Crunchy Baked Mac and Cheese

Save this recipe on:

Golden, bubbling, and irresistibly creamy—this Crunchy Baked Mac and Cheese is the ultimate comfort food with a gourmet twist. Tender elbow macaroni gets blanketed in a velvety cheese sauce, then topped with a crisp, buttery breadcrumb crust that adds just the right amount of texture to every bite. It’s the kind of dish that makes you close your eyes and smile after the first forkful.

Perfect for holidays, weeknight dinners, or anytime you need a little extra indulgence, this baked version of mac and cheese delivers on every level. It’s rich, cheesy, and satisfying with a baked crust that takes it from kid-favorite to adult-approved. Serve it as a main course or a hearty side—it shines on any table.

Why You’ll Love This Crunchy Baked Mac and Cheese

• Incredible Texture: Creamy inside with a golden, crispy top.
• Cheese-Lover Approved: Loaded with sharp cheddar and melty mozzarella.
• Great for Make-Ahead: Assemble it in advance and bake when ready.
• Crowd-Pleaser: Perfect for potlucks, dinners, and holidays.

---

Preparation Phase & Tools to Use

Before you dive in, make sure your kitchen is stocked with the essentials:

• Large Saucepan: For boiling pasta.
• Medium Saucepan or Dutch Oven: Crucial for making the cheese sauce without scorching it.
• Whisk: Helps you achieve a smooth, lump-free roux and cheese sauce.
• Baking Dish (9×13): Ideal for evenly baking the mac and cheese and getting that golden crust.
• Mixing Bowls: For prepping the breadcrumb topping.
• Oven: A must for baking to crispy perfection.

Each tool serves a key role—from building a silky sauce to achieving the crunchy top layer that sets this dish apart.

---

Preparation Tips

Start by cooking the pasta until just shy of al dente; it will continue to soften in the oven. When making the roux, be patient and whisk constantly—burning the flour will affect the flavor of your sauce. Slowly add milk to the roux to ensure a smooth base, then remove from heat before mixing in the cheese to prevent separation. For the topping, toast the breadcrumbs slightly in butter before adding for extra flavor and crunch. And don’t forget to preheat the oven—consistency is key to getting that perfectly baked finish.

---

Ingredients for this Crunchy Baked Mac and Cheese

For the Mac and Cheese:

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1/4 tsp paprika (optional, for subtle warmth)

For the Crunchy Topping:

• 1 1/2 cups panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1/4 tsp garlic powder
• 1 tbsp chopped fresh parsley (optional, for garnish)

---

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just under al dente (about 1 minute less than package instructions). Drain and set aside. Do not overcook; pasta will finish cooking in the oven.

---

Step 2: Make the Roux

In a medium saucepan or Dutch oven, melt butter over medium heat. Once melted, whisk in the flour and stir constantly for about 1-2 minutes until the mixture becomes golden and smells nutty. This step is key to removing the raw flour taste and thickening your sauce.

---

Step 3: Build the Cheese Sauce

Gradually pour in the warm milk and heavy cream, whisking constantly to keep the mixture smooth. Simmer for 3–4 minutes until slightly thickened. Reduce heat to low and stir in the Dijon mustard, salt, pepper, paprika, cheddar, mozzarella, and Parmesan. Stir until all cheese is melted and the sauce is smooth and creamy.

---

Step 4: Combine Pasta and Cheese Sauce

Add the drained macaroni into the cheese sauce and gently fold to coat every piece thoroughly. Ensure pasta is evenly distributed and fully covered in the sauce.

---

Step 5: Assemble in Baking Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Pour the mac and cheese mixture into the dish and smooth the top evenly with a spatula.

---

Step 6: Prepare the Crunchy Topping

In a small bowl, mix panko breadcrumbs with melted butter and garlic powder. Stir until crumbs are fully coated and fragrant. Sprinkle evenly over the mac and cheese in the baking dish.

---

Step 7: Bake to Perfection

Bake uncovered in the preheated oven for 20–25 minutes, or until the topping is golden brown and crispy and the sauce is bubbling around the edges. Let rest for 5–10 minutes before serving to help the cheese sauce set slightly.

---

Notes

For the creamiest texture, always use freshly shredded cheese rather than pre-shredded blends which often contain anti-caking agents that can interfere with melting. Whole milk and heavy cream offer the richest flavor, but you can substitute half-and-half or 2% milk in a pinch. If you prefer a spicy kick, a pinch of cayenne or a few dashes of hot sauce can be stirred into the cheese sauce. This dish also works well with other cheese combinations—try Gruyère or fontina for a deeper flavor.

---

Watch Out for These Mistakes While Cooking

• Overcooking the Pasta: Pasta should be slightly underdone before baking or it may become mushy.
• Skipping the Roux: The flour-butter base is essential to prevent the cheese sauce from being watery.
• Boiling the Cheese Sauce: High heat can cause cheese to break and become grainy. Always melt cheese on low heat.
• Uneven Topping: Distribute the breadcrumb mixture evenly to ensure consistent crunch and flavor.
• No Rest Time: Cutting into the dish immediately may cause the sauce to run. Resting time helps everything set.

---

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, adding a splash of milk if the pasta seems dry. Avoid microwaving in large portions to prevent uneven heating. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

---

Estimated Nutrition

Serving Size: 1 cup (approx.)

• Calories: 520
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 95mg
• Sodium: 480mg
• Carbohydrates: 40g
• Fiber: 2g
• Sugars: 4g
• Protein: 19g

---

Frequently Asked Questions

How do I prevent my cheese sauce from turning grainy?

Use low heat when melting the cheese, and always add it after removing the sauce from direct heat.

Can I make this ahead of time?

Yes! Assemble everything and refrigerate. Bake within 24 hours, adding an extra 5-10 minutes to the baking time.

Can I use different pasta shapes?

Absolutely. Shells, cavatappi, or fusilli work well as they hold the sauce beautifully.

Is this recipe freezer-friendly?

Yes, just be sure to cool completely before freezing. Wrap tightly and label with date.

Can I use gluten-free pasta and flour?

Yes. Substitute with gluten-free elbow macaroni and a 1:1 gluten-free flour blend for the roux.

What cheeses melt best for mac and cheese?

Cheddar, mozzarella, Gruyère, and Monterey Jack are excellent for creaminess and flavor.

Can I skip the breadcrumb topping?

You can, but the crunchy contrast is part of what makes this version so special.

What if I don’t have heavy cream?

You can use all whole milk or mix milk with a tablespoon of butter for a similar richness.

---

Conclusion

Crunchy Baked Mac and Cheese is a timeless, comforting classic taken to the next level. With its luscious cheese sauce and a golden, buttery topping, it’s the kind of dish that pleases any crowd and works for nearly any occasion. Whether you’re serving it on a holiday table or a casual dinner night, this mac and cheese is guaranteed to satisfy your craving for cozy, crave-worthy flavor.

---

Print

Save this recipe on: