This post may contain affiliate links. Please read our disclosure policy.
Turn leftover rendang into the ultimate comfort food! This creamy rendang mac and cheese is spicy, cheesy, and topped with crispy panko.
If you’re craving bold flavors and cheesy comfort food in one dish, this creamy rendang mac and cheese is exactly what you need. It’s a fun East-meets-West twist that combines the rich, spiced complexity of Indonesian beef rendang with classic American mac and cheese. Topped with crispy, buttery panko breadcrumbs, it’s easy to make and packed with flavor.
This dish was inspired by my recent trip back to Indonesia, my home country, where rendang is basically a national treasure. I grew up eating rendang and loving every bite of it, and coming back from that trip reminded me just how versatile and magical rendang can be. So naturally, I started thinking: what else can I do with rendang besides serving it with rice?
Enter: rendang mac and cheese. The idea came together so easily, and it turned out so creamy, spicy, cheesy, and comforting that I knew I had to share it. And don’t be surprised if more rendang-inspired bakes or fusion dishes start popping up around here—I’m officially in my rendang era.
Why You’ll Like This Recipe
- Creamy, cheesy, and full of flavor—every bite is saucy and satisfying.
- A great way to repurpose leftover rendang or stretch a batch into another meal.
- The crispy panko topping adds texture and contrast to the creamy base.
- Easy to make ahead and bake when you’re ready to eat.
- A unique East-meets-West dish that’s always a conversation starter.
Creamy Rendang Mac and Cheese with Crispy Panko Topping
Ingredients
For the Mac and Cheese
- 224 g elbow macaroni or any short pasta; long pasta like fettuccine works too
- 1 Tbsp oil for boiling pasta
- 3 Tbsp unsalted butter
- 20 g all-purpose flour
- 2 cups whole milk add more if needed
- 2 cups sharp cheddar cheese shredded, more if you like it cheesier
- 2 cups beef rendang with some of its sauce
For the Topping
- ¾ cup panko breadcrumbs
- 2 Tbsp melted butter
- Pinch of salt only if using unseasoned panko
Instructions
Prepare the rendang: (this can be done days before)
- Follow this recipe to make beef rendang. You can also do the rendang ayam Padang, rendang ayam Perak. Alternatively, you can always get a rendang seasoning pack if you prefer not to prepare it from scratch. You won't need all the rendang, but I can assure you that you won't be mad with any leftovers
- Shred the beef using two forks or any meat shredder tool you have. If you use chicken rendang, remove the meat from the bone and shred them
- If you have some frozen rendang stash in your freezer, thaw overnight in the fridge before using
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the oil and cook the macaroni until just under al dente (about 2 minutes less than the package recommends). Drain and set aside. Give the pot a quick wash and dry it to make the cheese sauce
Make the Cheese Sauce
- Melt the butter over medium heat. Add the flour and cook for 1–2 minutes
- It turns lightly golden and no longer raw.
- Slowly pour in the milk, whisking continuously until smooth and slightly thickened.
- Stir in the shredded cheddar cheese and continue to mix until the sauce is velvety and creamy.
Combine with Rendang and Pasta
- Add the cooked macaroni and the rendang (along with some of its sauce) into the cheese sauce. Stir to combine.
- The mixture should be slightly saucier than your usual mac and cheese—that's the secret to keeping it creamy after baking. Taste and add salt if needed.
- Add more milk if needed. Don't worry about it being a bit too saucy, because after baking, it will be just the right consistency
Toast the Panko
- In a small pan, combine the panko, melted butter, and a pinch of salt. Toast over medium heat, stirring constantly, until just lightly golden. This step gives the topping a head start to ensure it stays crispy.
Assemble and Bake
- Preheat your oven to 350 F (180 C) for conventional oven. Lower the temperature by 20 F (15 C) if using convection oven.
- Lightly butter a 2-quart baking dish. Pour the rendang mac and cheese mixture into the dish and spread it evenly. Sprinkle the toasted panko on top.
- Bake for 25–30 minutes, or until the top is golden brown and bubbling at the edges.
Rest and Serve
- Let the mac and cheese rest for about 5 minutes before serving. This helps the sauce settle and makes serving easier. Tuck in!
- You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card
*Nutrition facts are just estimates and calculated using online tools*
Tips for Success
- Don’t skip the sauce-to-pasta ratio: This dish needs to be extra saucy before baking to prevent it from drying out.
- Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Toast the panko: This keeps it crispy and golden without needing to overbake.
- Got leftover rendang? This is the perfect way to stretch it into a second meal.
Variations
- Make it spicier: Add a bit of sambal or chili flakes to the cheese sauce if your rendang isn’t too spicy.
- Try chicken or acorn squash rendang for something a bit different.
- Use mozzarella or smoked gouda in place of some cheddar for a different cheese profile.
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or cover with foil and warm in the oven at 325°F until heated through. The topping may not be as crisp, but still delicious
- Freezing is not ideal because the cheese sauce may split, but it can be done if necessary. Wrap tightly and thaw before reheating.
Frequently Asked Questions
1. How can I make this gluten-free?
Easy swaps! Use your favorite gluten-free pasta, replace the all-purpose flour with a gluten-free flour blend or cornstarch (about 1.5 tablespoons cornstarch works well), and make sure your panko is gluten-free too (many brands offer a GF version now). Always double-check your rendang ingredients to make sure there’s no hidden gluten in seasonings or sauces.
2. How can I make this dairy-free?
You can still enjoy this dish without dairy! Use a neutral plant-based milk like canned coconut milk (not the one for beverage). For the cheese, go with a dairy-free cheese that melts well—some vegan cheddar-style shreds work great. Use vegan butter for both the roux and the breadcrumb topping. And don’t worry—the rendang brings so much flavor that you’ll still get that rich, satisfying result.
3. Can I use leftover rendang for this recipe?
Yes! This is actually the perfect way to use up leftover rendang. Just make sure you include some of the sauce too—it adds so much flavor and keeps the mac and cheese creamy.
4. What kind of cheese works best?
I like using sharp cheddar for that classic mac and cheese flavor, but you can also mix in mozzarella for stretchiness or gouda for a slightly smoky flavor. Just make sure the cheese melts well.
5. Is this dish spicy?
It depends on how spicy your rendang is. If you want more heat, you can add a bit of sambal or chili flakes to the cheese sauce. If you’re cooking for kids or spice-sensitive eaters, you can tone down the rendang when making it.
6. Can I make this ahead of time?
Yes! You can assemble everything (including the topping), cover, and refrigerate it. When ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed. You might need to add an extra 5–10 minutes to the baking time.
7. Can I freeze this?
Technically, yes! Mac and cheese with a dairy-based sauce doesn’t freeze perfectly. The texture can change a bit when thawed. If you do freeze it, let it cool completely, wrap well, and thaw in the fridge before reheating.
8. What if I don’t have panko?
You can use regular breadcrumbs, crushed crackers, or skip the topping altogether. But I really recommend the toasted panko—it adds a nice contrast to the creamy sauce.
This rendang mac and cheese is one of those cozy, craveable dishes that hits every comfort-food note while still bringing that bold, spiced flavor from your favorite Indonesian rendang. Whether you’re serving it at a potluck, a casual dinner, or just treating yourself, it’s bound to be a crowd-pleaser.
