Salads
Recreating Luby's macaroni and cheese at home delivers that iconic Texas-style comfort in every forkful—creamy, cheesy, and topped with perfectly crispy breadcrumbs. The secret lies in the sauce: a rich blend of sharp cheddar, American cheese, and a touch of mustard powder that gives it that signature tang.
I've spent years perfecting this method, and the difference between homemade and restaurant versions is night and day.
This recipe captures Luby's essence without the shortcuts that compromise quality. We start with al dente elbow macaroni cooked just right, then build the sauce from scratch using a roux to create that velvety, clingy texture.
The breadcrumb topping isn't just for crunch—it's what makes this dish feel authentic, with golden, crispy pockets that contrast beautifully against the creamy sauce.
What you'll end up with is a crispy-topped, cheesy masterpiece that's rich enough to satisfy cravings but balanced enough for weeknight dinners. The sauce coats every noodle perfectly, and that first bite of warm, gooey cheese with a crackle of breadcrumbs?
Pure Texas comfort food magic. Let's get cooking—this recipe delivers restaurant-quality results at home.
This version works equally well as a main dish or side, and the leftovers reheat beautifully. The technique is straightforward but requires attention to detail—especially when making the sauce and achieving that perfect breadcrumb crunch. Trust me, once you taste this, you'll never settle for anything less than homemade again.
Ingredients for luby's macaroni and cheese
Six ingredients make the sauce. Four more bring it to Texas perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Al dente, cooked separately |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small pieces |
| All-Purpose Flour 🌾 | ½ cup | For roux, use white flour |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| American Processed Cheese 🧀 | 1 cup | Shredded, like Velveeta |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Mustard Powder 🌶️ | 1 tsp | For signature tang |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For breadcrumb crispiness |
| Butter (for topping) 🧈 | 2 tbsp | Melted, for extra richness |
The cheese is non-negotiable. Sharp white cheddar from a block (not pre-shredded) gives that authentic bite, while American cheese like Velveeta adds that signature creaminess. I grab mine at H-E-B—their Texas cheddar is spot-on. For the American cheese, Kraft Singles work in a pinch, but shred your own for better texture. The mustard powder is key—it's what gives Luby's sauce that signature tang. Penzeys has a great blend if you want to splurge, but the regular grocery store stuff works fine. Just don't skip it.
No sharp cheddar? Colby Jack at half the amount gets you close, though it won't be identical. Running low on American cheese? Mozzarella and cheddar mixed mimics the meltiness. The panko breadcrumbs are crucial for that crispy topping—Trader Joe's sells it in bulk, which is perfect for this. No panko? Regular breadcrumbs toasted with extra olive oil work, but they won't be as crispy. The roux needs patience—don't rush the cooking or it'll taste raw. And trust me, full-fat milk makes all the difference in the creaminess.
This sauce reheats beautifully—just add a splash of milk to loosen it up. The leftovers keep for 4 days in the fridge, though I usually eat it all in one sitting. For the crispy topping, assemble the dish right before baking so the breadcrumbs stay fresh. Freeze portions without the topping—just add the breadcrumb mix fresh when reheating. It's worth the extra step for that restaurant-quality crunch.
Why You'll Love This Recipe
- Here’s what sold me: that perfect contrast of tender elbow macaroni with a just-right crispy top from the butter-flour roux. It’s not gourmet, but it’s ridiculously good—like a cheesy cloud you can eat with a spoon.
- No-Fuss Weeknight Win: I swear by this recipe because it’s the kind of meal that feels like a hug—no fancy steps, just melt-in-your-mouth cheese. The sharp cheddar and processed cheese combo gives it that nostalgic, creamy richness without requiring a degree in culinary arts.
- Creamy-Crisp Magic: Here’s what sold me: that perfect contrast of tender elbow macaroni with a just-right crispy top from the butter-flour roux. It’s not gourmet, but it’s ridiculously good—like a cheesy cloud you can eat with a spoon.
