Baked Macaroni Cheese Topping (Printable)
Creamy macaroni baked to golden with a crispy breadcrumb and cheese topping.
# What You Need:
→ Pasta
01 - 12 ounces elbow macaroni
→ Cheese Sauce
02 - 4 tablespoons unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 cup heavy cream
06 - 2 cups shredded sharp cheddar cheese
07 - 1 cup shredded Gruyère cheese
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Topping
13 - 1 cup fresh breadcrumbs or panko
14 - 2 tablespoons unsalted butter, melted
15 - 1/4 cup grated Parmesan cheese
16 - 1/2 teaspoon paprika (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 1 to 2 minutes less than package instructions. Drain and set aside.
03 - Melt 4 tablespoons of butter in a large saucepan over medium heat. Whisk in flour and cook, stirring constantly, until lightly golden, about 1 to 2 minutes.
04 - Gradually whisk in whole milk and heavy cream. Continue cooking, whisking constantly, until the sauce thickens and bubbles, about 5 to 7 minutes.
05 - Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, salt, and black pepper until cheese is fully melted and sauce is smooth.
06 - Add cooked macaroni to the cheese sauce. Stir to coat evenly, then transfer the mixture into the prepared baking dish.
07 - In a bowl, mix breadcrumbs, melted butter, Parmesan cheese, and paprika if using. Evenly sprinkle the topping over the macaroni and cheese.
08 - Bake for 25 to 30 minutes until the crust is golden brown and the sauce is bubbling.
09 - Allow to rest for 5 to 10 minutes before serving to set and enhance flavors.
# Expert Tips:
01 -
- The two-cheese combination gives you depth without tasting fancy or fussy.
- You can have it on the table in under an hour, which matters when you're tired.
- That breadcrumb topping adds a texture element that separates this from the box version in every way that matters.
02 -
- The roux needs to cook out before you add liquid, or you'll taste raw flour no matter what else you do right.
- Don't add cheese to boiling sauce—take it off the heat first or the cheese gets grainy and separated.
03 -
- Keep the pasta slightly underdone because it will soften more in the oven as the sauce bubbles around it.
- The oven temperature matters more than you think—too hot and the top burns while the inside stays cold; too cool and you end up with a disappointing, barely-set dish.