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Mac and Cheese · Baked with Crumb Topping

Baked Mac and Cheese with Crispy Topping

Extra-creamy mac and cheese under a crunchy, buttery Parmesan crumb crust. It's a holiday-table star and a Sunday-supper hero.

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Prep
25 min
Cook
35 min
Total
1 hr 10 min
Serves
8
Level
Medium

Ingredients

Pasta

  • 1 lb elbow macaroni or cavatappi
  • 1 tbsp kosher salt, for the pasta water

Cheese sauce

  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 3 ½ cups whole milk, warmed
  • 1 tsp dry mustard powder
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 12 oz sharp cheddar cheese, grated (about 3 cups)
  • 4 oz Gruyere or Monterey Jack cheese, grated (about 1 cup)

Topping

  • ¾ cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • ¼ cup Parmesan cheese, finely grated

Steps

  1. Heat the oven to 375°F (190°C) and butter a 9x13-inch baking dish.
  2. Boil the pasta in well-salted water for 2 minutes less than the package says, since it finishes in the oven. Drain and set aside.
  3. In a large saucepan or Dutch oven, melt the 4 tablespoons butter over medium heat. Whisk in the flour and cook, whisking, until bubbly and toasty-smelling.
  4. Gradually whisk in the warm milk, then the mustard, garlic powder, paprika, salt and pepper. Cook, whisking often, until the sauce is thick enough to coat a spoon.
  5. Take the pot off the heat and stir in the cheddar and Gruyere a handful at a time until melted and smooth.
  6. Fold in the pasta. It will look very saucy, which keeps it creamy after baking. Pour into the baking dish.
  7. Stir the panko, melted butter and Parmesan together and scatter evenly over the top.
  8. Bake until bubbling at the edges and golden on top.
  9. Let it rest 10 minutes so the sauce settles before serving.

Tip: Warm the milk in the microwave first so it blends into the roux faster without lumps.

Tip: Any good melting cheese works. Keep sharp cheddar as the base for flavor.

Storage: Refrigerate up to 4 days. Reheat portions with a splash of milk, covered, at 350°F (175°C) or in the microwave.

Make ahead: Assemble without the topping, cool, cover and refrigerate up to 1 day. Add the topping and bake 35 to 40 minutes, until hot in the center.

Estimated nutrition per serving: 630 calories · protein 27 g · carbohydrates 56 g · fiber 2 g · sugars 7 g · fat 33 g (saturated 19 g) · sodium 740 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 14 of 14 ingredients.