This chili crisp mac and cheese is baked mac and cheese taken to its logical, glorious extreme. Three kinds of cheese create the creamiest sauce you’ve ever tasted, and a generous crown of crunchy chili crisp on top adds heat, texture, and a savory punch that makes regular mac and cheese taste like it’s been napping. It’s comfort food that actually excites you.

Why You’ll Love This Chili Crisp Mac And Cheese

• Three-cheese sauce — sharp cheddar, gruyere, and cream cheese create insane creaminess.
• Chili crisp topping — crunchy, spicy, savory bits that transform every bite.
• Baked until bubbling — a golden, crispy top gives way to molten cheese underneath.
• Feeds a crowd — perfect for potlucks, game day, or a National Mac and Cheese Day celebration.

Ingredients

Chili crisp is a crunchy condiment made from fried chilies, garlic, shallots, and spices in oil. The brand Lao Gan Ma (Chinese chili crisp) started the trend, but Fly by Jing, Momofuku, and Trader Joe's all make excellent versions. You want one with lots of crunchy solids, not just oil. The oil is flavorful too — use it in the sauce. For the cheese, shredding from a block is non-negotiable. Pre-shredded cheese is coated with potato starch that prevents smooth melting and makes the sauce grainy.

• 1 lb elbow macaroni (Cavatappi or shells work too)
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour (For the roux)
• 3 cups whole milk, warmed (Microwave for 90 seconds — cold milk slows the sauce)
• 8 oz sharp cheddar, freshly shredded (Not pre-shredded)
• 4 oz gruyere, freshly shredded (Adds nuttiness and melts beautifully)
• 4 oz cream cheese, cubed and softened (The secret to an ultra-silky sauce)
• 1 tsp Dijon mustard (Adds tang — you won't taste it, but you'd miss it)
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp kosher salt, plus more for pasta water
• ¼ tsp black pepper
• ¾ cup chili crisp (with solids) (Lao Gan Ma, Fly by Jing, or your favorite brand)
• ½ cup panko breadcrumbs (For the topping)
• 2 tbsp butter, melted (For the topping)

Equipment

• Large pot for pasta
• Large oven-safe Dutch oven or a 9×13 baking dish
• Whisk
• Box grater or microplane
• Bon Appetit mac and cheese guide
• Serious Eats chili crisp guide

How to Make Chili Crisp Mac And Cheese

Step 1 — Cook the pasta (8 minutes)

Bring a large pot of heavily salted water to a boil. Cook the macaroni 2 minutes short of the package directions. It will finish cooking in the oven and the sauce. Undercooking it slightly prevents mushy baked mac and cheese. Drain and set aside. Do not rinse — the starch helps the sauce cling.

Step 2 — Make the cheese sauce (10 minutes)

Melt 4 tbsp butter in a large Dutch oven over medium heat. Add the flour and whisk constantly for 2 minutes to cook out the raw flour taste. The roux should be pale gold and smell nutty. Slowly pour in the warm milk in a steady stream, whisking the entire time to prevent lumps. Cook for 4-5 minutes, whisking frequently, until the mixture thickens enough to coat the back of a spoon. Remove from heat. Add the cheddar, gruyere, cream cheese, Dijon, garlic powder, smoked paprika, salt, and pepper. Stir until the cheese is completely melted and the sauce is smooth. Taste and adjust seasoning — it should be slightly over-salted on its own because the pasta will absorb some of that.

Step 3 — Combine pasta and sauce (3 minutes)

Add the drained pasta to the cheese sauce. Stir until every piece is coated. The sauce will look loose — that’s correct. It will thicken in the oven. Stir in ¼ cup of the chili crisp (including the oil) into the pasta mixture. This distributes the chili flavor throughout, not just on top.

Step 4 — Prepare the topping (2 minutes)

Mix the panko breadcrumbs with the melted butter and 2 tbsp of chili crisp. The butter helps the crumbs toast, and the chili crisp adds flavor and color. Set aside.

Step 5 — Assemble and bake (25 minutes)

If your Dutch oven is oven-safe, leave the mac and cheese in it. Otherwise, transfer to a buttered 9×13 baking dish. Spread the remaining ¼ cup of chili crisp evenly over the top. Scatter the panko-chili crisp mixture over everything. Bake at 375°F for 20-25 minutes until the top is golden and the edges are bubbling. If the top isn’t browned enough, broil for 1-2 minutes — watch it closely.

