As a huge football fan and an even bigger lover of comfort food, I knew I had to crack the code on Andy Reids Mac and Cheese Recipe.

After hearing rumors about the six-cheese blend he uses, I went into my kitchen determined to recreate that championship-level flavor.

The result is honestly one of the richest, most decadent baked pastas I have ever tasted.

It’s packed with so much savory goodness that I can see why he keeps the exact details a secret. I’m thrilled to share this version that captures the spirit of Kansas City’s favorite coach.

Ingredients

This recipe calls for a specific lineup of cheeses to get that perfect melt and depth of flavor.

1 pound elbow macaroni – The classic shape holds the sauce perfectly, but you can use cavatappi or shells if you prefer a different texture.
1/3 cup butter – You will need this for sautéing the onions and making the roux base for your sauce.
1 medium onion, diced – Cooking this down in butter adds a savory sweetness that sets this recipe apart from standard mac and cheese.
1/3 cup all-purpose flour – This thickens the milk to create a velvety béchamel sauce before the cheese is added.
1 teaspoon salt – Essential for bringing out the flavors of all those different cheeses.
1/2 teaspoon ground mustard – This adds a subtle tang that cuts through the richness of the dairy.
1/2 teaspoon smoked paprika – A nod to Kansas City barbecue, this adds a hint of smokiness and beautiful color.
1/2 teaspoon garlic powder – For that savory background note that makes the dish irresistible.
1/2 teaspoon pepper – Freshly cracked black pepper works best here for a little bite.
4 cups whole milk – Stick to whole milk or 2% for the creaminess this heavy-hitting dish deserves.
1 cup shredded Gouda cheese – Gouda melts beautifully and adds a slight nuttiness. Grate it yourself for the best texture.
1 cup shredded fontina cheese – This is a super melting cheese that makes the sauce incredibly smooth.
1 cup shredded Gruyere cheese – This adds a sophisticated, savory depth often found in fondue.
1/2 cup shredded Parmesan cheese – Provides a salty, sharp kick that balances the creamier cheeses.
1 cup shredded mozzarella cheese – This gives you that satisfying “cheese pull” when you serve it.
1 1/2 cups sharp cheddar cheese, divided – You will use one cup in the sauce for that classic taste and half a cup for the topping.
1/4 cup butter, melted – This is used to crisp up the breadcrumbs for the topping.
1 cup coarse panko breadcrumbs – These stay crunchier than regular breadcrumbs, adding great texture contrast.
1 cup french-fried onions – The secret weapon for the topping, adding a salty, oniony crunch that mimics Coach Reid’s favorite restaurant order.

Andy Reids Mac and Cheese Recipe — Pinterest

Note: This recipe makes several servings, enough to feed a hungry crowd of 8-10 people.

Variations

While the six-cheese blend is iconic, you can customize this playbook to fit your needs.

Protein Power: Fold in some crispy bacon bits, diced ham, or even burnt ends (if you have them!) for a meatier main dish.
Gluten-Free: Swap the flour for a gluten-free 1:1 baking flour and use gluten-free pasta and breadcrumbs.
Spicy Kick: Add diced jalapeños or a dash of cayenne pepper to the cheese sauce for some heat.
Extra Veggies: Stir in roasted broccoli florets or caramelized peppers before baking to sneak in some nutrition.

Cooking Time

Prep Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes

Equipment You Need

Large Dutch Oven or Heavy Pot: Essential for boiling the pasta and then making the cheese sauce in the same vessel to save on cleanup.
Whisk: Needed to incorporate the flour and milk smoothly to avoid any lumps in your roux.
Cheese Grater: Freshly grated cheese melts far better than pre-shredded bags, which often contain anti-caking agents.
13×9 inch Baking Dish: The standard size casserole dish provides the perfect depth for baking.
Colander: For draining the cooked pasta.

How to Make Andy Reid’s Mac and Cheese Recipe?

This recipe involves building a classic cheese sauce and finishing it in the oven for that golden brown crust.

