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- 8 ounces elbow macaroni - 2 cups sharp cheddar cheese, freshly grated - 1 cup mozzarella cheese, freshly grated - 1/2 cup Parmesan cheese, grated - 2 cups whole milk - 1/4 cup unsalted butter - 1/4 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon mustard powder - Salt and black pepper to taste - 1 cup panko breadcrumbs - 1 tablespoon extra virgin olive oil - Fresh parsley, finely chopped (for garnish) I love using these ingredients because they create a rich and creamy dish. The elbow macaroni forms the base, while the cheeses melt together, giving that gooey texture we crave. The sharp cheddar adds a bold flavor, and the mozzarella makes it stretchy and fun. The milk combines with butter and flour to create a smooth cheese sauce. This sauce coats the pasta nicely, ensuring every bite is creamy. Don't forget the garlic and onion powders! They boost the flavor without adding too much fuss. For the crunchy topping, I use panko breadcrumbs. They give a nice crispness when baked. A drizzle of olive oil makes them golden and toasty. Finally, a sprinkle of parsley at the end adds brightness and color to the dish. With these ingredients, your Crunchy Baked Mac and Cheese will impress everyone. Get ready for a delicious meal that is simple to make! {{ingredient_image_2}} - Preheat the oven Start by preheating your oven to 350°F (175°C). This step is key for a perfect bake. - Cooking the elbow macaroni Fill a large pot with water and add a good amount of salt. Bring the water to a rolling boil. Add 8 ounces of elbow macaroni. Cook according to package instructions, usually around 7-8 minutes, until al dente. Once cooked, drain the pasta and set it aside. - Creating the roux In a medium saucepan, melt 1/4 cup of unsalted butter over medium heat. Once melted, slowly whisk in 1/4 cup of all-purpose flour. Cook this mixture for about 2 minutes. It should look bubbly and lightly golden. This is your roux. - Adding milk and seasonings Gradually pour in 2 cups of whole milk while whisking. This helps avoid lumps in your sauce. Next, stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of mustard powder. Season with salt and black pepper. Cook this mixture for 5-7 minutes until it thickens and becomes creamy. - Melting the cheeses Remove the saucepan from heat. Gently stir in 2 cups of freshly grated sharp cheddar cheese and 1 cup of freshly grated mozzarella cheese. Mix until the cheeses melt completely, creating a velvety cheese sauce. - Folding the pasta into the cheese sauce Carefully fold the drained elbow macaroni into the cheese sauce. Ensure every piece of pasta gets coated well with the sauce. - Preparing the breadcrumb topping In a small bowl, mix 1 cup of panko breadcrumbs with 1 tablespoon of extra virgin olive oil. Add a pinch of salt and stir until the breadcrumbs are well coated. - Baking time and temperature Pour the mac and cheese mixture into a greased 9x13 inch baking dish. Spread it evenly. Sprinkle the breadcrumb mixture over the top. For extra flavor, add some grated Parmesan cheese on top of the breadcrumbs. Bake in the preheated oven for 25-30 minutes until the top is golden brown and crispy. This method gives you a crunchy baked mac and cheese that is creamy inside. Enjoy the process and the delicious results! To get that perfect crunch on top of your mac and cheese, start with the right breadcrumbs. I recommend using panko breadcrumbs. They are larger and airier than regular breadcrumbs, giving you a fantastic crunch. You can also mix in some grated Parmesan cheese for added flavor. Next, don't skip the oil! Drizzling a tablespoon of extra virgin olive oil over the panko before baking helps it crisp up nicely. It adds a rich taste and ensures that the topping doesn't dry out. Just make sure to mix the oil well with the breadcrumbs. To make your baked mac and cheese pop, focus on your cheese choices. A mix of sharp cheddar and mozzarella works wonders. The sharp cheddar gives a bold taste, while the mozzarella adds creaminess. You can also add some Gruyère or fontina for richer flavor. Don't forget about your seasonings. A pinch of mustard powder really brightens up the dish. Garlic and onion powder add depth. Always taste as you go to strike the right balance. Adjust salt and pepper to your liking for the best flavor. One common mistake is overcooking the pasta. Cook it only until it's al dente, as it will continue to cook in the oven. This keeps it from becoming mushy. Also, you want to make sure your topping stays crispy. Mix the panko with olive oil and season it well. If you skip this step, you might end up with a dry topping. By following these tips, you'll enjoy a crunchy, creamy baked mac and cheese every time! Pro Tips Use Freshly Grated Cheese: Freshly grating your cheese enhances the flavor and ensures a smoother melt, resulting in a creamier sauce. Don’t Overcook the Pasta: Cook the elbow macaroni just until al dente, as it will continue to cook while baking and prevent a mushy texture. Add Spice to the Breadcrumbs: For extra flavor, mix in some herbs or spices like paprika or Italian seasoning with the panko breadcrumbs before topping your mac and cheese. Let it Rest: Allow the baked mac and cheese to cool for a few minutes before serving. This resting time helps the dish set and makes it easier to serve. {{image_4}} Gluten-free options You can make this dish gluten-free. Use gluten-free elbow macaroni instead of regular pasta. You can also swap the all-purpose flour with a gluten-free blend. This will keep your dish tasty and safe for those who need it. Dairy-free alternatives To make a dairy-free version, use dairy-free cheese. Look for brands that melt well. You can also use almond or oat milk instead of whole milk. This way, everyone can enjoy creamy mac and cheese. Adding vegetables Adding veggies boosts nutrition and flavor. Try spinach, broccoli, or peas. You can mix them in before baking. Roasted bell peppers or sautéed mushrooms add a nice touch too. Incorporating spices or meats Spice things up with some cayenne pepper or smoked paprika. These add warmth and depth. For meat lovers, diced ham or crispy bacon can enhance the dish. Just fold in your choice before baking for extra flavor. Options for richer flavor While cheddar and mozzarella shine, you can switch things up. Gouda or fontina cheese adds a rich taste. These cheeses melt beautifully and enhance the creaminess. Combining cheeses for depth Mixing different cheeses creates a more complex flavor. Try a blend of cheddar, mozzarella, and Gruyère. This combination offers a creamy texture with a nutty taste. It makes your mac and cheese stand out at any meal. To keep your baked mac and cheese fresh, store it in an airtight container. Make sure it cools down before sealing. You can refrigerate it for up to 3-5 days. If you want to keep it longer, freezing is a great option. When you reheat mac and cheese, you want to keep the crunch. The oven works best for this. Preheat it to 350°F (175°C). Place the mac and cheese in a baking dish. You can add a splash of milk to keep it creamy. Cover it with foil and bake for about 20 minutes. If you use a microwave, heat in short bursts. Stir it often to avoid uneven heating. To freeze mac and cheese, let it cool completely. Then, place it in a freezer-safe container. You can also use individual portions for easy meals later. It will last for about 2-3 months in the freezer. To reheat from frozen, take it out and let it thaw overnight in the fridge. Then, follow the reheating instructions for the oven or microwave. To make baked mac and cheese creamy, focus on your cheese sauce. Use whole milk for richness. Mix in sharp cheddar and mozzarella for a smooth blend. Here are some tips: - Cook your roux until bubbly but not burnt. - Gradually add milk while whisking to avoid lumps. - Let the cheese melt fully before adding pasta. - Avoid overcooking the pasta. It should be al dente. Yes, you can prepare baked mac and cheese ahead of time. Just follow these steps: 1. Cook the pasta and make the cheese sauce as usual. 2. Combine them, but don’t bake yet. 3. Store in the fridge for up to 24 hours. 4. When ready, sprinkle the breadcrumbs on top and bake. 5. Add 5-10 extra minutes to the baking time if cold. Baked mac and cheese pairs well with many side dishes. Here are some great options: - Steamed broccoli for a healthy crunch. - A fresh garden salad for balance. - Roasted vegetables for added flavor. - Grilled chicken for protein. These add variety to your plate and enhance your meal. In this post, I shared how to make a tasty, crunchy baked mac and cheese. I covered the main ingredients, step-by-step instructions, and helpful tips to avoid common mistakes. You learned how to store and reheat leftovers, plus ways to modify the dish for different needs. Remember, the key to great mac and cheese is using fresh ingredients and paying attention to cooking times. With these tips, you can enjoy a cheesy, crunchy meal any day!

