Description
This Crispy Baked Mac & Cheese recipe delivers a rich, creamy, and cheesy pasta dish with a golden, crunchy breadcrumb topping. Perfectly cooked elbow macaroni is enveloped in a velvety cheese sauce made from a combination of sharp cheddar, Gruyère, and mozzarella, enhanced with subtle spices and baked to bubbly perfection. An irresistible comfort food classic elevated with a crisp, buttery panko crust.
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
Crispy Topping
- 1 1/2 cups panko breadcrumbs
- 3 tbsp unsalted butter, melted
- 1/4 cup grated Parmesan cheese (optional)
- Pinch of salt and pepper (to taste)
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add macaroni and cook 1-2 minutes less than package directions for al dente. Drain thoroughly; do not rinse. Set aside to maintain starchiness which helps sauce adhere.
- Make Roux: In the same pot, melt 5 tbsp 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, which will thicken the cheese sauce.
- Prepare Cheese Sauce Base: Gradually whisk in 3 cups whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, whisking frequently, until thickened to coat the back of a spoon (about 5-8 minutes). Remove from heat to prevent curdling.
- Season and Melt Cheeses: Whisk in 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika if using. Gradually add 2 1/2 cups shredded sharp cheddar, 1 cup shredded Gruyère, and 1/2 cup shredded mozzarella, whisking until fully melted and smooth. Taste and adjust seasoning as needed.
- Assemble Mac & Cheese: Preheat 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 is coated thoroughly. Transfer the mixture evenly into the prepared baking dish.
- Add Crispy Topping: In a bowl, mix 1 1/2 cups panko breadcrumbs with 3 tbsp melted unsalted butter, 1/4 cup grated Parmesan cheese if using, and a pinch of salt and pepper. Sprinkle this crunchy mixture evenly over the top of the mac and cheese to create a golden crust.
- Bake and Serve: Bake uncovered for 25-30 minutes until the edges are bubbly and the topping is golden brown and crispy. Let rest for 10-15 minutes to set before serving. Serve warm and enjoy the creamy, crispy comfort dish.
Notes
- For best results, do not rinse the pasta after boiling to keep the starch that helps the sauce stick.
- You can substitute milk with 2% milk for a lighter option but the sauce will be less rich.
- Feel free to add cooked bacon or herbs like thyme for extra flavor.
- Use freshly shredded cheese rather than pre-shredded for smoother melting.
- Leftovers keep well refrigerated and can be reheated covered with foil to retain moisture.
- 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 mac and cheese, comfort food, cheesy pasta bake
