Description
This classic Crispy Baked Mac & Cheese recipe delivers a creamy, cheesy pasta baked to golden perfection with a crunchy breadcrumb topping. Made with a blend of sharp cheddar, Gruyère, and mozzarella cheeses enveloped in a smooth béchamel sauce, then baked until bubbly and crisp, it’s comfort food at its finest for any occasion.
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
- 2 1/2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/2 tsp smoked paprika (optional)
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
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 an al dente texture. Drain the pasta thoroughly without rinsing and set aside to retain some starch for the sauce adherence.
- Make Roux: In the same pot, melt 5 tablespoons of unsalted butter over medium heat. Whisk in the 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 mixture is smooth. Bring to a gentle simmer while whisking frequently until the sauce thickens enough to coat the back of a spoon, about 5-8 minutes. Remove from heat to prevent scorching.
- 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 the shredded sharp cheddar, Gruyère, and mozzarella cheeses, whisking continuously until the cheese is fully melted and the sauce is smooth. Adjust seasoning to taste.
- Assemble Mac & Cheese: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. Combine the drained elbow macaroni with the cheese sauce, stirring gently to coat all the pasta evenly. Transfer the mixture to the prepared baking dish.
- Add Crispy Topping: In a 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 mixture evenly over the mac and cheese for a crunchy topping.
- Bake and Serve: Bake uncovered for 25-30 minutes until the edges are bubbly and the breadcrumb topping is golden brown and crispy. Allow the dish to rest for 10-15 minutes before serving to set. Serve warm and enjoy this comforting classic.
Notes
- Do not rinse the pasta after boiling; this helps the sauce cling better.
- Use good quality cheeses for the best flavor—sharp cheddar and Gruyère provide a great balance.
- Smoked paprika is optional but adds a subtle smoky depth.
- Resting the baked mac & cheese before serving allows it to thicken and makes serving easier.
- You can substitute panko breadcrumbs with crushed crackers or regular breadcrumbs, but panko gives the best crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, crispy mac and cheese, creamy mac and cheese, comfort food, cheddar mac and cheese, baked pasta, cheesy casserole
