Introduction

Crispy Baked Mac & Cheese is a comforting classic with a crunchy golden topping and a rich, creamy cheese sauce beneath. This recipe combines three cheeses for depth and a crispy panko crust for perfect texture. It’s an irresistible dish that’s perfect for family dinners or gatherings.

Crispy Baked Mac & Cheese Recipe - Recipe Image

Ingredients

1 lb elbow macaroni
5 tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 1/2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1/2 cup mozzarella cheese, shredded
1 1/2 cups panko breadcrumbs
3 tbsp unsalted butter, melted
1/4 cup grated Parmesan cheese (optional)
1/2 tsp smoked paprika (optional)

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add macaroni and cook 1-2 minutes less than package directions for al dente. Drain thoroughly; do not rinse. Set aside.
Step 2: In the same pot, melt 5 tbsp unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes until a pale, nutty roux forms.
Step 3: Gradually whisk in 3 cups whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, whisking frequently, until it thickens to coat the back of a spoon (about 5-8 minutes). Remove from heat.
Step 4: Whisk in 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika if using. Gradually add 2 1/2 cups shredded sharp cheddar, 1 cup shredded Gruyère, and 1/2 cup shredded mozzarella, whisking until smooth and fully melted. Taste and adjust seasonings.
Step 5: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Combine the drained macaroni with the cheese sauce, ensuring all pasta is coated. Transfer the mixture to the prepared baking dish.
Step 6: In a bowl, mix 1 1/2 cups panko breadcrumbs with 3 tbsp melted unsalted butter, 1/4 cup grated Parmesan cheese if using, and a pinch of salt and pepper. Sprinkle the panko topping evenly over the mac and cheese.
Step 7: Bake for 25-30 minutes, uncovered, until bubbly around the edges and the topping is golden brown and crispy. Let rest for 10-15 minutes before serving. Serve warm and enjoy.

Tips & Variations

For extra creaminess, add a dollop of cream cheese or a splash of evaporated milk to the cheese sauce.
Use gluten-free pasta and flour for a gluten-free version.
Add cooked bacon or sautéed mushrooms to the macaroni for added flavor.
If you don’t have Gruyère, Swiss cheese makes a good substitute.
For a spicier kick, mix in a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.

Storage

Store leftover baked mac & cheese in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the crispy topping, or microwave individual portions covered to retain moisture but the topping may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mac & cheese ahead of time?

Yes, you can assemble the mac & cheese and refrigerate it before baking. Just add a few extra minutes to the baking time if baking from cold.

What types of cheese work best in mac & cheese?

Sharp cheddar provides classic flavor, Gruyère adds nuttiness, and mozzarella offers a melty texture. Feel free to experiment with Monterey Jack, fontina, or Colby cheeses for different tastes and melty properties.

Crispy Baked Mac & Cheese Recipe

Print Recipe

★★★★★

4.6 from 132 reviews

This Crispy Baked Mac & Cheese recipe delivers a rich, creamy cheese sauce made from a blend of sharp cheddar, Gruyère, and mozzarella, enveloping perfectly cooked elbow macaroni. Topped with a golden, buttery panko breadcrumb crust, it’s baked to bubbly perfection for a comforting, crowd-pleasing dish.

Author: zara
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Dinner
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta

1 lb elbow macaroni

Cheese Sauce

5 tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 1/2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 tsp smoked paprika (optional)

Topping

1 1/2 cups panko breadcrumbs
3 tbsp unsalted butter, melted
1/4 cup grated Parmesan cheese (optional)
Pinch of salt and pepper

Instructions

Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook 1-2 minutes less than package directions for al dente. Drain thoroughly; do not rinse. Set aside to maintain starch for better sauce adhesion.
Make Roux: In the same pot, melt 5 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes until a pale, nutty roux forms, which will thicken the cheese sauce.
Prepare Cheese Sauce Base: Gradually whisk in 3 cups whole milk and 1 cup heavy cream until smooth. Bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon, about 5-8 minutes. Remove from heat.
Season and Melt Cheeses: Whisk in salt, black pepper, garlic powder, and smoked paprika if using. Gradually add the shredded sharp cheddar, Gruyère, and mozzarella cheeses, whisking continuously until completely melted and smooth. Taste and adjust seasonings as needed.
Assemble Mac & Cheese: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Combine the drained macaroni with the cheese sauce, ensuring all pasta is well-coated. Transfer the mixture evenly into the prepared baking dish.
Add Crispy Topping: In a bowl, mix the panko breadcrumbs with melted butter, grated Parmesan cheese if using, and a pinch of salt and pepper. Sprinkle this panko mixture evenly over the mac and cheese to create a golden, crispy crust when baked.
Bake and Serve: Bake uncovered for 25-30 minutes until the edges are bubbly and the topping is golden brown and crispy. Let the dish rest for 10-15 minutes before serving to allow the sauce to set slightly. Serve warm and enjoy your crispy baked mac and cheese.

Notes

Do not rinse pasta after draining to help the sauce adhere better.
Using a combination of cheeses creates a complex, richer flavor and smoother melt.
The smoked paprika is optional but adds a subtle smoky depth to the cheese sauce.
Resting the dish after baking allows the sauce to thicken and makes serving easier.
For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.

Keywords: mac and cheese, baked mac and cheese, crispy topping mac and cheese, creamy mac and cheese, comfort food