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cheesy baked mac and cheese - featured image

Cheesy Baked Mac and Cheese: 5-Step Crispy Topping

  • Author: Nora Winslow
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

A creamy, velvety mac and cheese featuring a roux-based sauce and a golden, garlicky panko-parmesan crust. This forgiving recipe yields a comforting dish that is perfect for impressing guests or satisfying a craving.

Ingredients

Scale
  • 1 pound elbow macaroni or cavatappi
  • ½ cup unsalted butter (divided)
  • ½ cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder (divided)
  • Salt and black pepper to taste
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup gruyère cheese, freshly grated
  • 1 cup panko breadcrumbs
  • 3 tablespoons melted butter (for topping)
  • ¼ cup grated parmesan cheese
  • Optional: Cooked bacon bits, sautéed onions, or jalapeños

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Grate the cheddar and gruyère cheeses. In a small bowl, mix panko, 3 tablespoons melted butter, parmesan, and ½ teaspoon garlic powder for the topping.
  3. Bring a large pot of salted water to a boil. Cook pasta until 1 minute shy of al dente. Drain and set aside (do not rinse).
  4. In a large saucepan or Dutch oven, melt ½ cup butter over medium heat. Whisk in flour and cook for 2-3 minutes until light blonde.
  5. Slowly whisk in milk, continuing to whisk until the sauce thickens and simmers (about 5 minutes).
  6. Stir in Dijon mustard, remaining garlic powder, salt, and pepper. Remove from heat.
  7. Gradually stir in the grated cheddar and gruyère until melted and smooth.
  8. Combine the cheese sauce with the drained pasta in a large bowl. Transfer to a greased 9×13 inch baking dish.
  9. Sprinkle the panko topping evenly over the pasta.
  10. Bake for 20-25 minutes until bubbling and golden brown. Optionally broil for 1-2 minutes for extra crispness.
  11. Let rest for 5 minutes before serving.

Notes

Grate your own cheese to avoid anti-caking agents that prevent smooth melting. Do not rinse the pasta after boiling to keep the starch for sauce adherence. Let the dish rest for 5 minutes after baking to allow the sauce to set. For leftovers, reheat gently with a splash of milk to prevent separation.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of the dish
  • Calories: 580
  • Sugar: 6
  • Sodium: 650
  • Fat: 28
  • Saturated Fat: 16
  • Carbohydrates: 55
  • Fiber: 2
  • Protein: 22

Keywords: mac and cheese, baked mac, crispy topping, comfort food, cheesy pasta, gruyere, cheddar, panko crust

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Find it online: https://gentlerecipes.com/cheesy-baked-mac-and-cheese-5-step-crispy-topping/