Creamy Baked Mac And Cheese With Crispy Breadcrumb Topping

Nothing says comfort food quite like a warm, cheesy serving of baked mac and cheese. This recipe for creamy baked mac and cheese with crispy breadcrumb topping is a true crowd-pleaser, perfect for family dinners or potlucks. You’ll love how the luscious cheese sauce pairs with the crunchy breadcrumb topping for a satisfying texture contrast.

this Recipe

Whether you’re a longtime mac and cheese fan or looking to try a homemade version that’s both creamy and baked to perfection, this recipe will quickly become a staple. Get ready to impress your loved ones with this easy-to-follow, delicious baked mac and cheese.

Why You’ll Love This Recipe

• Rich, creamy cheese sauce made with a blend of sharp cheddar and Gruyere.
• Crispy, golden breadcrumb topping adds satisfying texture.
• Simple ingredients you likely have on hand.
• Comforting and perfect for feeding a crowd.
• Can be easily customized with add-ins like bacon or veggies.

Ingredients

Here’s everything you’ll need to make this creamy baked mac and cheese with a crispy breadcrumb topping. Measurements are designed for about 6 servings.

• 1 pound elbow macaroni
• 4 cups whole milk
• 1 cup heavy cream
• 4 tablespoons unsalted butter, divided
• 1/4 cup all-purpose flour
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyere cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: Approximately 580 per serving

How to Make Creamy Baked Mac And Cheese With Crispy Breadcrumb Topping

1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Cook the elbow macaroni in a large pot of salted boiling water for 7-8 minutes until al dente. Drain and set aside.
3. In a large saucepan over medium heat, melt 3 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until lightly golden to create a roux.
4. Slowly whisk in the milk and heavy cream, continuing to stir until the sauce thickens and bubbles, about 5-7 minutes.
5. Remove from heat and stir in the shredded cheddar, Gruyere, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth and creamy.
6. Add the cooked macaroni to the cheese sauce and mix until evenly coated. Pour the mixture into the prepared baking dish.
7. In a small bowl, combine the panko breadcrumbs, Parmesan, and remaining 1 tablespoon butter (melted). Sprinkle evenly over the mac and cheese.
8. Bake in the preheated oven for 25-30 minutes until the topping is golden brown and crispy and the cheese sauce is bubbly.
9. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Tips for the Best Results

• Use a blend of cheeses for depth of flavor; cheddar and Gruyere melt beautifully together.
• Don’t overcook the pasta initially to avoid mushiness after baking.
• For extra richness, substitute half the milk with cream or evaporated milk.
• Toast the panko breadcrumbs lightly before adding for an even crunchier topping.
• Let the dish rest after baking to allow the sauce to thicken slightly.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat in the oven at 325°F for about 15-20 minutes until warmed through and the topping regains some crispness.

You can also freeze the mac and cheese before baking. Cover tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding extra baking time if still cold in the center.

Frequently Asked Questions

Can I use other types of pasta?

Yes! While elbow macaroni is traditional, you can substitute shells, cavatappi, or penne. Just adjust cooking time to ensure pasta is al dente before baking.

How can I make this recipe vegetarian?

This recipe is already vegetarian as written. If you want to add more flavor without meat, consider mixing in sautéed mushrooms or caramelized onions.

Can I prepare this dish ahead of time?

Absolutely. You can assemble the mac and cheese a day in advance and refrigerate it unbaked. Just add the breadcrumb topping before baking.

What if I don’t have Gruyere cheese?

If you can’t find Gruyere, Swiss cheese or mozzarella are good substitutes that melt well and complement cheddar nicely.