Crispy, Creamy Baked Mac and Cheese

A deliciously cheesy and crispy baked macaroni and cheese dish.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 8 ounces elbow macaroni
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup mozzarella cheese, freshly grated
  • 1 2 Parmesan cheese, grated
  • 2 cups whole milk
  • 1 4 unsalted butter
  • 1 4 all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 2 mustard powder
  • to taste Salt and black pepper
  • 1 cup panko breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • for garnish Fresh parsley, finely chopped

Instructions
 

  • Preheat your oven to 350°F (175°C) to prepare for baking.
  • In a large pot, fill with water, add a generous amount of salt, and bring to a rolling boil. Add the elbow macaroni and cook according to the package instructions until al dente, usually about 7-8 minutes. Drain the pasta and set aside.
  • In a separate medium saucepan, melt the butter over medium heat. Once fully melted, gradually whisk in the all-purpose flour, cooking for about 2 minutes until the mixture becomes bubbly and lightly golden. This creates a roux.
  • Slowly add the milk to the roux while continuously whisking to avoid lumps. Stir in the garlic powder, onion powder, mustard powder, and season with salt and black pepper. Continue to cook for 5-7 minutes until the sauce thickens to a creamy consistency.
  • Remove the saucepan from heat, and stir in the grated cheddar and mozzarella cheeses until they are fully melted and the sauce is velvety.
  • Gently fold the drained macaroni into the cheese sauce until all of the pasta is generously coated.
  • Carefully pour the mac and cheese mixture into a greased 9x13 inch baking dish, spreading it out evenly.
  • In a small mixing bowl, combine the panko breadcrumbs and olive oil. Season with a pinch of salt, then stir until the breadcrumbs are nicely coated with the oil.
  • Evenly sprinkle the breadcrumb mixture over the mac and cheese. For an added layer of flavor and crunch, top it off with the grated Parmesan cheese.
  • Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown and crispy.
  • Once baked, carefully remove the dish from the oven and allow it to cool for 5 minutes. Just before serving, garnish with the freshly chopped parsley for a pop of color and added freshness.

Notes

For an extra touch, consider serving with a side of steamed broccoli or a fresh garden salad.
Keyword baked pasta, cheesy dish, mac and cheese