Introduction

Baked Mac & Cheese with a crispy topping is the ultimate comfort food, combining creamy cheese sauce with a satisfying crunch. This recipe delivers rich flavors and a delightful texture that’s perfect for family dinners or special occasions.

A white bowl filled with creamy macaroni and cheese is shown with a woman's hand lifting a serving. The dish has three clear layers: the bottom layer is tender pale yellow macaroni pasta covered by a thick, smooth, creamy cheese sauce in a lighter yellow shade. The top layer is a crumbly, golden-brown crunchy breadcrumb crust that adds texture. Stretchy melted cheese strands pull from the lifted portion, highlighting the gooey texture. The background features a soft white marbled surface with blurred green elements, focusing attention on the rich, layered mac and cheese. Photo taken with an iphone --ar 4:5 --v 7

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: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Step 2: Cook the elbow macaroni in salted boiling water until al dente. Drain and set aside.
Step 3: In a saucepan, melt 5 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Step 4: Slowly whisk in the whole milk and heavy cream. Continue cooking and stirring until the sauce thickens and coats the back of a spoon.
Step 5: Add salt, black pepper, and garlic powder to the sauce, then remove from heat.
Step 6: Stir in the shredded cheddar, Gruyère, and mozzarella cheeses until the sauce is smooth and creamy.
Step 7: Fold the cooked macaroni into the cheese sauce, then transfer the mixture to the prepared baking dish.
Step 8: In a small bowl, combine the panko breadcrumbs, melted butter, grated Parmesan cheese (if using), and smoked paprika (if using).
Step 9: Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Step 10: Bake for 25 to 30 minutes until the topping is golden and the sauce is bubbling. For extra crispiness, broil for an additional 2 to 3 minutes, watching carefully to prevent burning.

Tips & Variations

Use a mix of cheeses you enjoy for a personalized flavor—try adding Monterey Jack or Fontina for a different twist.
For a gluten-free version, substitute the all-purpose flour for gluten-free flour and use gluten-free breadcrumbs.
Adding a pinch of mustard powder to the cheese sauce can enhance the depth of flavor.
For a smoky kick, swap smoked paprika with cayenne pepper or chipotle powder.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. Microwave reheating is possible but may result in a less crispy topping.

How to Serve

A close-up view of mac and cheese lifted by a shiny metal fork, showing one thick layer of creamy, pale yellow pasta coated in melted cheese with a golden-brown crispy breadcrumb topping that adds texture, with small bits of green garnish peeking through the top layer; strings of melted cheese stretch from the fork to the dish below, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make baked mac and cheese ahead of time?

Yes, you can prepare the dish up to the point of baking, cover it, and refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the baking time if baking straight from the fridge.

What type of pasta works best for this recipe?

Elbow macaroni is traditional and works well because it holds the cheese sauce nicely, but other small pasta shapes like cavatappi or shells also work great.