- Leftover Hero: Between us, this recipe is my secret weapon for busy days. It reheats like a dream (microwave or stovetop, no clumping), and the flavors only deepen the next day. Honestly, I’ve had it for lunch three times in a row and never tired of it.
Step-by-step instructions for Luby's macaroni and cheese
Here's how to recreate that iconic Texas-style cheese sauce with a golden, crispy breadcrumb topping.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 pounds of elbow macaroni. Stir immediately to prevent sticking. Cook until the pasta is al dente—about 1 minute less than the package instructions suggest. You want it to have a slight bite when you taste it.
Drain the pasta in a colander, but don't rinse it—those starchy waters help the cheese sauce cling. Set it aside while you make the sauce. The pasta should be hot when you combine it with the cheese mixture, so work quickly to keep everything at the right temperature.
Make the Signature Cheese Sauce
In a large, heavy-bottomed pot, melt ½ cup of cold, cubed unsalted butter over medium heat. Once the butter has completely melted, whisk in ½ cup of all-purpose flour to create a roux. Cook this mixture for 2-3 minutes, stirring constantly, until it turns a light golden color and smells nutty.
Gradually whisk in 1.5 cups of whole milk, about ¼ cup at a time, until the mixture is smooth. Add 2 cups of shredded sharp white cheddar cheese and 1 cup of shredded American processed cheese, stirring constantly until fully melted and creamy. The sauce should thicken noticeably as it cooks.
Season and Combine with Pasta
Remove the pot from heat and stir in 1 teaspoon of mustard powder, 1.5 teaspoons of salt, ½ teaspoon of black pepper, and ½ teaspoon of garlic powder. Taste and adjust seasoning if needed—the mustard powder adds that signature tangy kick that sets this recipe apart.
Add the drained elbow macaroni to the cheese sauce and stir gently until every noodle is fully coated. The pasta will absorb some of the sauce, so don't worry if it looks slightly dry at first—it'll come together as it sits. Keep the mixture warm while you prepare the crispy topping.
Create the Crispy Breadcrumb Topping
In a small bowl, combine ½ cup of panko breadcrumbs, 2 tablespoons of extra-virgin olive oil, and ½ teaspoon of salt. Mix well with your fingers until the breadcrumbs are evenly coated. Spread the mixture in an even layer on a baking sheet.
Bake at 375°F for 5-7 minutes, stirring once halfway through, until the breadcrumbs are golden brown and crispy. Watch them closely—they burn quickly. Remove from the oven and set aside while you prepare the final topping.
Assemble and Bake for Maximum Crispiness
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish. Spread it out evenly, creating a smooth surface. Melt 2 tablespoons of butter and drizzle it evenly over the top of the casserole.
Sprinkle the crispy breadcrumbs evenly over the melted butter, pressing down gently to help them adhere. Bake at 375°F for 15-20 minutes until the top is bubbly and the breadcrumbs are extra crispy. Let it rest for 5 minutes before serving—this helps the cheese set slightly and makes it easier to slice.
Pro Tips For Making Luby'S Macaroni And Cheese
- Melt Cheese Slowly: I learned this the hard way—dumping all the cheddar and American cheese into the roux at once creates lumps like a science experiment gone wrong. Instead, add the sharp cheddar first, stir until fully melted, then whisk in the American cheese in small batches. The processed cheese handles heat better when it’s not fighting for space with the sharper, drier cheddar.
- Toast the Flour: Skip the blooming step? Your sauce will taste raw. Cook the flour in butter for 2-3 minutes until it’s golden and smells nutty—this removes the flour’s rawness and builds flavor. I know, I know, it’s one more thing, but trust me: the difference is noticeable.
- Don’t Overmix the Pasta: After draining the macaroni, give it a rough toss with a fork or your hands to break up clumps, but don’t go full mashed potato. Overmixing turns it gummy, and you’ll end up with a gluey mess instead of that perfect, creamy texture Luby’s nails. A few seconds is enough.
