Go Back
–+ servings
Baked Mac and Cheese

Creamy Baked Mac and Cheese with Crunchy Topping Delight

This indulgent Baked Mac and Cheese features creamy cheeses and a crunchy topping, making it a perfect comfort food classic.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Classic Comfort Food
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb elbow macaroni can substitute with cavatappi
For the Cheese Sauce
  • 4 cups whole milk or half-and-half for richer sauce
  • ½ cup unsalted butter or olive oil
  • ½ cup all-purpose flour or gluten-free flour
  • 1 teaspoon garlic powder or fresh minced garlic
  • 1 teaspoon onion powder or sautéed shallots
  • 1 teaspoon mustard powder or Dijon mustard
  • to taste salt
  • to taste pepper
  • 4 cups sharp cheddar cheese or extra sharp for more intensity
  • 2 cups Gruyère cheese or Emmental
  • 1 cup mozzarella cheese opt for low-moisture mozzarella
For the Topping
  • 1 cup panko breadcrumbs or regular breadcrumbs
  • ½ cup Parmesan cheese or Pecorino Romano
  • optional fresh parsley or chives/green onions

Equipment

  • large pot
  • large saucepan
  • Baking Dish
  • Whisk
  • Measuring Cups
  • measuring spoons

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Cook the elbow macaroni in salted boiling water until al dente, about 7-8 minutes. Drain and set aside.
  3. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes to create a roux.
  4. Gradually whisk in the milk, stirring constantly until the sauce thickens and bubbles, about 5-7 minutes.
  5. Add garlic powder, onion powder, mustard powder, and season with salt and pepper. Mix well.
  6. Remove from heat and stir in sharp cheddar, Gruyère, and mozzarella until melted and creamy.
  7. Combine the macaroni with the cheese sauce, ensuring all pasta is coated.
  8. Mix panko breadcrumbs, Parmesan cheese, and melted butter in a bowl until breadcrumbs are coated.
  9. Pour the mac and cheese mixture into a greased 9x13-inch baking dish and top with the breadcrumb mixture.
  10. Bake in the preheated oven for 25-30 minutes until the top is golden brown.
  11. Let cool for a few minutes, then serve with chopped parsley on top.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 1mgCalcium: 400mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in the oven for the best texture.

Tried this recipe?

Let us know how it was!