Baked Mac & Cheese with Crispy Topping
A classic comfort food that combines creamy cheese sauce with perfectly cooked pasta and a crunchy topping for a satisfying meal.
Ingredients
Pasta
- 1 lb elbow macaroni Cook until al dente
Cheese Sauce
- 5 tbsp unsalted butter Used for sauce and topping
- 1/4 cup all-purpose flour Thickens the sauce
- 3 cups whole milk For creaminess
- 1 cup heavy cream For richness
- 1 tsp salt To season the sauce
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 1/2 cups sharp cheddar cheese, shredded Main cheese for flavor
- 1 cup Gruyère cheese, shredded For complexity of flavor
- 1/2 cup mozzarella cheese, shredded For creaminess
Topping
- 1 1/2 cups panko breadcrumbs Creates a crunchy topping
- 3 tbsp unsalted butter, melted For binding breadcrumbs
- 1/4 cup grated Parmesan cheese Optional for extra flavor
- 1/2 tsp smoked paprika Optional for extra flavor
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Cook the elbow macaroni in salted water until al dente. Drain and set aside.
Making the Cheese Sauce
- In a saucepan, melt 5 tablespoons of butter over medium heat.
- Whisk in the flour and cook for about 1 minute until well combined.
- Slowly add the milk and cream while whisking, and cook, stirring frequently, until the mixture thickens.
- Season with salt, black pepper, and garlic powder. Remove from heat.
- Stir in the cheddar, Gruyère, and mozzarella cheeses until smooth and creamy.
- Gently fold the cooked pasta into the cheese sauce and transfer to the greased baking dish.
Topping and Baking
- In a separate bowl, mix the panko breadcrumbs, melted butter, Parmesan cheese, and smoked paprika.
- Sprinkle the breadcrumb mixture evenly over the mac and cheese.
- Bake for 25–30 minutes or until the top is golden and bubbling. Broil for an additional 2–3 minutes for extra crispiness.
Notes
Allow to cool completely before storing. Keeps in the refrigerator for 3–5 days or can be frozen for up to 3 months. You can also prepare it a day ahead and just bake when ready to serve.