard balances richness—yellow mustard lacks complexity. For gluten-free, swap all-purpose flour for rice flour and use gluten-free panko.

Assembled dish keeps 3-4 days refrigerated, though the topping softens. Reheat in oven at 350°F until bubbly. Freeze unbaked for up to 2 months—thaw overnight before baking. Freshly grated cheese can be frozen for 3 months if stored airtight.

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

Master the technique for silky sauce and golden topping with this professional approach.

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 minus 1 minute for al dente texture. You want the pasta slightly underdone as it will finish cooking in the oven.

Stir occasionally to prevent sticking. Once cooked, drain immediately in a colander but do not rinse—the starch on the pasta helps the cheese sauce cling better. Set aside while you prepare the sauce.

Step 2: Create the Roux and Build the Cheese Base

In a large saucepan over medium heat, melt 4 tbsp Unsalted Butter. Once foaming subsides, whisk in the 0.25 cup All-Purpose Flour to form a smooth roux. Cook for 1-2 minutes until the mixture turns a light golden color and smells nutty.

Gradually whisk in the 3 cups Whole Milk, a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Stir in the 1 tbsp Dijon Mustard, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 1 tsp Kosher Salt, and 0.5 tsp Black Pepper. This builds the flavor foundation before adding the cheese.

Step 3: Melt the Cheeses for Ultra-Creamy Texture

Reduce heat to low and add the cheeses in stages. Begin with the 3 cups Sharp Cheddar Cheese and 1.5 cups Gruyère Cheese, stirring constantly until fully melted and smooth. The low heat prevents the sauce from breaking.

Add the 4 oz American Cheese last—this is the secret to that ultra-smooth, velvety texture. Continue stirring until all cheeses are fully incorporated and the sauce is glossy. Taste and adjust seasoning if needed, though the cheeses are quite salty.

Step 4: Combine Pasta and Sauce, Then Top with Panko

Add the cooked elbow macaroni to the cheese sauce and stir until every piece is evenly coated. The sauce should be thick but still pourable. If it seems too thick, add a splash of milk to loosen it slightly.

Transfer the mixture to a greased 9×13-inch baking dish. In a small bowl, melt the remaining 2 tbsp Unsalted Butter and toss with the 1 cup Panko Breadcrumbs until evenly coated. Sprinkle this buttery panko mixture evenly over the mac and cheese.

Step 5: Bake to Golden Perfection and Garnish

Bake in a preheated 375°F oven for 15-20 minutes until the top is golden brown and the edges are bubbling. For extra crispiness, broil for 1-2 minutes at the end, watching closely to prevent burning.

Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly. Garnish with the 2 tbsp Fresh Parsley for a pop of color and freshness. Serve immediately while the topping is still crispy and the sauce is creamy.

Essential Equipment for Perfect Results

Cheese Grater

A high-quality box grater or microplane is essential for freshly grating the cheeses. I use the OXO Good Grips box grater—it has non-slip handles and multiple grating surfaces. Freshly grated cheese melts smoother than pre-shredded, which contains anti-caking agents. 🧀

Heavy Saucepan

For the roux and cheese sauce, a heavy-bottomed saucepan prevents scorching. I recommend All-Clad Stainless Steel or Le Creuset Dutch oven for even heat distribution. A 3-quart capacity works perfectly for this recipe.

Whisk

A sturdy balloon whisk ensures lump-free roux and smooth cheese sauce. The RSVP Endurance whisk is my go-to—it’s durable and comfortable. Whisk constantly when adding milk to prevent clumping. 💪

Baking Dish

A 9×13-inch baking dish is ideal for even baking and crispy topping. I use Pyrex glass for easy monitoring of the golden-brown crust. Grease it lightly with butter to prevent sticking.

Mixing Bowls

Have a few mixing bowls ready for prep—I prefer stainless steel or glass. Use one for the panko topping and another for draining pasta. A large colander is also essential for draining the macaroni.

Measuring Tools

Accurate measurements matter. Use dry measuring cups for flour and liquid measuring cups for milk. A set of measuring spoons ensures precise seasoning. I love OXO’s angled measuring cups for easy reading.

Frequently Asked Questions