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Ultimate Creamy Baked Mac and Cheese with Crispy Topping

Close-up of a portion removed from a baked mac and cheese recipe showing creamy pasta and a golden, crunchy breadcrumb topping.
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Make this ultimate baked mac and cheese recipe for a creamy interior and a perfectly golden, crispy top. This dish is a family favorite comfort food classic, ideal for weeknight dinners or feeding a crowd.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 ounces sharp cheddar cheese, shredded
  • 8 ounces Monterey Jack cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Cook the elbow macaroni according to package directions until just shy of al dente (about 1 minute less than recommended). Drain well and set aside.
  3. While the pasta cooks, make the cheese sauce. In a large saucepan over medium heat, melt 6 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Whisk in the dry mustard, smoked paprika, black pepper, salt, and cayenne pepper, if using.
  6. Add the shredded sharp cheddar, Monterey Jack, and Gruyère cheeses to the sauce in handfuls, stirring until each addition is completely melted and smooth before adding the next. Taste the gooey cheesy sauce and adjust salt if needed.
  7. Fold the cooked, drained macaroni into the cheese sauce until everything is evenly coated. Pour the mixture into your prepared baking dish.
  8. In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumbs evenly over the top of the macaroni and cheese for a crispy topping.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown. Let it rest for 5 to 10 minutes before serving this cheesy comfort food.

Notes

  • For the best flavor, shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
  • You can prepare this make ahead baked pasta up to the point of baking. Cover and refrigerate for up to 24 hours, then add 10-15 minutes to the baking time.
  • If you want a richer, Southern baked mac and cheese flavor, substitute 1/2 cup of the milk with heavy cream.

Nutrition

Find it online: https://fooddexterity.com/baked-mac-and-cheese/