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Cheesy Baked Mac and Cheese with Crispy Top

A scoop taken out of Cheesy Baked Mac and Cheese showing creamy interior and dark, crispy topping.
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Follow this recipe to make rich, creamy baked macaroni and cheese with a perfectly crunchy breadcrumb topping.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 4 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyere cheese
  • 1 cup panko breadcrumbs

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  3. In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the warm milk until the mixture is smooth. Cook, 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 sauce from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. Add 3 cups of the cheddar cheese and all of the Gruyere cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth.
  7. Add the cooked pasta to the cheese sauce and stir gently to coat all the macaroni evenly. Pour the mixture into the prepared baking dish.
  8. In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the panko breadcrumbs and cook, stirring, until they are golden brown and toasted, about 3 minutes.
  9. Remove the skillet from the heat. Stir in the remaining 1 cup of shredded cheddar cheese into the toasted breadcrumbs.
  10. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp. Let it rest for 10 minutes before serving.

Notes

  • Use freshly shredded cheese for the best melting quality; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • Warming the milk slightly before adding it to the roux helps prevent lumps in your cheese sauce.
  • For an extra sharp flavor, substitute 1/2 cup of the cheddar with smoked Gouda.

Nutrition

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