Step 6 — Rest and serve (5 minutes)

Let the mac and cheese rest for 5 minutes out of the oven. This lets the sauce set slightly so it doesn’t run all over the plate. Serve in bowls with a spoon — this is not a neat-and-tidy dish, and that’s the point.

Pro Tips

Warm the milk before adding it to the roux. Cold milk slows the process and makes lumps more likely. 90 seconds in the microwave does the trick.

Shred your own cheese. Pre-shredded cheese won’t melt smoothly. The anti-caking coating creates a grainy texture in the sauce.

Don’t skip the cream cheese. It’s the secret ingredient that makes this sauce impossibly silky. It adds body without making the sauce taste like cream cheese.

Use the chili crisp oil too. The flavored oil in the jar is packed with the same garlic, shallot, and chili flavors. Stir it into the sauce for deeper heat throughout.

Variations & Substitutions

Bacon chili crisp mac

Cook 6 slices of bacon until crispy. Crumble and fold into the mac and cheese before baking. Use the bacon fat to make the roux instead of butter. This is not a subtle dish and that’s the point.

Stovetop version (no oven)

Skip the baking step. After combining pasta and sauce, cook over medium-low heat for 3 minutes, stirring frequently, until thick and bubbly. Top with chili crisp and serve immediately. Faster, but you lose the golden crust.

Jalapeno popper mac

Add 4 oz diced pickled jalapenos and 2 oz diced pepper jack cheese to the sauce. Top with crushed Ritz crackers mixed with chili crisp instead of panko.

Storage & Reheating

Refrigerator: Keeps for 4 days in an airtight container. The sauce will thicken considerably.

Freezer: Freeze before baking. Thaw overnight in the fridge, then bake as directed, adding 10 minutes to the bake time.

Reheating: Add a splash of milk and reheat in the oven at 350°F for 15 minutes, covered with foil. The microwave works but won’t re-crisp the topping.

What to Serve With Chili Crisp Mac And Cheese

If you’re planning a full meal, our baked feta pasta would be a great addition to the table.

This mac and cheese is rich enough to be the main event, but it also plays well as a side. Our smoky BBQ ribs and chili crisp mac is a combination that doesn’t need justification.

For something green, a simple coleslaw with a tangy vinaigrette cuts through the richness. Shred ½ head of cabbage, 2 carrots, and toss with ¼ cup apple cider vinegar, 2 tbsp mayo, 1 tbsp sugar, and salt.

If you’re celebrating National Mac and Cheese Day (July 14), pair this with our classic beef burgers for the ultimate comfort food double feature.

Nutrition Information

Per serving (⅛ of recipe): approximately 520 calories, 22 g protein, 44 g carbohydrates, 30 g fat, 2 g fiber. Values are estimates.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Assemble the mac and cheese (without the topping) and refrigerate for up to 24 hours. Add the topping right before baking and add 5-10 minutes to the bake time since it’s starting cold.

What's the best chili crisp to use?

Fly by Jing Sichuan Chili Crisp is the best all-purpose option — complex, spicy, and loaded with crunchy bits. Lao Gan Ma is the classic and more affordable. Trader Joe’s Chili Crunch is great if you want to save money. Avoid brands that are mostly oil with few solids.

Why is my cheese sauce grainy?

The most common cause is adding cheese to a sauce that’s too hot. Remove the roux from the heat before adding the cheese, and add it in small batches, stirring until smooth between each addition. Pre-shredded cheese is the other culprit.

Can I use different cheeses?

Absolutely. Fontina, monterey jack, gouda, and Havarti all melt well. Avoid very hard cheeses like aged parmesan as the primary cheese — they don’t melt smoothly. Keep the cheddar as your base for that classic mac and cheese flavor.

Chili crisp mac and cheese is the kind of recipe that makes you wonder why you ever made it any other way. The crunchy, spicy topping against the creamy, cheesy pasta is one of those combinations that just works. Make it for National Mac and Cheese Day, make it for game night, make it because it’s Wednesday. Save this one.