Description
This Crispy Baked Mac & Cheese recipe features tender elbow macaroni enveloped in a rich, creamy cheese sauce made from sharp cheddar, Gruyère, and mozzarella cheeses. The dish is topped with a crunchy, buttery panko breadcrumb and Parmesan crust, then baked to golden perfection. Perfectly comforting and elevated with subtle smoky paprika and garlic powder, this casserole is an ideal meal for family dinners or special gatherings.
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 for 1-2 minutes less than the package directions to achieve an al dente texture. Drain the pasta thoroughly; do not rinse it to retain starch for better sauce adherence. Set aside.
- Make Roux: In the same pot used for pasta, melt 5 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour, cooking the mixture for 1-2 minutes until it turns pale and nutty, forming a roux that will thicken the sauce.
- Prepare Cheese Sauce Base: Gradually whisk in 3 cups whole milk and 1 cup heavy cream to the roux until completely smooth. Bring the mixture to a gentle simmer while whisking frequently, cooking for about 5-8 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.
- Season and Melt Cheeses: Whisk in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and optionally 1/2 teaspoon smoked paprika for a subtle smoky flavor. Gradually add 2 1/2 cups shredded sharp cheddar, 1 cup shredded Gruyère, and 1/2 cup shredded mozzarella, whisking continuously until the cheeses fully melt into a smooth sauce. Taste and adjust seasoning if 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, mixing thoroughly so every piece of pasta is coated. Transfer this mixture evenly into the prepared baking dish.
- Add Crispy Topping: In a small bowl, mix 1 1/2 cups panko breadcrumbs with 3 tablespoons melted unsalted butter, 1/4 cup grated Parmesan cheese if using, and a pinch of salt and pepper. Evenly sprinkle this mixture over the top of the mac and cheese for a crunchy, golden crust.
- Bake and Serve: Place the baking dish in the preheated oven and bake uncovered for 25-30 minutes. Bake until the edges are bubbly and the topping is a beautiful golden brown and crispy. Remove from the oven and let the dish rest for 10-15 minutes before serving warm. Enjoy your creamy, crispy homemade baked mac and cheese!
Notes
- Do not rinse pasta after draining to help the sauce adhere better.
- Use freshly shredded cheese for better melting and flavor compared to pre-shredded varieties.
- For a smoky depth, include the smoked paprika, but this is optional.
- The resting time after baking helps the casserole set for easier serving.
- You can substitute whole milk and heavy cream with lower-fat options, but the sauce may be less rich.
- For a gluten-free version, use gluten-free pasta and substitute all-purpose flour with gluten-free flour blends.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, crispy mac and cheese, cheese casserole, comfort food, baked pasta dish
