Baked Macaroni and Cheese with Breadcrumbs (Printable)
Creamy macaroni and cheese topped with golden breadcrumbs for added crunch. Perfect comfort food for any occasion.
# What You'll Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 4 tablespoons unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 2 cups sharp cheddar cheese, grated
06 - 1 cup Gruyère cheese, grated
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Breadcrumb Topping
12 - 1 cup fresh breadcrumbs or panko
13 - 2 tablespoons unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon chopped fresh parsley
# How To Make It:
01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish and set aside.
02 - Cook elbow macaroni in salted boiling water until al dente, approximately 8-10 minutes. Drain thoroughly and set aside.
03 - In a large saucepan, melt 4 tablespoons butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly to form a roux.
04 - Gradually whisk 3 cups milk into the roux, stirring constantly until smooth. Cook for 4-5 minutes until sauce thickens slightly.
05 - Reduce heat to low. Add grated cheddar and Gruyère cheeses, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Stir until cheese melts completely and sauce reaches smooth consistency.
06 - Add drained cooked macaroni to cheese sauce and stir until all pasta is evenly coated.
07 - Pour macaroni and cheese mixture into prepared baking dish, spreading evenly.
08 - In a small bowl, combine 1 cup breadcrumbs with 2 tablespoons melted butter and 2 tablespoons Parmesan cheese. Mix until breadcrumbs are moistened.
09 - Sprinkle breadcrumb mixture evenly over the macaroni and cheese surface.
10 - Bake uncovered for 25-30 minutes until topping is golden brown and filling is bubbling at edges.
11 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh parsley if desired before serving.
# Expert Suggestions:
01 -
- The sauce-to-pasta ratio is purposefully generous, ensuring every bite delivers that comforting creaminess without ever drying out when reheated.
- The contrast between the crispy, buttery breadcrumb topping and the molten cheese sauce underneath creates a textural magic that box versions can never match.
02 -
- Grating your own cheese rather than using pre-shredded makes a world of difference, as packaged shredded cheese contains anti-caking agents that can make your sauce grainy.
- Letting the mac and cheese rest for those 5 minutes after baking isnt just to prevent burnt mouths, it actually allows the sauce to settle and thicken to the perfect consistency.
03 -
- If your sauce ever looks like its breaking or becoming grainy, remove it from heat immediately and add a splash of cold cream while whisking vigorously to bring it back together.
- For make-ahead convenience, prepare everything up to the baking step, refrigerate, then add 10 minutes to the baking time when youre ready to serve.