Go Back

Baked Mac and Cheese with Crispy Topping

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Pasta
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Mac and Cheese:
  • 1 lb (450 g) elbow macaroni (or cavatappi, shells, or penne)
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 4 cups whole milk, warmed
  • 1 cup heavy cream (optional, for extra creaminess)
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère (or mozzarella for a milder option)
  • ½ cup grated Parmesan cheese
  • 1 tsp Dijon mustard
  • ½ tsp garlic powder
  • ½ tsp paprika (optional)
  • Salt and black pepper, to taste
  • For the Crispy Topping:
  • 1 ½ cups panko breadcrumbs (or regular breadcrumbs)
  • 3 tbsp unsalted butter, melted
  • ½ cup grated Parmesan cheese
  • 1 tsp dried parsley (optional)

Instructions
 

  • Step 1: Cook the Pasta : Boil pasta in salted water until just al dente (slightly undercooked since it will bake). Drain and set aside.
  • Step 2: Make the Cheese Sauce : In a large saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1–2 minutes until lightly golden. Slowly whisk in warm milk and cream until smooth. Simmer until thickened (about 5 minutes). Stir in cheddar, Gruyère, Parmesan, Dijon mustard, garlic powder, paprika, salt, and pepper until melted and smooth.
  • Step 3: Combine Pasta and Sauce : Add drained pasta to the sauce and stir until fully coated.
  • Step 4: Prepare the Topping : Mix panko breadcrumbs with melted butter, Parmesan, and parsley.
  • Step 5: Assemble and Bake : Pour mac and cheese into a greased 9x13-inch baking dish. Sprinkle breadcrumb mixture evenly over the top. Bake at 375°F (190°C) for 20–25 minutes, until golden brown and bubbly.
  • Step 6: Serve : Let cool for 5 minutes before serving.