Go Back
- 8 ounces elbow macaroni - 2 cups sharp cheddar cheese, grated - 1 cup mozzarella cheese, grated - 1/2 cup grated Parmesan cheese - 2 cups 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 pepper to taste - 1 cup panko breadcrumbs - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) To make this crunchy baked mac and cheese, you will need a few key tools. Here’s what you’ll need: - A large pot for boiling pasta - A medium pot for making cheese sauce - A whisk for mixing - A baking dish (9x13 inch) - A wooden spoon for stirring - A small bowl for mixing breadcrumbs - An oven for baking Using fresh ingredients makes a big difference. Here are my tips: - Choose high-quality cheese. Sharp cheddar gives great flavor. - Use fresh mozzarella for a creamy texture. - Select whole milk for a rich sauce. - Look for panko breadcrumbs. They provide the best crunch. - Use unsalted butter to control salt levels in your dish. These choices enhance the taste and texture of your mac and cheese. Enjoy the process of gathering these ingredients! {{ingredient_image_1}} Start by gathering all your ingredients. You will need elbow macaroni, cheddar cheese, mozzarella cheese, and Parmesan cheese. Also, grab milk, butter, flour, garlic powder, onion powder, mustard powder, and panko breadcrumbs. Prepare a large pot for boiling water and another pot for making the cheese sauce. Fill a large pot with water. Add a pinch of salt and bring it to a boil. Once boiling, add 8 ounces of elbow macaroni. Cook it for about 7 to 8 minutes until it is al dente. Drain the pasta in a colander and set it aside. In a clean pot, melt 1/4 cup of unsalted butter over medium heat. Once melted, whisk in 1/4 cup of all-purpose flour. Cook this for about 2 minutes until it is bubbly and slightly golden. Gradually pour in 2 cups of milk while whisking. Stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of mustard powder. Add salt and pepper to taste. Cook this mixture for 5 to 7 minutes until the sauce thickens. Remove the pot from heat and stir in 2 cups of grated cheddar and 1 cup of grated mozzarella cheese until it melts and becomes creamy. Fold the cooked macaroni into the cheese sauce until well mixed. Pour this mixture into a greased 9x13 inch baking dish. In a small bowl, combine 1 cup of panko breadcrumbs with 1 tablespoon of olive oil and a pinch of salt. Mix well until the breadcrumbs are coated. Sprinkle this breadcrumb mixture evenly over the mac and cheese. Add 1/2 cup of grated Parmesan cheese on top for a crunchy finish. Bake in the oven at 350°F for 25 to 30 minutes until the top is golden brown and crispy. Once done, let it cool for 5 minutes and garnish with fresh chopped parsley before serving. Enjoy your crunchy baked mac and cheese! To get that perfect crunch on top, use panko breadcrumbs. They are lighter than regular breadcrumbs. Mix them with a little olive oil for flavor. This step makes a huge difference! Sprinkle them evenly over your mac and cheese. For extra crunch, add grated Parmesan on top before baking. The cheese will melt and create a golden crust. Bake until you see a nice brown color on top. For a rich flavor, pair sharp cheddar with mozzarella. Cheddar gives a tangy bite while mozzarella adds creaminess. You can also try Gruyère or Gouda for something different. These cheeses melt well and add depth. If you like a little spice, add pepper jack cheese. This gives a nice kick to your dish. One common mistake is overcooking the pasta. Cook it until it's al dente, as it will bake longer in the oven. Another mistake is using low-quality cheese. Always choose good cheese for the best flavor. Also, don’t skip the salt in the pasta water. This step helps season the pasta. Lastly, let it cool briefly after baking. This helps it set and makes serving easier. Pro Tips Use Quality Cheese: Always opt for high-quality cheese for the best flavor. Sharp cheddar enhances the taste significantly. Don’t Overcook the Pasta: Cook the macaroni until just al dente, as it will continue to cook in the oven and avoid a mushy texture. Experiment with Toppings: Feel free to mix in herbs or spices into the breadcrumb topping for added flavor and texture. Let It Rest: Allow the baked mac and cheese to cool for a few minutes before serving; this helps it set and makes for easier serving. {{image_2}} You can make your Crunchy Baked Mac and Cheese even better by adding protein. Cooked chicken or crispy bacon works well. To add chicken, use grilled or rotisserie chicken. Shred it and mix it with the cheese sauce. To use bacon, cook it until crispy, then crumble it over the top. Both options add great flavor and make this dish more filling. For a vegetarian twist, consider adding veggies. Broccoli, spinach, or mushrooms blend well. Steam or sauté the veggies before mixing them in. You can also replace the cheese with a plant-based version. This keeps the dish creamy without meat while still being tasty. You can boost the flavor with spices and herbs. Try adding a pinch of paprika or cayenne for heat. Fresh herbs like thyme or rosemary can add a nice aroma. Mix in these spices when you make the cheese sauce to let them blend well. This small change makes a big difference in taste. Cool the Crunchy Baked Mac and Cheese to room temperature. Place leftovers in an airtight container. Store in the fridge for up to three days. Make sure to cover it well to keep it fresh. To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the mac and cheese in a baking dish. Add a splash of milk to keep it moist. Cover the dish with foil. Bake for about 20 minutes. Remove the foil for the last 5 minutes for extra crunch. You can also microwave it. Heat on medium for 2-3 minutes, stirring halfway through. You can freeze Crunchy Baked Mac and Cheese for up to three months. Cool it completely before freezing. Use a freezer-safe container or bag. For best flavor, wrap it tightly. When ready to eat, thaw it overnight in the fridge. Reheat it in the oven or microwave as described above. Crunchy Baked Mac and Cheese lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. The longer it sits, the softer the texture becomes. Yes, you can use other types of pasta. Shells, penne, or rotini work well. Just make sure to adjust cooking times based on the pasta shape. Absolutely! You can prepare the dish a day in advance. Just assemble it, cover it, and refrigerate. Bake it just before serving for the best crunch. This dish pairs well with salads, steamed veggies, or grilled chicken. You can also serve it as a side with your favorite meats. To make it gluten-free, use gluten-free pasta and substitute the all-purpose flour with a gluten-free blend. This way, you can enjoy the same great taste! In this article, we explored the tasty world of Crunchy Baked Mac and Cheese. We discussed key ingredients, essential cooking tools, and tips for choosing the best items. We shared step-by-step instructions for preparation, cooking, and baking. You learned valuable tips for the perfect crunch and common mistakes to avoid. Feel free to experiment with protein and vegetarian options to suit your taste. Remember to store your leftovers properly for later enjoyment. Enjoy your cooking journey, and have fun making this dish!

