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Cheesy Baked Macaroni and Cheese with Crispy Top

Close-up of Cheesy Baked Mac and Cheese with Crispy Top, showing gooey pasta and a golden-brown crust.
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Follow this recipe to make rich, creamy baked macaroni and cheese featuring a flavorful cheese sauce and a crunchy breadcrumb topping.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 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
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375°F (190°C). 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 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to make a roux.
  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 saucepan from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. Add the shredded cheddar, Gruyère, and Monterey Jack cheeses to the sauce. Stir until the cheese is completely melted and the sauce is smooth.
  7. Add the cooked, drained macaroni to the cheese sauce and stir gently until the pasta is fully coated.
  8. Pour the macaroni mixture into the prepared baking dish.
  9. In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the buttered breadcrumbs evenly over the top of the macaroni mixture.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
  11. Let the mac and cheese rest for 5 minutes before serving.

Notes

  • For the crispiest topping, use panko breadcrumbs instead of standard breadcrumbs.
  • Use freshly shredded cheese; pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
  • If you prefer a sharper flavor, substitute half of the Gruyère with smoked Gouda.

Nutrition

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