- Finish with Butter: The last step isn’t just for shine—it’s insurance. Stir in a pat of cold butter at the end to smooth out the sauce and add richness. I used to skip it, thinking it was extra, but now I keep a stick on the counter just for this. It’s the thing that makes the dish feel finished.
Perfect pairings for these flavors
Texas-Style Sides
Luby's macaroni and cheese pairs perfectly with Texas-style sides that complement its rich, cheesy profile. I always serve it with crispy fried okra—the salty crunch contrasts beautifully with the creamy pasta. Another must-try is collard greens cooked with smoked turkey and a touch of apple cider vinegar for tang.
For a lighter option, Texas toast (thick slices of white bread fried until golden) soaks up any extra sauce. 🥗
Classic BBQ Additions
Add pulled pork or brisket to transform this dish into a full Texas-style meal. The smoky, tender meat cuts through the richness of the cheese sauce. I like to layer slow-cooked brisket on top of the mac and cheese, then broil for 3-5 minutes to crisp the edges.
For a vegetarian option, grilled portobello mushrooms with a balsamic glaze work surprisingly well. 🍖
Beverage Pairings
A sweet Texas tea (unsweetened iced tea with lemon) is the classic choice—its crisp acidity balances the dish's richness. For beer lovers, a light lager like Shiner Bock or Lone Star complements the cheesy flavors without overpowering them.
If you prefer wine, a Chardonnay with buttery notes enhances the dish's creaminess. 🍺
Topping Variations
For extra flair, top your mac and cheese with crumbled bacon or chopped green onions. I also love adding a drizzle of hot honey for a sweet-spicy contrast.
For a spicier kick, sprinkle crushed red pepper flakes or smoked paprika before baking. These toppings add texture and depth without changing the dish's core flavors. 🌶️
Make-Ahead Serving
Assemble the dish one day ahead and refrigerate it uncovered for 24 hours—this helps the top develop a thicker crust. When ready to serve, bake at 375°F for 15 minutes to crisp the breadcrumbs.
For potlucks, serve it in individual ramekins with a side of pickled jalapeños or sliced tomatoes for freshness. 🍽️
Kid-Friendly Extras
Kids love miniature versions of this dish—serve it in muffin tins with a cheese sauce drizzle on top. For picky eaters, mix in diced ham or shredded rotisserie chicken.
A side of buttered corn or steamed broccoli rounds out the meal perfectly. The crispy breadcrumbs always win them over! 🧒
Nutrition facts
Frequently asked questions
Why does Luby's macaroni and cheese have that signature tang?
The secret is mustard powder—just 1 teaspoon gives that signature tangy kick. It balances the richness of the cheeses and adds depth that separates this recipe from basic versions. Don't skip it!
Can I make this recipe without panko breadcrumbs?
Yes! Use regular breadcrumbs toasted with extra olive oil, but they won't be as crispy. For best results, mix ½ cup breadcrumbs with 1 tablespoon olive oil and toast in a dry skillet until golden. Panko gives that signature crunch, though.
How do I fix a sauce that's too thick or too thin?
For a thin sauce, whisk in 1-2 tablespoons of warm milk. For a thick sauce, simmer uncovered for 2-3 minutes to evaporate excess liquid. The sauce should coat the back of a spoon but still move smoothly. Stir constantly to avoid lumps!
Can I use pre-shredded cheese in this recipe?
Pre-shredded cheese works, but it contains anti-caking agents that can make the sauce grainy. For the best texture, shred your own block cheddar and American cheese using a box grater. It melts more smoothly and gives that authentic Luby's consistency.
How do I reheat leftovers without drying out the breadcrumbs?
Cover the dish with foil and bake at 350°F for 10-15 minutes, then uncover and broil for 1-2 minutes to restore crispiness. For microwave reheating, add 1 tablespoon milk to loosen the sauce, then cover and heat in 30-second bursts.