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Ultimate Baked Mac and Cheese with Creamy Cheese Sauce and Crunchy Breadcrumb Topping Recipe

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4.7 from 78 reviews

This Baked Mac and Cheese recipe delivers an ultra creamy, white cheese sauce with a crispy, buttery topping that is perfect for gatherings. The secret to its perfect texture lies in tossing the macaroni in butter before mixing with the sauce to prevent bloating, and using freshly grated cheese for a smooth, rich flavor. Made with a blend of Gruyere, mozzarella, and optional cheeses, this dish bakes to golden perfection without drying out.

Ingredients

Macaroni:

  • 250g / 8 oz macaroni (elbow pasta)
  • 1 tbsp (15g) unsalted butter (or 2 tsp oil)

Topping:

  • 2/3 cup panko breadcrumbs
  • 2 tbsp (30g) unsalted butter, melted
  • 1/4 tsp salt

Sauce:

  • 4 tbsp (60g) unsalted butter
  • 1/3 cup plain / all purpose flour
  • 3 cups warmed milk (low or full fat)
  • 2 cups freshly shredded Gruyere cheese (or substitute with cheddar/Colby)
  • 1 cup freshly shredded mozzarella cheese (or more of choice cheese)
  • 3/4 tsp salt

Seasonings (optional):

  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder

Instructions

  1. Cook Pasta: Bring a large pot of water to a boil. Add macaroni and cook according to package instructions minus 1 minute.
  2. Toss in Butter: Drain the pasta and return it to the pot. Add 1 tablespoon of butter and toss until melted to lightly coat the pasta and prevent it from bloating when baked. Set aside to cool while preparing the sauce.
  3. Prepare Topping: In a bowl, combine panko breadcrumbs, melted butter, and salt. Mix well and set aside.
  4. Make Roux: Preheat oven to 180°C (350°F). In a large saucepan or ovenproof skillet, melt 4 tablespoons of butter over medium heat. Add flour and stir constantly for 1 minute to create a roux.
  5. Add Milk: Gradually whisk in 1 cup of warmed milk to dissolve the roux, then add the remaining milk slowly, whisking continuously to avoid lumps.
  6. Add Seasonings: Stir in salt and optional garlic powder, onion powder, and mustard powder if using.
  7. Thicken Sauce: Cook the mixture, stirring regularly, for 5-8 minutes until it thickens to a creamy consistency that coats the back of a spoon.
  8. Add Cheese: Remove from heat and stir in the shredded Gruyere and mozzarella cheeses until well combined. Cheese does not need to fully melt at this stage.
  9. Assemble: Pour the cheese sauce into the pot with the buttered pasta and stir quickly to combine. Transfer the mixture into the ovenproof skillet or baking dish. Evenly sprinkle the breadcrumb topping over the mac and cheese.
  10. Bake: Bake in the preheated oven for 25 minutes or until the topping is lightly golden and crisp. Avoid baking longer to prevent drying out the sauce.
  11. Serve: Serve immediately, optionally garnished with fresh parsley for color and freshness.

Notes

  • Panko breadcrumbs create a crunchier topping compared to regular breadcrumbs and are found in the Asian section of supermarkets. Regular breadcrumbs can be used as a substitute.
  • Use freshly grated cheese for best results; pre-shredded cheese contains anti-caking agents that may affect sauce texture.
  • The main cheese recommended is Gruyere for flavor and melt quality, but cheddar, Monterey Jack, Colby, or provolone are good alternatives.
  • Mozzarella adds a stretchy, less oily texture and balances saltiness. You can increase main cheese if preferred.
  • Shake salt to taste if using less salty cheeses like Jarlsberg; Gruyere generally provides sufficient saltiness.
  • Tossing pasta with butter before mixing with sauce prevents pasta swelling or bloating during baking. This step is optional but recommended.
  • Use a 2.5 quart (2.5L) baking dish for single batches; larger dishes like 9×13 inch are better for double batches.
  • For make-ahead, fully cool pasta after tossing with butter before mixing with sauce. Refrigerate or freeze assembled mac and cheese. Thaw in refrigerator before baking covered with foil for 15 minutes, then bake uncovered until golden.
  • Reheat leftovers by microwaving then crisping the topping under a grill or broiler after spraying with oil or butter.
  • Recipe yields 6-8 servings as a side dish; use more pasta and sauce to serve 4 generously as a main.

Find it online: https://mymonthlyrecipes.com/ultimate-baked-mac-and-cheese-with-creamy-cheese-sauce-and-crunchy-breadcrumb-topping-recipe/