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Baked Mac and Cheese with Crispy Breadcrumb Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 84 reviews
  • Author: Hannah
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings 1x
  • Category: Main Dish / Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic Baked Mac and Cheese recipe features creamy, cheesy sauce made with Gruyere and mozzarella cheeses, topped with a crunchy panko breadcrumb crust. The elbow macaroni is cooked just shy of al dente, tossed with butter, and combined with a rich, thickened cheese sauce before baking to a golden perfection. Perfect as a comforting side dish or a hearty main, this recipe balances smooth creaminess with a satisfying crispy topping.

Ingredients

Units Scale

Macaroni

  • 250g / 8 oz macaroni (elbow pasta)
  • 1 tbsp (15g) unsalted butter (or 2 tsp oil)

Topping

  • 2/3 cup panko breadcrumbs
  • 2 tbsp (30g) unsalted butter, melted
  • 1/4 tsp salt

Sauce

  • 4 tbsp (60g) unsalted butter
  • 1/3 cup plain / all purpose flour
  • 3 cups milk, warmed (low or full fat)
  • 2 cups freshly shredded Gruyere cheese (or preferred melting cheese like cheddar, Colby)
  • 1 cup freshly shredded mozzarella cheese (or more other cheese of choice)
  • 3/4 tsp salt

Optional Seasonings

  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder

Instructions

  1. Cook the pasta: Bring a large pot of water to a boil. Add macaroni and cook following package directions but reduce cooking time by 1 minute to keep pasta slightly undercooked. Drain and return pasta to the pot.
  2. Toss pasta with butter: Immediately add 1 tbsp unsalted butter to the drained pasta and toss until melted and evenly coated. Set aside to cool to prevent over-absorption of sauce during baking.
  3. Prepare the topping: In a small bowl, mix together 2/3 cup panko breadcrumbs, 2 tbsp melted unsalted butter, and 1/4 tsp salt. Set aside for topping later.
  4. Make the cheese sauce (roux): Preheat oven to 180°C / 350°F. In a large saucepan or ovenproof skillet, melt 4 tbsp butter over medium heat. Whisk in 1/3 cup flour and cook, stirring constantly, for 1 minute to form a roux.
  5. Add milk: Gradually add about 1 cup warmed milk to the roux, whisking to dissolve any lumps. Then add the remaining milk, whisking until smooth and lump-free.
  6. Season and thicken sauce: Stir in 3/4 tsp salt and optional seasonings (garlic powder, onion powder, mustard powder). Cook while stirring frequently for 5-8 minutes until sauce thickens to a creamy consistency that coats the back of a wooden spoon.
  7. Add cheese: Remove sauce from heat and stir in the shredded Gruyere and mozzarella cheeses until evenly incorporated. The cheese does not need to fully melt in the residual heat.
  8. Assemble: Pour the cheese sauce over the cooled macaroni in the pot and stir quickly to combine. Transfer the mixture to a baking dish or the ovenproof skillet used for sauce. Evenly sprinkle the prepared breadcrumb topping over the mac and cheese.
  9. Bake: Bake in the preheated oven for 25 minutes or until the breadcrumb topping is lightly golden brown. Avoid baking too long to prevent drying out the sauce.
  10. Serve: Serve immediately, optionally garnished with fresh parsley. Enjoy warm for best texture and flavor.

Notes

  • Panko breadcrumbs create a crunchier topping than regular breadcrumbs and can be found in the Asian section of many supermarkets. Regular breadcrumbs can be substituted if needed.
  • For the cheese, freshly shred your own to avoid anti-caking agents found in pre-shredded cheese which can affect melt quality. Gruyere is preferred for flavor and melting, but cheddar, Monterey Jack, Colby, or provolone work well. Mozzarella adds stretchiness and less salt.
  • Tossing pasta with butter before mixing with sauce prevents pasta from bloating and absorbing too much sauce during baking. Cooling pasta before assembly is important for best texture.
  • A 2.5L (2.5 qt) baking dish or a 9 x 13 inch / 23 x 33 cm dish suits a single batch. Larger dishes will spread the mixture too thin.
  • To make ahead: Cook and butter pasta then cool. Make cheese sauce and mix through pasta. Add topping and refrigerate or freeze. To bake, thaw if frozen, cover with foil, bake at 180°C/350°F for 15 minutes, then uncover and bake another 25 minutes until topping is golden.
  • Leftover reheating: Microwave to warm then spray or brush topping with oil or butter and crisp under a grill/broiler for best results.
  • This recipe yields 6 generous side servings or 4 main course portions.

Nutrition

  • Serving Size: 1 serving (approx. 1 cup)
  • Calories: 420 kcal
  • Sugar: 6 g
  • Sodium: 550 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 70 mg

Find it online: https://cookesrecipes.com/baked-mac-and-cheese-with-crispy-breadcrumb-topping-recipe/