Russ Lee Mac And Cheese Recipe: Ultra Creamy Baked Indulgence

I’ve spent years refining this baked mac and cheese to achieve that ultra creamy texture everyone craves. The secret lies in a perfect roux and the right cheese blend.

This method ensures the sauce stays smooth and velvety, with no graininess or separation. I use a combination of cheddar and Gruyère for depth, plus a touch of mustard for balance.

Baking it creates a golden crust on top while keeping the inside lusciously soft. The result is a dish that’s rich, satisfying, and impossible to resist.

Serve it as a side or a main—it’s always the star of the meal. Here’s how to make it.

Ingredients for Russ Lee Mac and Cheese

Pantry staples and a few cheeses make this dish irresistibly creamy and rich.

The cheese is everything here. Sharp cheddar and Gruyère melt beautifully—avoid pre-shredded (it’s coated in anti-caking agents). I grab mine at Whole Foods or Trader Joe’s; their blocks are consistently good. The milk should be whole for that ultra-creamy texture. If you’re feeling fancy, warm it first to help the roux come together smoothly.

No Gruyère? Fontina or Monterey Jack work well. Swap the Dijon for yellow mustard (same amount). For a gluten-free version, use GF pasta and rice flour or cornstarch instead of all-purpose. The panko can be regular breadcrumbs in a pinch, but panko gives that perfect crunch. Don’t skip the mustard—it balances the richness without tasting like mustard.

Bake it fresh, or assemble and refrigerate up to 24 hours before baking. Leftovers keep 3-4 days in the fridge—reheat with a splash of milk to restore creaminess. Freezes beautifully for up to 3 months (thaw overnight before reheating).

Step-by-Step Instructions for Ultra Creamy Baked Mac and Cheese

This is the method for creamy, dreamy mac and cheese with a crispy topping every time.

Step 1: Cook the Elbow Macaroni to Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook for 7-8 minutes until just al dente. You want it slightly underdone because it’ll finish cooking in the oven.

Drain immediately and rinse briefly with cool water to stop the cooking process. This prevents the pasta from turning mushy when baked. Don’t rinse too thoroughly—you want some starch to remain for the sauce to cling to.

Step 2: Make the Creamy Cheese Sauce Base

In a large saucepan, melt the 0.5 cup Unsalted Butter over medium heat. Once melted, whisk in the 0.33 cup All-Purpose Flour to form a smooth paste (roux). Cook for 1-2 minutes until it turns a light golden color—this removes the raw flour taste.

Slowly pour in the 3 cups Whole Milk, whisking constantly to prevent lumps. Add the 1 tbsp Dijon Mustard, 1 tsp Salt, 0.5 tsp Black Pepper, 0.5 tsp Garlic Powder, and 0.5 tsp Onion Powder. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Step 3: Incorporate the Cheeses for Maximum Creaminess

Reduce heat to low and gradually add the 2 cups Sharp Cheddar Cheese and 1 cup Gruyère Cheese, stirring constantly until fully melted. I add the cheeses slowly to ensure a smooth, lump-free sauce. The combination of these two cheeses creates that ultra-creamy texture with depth of flavor.

Once all the cheese is melted, taste and adjust seasoning if needed. The sauce should be rich and velvety—this is where that “ultra creamy” promise comes to life. Remove from heat and fold in the cooked macaroni until every piece is coated in that glorious cheese sauce.

Step 4: Top with Panko and Parmesan for the Crispy Finish

Transfer the mac and cheese to a greased 9×13-inch baking dish. In a small bowl, mix the 0.5 cup Panko Breadcrumbs with the 0.25 cup Grated Parmesan Cheese. Sprinkle this mixture evenly over the top of the mac and cheese.

This topping adds the perfect contrast to the creamy pasta below. The panko gives it that extra crunch, while the parmesan adds a sharp, nutty flavor that complements the other cheeses beautifully.

Step 5: Bake to Golden Perfection

Bake in a preheated 375°F oven for 20-25 minutes until the top is golden brown and the edges are bubbling. You’ll know it’s ready when the topping is crispy and the sauce is bubbling around the edges of the dish.

Let it rest for 5 minutes before serving—this allows the sauce to thicken slightly and makes it easier to serve. The result is a dish with creamy mac and cheese underneath and a perfectly crispy, cheesy crust on top, delivering on that ultra creamy promise with every bite.

Health Benefits of This Recipe

Calcium-Rich Comfort

This dish packs a serious calcium punch, with whole milk and three types of cheese delivering about 800mg per serving. That’s nearly your daily needs in one comforting bowl. Dairy is one of the most bioavailable sources of this bone-building mineral. 💪

High-Quality Protein

You’ll get 20-25g of protein per serving from the cheese and milk combination. This helps keep you full and supports muscle maintenance. The protein in dairy contains all nine essential amino acids your body needs.

Vitamin B12 Boost

Dairy products are naturally rich in vitamin B12, crucial for nerve function and red blood cell production. One serving provides about 1.5mcg, which is 60% of your daily value. This is especially important for vegetarians.

Energy from B Vitamins

The whole milk and cheeses provide a good dose of riboflavin (B2) and vitamin B6. These B vitamins help your body convert food into energy. I notice I feel more sustained after eating this compared to lighter meals.

Phosphorus for Bones

Working alongside calcium, the phosphorus in dairy (about 400mg per serving) helps build and maintain strong bones and teeth. It also plays a role in how your body uses carbohydrates and fats for energy.

Moderation Matters

While nutritious, remember this is a rich dish. The saturated fat from cheese and butter means it’s best enjoyed as an occasional treat. Pairing with a side salad helps balance the meal. 🥗

Frequently Asked Questions