How To Make the Best-Ever Mac & Cheese, According to Legendary Chef Jacques Pépin

Jessica Wrubel

Wed, January 14, 2026 at 7:27 PM UTC

6 min read

When you think of TV chefs, you might think of flashy, state-of-the-art kitchens, a celebrity guest and maybe a clever catchphrase or two, but there's one TV chef who's the opposite of that: Jacques Pépin . He has none of the typical celebrity chef fanfare, and he doesn't need it.

There's something quietly reassuring about watching Pépin cook. It's almost meditative. The legendary French chef is in no rush; he has no gimmicks to sell you and, in a very no-nonsense French kinda way, has no unnecessary explanation. His soothing voice and calm confidence from decades spent in the kitchen remind us how centering and grounding cooking can be.

And those of us on the internet aren't the only ones rating and reviewing his recipes. In fact, one of his granddaughter's favorite recipes is Pépin's simple mac and cheese . When I heard about this one (and watched him make it on Facebook ), I knew I had to try it out. This isn't a recipe chasing internet fame. It's a dish rooted in nostalgia, good technique and, of course, plenty of cheese .

Pépin's version of mac and cheese is made on the stovetop, is béchamel-based and is intentionally unfussy. It's fit for a kid as well as an adult. Plus (and we know what you're thinking), there's no fancy cheese blend. You need exactly one cheese to make this one—and you might have it in your fridge right now.

Before I started cooking, I had the opportunity to chat with Pépin about his mac and cheese and get his top tips and tricks (lucky me!). With his advice top of mind, I whipped up the dish in my home kitchen. Here's how it went. (Spoiler alert: You should just go ahead and start boiling your pasta now.)

Related: I'm Only Making Jacques Pépin's French-Style Deviled Eggs From Now On

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What Is Jacques Pépin's Mac and Cheese?

Pépin's mac and cheese is a simple stovetop version built around a classic béchamel sauce with cheese added at the end. There's no oven involved, which keeps the texture creamy rather than casserole-like. It's finished with a light sprinkle of toasted breadcrumbs, but that's totally optional based on how much work you want to put into this one.

Related: A French Chef Says Almost Everyone Eats Brie Wrong—Here's What To Do Instead

Ingredients Needed for Jacques Pépin's Mac and Cheese

You can find the exact measurements and detailed method in the Facebook post , but we'll share what you need and walk you through the process. For Pépin's mac and cheese, you'll need pasta, butter , flour , paprika, milk, cheddar cheese , salt and pepper.

If you choose to add the breadcrumbs on top (I did—it was super easy), you'll also need chopped chives, panko breadcrumbs and a drizzle of olive oil .
Related: The Italian Way To Make Mac & Cheese 10x Better, According To Legendary Chef Lidia Bastianich (Exclusive)

How To Make Jacques Pépin's Mac and Cheese

To make this recipe, start by getting your pasta cooking in a large pot of boiling salted water. While the pasta cooks, make the cheese sauce.

For this recipe, you're going to make a béchamel, which is just a fancy way of saying a white sauce. Melt the butter, add the flour and cook for a minute, making a roux, then slowly add in the milk.

Pépin says there's no need to overthink ingredient temperature or technique because the sauce is designed to be stable.

As for pasta water, while it can be useful in many sauces, Pépin notes that it isn't necessary here.

"Using pasta water in sauces can be helpful to get it to stick to the pasta," he tells Parade . "Here, that's not really necessary because of the nature of the sauce. If you do a béchamel and add the cheese at the end as I do, your sauce should coat the pasta without any problem."

Once your sauce is ready (it should coat the back of a spoon), add in the cheese, a sprinkle of paprika, salt and pepper. Stir in the cooked pasta until it's coated in the creamy, cheesy sauce.

Making the breadcrumb topping couldn't be easier: Spread your breadcrumbs out onto a pie plate, drizzle with olive oil and toast in the oven until lightly browned. Stir in the chopped chives. When it's time to serve, scoop your mac and cheese into a bowl and sprinkle with the breadcrumb mixture.

Related: The Best Way to Use Up Overripe Bananas, According to Jacques Pépin (and No, It's Not Banana Bread)

My Honest ThoughtsAbout Jacques Pépin's Mac and Cheese

I've reviewed many, many, many mac and cheeses in the last couple of years, each with its own distinct angle, laundry list of ingredients and (sometimes) different methods of preparation. However, when it comes to simplicity at its finest, I have to say, Pépin's mac and cheese takes the cake.

The homemade cheese sauce is pale orange, salty, velvety and delicious, and only made better by the slight crunch of the chive-tinged panko breadcrumbs, which elevates the dish to French perfection. It's comforting, creamy and deeply familiar in the best way. It's also way better than the bright orange stuff you grew up with and only takes maybe five minutes longer. There's nothing showy about it, and that's one of the reasons it's so good.

Related: The Genius Jacques Pépin Ice Cream Trick We Wish We'd Known About Sooner

2 Tips for MakingJacques Pépin's Mac and Cheese

1. Use what you have and what you like

According to Pépin, the key to making this recipe work is using what you have, from pasta to cheese to spices. "Maybe you are cooking for little kids that don't like a strong taste," he says. "Use what sounds good and what you have on hand."

Pépin adds that instead of paprika, you can also use cayenne if you prefer, explaining, "Whatever suits your taste."

2. Cook your pasta ahead of time

"For this version, you do not bake the pasta," Pépin tells Parade , "so no need to specifically cook it al dente." He's also honest about his pasta preference: "I like my pasta soft. Some people do not." (And in case you were wondering, his favorite pasta to use when making mac and cheese is large elbows.)

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Source:

Jacques Pépin , legendary French chef, TV personality, cookbook author , artist and founder of the Jacques Pépin Foundation .

This story was originally published by Parade on Jan 14, 2026, where it first appeared in the Food & Drink section. Add Parade as a Preferred Source by clicking here.