Crunchy Baked Mac and Cheese

A deliciously creamy and cheesy macaroni dish topped with crunchy breadcrumbs.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 500 kcal

Ingredients
  

  • 8 ounces elbow macaroni
  • 2 cups sharp cheddar cheese, grated
  • 1 cup mozzarella cheese, grated
  • 0.5 cup grated Parmesan cheese
  • 2 cups milk
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon mustard powder
  • to taste salt and pepper
  • 1 cup panko breadcrumbs
  • 1 tablespoon olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente (about 7-8 minutes). Drain and set aside.
  • In another pot, melt butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes until bubbly and golden.
  • Gradually add the milk to the flour mixture while whisking continuously. Stir in garlic powder, onion powder, mustard powder, salt, and pepper. Cook for about 5-7 minutes until the sauce thickens.
  • Remove the pot from heat and mix in the grated cheddar and mozzarella cheese until melted and creamy.
  • Fold the cooked macaroni into the cheese sauce until well combined.
  • Transfer the mac and cheese mixture into a greased 9x13 inch baking dish.
  • In a small bowl, combine panko breadcrumbs, olive oil, and a pinch of salt. Mix until the breadcrumbs are evenly coated.
  • Sprinkle the breadcrumb mixture evenly over the mac and cheese. Top with grated Parmesan cheese for extra crunch and flavor.
  • Bake in the preheated oven for 25-30 minutes or until the top is golden brown and crispy.
  • Once done, remove from the oven and let it cool for 5 minutes. Garnish with fresh chopped parsley before serving.

Notes

Feel free to add your favorite spices or mix in vegetables for added flavor.
Keyword baked, cheesy, comfort food, mac and cheese