Crispy Baked Mac & Cheese Recipe
Introduction
Crispy Baked Mac & Cheese is a comforting classic with a golden, crunchy topping and a creamy, cheesy interior. This recipe combines sharp cheddar, Gruyère, and mozzarella for a rich and flavorful twist. Perfect for family dinners or special occasions, it’s a guaranteed crowd-pleaser.
Ingredients
- 1 lb elbow macaroni
- 5 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 1/2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1 1/2 cups panko breadcrumbs
- 3 tbsp unsalted butter, melted
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 tsp smoked paprika (optional)
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook 1-2 minutes less than the package directions for al dente. Drain thoroughly and do not rinse. Set aside.
- Step 2: In the same pot, melt 5 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes until a pale, nutty roux forms.
- Step 3: Gradually whisk in 3 cups whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, whisking frequently, until thickened enough to coat the back of a spoon, about 5-8 minutes. Remove from heat.
- Step 4: Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and smoked paprika if using. Gradually add the shredded sharp cheddar, Gruyère, and mozzarella cheeses, whisking until fully melted and smooth. Taste and adjust seasonings.
- Step 5: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Combine the drained macaroni with the cheese sauce, mixing until all pasta is evenly coated. Transfer the mixture to the prepared dish.
- Step 6: In a bowl, mix the panko breadcrumbs with 3 tablespoons melted butter, grated Parmesan cheese if using, and a pinch of salt and pepper. Sprinkle evenly over the mac and cheese.
- Step 7: Bake uncovered for 25-30 minutes, until bubbly around the edges and the topping is golden brown and crispy. Let rest 10-15 minutes before serving. Serve warm and enjoy.
Tips & Variations
- Use a blend of cheeses you enjoy; adding a bit of fontina or Monterey Jack changes the flavor nicely.
- For extra creaminess, stir in a dollop of sour cream or cream cheese before baking.
- To add a smoky depth, include smoked paprika or a splash of Dijon mustard in the cheese sauce.
- For gluten-free, substitute flour with gluten-free flour and use gluten-free breadcrumbs.
- Add cooked bacon or caramelized onions to the cheese sauce for extra flavor.
Storage
Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the crispy topping. Alternatively, microwave individual portions but expect the topping to lose some crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different pasta shapes for this recipe?
Yes, while elbow macaroni is traditional, small pasta shapes like shells, penne, or cavatappi work well because they hold the sauce nicely.
How do I get a crispy topping without burning it?
Mix panko breadcrumbs with melted butter to ensure even browning. Bake the dish uncovered and keep an eye on it in the last few minutes to prevent burning. If it browns too quickly, tent with foil.
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Crispy Baked Mac & Cheese Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Crispy Baked Mac & Cheese recipe combines creamy, cheesy pasta with a perfectly golden, crunchy breadcrumb topping. Cooked elbow macaroni is enveloped in a smooth cheese sauce made from sharp cheddar, Gruyère, and mozzarella cheeses, then baked until bubbly and crispy. Ideal as a comforting main dish or side, it offers rich flavors and a delightful texture contrast.
Ingredients
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 5 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- 2 1/2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup mozzarella cheese, shredded
Topping
- 1 1/2 cups panko breadcrumbs
- 3 tbsp unsalted butter, melted
- 1/4 cup grated Parmesan cheese (optional)
- Pinch of salt and pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 1-2 minutes less than the package directions to achieve al dente texture. Drain the pasta thoroughly and do not rinse it to preserve starch for better sauce adherence. Set aside.
- Make Roux: In the same pot, melt 5 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1-2 minutes until the mixture forms a pale, nutty roux, which will thicken the sauce.
- Prepare Cheese Sauce Base: Gradually whisk in 3 cups of whole milk and 1 cup of heavy cream until the sauce is smooth. Bring it to a gentle simmer while whisking frequently. Continue cooking for about 5-8 minutes until the sauce thickens enough to coat the back of a spoon. Remove the pot from heat once thickened.
- Season and Melt Cheeses: Whisk in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika if using. Gradually add 2 1/2 cups shredded sharp cheddar, 1 cup shredded Gruyère, and 1/2 cup shredded mozzarella cheese. Stir continuously until all cheeses melt smoothly into the sauce. Taste and adjust seasoning as needed.
- Assemble Mac & Cheese: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Combine the drained macaroni with the cheese sauce, ensuring every piece of pasta is well coated. Transfer this mixture into the prepared baking dish and spread evenly.
- Add Crispy Topping: In a separate bowl, mix 1 1/2 cups panko breadcrumbs with 3 tablespoons melted unsalted butter, 1/4 cup grated Parmesan cheese if using, and a pinch of salt and pepper. Sprinkle this panko mixture evenly over the mac and cheese to create a crunchy crust during baking.
- Bake and Serve: Bake the prepared dish uncovered for 25-30 minutes until the edges bubble and the breadcrumb topping turns golden brown and crisp. After baking, allow it to rest for 10-15 minutes to set. Serve warm and enjoy the rich, creamy, and crispy mac and cheese.
Notes
- Do not rinse the pasta after draining to help the sauce adhere better.
- Use whole milk and heavy cream for a richer, creamier sauce.
- Smoked paprika is optional but adds a subtle depth of flavor.
- If preferred, you can substitute Gruyère with fontina or Monterey Jack.
- letting the dish rest after baking helps it set and makes serving easier.
- For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, crispy mac and cheese, creamy cheese sauce, comfort food, cheesy pasta bake, macaroni and cheese casserole
