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Baked Mac and Cheese with Crispy Breadcrumb Topping
Make weeknight dinners easy with this baked mac and cheese with breadcrumbs. A creamy three-cheese sauce and a golden, crunchy topping.
Cheesy Baked Mac and Cheese with Crispy Breadcrumbs is a comforting, oven-finished pasta dish that combines tender elbow macaroni with a rich, creamy cheese sauce—typically made from sharp cheddar, Gruyère, and Parmesan—before being topped with a buttery, golden breadcrumb layer for added crunch. The recipe balances the smooth, velvety texture of the cheese base with the contrasting crispness of toasted panko or homemade breadcrumbs, often enhanced with hints of garlic, mustard, or paprika for depth of flavor. Commonly served as a hearty side at holiday gatherings, potlucks, and family dinners, it can also stand alone as a satisfying main course, especially during cooler months when warm, indulgent meals are preferred.
Baked Mac and Cheese with Crispy Breadcrumb Topping
Designed for busy kitchens, this streamlined method minimizes dishes by building the sauce in one pot before everything bakes together in a single pan. The base recipe is endlessly adaptable—swap in smoked Gouda, stir in roasted veggies, or fold in diced ham to match whatever’s in your fridge.
Prep Time
15 minutes
15 minutes
Cook Time
45 minutes
45 minutes
Total Time
60 minutes
60 minutes
Ingredients
Elbow macaroni – 1 lb (16 oz)
- Unsalted butter – 4 tbsp (3 tbsp for roux, 1 tbsp for breadcrumbs)
- All-purpose flour – 3 tbsp
- Whole milk – 3 cups
- Heavy cream – 1 cup
- Sharp cheddar cheese, freshly grated – 3 cups (about 12 oz)
- Gruyère cheese, freshly grated – 1 ½ cups (about 6 oz)
- Parmesan cheese, finely grated – ½ cup (about 2 oz), plus extra for sprinkling
- Panko breadcrumbs – 1 ½ cups
- Kosher salt – 1 tsp, plus more for pasta water
- Freshly ground black pepper – ½ tsp
- Dry mustard powder – ½ tsp
- Smoked paprika – ¼ tsp
- (Chef’s optional or suggested additions)
- Cayenne pepper – pinch, for extra kick (optional)
- Garlic powder – ¼ tsp (optional)
- Fresh parsley, minced – 2 tbsp, for garnish (optional)
- Bacon, cooked and crumbled – 4 slices, mix-in (optional)
- Hot sauce – a few dashes, to taste (optional)
Method
Preheat the oven to 375°F
- Lightly butter a 3-quart baking dish and set it aside
- Bring a large pot of salted water to a rapid boil
- Add the macaroni and cook until just al dente according to package directions
- Drain the pasta and set it aside while you prepare the sauce
- Melt 4 tablespoons of butter in a heavy saucepan over medium heat
- Whisk in an equal amount of flour to form a smooth roux
- Cook the roux for about 2 minutes, stirring constantly, until it smells slightly nutty
- Slowly pour in the milk while whisking to avoid lumps
- Continue whisking until the sauce thickens enough to coat the back of a spoon
- Season the béchamel with salt, black pepper, and a small pinch of paprika or cayenne
- Remove the saucepan from heat and stir in shredded sharp cheddar and Gruyère until melted
- Fold the drained macaroni into the cheese sauce until every noodle is coated
- Pour the mac and cheese mixture into the prepared baking dish and level the top
- Combine panko breadcrumbs, grated Parmesan, melted butter, and a pinch of garlic powder in a small bowl
- Sprinkle the seasoned breadcrumb mixture evenly over the mac and cheese
- Bake uncovered for 20–25 minutes until the sauce is bubbling and the topping is golden brown
- Switch to broil for 1–2 minutes if you want an extra-crispy crust
- Let the casserole rest for at least 5 minutes before serving to allow the sauce to set
Nutrition (whole recipe)
Calories
6050 kcal Protein
250 g Fat
350 g Carbs
473 g Fiber
19 g Sugar
64 g
6050 kcal Protein
250 g Fat
350 g Carbs
473 g Fiber
19 g Sugar
64 g
Notes
Toast the panko in a dry skillet until pale gold, then season with a pinch of smoked paprika and salt before topping—that brief pre-crisping keeps the crust crackly all the way to the table. For an ultra-silky sauce, whisk in a couple ounces of cream cheese just after the roux thickens. Let the casserole rest 5–8 minutes post-bake so each scoop stays creamy inside and neatly sliceable.
why this recipe
Silky béchamel enriched with a trio of melted cheeses meets al dente pasta, then everything bakes beneath a golden shower of buttery, garlic-kissed crumbs—this baked mac and cheese with breadcrumbs is the comforting classic you already love, elevated by irresistible texture and deep, toasty flavor. The oven’s gentle heat coaxes the sauce into every curve of the noodles while caramelizing the edges for those coveted crispy bits, turning a simple dish into a show-stopping main or side. Even busy weeknights feel special when each bite delivers velvety richness, subtle sharpness, and a satisfying crunch that pre-packaged versions simply can’t match.
FAQs
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Frequently Asked Questions
Can I assemble the mac and cheese ahead of time and bake it later?
Yes—prepare the casserole up to the breadcrumb topping, cover it tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for about 30 minutes, then bake as directed (adding 5–10 minutes if still chilled) until the center is hot and the crumbs are golden.
Can I freeze leftover baked mac and cheese, and what’s the best way to reheat it so the sauce stays creamy and the topping remains crisp?
Yes—cool the baked mac completely, portion or leave whole, then wrap airtight (plastic wrap + foil) and freeze up to 2 months. Thaw overnight in the fridge, splash 1–2 Tbsp milk or cream over the surface, cover with foil, and warm in a 350 °F oven until hot (about 20 minutes for portions, 35–40 minutes for a full pan); remove the foil for the last 5 minutes or broil briefly so the breadcrumb crust re-crispens.
Can I make this mac and cheese gluten-free?
Yes—swap the regular elbows for a sturdy gluten-free pasta, thicken the sauce with a 1:1 gluten-free all-purpose flour blend (or whisk 2 Tbsp cornstarch into the cold milk instead of making a wheat-flour roux), and finish with gluten-free panko or crushed rice cereal for the topping. Bake as directed; texture and flavor stay virtually the same.