Boil the Pasta

Start by bringing a large pot of salted water to a boil. Toss in your elbow macaroni and cook it according to the package directions, but aim for al dente. You want the pasta to still have a slight bite to it because it will continue cooking in the oven later. Once cooked, drain the pasta in a colander and set it aside.

Create the Flavor Base and Sauce

In a large Dutch oven or heavy pot over medium heat, melt the 1/3 cup of butter. Add the diced onion and sauté it for about 5 to 7 minutes until it becomes soft and translucent. Sprinkle the flour, salt, ground mustard, smoked paprika, garlic powder, and pepper over the onions. Whisk constantly for about a minute to cook off the raw flour taste. Slowly pour in the milk while whisking to ensure no lumps form. Increase the heat slightly and keep stirring until the mixture comes to a gentle simmer and thickens.

Melt the Cheeses

Turn off the heat to prevent the sauce from breaking. Now comes the fun part: add the Gouda, fontina, Gruyere, Parmesan, mozzarella, and just 1 cup of the cheddar cheese. Stir vigorously until all the cheese has melted into a luxurious, smooth sauce. Pour the cooked macaroni back into the pot and stir until every noodle is coated in that liquid gold.

Bake to Perfection

Preheat your oven to 350°F. Transfer the cheesy pasta mixture into a greased 13×9-inch baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. In a small bowl, mix the melted 1/4 cup butter with the panko breadcrumbs and sprinkle this evenly over the cheddar. Bake for 30 minutes. Remove it briefly, crumble the french-fried onions over the top, and bake for another 5-10 minutes until the topping is golden brown and the sauce is bubbling around the edges.

Additional Tips for Making This Recipe Better

I learned a few things while testing this recipe that really take it over the goal line.

I highly recommend shredding your own cheese from blocks rather than buying bags. The pre-shredded stuff has a coating that prevents clumping but also prevents it from melting into a perfectly smooth sauce.
Don’t skip the onion step! Sautéing the onions in the butter before adding the flour builds a savory foundation that makes this taste like a grown-up meal rather than boxed mac and cheese.
If you want an even creamier consistency, you can swap one cup of the milk for heavy cream or half-and-half.
Let the dish rest for about 10-15 minutes after taking it out of the oven. This allows the sauce to set slightly so it doesn’t run all over the plate when you serve it.

How to Serve Andy Reid’s Mac and Cheese Recipe?

This dish is rich enough to be a main course, but it shines as the star side dish of a barbecue spread. Serve it alongside smoked brisket, ribs, or grilled chicken to lean into that Kansas City vibe.

For presentation, a sprinkle of fresh chopped parsley or chives on top adds a nice pop of color against the golden breadcrumbs. You could also serve it with a side of vinegary coleslaw or green beans to cut through the richness of the six cheeses. If you want to go all out, serve it with some soft dinner rolls to sop up any extra cheese sauce.

Nutritional Information

Here is a rough estimate of the nutrition per serving:

Calories: ~600-700 kcal
Protein: ~25-30 g
Carbohydrates: ~50-60 g
Fat: ~35-45 g

Make Ahead and Storage

This recipe is hearty and stores well, making it great for meal prep or leftovers.

Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The sauce will thicken as it cools, but the flavor remains amazing.

Freezing: You can freeze the unbaked assembled dish (without the french-fried onions) for up to 2 months. Thaw it overnight in the fridge before baking.

Reheating: Reheat individual portions in the microwave with a splash of milk to loosen the sauce. For larger portions, cover with foil and reheat in the oven at 350°F until warmed through.

Why You’ll Love This Recipe?

There are plenty of reasons this mac and cheese belongs in your recipe rotation.

Incredible Flavor Depth: The unique combination of six different cheeses creates a complex, savory flavor profile that is far superior to standard cheddar versions.
Texture Contrast: The creamy sauce combined with the tender pasta, crunchy panko, and crispy french-fried onions offers a satisfying crunch in every bite.
Crowd-Pleaser: It makes a large batch, perfect for game days, potlucks, or feeding a hungry family.
Customizable: It serves as an excellent base for adding proteins or vegetables to create a complete one-pot meal.