Baked Mac and Cheese with Crunchy Topping
A classic American baked mac and cheese with a silky cheddar sauce and a buttery, crunchy breadcrumb topping. This version uses a simple roux-based cheese sauce for reliable results and a quick oven bake to set the casserole without drying it out.
Baked mac and cheese is one of America’s most beloved comfort foods, and the secret is balancing creamy sauce with a crisp top. This recipe leans on a traditional béchamel-style base so the cheese melts smoothly instead of turning grainy. Once you understand the sauce, you can confidently swap cheeses and add-ins while keeping that classic casserole structure.
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Servings
8
Ingredients
Pasta
- •1 lb (16 oz) elbow macaroni
- •1 1/2 tsp kosher salt, plus more for pasta water
Cheese Sauce
- •4 Tbsp unsalted butter
- •1/4 cup all-purpose flour
- •3 cups whole milk, warmed
- •1 cup half-and-half (or more whole milk)
- •1 tsp Dijon mustard
- •1/2 tsp garlic powder
- •1/2 tsp onion powder
- •1/4 tsp smoked paprika (optional)
- •1/4 tsp freshly ground black pepper
- •4 oz cream cheese, softened
- •12 oz sharp cheddar cheese, freshly grated (about 3 cups)
- •4 oz Monterey Jack, Colby, or Gruyère, freshly grated (about 1 cup)
Crunchy Topping
- •1 1/2 cups panko breadcrumbs
- •3 Tbsp unsalted butter, melted
- •1/2 tsp kosher salt
- •2 Tbsp finely grated Parmesan (optional)
- •1 Tbsp chopped parsley (optional, for finishing)
Instructions
- 1
Heat oven to 375°F. Butter a 9x13-inch baking dish (or a 3-quart casserole).
- 2
Bring a large pot of well-salted water to a boil. Cook macaroni until just shy of al dente (about 1 minute less than package directions). Drain well; do not rinse.
- 3
Make the roux: In a large saucepan or Dutch oven over medium heat, melt 4 Tbsp butter. Whisk in flour and cook, whisking constantly, for 1–2 minutes until it smells lightly nutty and turns pale golden (don’t let it brown deeply).
- 4
Build the sauce: Slowly whisk in warmed milk and half-and-half. Bring to a gentle simmer, whisking often, and cook 3–5 minutes until thick enough to coat the back of a spoon.
- 5
Season: Whisk in Dijon, garlic powder, onion powder, paprika (if using), pepper, and 1 1/2 tsp kosher salt.
- 6
Melt the cheeses off heat: Remove pan from heat. Whisk in cream cheese until smooth, then stir in cheddar and Monterey Jack a handful at a time until melted. (If needed, return to very low heat briefly—avoid boiling.)
- 7
Combine: Add drained macaroni to the cheese sauce and fold until evenly coated. Taste and adjust salt/pepper if needed.
- 8
Assemble: Scrape mac and cheese into the prepared baking dish and spread into an even layer.
- 9
Make topping: In a bowl, mix panko, melted butter, 1/2 tsp kosher salt, and Parmesan (if using) until evenly moistened.
- 10
Top and bake: Sprinkle topping evenly over the mac and cheese. Bake 20–25 minutes until bubbly around the edges and golden on top.
- 11
Rest and serve: Let stand 10 minutes to set. Finish with parsley if desired, then scoop and serve.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.