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
Scale
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
