Have you ever made a fabulous batch of mac & cheese and then been disappointed by the leftovers the next day? The crumb topping has been picked over. The cheese isn’t as melty and cheesy. The macaroni has a tough time holding up to the reheating.

Mac & cheese lovers rejoice. This recipe is guaranteed to make your mac & cheese leftovers disappear. If you love mac & cheese with crumb topping, this is for you!

  • Yield: 4 servings
  • Difficulty: Easy
  • Total: 20 minutes
  • Active: 15

Ingredients (7)

  • 4 cups of leftover macaroni and cheese
  • 1/2 of a cup of grated Gruyere cheese
  • 1/2 of a cup of seasoned Italian bread crumbs
  • 1/4 of a cup of Pecorino Romano cheese
  • olive oil cooking spray
  • Salt to taste
  • Ground Black Pepper to taste


  1. Spray large frying pan with cooking oil.
  2. Add leftover mac & cheese to frying pan and heat over low flame
  3. While mac & cheese is heating, grate 1/2 of a cup of Gruyere cheese and 1/4 cup of Pecorino Romano cheese into a large bowl.
  4. Add the 1/2 a cup of the seasoned Italian bread crumb to the large bowl.
  5. Mix Gruyere and bread crumbs well.
  6. Add ground black pepper to taste to bread crumb/cheese mix.
  7. Once the mac & cheese is getting slightly melted, remove from flame.
  8. Add mac & cheese to the bread crumb mixture.
  9. Toss mac & Cheese and bread crumb mixture and mix well.
  10. Return crumbly mac & cheese to the pan and spray mac & cheese lightly with olive oil
  11. Heat on medium until cheese is gooey and melty and crumbs are brown and crispy. Enjoy!